Judging from its warehouse-like appearance and lack of signage on the exterior of the building, you’d never expect just how much there is to offer once you enter what used to be 99 Ranch Market and its adjoining food court, previously known as Moanalua Ethnic Village. The blue awnings are perhaps the only indication there’s something here other than, say, an electrical parts or building supplies wholesale distributor. Which is what you’ll otherwise likely find in the busy industrial area of Mapunapuna where it’s located.

99 Ranch Market is a large asian grocery supermarket chain from the mainland that opened shop here in 1998, only to close recently last year in 2007. To be honest I’ve never been there when they were open, and this was my first time visiting this place in its current incarnation as primarily a food court.

The first impression that struck me as I entered the front door was just how HUGE the place is. At 100,000 square feet of floor space, it’s certainly large enough to accommodate most big box retailers.

Most of the food vendors are located along the front and side area of the open area of the building…

Like any other food court, as you make your way around, you’ll find quite an assortment of take-out eateries, with something for just about everyone.  Japanese is covered with Imari (bento lunches, okazuya style) and Sushi Man (similar to Kozo). Get your local grinds on at 99 Local Mix Plate. Or go Vietnamese at Diem 99 Cafe.  If you’re craving Korean, check out Bar B. Que 99.  Chinese is also in check over at Mini Garden, which is isolated on the other side where 99 Ranch Market used to be…

Also located on this side of the place is a considerably-sized farmers market that had really nice looking produce. Folks were buying, so I assume the prices are good.

The one that really caught my eye was Kit N’ Kitchen Express, who’s had many rave about regarding their main location on University avenue. The contemporary menu looked fantastic, and I came really close to ordering the Mushroom Alfredo Fetuccini special of the day, but ended up getting something else, which I’ll get into in a bit.

There was also a gourmet hot dog stand (can’t remember the proper name) in the center, along with Scoop & Fruit.

Perfect. I’m hitting them up for dessert afterward!

If you venture towards the backside of the place, you’ll find a labyrinth of small shops, including purveyors of cellphones, RC hobbies, computer printer inks and supplies and a chinese nicknacks stand run by Lillian Hong. There was also a Hawaiian Foods take-out stand back there that I can’t give you the name, but it’s there.

Tucked away at the very end of this backside labyrinth is a full-fledged dine-in Chinese Restaurant (can’t remember the name) that was actually quite elegant in contrast to rest of the place and was PACKED. Amazing what you can find withing the inner depths of these kind of places if you really explore!

The clientele during our Friday lunch hour visit was mostly workers from around the area (many in company uniforms), as well as quite a few army service men and women in uniform from nearby Fort Shafter.

Sorry I didn’t get more pictures inside the place, as there were so many people all over, I didn’t want to offend anyone by snapping photos of them without consent.

So what you guys when grind, den?

Diner E was craving Chinese and went with Dim Sum from Mini Garden…

Mini Garden - Shrimp Dumplings and Pork Half Moons

Mini Garden  - Baked Charsiu Manapua

Mini Garden - Chow Funn

Guess how much for the 2 dumplings, 2 halfmoons, 1 Manapua and chow funn order? Over $12! Ouch. At least that included a large drink. Still, Diner E was sticker-shocked when the cashier rang him up. I tell you, ‘dem Pakes smart make money. lol

How did he like it? He said the baked manapua was pretty good, but he thinks the Manapua Factory in Manoa is better. The half moons and shrimp dumplings were a winner. The chow funn was OK, but deep inside we know Diner E prefers the more localized Okazuya style. Overall, regardless of the hefty price, he gave his lunch from Mini Garden in 99 Ranch Food Court a 3 Spam Musubi rating.

Diner A took over what is usually Diner E’s dish and ordered the Hamburger Steak “gauge plate” from 99 Local Mix Plate…

99 Local Mix Plate - Hamburger Steak plate, $7.25

Like many of the food vendors here, 99 Local Mix Plate has pictures of each plate up on the menu board. The one depicting the Hamburger Steak plate showed THREE hamburger patties, so he asked the gal working if the plate did indeed include that many, to which she concurred, and with that he said, “shoots”, and ordered it.

Here he proudly showcased those hamburger patties stacked three-high…

The top one was cut into to show what it looks like within the patty. Looks like solid ground beef to me. No fillers.

How did he like it? The gravy was fairly rich and hearty, but he mentioned it being a little too thin for his liking. Just a little. The burgers were seared nicely and had good body to it. The mac salad was a little too plain for his taste. Overall, he gave it a 2 Spam Musubi rating. Oh, I also must note he polished his plate… again. lol

Last but not least, we have my order. After contemplating on getting the Mushroom Alfredo Fetuccini over at Kit N’ Kitchen Express, I made one last walk back down the vendor aisle to check back on all other options, finally deciding on Vietnamese with Diem 99 Cafe…

What helped sell me here were the actual physical dishes on display under a clear case on the counter…

Upons seeing the abundance of fresh vegetables on each plate, I was sold. Then when I seen “Stuffed Eggplant”, oh, even more so. They also had a stuffed Tofu, but the eggplant better, as part of Special #9 (shown on the top right).

Presenting my plate,  “Special #9″…

Diem 99 Cafe - Special #9 plate, $7.25

This “Special #9″ includes Stuffed Eggplant, Lemon Grass Chicken, chicken & vegetable spring roll, garden salad, Macaroni salad and rice. All for an easy $7.25. Good deal!

Here’s that stuffed eggplant…

Click to see cross (bite) section view

The nice man running the place told me the stuffing is made fish cake, minced pork and vegetables, along with “secret” spices”. How was it. Ono! I could order just a plate of several of these with dipping sauce and be a happy camper. Anytime a menu item says “stuffed”, I’m always interested, and this one did not disappoint. It seems to be stuffed in the eggplant, then baked slowly until everything is cooked the eggplant is tender, along with a nicely browned top. Very nice.

Cross (bite) section of the springroll…

Dip this in that sweet Thai chili sauce. Very nice.

Tender and moist lemongrass chicken…

The lemongrass chicken was also very moist, with a slight hint of chili pepper on it. This is dipped in that darker brown sauce, which tasted like it had Hoisin and other things in it. Not bad. The fresh greens had a unique Vietnamese style dressing which was slightly sweet and acidic all at once. I don’t know what it is that such an ethnic plate must still include Mac’ salad, but they do (I suppose to appease the locals). The color had a noticeably yellow hew to it, but upon eating it, was suprisingly neautral (I thought it was gonna’ taste like curry). Actually a pretty darned good Mac’ sal’!

I’m giving this “Special #9″ Vietnamese Stuffed Eggplant plate a solid 3 SPAM Musubi rating.

After that spicy and complex-in-a-delicious-way Vietnamese plate, I was ready for dessert to smooth my palate out, and simplified with a back-to-basics Soft Serve Ice Cream cone from Scoop & Fruit…

Scoop & Fruit - Soft Serve Vanilla Ice Cream, $1.49

Hit da’ spot!

Not as though the industrial Mapunapuna didn’t have enough eateries everywhere else, 99 Ranch Market Food Court condenses a whole lot more for you to choose from, all conveniently located under one big roof.

99 Ranch Market’s Food Court
1151 Mapunapuna street
833-8899

Related Links:
• Satisfy World of Cravings at 99 Ranch food court - The Honolulu Advertiser

Yuki’s Wagon - today (September 18, 2008)

Like any other place of business, long lines are usually indicative of where the good stuff is at.

While we were set on eating at BWS Cafeteria on our visit last week, the congregation of folks formed in front of two lunch wagons right across the street of the Board of Water Supply parking lot when we arrived, stirred enough curiosity in us to at least walk over and see who and what THAT was all about. Turned out the one in front nearest to the sidewalk is Yuki’s Wagon (notice it’s sans “lunch”), while the one in back is a “no name” Vietnamese wagon.

Yuki’s Wagon - last week Friday (September 12, 2008)

That curiosity of course was never forgotten, therefore we returned to the Board of Water Supply area again today to check these wagons out. Nothing like the weekly greasy spoon lunch hunt!

The “no name” Vietnamese Lunch Wagon behind Yuki’s

Yuki’s Wagon and the Vietnamese “no name” wagon behind it are located in the parking lot entrance of the University of Hawaii Cancer Research Center of Hawaii building on Lauhala Street, adjacent to the Board of Water Supply customer service parking lot behind the building.

The wagons are located just to the left of that Plumeria tree

How ironic that lunch wagons - notorious for serving heaping helpings of animal protein and mega-servings of carbs - are located in front of a Cancer Research Center. LOL Part of a case study, perhaps? That might explain why you’ll see doctors and nurses dressed in scrubs working nearby joining the crowd at these wagons. For real!

Enough about that, we stay hungry! What’s get fo’ grind?

Yuki’s Wagon everyday menu

Yuki’s Wagon mini plates menu

Yuki’s wagon daily specials (for Thursday, 9/19/08)

These were the daily specials served last week Friday at Yuki’s Wagon…

Yuki’s Wagon daily specials for Friday, 9/12/08. Diggin’ the artwork of the fishies. lol

As is common with most places serving local grinds on “Pauhana Friday”, last Friday Yuki’s included Hawaiian plates on the daily specials list. Kalua Chicken, ay? Never tried that before. Turkey, yes, Chicken, no. Have you? If so, leave a comment and tell us about it!

Don’t forget the add-ons, like chips, cold drinks and perhaps a Spam Musubi…

Gotta’ love the (empty) soda and juice can flavor choices displayed on a rope… classic!

While having healthy options such as brown rice and green salads at a lunch wagon or plate lunch stand are nice to have, the foundation of it are in the comfort foods. I mean COMFORT FOOD. Therefore, I pulled out all the stops today and went with the Roast Pork & Gravy with white rice and mac sal’…

Yuki’s Wagon - Roast Pork with Gravy, white rice and Macaroni-Potato Salad, $7.00

Oh yeah!

I must note that when ordering this plate, the server/owner asked, “you like gravy all ovah?”. Brah, ‘das da’ magic question, right deah! Of course, aunty, load ‘em! Customer service, my friends. Customer service! As you see, “gravy all ovah” is code for on top da’ rice and possibly leaking into da’ mac sal. Now THAT’s what I’m talkin’ about!

Diner E went with Teriyaki Chicken and Beef Cutlet mix…

Yuki’s Wagon - Teriyaki Chicken & Beef Cutlet mix plate, $7.25

Diner AC (you go girl!) ordered the Sweet & Sour Spare Ribs…

Yuki’s Wagon - Sweet & Sour Spare Ribs with brown rice and tossed greens (no dressing by request), $6.50

Diner A went “rebel” on us and ventured to the Vietnamese “no name” wagon behind…

picking up the Teriyaki Chicken Salad plate, along with an egg roll…

“No Name” Vietnamese Lunch Wagon - Teriyaki Chicken Salad plate, $5.50 & Egg Roll, $1.25

What’s interesting about this wagon is, if you look at the photo of their service window, they have fully-assembled plates on display (wrapped in plastic) so you can see what to order. Nice touch! If we were in Japan, those would be made out of plastic. lol

Here’s a cross-cut view of that egg roll…

So how was it?

In the order that the plates are shown here, let’s start with my Roast Pork with Gravy plate from Yuki’s Wagon, which I’ll give a solid 3-SPAM Musubi rating. The rich, thick, properly-seasoned brown gravy smothering the generous portions of tender, nicely roasted pieces of pork was very satisfying. The pork itself could have been a little more moist though. I think it was in the oven a bit longer than I’d have liked, but of course, the gravy quickly masks that notion. Still worth noting though. While it’s not going to earn the “Kewalo Factor” award, it’s within reach, perhaps if ordered on the “on” day, if you know what I mean.

Diner E was very very happy with his Teriyaki Chicken, noting that it tasted and had texture of being baked, in a good way. Very moist and tender, while being browned just right on the outside, with a fantastic Teriyaki covering it. He wasn’t as favorable about the beef cutlet, saying it was overcooked and dried out. Still, the Teriyaki chicken made up for that, along with the ono Macaroni-Potato salad, taking up the slack and earning his plate a just-made-it 3-SPAM Musubi rating.

Between Diner E and myself, we both agreed the Potato-Mac Sal’ was winnahz here. Great texture, cool in temperature and neutral, yet-has-bite creamy mayo’ dressing, while keeping it simple with just the addition of grated carrots and a generous sprinkling of black pepper. Solid.

Diner AC is part Chinese, so she would know what good Sweet & Sour Spare Ribs should taste like. Her only thing with the one from Yuki’s is that it didn’t have enough “sweet” in the sauce, leaning more on the acidic (vinegar) side. Other than that, she noted the pork as being tender and cooked down nicely, while being very generous in portion (a non-factor for her, but still worth some points).  I tried a piece of the spare ribs from her plate and thought it was very good, and on par with what the dish should taste like. I swear I tasted pineapple in there, which I know some folks use in their Sweet & Sour Spare Ribs recipe. Diner C tried a piece (actually finished the rest!) and noted it reminded her more of Pork Adobo. To each their own I guess! Diner AC also appreciated the freshness of the tossed greens. After all is said, done and eaten, Diner AC gave her Sweet & Sour Spare Ribs plate from Yuki’s a solid 2-SPAM Musubi rating.

Finally we have our rebel, Diner A, who gave his Teriyaki Chicken Salad and Egg Roll plate from the “No Name” Vietnamese Lunch Wagon a solid 3-SPAM Musubi rating. As skinny as he is, he’s our resident “plate polisher”…

Burp.

Wow Diner A, that must have been ono!

Last note, my apologies for not having the proper name of the Vietnamese Lunch Wagon behind it. Diner A didn’t ask their name, and neither was it written anywhere on the menu boards or wagon itself. Nor did I go inquire myself, which I should have. Why do so many lunch wagons operate unmarked? Even Yuki’s wagon is like that. Thankfully, at least Yuki’s wrote their name on the menu board! In lieu of that, Diner A’s 3-SPAM Musubi rating is enough to consider looking this Vietnamese wagon up. Good grinds for sure!

Man, I’m full. Ippai desu.

Yuki’s Wagon operates out of a kitchen on Keeaumoku street. Here’s the information:

Yuki’s Place
(c/o Yuki’s Wagon)
1229 Keeaumoku St.
Honolulu, Hawaii 96814
Tel. 941-6097

Yuki’s Wagon is located in the parking lot entrance of the University of Hawaii Cancer Research Center of Hawaii building at 1236 Lauhala Street, adjacent to the Board of Water Supply Administrative Office on the mauka side of Beretania Street, just a block up from the Hawaii State Capitol. Call for business hours (most likely during the peak lunch hour window within the work week).

The Tasty Island rating:

(3) Very Good. Considerable of another visit or purchase. (Supah’ Ono!)

Pho (small bowl) with Chicken

Ah, yes, Pho. Just as one might expect as top-of-mind when mentioning a Vietnamese restaurant. But one look at the menu at Bac Nam Vietnamese Restaurant, and you’ll immediately see that there’s much more beyond that iconic bowl of beef noodle soup available here. Actually, there’s so much to choose, that even after placing your order, you might still feel indecisive and unsure that’s REALLY what you want.

Even with yesterday’s visit to the restaurant - a first time for our party of five, except one person - the items we ordered was just scratching the surface of Bac Nam’s extensive menu selections.

Northern & Southern Authentic Vietnamese cuisine at Bac Nam on S. King street

The title of this entry is a play off the English translation of the restaurant’s name, Bac Nam, which in Vietnamese means “North South”, as in the regions of Vietnam the cuisine here covers. As the Honolulu Advertiser’s review of Bac Nam stated, “Imagine an American restaurant serving fantastic New England clam chowder and an awesome Louisiana gumbo, too, and you get the idea” .

Speaking of reviews, Bac Nam has received many praises over the 4 (or more?) years of operation from various print and online publications; and that’s very reassuring to know as first-timers like we were on this visit. And I’ll be the first to say, I’m a rookie all-the-way when it comes to Vietnamese cuisine. And I ashamedly confess that up until today, have NEVER tried Pho in my life, which even that “mission” has yet to be fully accomplished.

The dining room is very small, with a seating capacity of, I’m guessing (forgot to ask, sorry) no more than 40 adults maximum.

Luckily for us, on this 11:30am early-in-the-week Tuesday visit, the place was slow, so our service was better than I imagine it might have been had the place been packed. There were also several parking stalls still available behind the restaurant, along with the one we grabbed.

Our server/busser/host/cashier was the owner, Mr. Dam Huyn, the other half of the chef/prep cook/everything else, his wife Kimmy, who was the only other staffer in the house, busy preparing all the orders back in the kitchen. Regardless of this being a “skeleton crew” 2-person operation at the time of our visit, our orders still arrived in a timely manner, and water glasses kept full.

The decor may look almost “plate lunch stand’ish” in the photo, but the overall ambience actually feels quite cozy, quiet and very clean. Someone on our table even commented that their bathroom was well-kept, which gives that much more of a good impression.

Let’s get back to the food. Thankfully, along the culinary path from South to North Vietnam, back on down and way over to Hawaii on South King Street, Bac Nam sticks by its Vietnamese heritage, without trying to appease to “local” tastes. If I seen anything resembling mac salad or two scoops rice here, I’d have been very disappointed. The closest you’ll find that isn’t native to their eastern roots is soda.

So what’s to start with? Let’s check it out!…

Click to enlarge

We went with Diner E’s recommendation and ordered the Crispy Fried Stuffed Chicken Wings, and the Spring Rolls…

Crispy Fried Stuffed Chicken Wings - Ground pork, mixed with long rice, onion, mushrooms, manioc and carrot stuffed into prepared chicken wings, then deep fried. Served with Fish Sauce. $7.95

Spring Rolls - A combination of shrimp, crab meat, pork hash and vegetables, wrapped in Vietnamese rice paper then deep fried until golden brown. Served with Fish Sauce. $6.95.

Diner E was right. These two items ROCKED! Those chicken wings really throw a left curve to your palate once you bite into them, as you’re expecting chicken, but instead are greeted with this complex combination of that pork, mushrooms and carrots flavor and texture. That along with the golden panko-like crust is just dynamite. Especially when you dip them into the fish sauce that came with the Spring Rolls. If you order those wings by themselves, ask for the Fish Sauce to go with it. Even for an extra charge, it would be worth it.

Bac Nam’s house Fish Sauce

It tastes similar to Filipino Patis, while not being really “fishy”. It’s slightly salty, sweet, acidic and spicy (chili pepper) all at the same time, covering that whole spectrum. There’s shredded carrots, and I think Daikon, along with chili pepper. Not only does it compliment the savory meats, but also makes a great salad dressing for the greens provided. The oughta’ sell that stuff in bottles.

With the spring rolls, you make lettuce wraps with them and either dip or pour the fish sauce on them…

The complexity of ingredients in the spring roll, along with the crispy-fried rice paper wrapper, contrasted by the cool and refreshing mint leaves and lettuce, and that multi-faceted Fish Sauce is so delicious. I could just order the following two appetizers as a meal and be happy with that! But we all shared that just to get a little taste of what’s to follow.

So what shall we order for the main course? Hmmm… let’s see?… decisions, decisions, decision…

Click to enlarge

Click to enlarge

Click to enlarge

To several of our guests’ disappointment, the sandwiches shown on the menu are no longer available, as Mr. Huyn broke the news and explained that they’re too time consuming to make. Shucks. That, and a bowl of Pho would have been a great lunchtime meal.

So instead of that, which is what Diner C orginally wanted, she a summer roll to go along with her order of Pho…

Summer Roll - Shrimp, vermicelli (noodles), mint and lettuce, wrapped in a Vietnamese Rice Paper, served with a peanut sauce. $2.00

That’s actually just one half of the summer roll; the other half was already eaten.

(Again) Here’s her order of Pho with Chicken…

Pho (small bowl) with Chicken, $5.75

At that incredible price, even this small bowl comes with a full serving of fresh vegetable toppings!…

Pho vegetable toppings - Fresh Thai Basil, Mint and Bean Sprouts

Absolutely incredible value. Even more incredible is their Pho beef-based soup broth, which ALL their Pho selections are based on. Diner C gave me a spoonful to try, which was almost an “awakening” moment for me. I was finally initiated into the wonderful world of Pho! And I didn’t order this! Ack! But my-oh-my is this some good stuff! It has this really hearty, beefy savory foundation, along with that hint of star anise and lemon grass, and a minor hint of whatever else goes into making the broth. Mr. Huyn said it takes over 8 hours to prepare it. I believe. Common, you’re talking to a Ramen enthusiast here! I really have nothing to compare Bac Nam’s Pho with to other popular eateries who specialize in it, but from what very little I tasted, I’m going back to Bac Nam for sure for this dish!

Go back to the NOODLE SOUP section on the menu, and you can see they have the PHO’s Special Combination of Meat for only $6.75. What a bargain! That’s cheaper than many plate lunches now-a-days, and you’re getting all that, including the TLC that’s involved in making it? As Jack Black said in the film, Shallow Hal, “KOO KOO! KOO KOO!” lol

Then there’s our lovely birthday girl of the day, who ordered the Chicken Curry, along with a side order of Jasmine Rice…

House Special Chicken Curry - Carrots, potatoes, onion, lemon grass, red pepper, coconut milk and chicken. $7.95

Side order Jasmine Rice, $2.00

She also shared with me a sample spoonful, and this also was delicious. It tasted pretty much like Thai style curry, using pretty much similar ingredients. It was mildly spicy and the coconut milk flavor was on the lighter side, not heavy. Very good. I’d get this if I was in the mood for stew that day.

Diner A ordered the Rice Plate with Barbecued Chicken…

Rice Plate with Barbecued Chicken - Served the FINEST GRAIN RICE, House special fish sauce, lettuce, cucumber and tomatoes. $7.50

Diner E went for Rice Plate with Barbecued Shrimp and Beef Short Ribs…

Rice Plate with Barbecued Shrimp and Beef Short Ribs - Served the FINEST GRAIN RICE, House special fish sauce, lettuce, cucumber and tomatoes. $8.95

Look at the size of these two plates, the quality of the ingredients, execution of the cooking and the prices. I can’t believe it. Most importantly, look at the those fire-grilled seared edges! No flat-top griddles here. When they say “barbecue”, they really mean BARBECUE! I didn’t try the beef or the shrimp, but the chicken tasted like it was coated with lemon grass and chili pepper based marinade, which complimented it quite nicely, and a refreshing alternative to the ever-familiar Japanese Teriyaki and korean BBQ styles. Very moist and tender as well. So good, to our amazement, Diner A, as skinny as he is, finished the whole plate! No doggy bags here!

Finally we have my order, which I chose the Cold Vermicelli Noodles, or “Bun”…

Bun with Sauteed Beef - Cold Vermicelli noodles, or “Bun”. composed of chopped mint leaves, bean sprouts, shredded lettuce, cucumber, pickles, and house fish sauce.

What would be neat is if they served this “Bun” dish is CLEAR glass bowl so that you can see the layers of fresh vegetables buried beneath the noodles on top. Here I mixed it around to dig some of that good up from underneath…

I suppose you can say it’s the Vietnamese version of a cold somen salad, which I love. This was also delicious, except for one thing: I already had the spring roll as an appetizer, which used the same fish sauce, and really, this “Bun” dish IS a spring roll, sans the rice paper wrapper. So for me, it was almost a redundant follow-up of the appetizer.

The Bun orders come with an even bigger bowl of that fish sauce, which you can either pour over like a dressing, or use a dip…

I was hoping the “sauteed beef” would have had more seared and burnt edges on it for added flavor and and texture, but they instead tasted almost like they were boiled. It was tender, but still, the barbecue style, like how they were on the rice plates would have been better to accompany this dish, I think.

After all that on this early weekday lunch, we were stuffed and had no room for dessert. But here it is, in case you’re interested…

Click to enlarge

While not as adventurous as some others have been, at least each of us tried a pretty good variety of what’s to offer here. There’s also

I’m not sure if they’re in the process of ordering new menus to print, but in the mean time they should at least cover up the sandwich section with a piece of paper taped over it. And while they might be working on that, they just might consider raising the prices just a little to make their hard work pay off. Not that I’m advocating higher prices to us as customers, but still. I’d hate to see a fine place like this shut down because it wasn’t profitable or worth the hard work involved.

From our impression of everything we ordered, you can really tell Kimmy puts great effort and a personal touch with pride into each and every dish that comes out of that kitchen, which really makes this place special.

Bac Nam left us all highly impressed by the wonderful food, trueness to its cultural heritage, and very friendly owners/staff. So much that we’re left wanting to try more. Much more.

Items I’d like to try on future visits include the Pho combination special (of course!), the Jellyfish salad, the Fried, Spicy Lemongrass Fish, and perhaps one of those House Special Hot Pots.

Bac Nam is highly recommended. I wish them many years to come of success at what they do best: Authentic North South Vietnamese Cuisine.

The menu cover

Bac Nam
Authentic Vietnamese Cuisine
1117 S. King St.
808-597-8201

Limited parking behind restaurant,
and metered parking on the street in front

The Tasty Island Rating:

(4) Excellent. Worth another visit or purchase. (Winnahz!)

Related links:
• Bac Nam serves up home-style Vietnamese dishes - Honolulu Advertiser review
• Bac Nam - Vietnamese Food Beyond Pho - Hawaii Diner
• Bac Nam - Ono Kine Grindz
• Bac Nam - Yelp user reviews