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The convenience of a personal chef with just a text away. C4 Table is literally like traveling pop-up upscale local comfort food that I discovered when I randomly stopped by the Honolulu Farmers Market at the Neal Blaisdell Concert Lawn which is my favorite because it's in the afternoon (4pm-7pm) for us morning working folks. Looking for a quick bite is the reason I stop at the Farmers Market every chance I'm able to C4 did catch my attention as I scanned for what my cravings were drawn to. As I was looking over their menu offerings I did over hear a gentleman informing them of a phone order pick up and that it was already paid for through Venmo where the staff was delighted with "yay good!" and immediately gave him his order. Of course everything sounded amazing so I decided I'd like to give it a try. - Tea Smoked Duck Bao Buns Cranberry Kumquat Chutney, Carrot Ginger butter and Sumida Farm Watercress $14 - Pork & Lamb Bolognese Fried Kale, Homshimeji Mushrooms, and Parmesan snow $16 After placing my order I was told it'd be 15-30 minutes...woah! Then was told I can sit on the side to wait...uuhhh ya not gonna stand there like a lost dog so I decided to wait the whole 30 minutes instead of the 15...went back at thirty and asked for my food...wasn't ready. Apparently they were making the phone orders instead and when I asked for my order they had the pasta but not the bao buns and just took it from another order. Decided to take some pictures there and tried a bite...ALL COLD! My pasta was sitting for who knows how long so the kale wasn't crispy with just a couple pieces of mushrooms and let alone the pasta was mushy and overcooked...sad! Bao Buns were cold so I just ended up eating the duck which was good but I've never felt so unwelcome with their system. It seems like it's set up for a pick up place more so than for us to graze at the market. You need to follow them on Instagram @c4_table as all the information on location and menu with ordering system is all listed on their posts $30 all I ate was bolognese, soggy kale and slices of duck, I can see how this can be amazing if it was all hot but it sure wasn't upscale in my opinion unless you order your meal in advance or you'll be left behind.
Not having to make up excuses why you can't go to a party, hang with friends or visit relatives. Not having to spend $$$$ on clothes to detract people from seeing your "inner beauty" at aforementioned gatherings. In fact not having to wear clothes and saving on laundry detergent. Not having to listen to blah, blah, blah you don't give a flying F about by blaming Zoom's 45 minute free limit (even if you subscribe to an unlimited plan). Enjoying fine dining, restaurant caliber dishes prepared by the executive chef of the Royal Hawaiian Hotel in the comfort and safety of your own home for the cost of a plate lunch. The pandemic's silver linings. Make no mistake, this is restaurant caliber food. Outstanding quality dishes. Excellent use of locally sourced ingredients. Attention to plating ("plastic containering?"). Examples? "Hukilau Seafood chowder" - shrimp, mahi mahi, crab, clams, hearts of palm, Kahuku corn, Okinawan sweet potato and a creamy seafood broth finished with vibrant basil oil. The freshness of the ingredients, their proper cooking just prior to "service", the outstanding choice of ingredients (corn, heart of palm and the potato all add unexpected bursts of sweetness). Beautiful complexity. Very well thought out. A "Pho spiced braised short rib" - perfectly braised, uber tender, boneless shortribs with zucchini noodles, chili green papaya puree and Thai basil taste EXACTLY like pho. Intense beefiness, Vietnamese seasonings, with a clean but gently spiced finish. More convincing? "Slow cooked Fuji cold ginger chicken" - tender sous vide chicken breast topped with a vibrant citrus, ginger, scallion pesto. Shitake mushrooms add an earthy foil. Duck fat jasmine rice all kinds of good. Deep fried, heavily salted chicken skin and ulu add textural contrast. Think of Singaporean chicken rice on steroids. Outstanding. It goes on and on. Try and you won't be disappointed. Trust. Tuesday at the Kaiser Farmers Market. Wednesday at M by Jeremy Shigekane (collaborative dishes). Follow on IG for weekly menus. DM or text for ordering. Venmo or cash only. The best part, NOTHING over $20. Glass half full is more fun. Seek and enjoy!
Finally tried C4 Table after stalking the IG account for ever now. I ordered the slow cooked Fuji cold ginger chicken. I generally don't care for cold ginger chicken, but my parents love it, so I thought I'd get some for them to try. Ordering via text was a cinch! And pick up at M by Jeremy Shigekane was so easy as well. You just drive up and pay, and they hand you your order. The dish itself was delicious. The chicken was moist and not too oily. The chicken skin crunch was so nice. And the duck fat rice was a perfect accompaniment and flavor was just right. Glad I finally got to try C4, and I'll definitely order again!
I've always seen C4 Table at the Kaiser HS Farmer's Market and selling outside of M by Jeremy Shigekane and finally got a chance to try it! Each dish was carefully prepared as if it were a brick & mortar eatery, and despite coming in plastic takeout containers, it was one of the BEST meals i've had in a while Chef Colin's Sukiyaki [18] // Garlic Big-Eye Ahi Tataki Soba Salad [16] // Kiawe Smoked Roast Pork Belly Bacon [15] // Kaffir Lime Scented Beer Battered Uku [18] // Jasmine Lychee Gummy Bears [7] Chef Colin's Sukiyaki ($18) reminded me of a sweeter version of my mum's classic sukiyaki - just overall so comforting and the bright & earthy Sumida Farm watercress brought a whole new element to the sukiyaki by cutting some of the sweetness and giving it a crunchy texture. The Garlic Big-Eye Ahi Tataki Soba Salad ($16) the ahi was perfectly seared and the ginger yuzu tsuyu dressing really helped the fresh and soft ahi shine, not to mention the bursts of salty ikura in every bite. Kiawe Smoked Pork Belly ($15) - pork belly usually isn't my thing, since it's usually too fatty for me, but the roasted pork belly was probably one of my favorites. The skin was SO crispy, the meat was tender and super flavorful, and the melt-in-your-mouth fat surprisingly didn't bother me. the garlic rice also blew me away - it was like eating an everything bagel, but in rice form Kaffir Lime Scented Beer Battered Uku ($18) featured two generous portions of perfectly fried uku. The coconut thai curry in conjuction to the garlic jasmine rice gave it a nice oriental feel. The Jasmine Lychee Gummy Bears ($7) had a super prominent lychee flavor and since the crystalized ginger helps cut some of the sweetness, you could totally eat a whole container in one sitting. The workers were all super kind when i went to pick up my order and they told me that the order would take a bit longer since they were preparing everything fresh. We went back in about 8 minutes and excitedly picked up our order, not knowing it would be one of our favorite meals.
7/20/22-went to the blaisdell farmers market. Decided to try the yuzu chiso cucumbers. I really liked the slight sweet pickle taste although I could not taste yuzu or chiso. My sister got the summer fresh lemon poached hamachi. It was pretty and had a lot going on with the ingredients, but the fish got lost in the sauce. Lots of interesting dishes to be had. Definitely want to try other items!
Chef Colin makes "haute comfort food to go" and he NEVER disappoints! Once the head Chef at Royal Hawaiian Hotel, he has transitioned to pre ordered take out and private catering. Each week he releases a menu of 4 different dishes and some other yummy sides and snacks. Everything I have ever ordered has been nothing short of amazing. Some of my top favorites have been the chirashi bowl, the ginger chicken, prime rib and Adobo. But honestly, you can't go wrong with any of his dishes! They are fresh, delicious, and uses lots of locally sourced ingredients. His flavors are often unique, taking a common "comfort food" dish and making it special and over the top good! Get yourself on the email list by emailing chefcolinhazama@c4table.com, or follow his IG @c4_table. A menu for each week is sent/posted every Thursday/Friday and place your order for pick up at either Kaiser HS Farmers Market on Tuesdays or M by Chef Jeremy Shigekane on Wednesdays. Pay via Venmo or cash. You must try it!
First time trying their take out at Fishcake (a rotating culinary artist incubator space). I ordered "pork and lamb bolognese." Rich ingredients and taste satisfied me. Btw they cook in front of you after you place an order. You can eat in too. Thank you very much for an early dinner! read more
Chasing the C4 "rainbow" We have been fans of Colin Hazama's C4 offerings between the Kaiser and Blaisdell open market locations. As of January, 2023, C4 is located in the Fishcake shop in Kakaako, there are several stalls right in the front for a quick dash to pick up your order. Same like before, you check their weekly offerings, email your selections at the latest, the day before, and schedule when you'd like to pick up your order, usually on a Wednesday. C4 offers a rotating selection of meals to go that are delicious, delightful and sized just right. These are not humongous servings but just right for most. Recently, we had jasmine scented steamed opakaka w/Choy sun and mushrooms. So nice and tender, not over cooked, it's always tricky to get it just right when you know most customers will be taking it home and not eating it immediately. It smelled flavorful when we received it and tasted as such when we ate it later. C4's hearts of palm coconut gazpacho: now the closest I've come this type of soup is a cold potato soup, but this soup was so much more tasty and refreshing. Perfect that it was not a cold evening to try it, it was delicious and decadent, but not heavy. A delicious starter. We were able to try the roasted 3 potato salad as an accompaniment, this was not your typical local potato salad but rather a more tangy lighter salad w/o the heavy local Mayo toss (just right for no Mayo, Fran C). I can see this one going with sandwiches too. Yum! Of course, the sweet finale has to be their flavored gummies, we are partial to their pog and strawberry gummies. Meals from C-4 are built into our go-to list when we decide to do take-out, and if it's on a Wednesday, we will always check out C4 to see what's on da menu. Support local! Mahalos Chef Colin for a nice selection of offerings every month. read more
The convenience of a personal chef with just a text away. C4 Table is literally like traveling pop-up upscale local comfort food that I discovered when I randomly stopped by the Honolulu Farmers Market at the Neal Blaisdell Concert Lawn which is my favorite because it's in the afternoon (4pm-7pm) for us morning working folks. Looking for a quick bite is the reason I stop at the Farmers Market every chance I'm able to C4 did catch my attention as I scanned for what my cravings were drawn to. As I was looking over their menu offerings I did over hear a gentleman informing them of a phone order pick up and that it was already paid for through Venmo where the staff was delighted with "yay good!" and immediately gave him his order. Of course everything sounded amazing so I decided I'd like to give it a try. - Tea Smoked Duck Bao Buns Cranberry Kumquat Chutney, Carrot Ginger butter and Sumida Farm Watercress $14 - Pork & Lamb Bolognese Fried Kale, Homshimeji Mushrooms, and Parmesan snow $16 After placing my order I was told it'd be 15-30 minutes...woah! Then was told I can sit on the side to wait...uuhhh ya not gonna stand there like a lost dog so I decided to wait the whole 30 minutes instead of the 15...went back at thirty and asked for my food...wasn't ready. Apparently they were making the phone orders instead and when I asked for my order they had the pasta but not the bao buns and just took it from another order. Decided to take some pictures there and tried a bite...ALL COLD! My pasta was sitting for who knows how long so the kale wasn't crispy with just a couple pieces of mushrooms and let alone the pasta was mushy and overcooked...sad! Bao Buns were cold so I just ended up eating the duck which was good but I've never felt so unwelcome with their system. It seems like it's set up for a pick up place more so than for us to graze at the market. You need to follow them on Instagram @c4_table as all the information on location and menu with ordering system is all listed on their posts $30 all I ate was bolognese, soggy kale and slices of duck, I can see how this can be amazing if it was all hot but it sure wasn't upscale in my opinion unless you order your meal in advance or you'll be left behind. read more
Not having to make up excuses why you can't go to a party, hang with friends or visit relatives. Not having to spend $$$$ on clothes to detract people from seeing your "inner beauty" at aforementioned gatherings. In fact not having to wear clothes and saving on laundry detergent. Not having to listen to blah, blah, blah you don't give a flying F about by blaming Zoom's 45 minute free limit (even if you subscribe to an unlimited plan). Enjoying fine dining, restaurant caliber dishes prepared by the executive chef of the Royal Hawaiian Hotel in the comfort and safety of your own home for the cost of a plate lunch. The pandemic's silver linings. Make no mistake, this is restaurant caliber food. Outstanding quality dishes. Excellent use of locally sourced ingredients. Attention to plating ("plastic containering?"). Examples? "Hukilau Seafood chowder" - shrimp, mahi mahi, crab, clams, hearts of palm, Kahuku corn, Okinawan sweet potato and a creamy seafood broth finished with vibrant basil oil. The freshness of the ingredients, their proper cooking just prior to "service", the outstanding choice of ingredients (corn, heart of palm and the potato all add unexpected bursts of sweetness). Beautiful complexity. Very well thought out. A "Pho spiced braised short rib" - perfectly braised, uber tender, boneless shortribs with zucchini noodles, chili green papaya puree and Thai basil taste EXACTLY like pho. Intense beefiness, Vietnamese seasonings, with a clean but gently spiced finish. More convincing? "Slow cooked Fuji cold ginger chicken" - tender sous vide chicken breast topped with a vibrant citrus, ginger, scallion pesto. Shitake mushrooms add an earthy foil. Duck fat jasmine rice all kinds of good. Deep fried, heavily salted chicken skin and ulu add textural contrast. Think of Singaporean chicken rice on steroids. Outstanding. It goes on and on. Try and you won't be disappointed. Trust. Tuesday at the Kaiser Farmers Market. Wednesday at M by Jeremy Shigekane (collaborative dishes). Follow on IG for weekly menus. DM or text for ordering. Venmo or cash only. The best part, NOTHING over $20. Glass half full is more fun. Seek and enjoy! read more
Finally tried C4 Table after stalking the IG account for ever now. I ordered the slow cooked Fuji cold ginger chicken. I generally don't care for cold ginger chicken, but my parents love it, so I thought I'd get some for them to try. Ordering via text was a cinch! And pick up at M by Jeremy Shigekane was so easy as well. You just drive up and pay, and they hand you your order. The dish itself was delicious. The chicken was moist and not too oily. The chicken skin crunch was so nice. And the duck fat rice was a perfect accompaniment and flavor was just right. Glad I finally got to try C4, and I'll definitely order again! read more
I've always seen C4 Table at the Kaiser HS Farmer's Market and selling outside of M by Jeremy Shigekane and finally got a chance to try it! Each dish was carefully prepared as if it were a brick & mortar eatery, and despite coming in plastic takeout containers, it was one of the BEST meals i've had in a while Chef Colin's Sukiyaki [18] // Garlic Big-Eye Ahi Tataki Soba Salad [16] // Kiawe Smoked Roast Pork Belly Bacon [15] // Kaffir Lime Scented Beer Battered Uku [18] // Jasmine Lychee Gummy Bears [7] Chef Colin's Sukiyaki ($18) reminded me of a sweeter version of my mum's classic sukiyaki - just overall so comforting and the bright & earthy Sumida Farm watercress brought a whole new element to the sukiyaki by cutting some of the sweetness and giving it a crunchy texture. The Garlic Big-Eye Ahi Tataki Soba Salad ($16) the ahi was perfectly seared and the ginger yuzu tsuyu dressing really helped the fresh and soft ahi shine, not to mention the bursts of salty ikura in every bite. Kiawe Smoked Pork Belly ($15) - pork belly usually isn't my thing, since it's usually too fatty for me, but the roasted pork belly was probably one of my favorites. The skin was SO crispy, the meat was tender and super flavorful, and the melt-in-your-mouth fat surprisingly didn't bother me. the garlic rice also blew me away - it was like eating an everything bagel, but in rice form Kaffir Lime Scented Beer Battered Uku ($18) featured two generous portions of perfectly fried uku. The coconut thai curry in conjuction to the garlic jasmine rice gave it a nice oriental feel. The Jasmine Lychee Gummy Bears ($7) had a super prominent lychee flavor and since the crystalized ginger helps cut some of the sweetness, you could totally eat a whole container in one sitting. The workers were all super kind when i went to pick up my order and they told me that the order would take a bit longer since they were preparing everything fresh. We went back in about 8 minutes and excitedly picked up our order, not knowing it would be one of our favorite meals. read more
4 years ago
7/20/22-went to the blaisdell farmers market. Decided to try the yuzu chiso cucumbers. I really liked the slight sweet pickle taste although I could not taste yuzu or chiso. My sister got the summer fresh lemon poached hamachi. It was pretty and had a lot going on with the ingredients, but the fish got lost in the sauce. Lots of interesting dishes to be had. Definitely want to try other items! read more
5 years ago
Chef Colin makes "haute comfort food to go" and he NEVER disappoints! Once the head Chef at Royal Hawaiian Hotel, he has transitioned to pre ordered take out and private catering. Each week he releases a menu of 4 different dishes and some other yummy sides and snacks. Everything I have ever ordered has been nothing short of amazing. Some of my top favorites have been the chirashi bowl, the ginger chicken, prime rib and Adobo. But honestly, you can't go wrong with any of his dishes! They are fresh, delicious, and uses lots of locally sourced ingredients. His flavors are often unique, taking a common "comfort food" dish and making it special and over the top good! Get yourself on the email list by emailing chefcolinhazama@c4table.com, or follow his IG @c4_table. A menu for each week is sent/posted every Thursday/Friday and place your order for pick up at either Kaiser HS Farmers Market on Tuesdays or M by Chef Jeremy Shigekane on Wednesdays. Pay via Venmo or cash. You must try it! read more
3 years ago
3 years ago
3 years ago
Great food and great service by Chef Colin and his team. Delicious and perfectly cooked multi course meal. read more
More info about C4 Table by Colin Hazama
1969 S King St
Honolulu, HI 96826
Mo'ili'ili
Directions
(808) 922-1910
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Visit Website
https://www.c4table.com
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Ask the Community - C4 Table by Colin Hazama
So, do you walk in? Make a reservation? Order through DM? How do you get to eat here and sit down inside?
You can walk in but if you follow our Instagram it’s best that you text or email your order ahead and reserve your time of pickup or dine in. Our menu is put out the Saturday or Sunday before the start of the week.
