"Giovedì felt like an extended, convivial dinner party where Jennifer Akiyoshi and Bao Tran weave Italian technique with pan-Asian ingredients: kampachi crudo gilded with Calabrian chili crisp and makrut lime kosho, gnocchi mapo-tofu–style, and smoky lap cheong deepening an Amatriciana made with local egg noodles—an eclectic, neighborhood restaurant rooted in Honolulu’s Chinatown ethos." - ByThe Bon Appétit Staff