Roy's - 2006.05.13 -- ***

Big, trendy, beautifully decorated, typical "nouveau fancy" in the city. Now this place is advertised as Fusion Hawaiian, so I go in with a calmed expectation.

The prix fixe is a good deal at $33 for a (tiny) appetizer, choice of mains and choice of their signature dessertes. My friend got that with his favorite, mac nut crusted mahimahi. Not being a huge fan of either ingredients I opted for a set of two from a la carte menu. Kalua pork lumpia, featuring tender pork somewhat strangely combo'ed with deepfry springroll and strong sweet/sour sauce, which over powered the taste of the pork but it was enjoyable nevertheless. Combination entree of vietnamese tiger shrimp and seared scallops was fairly weak. The shrimps were plump but the deep-fried fine hair-noodle wrapping made it overly greasy, and its sweet sauce was quite run-of-the-mill. The scallops hardly had enough grill time to develop any crust before they were ushered to plate. Sauce was good, and I was happy there were some greens to accompany, though the polenta left untouched.

My friend's appetizers contained three dishes, one grilled shrimp beautifully seasoned and skewered, a lackluster potsticker, and a babyback rib. I thought that shrimp was much yummier than the main course one I got. The mahi was standard but graced by a finger licking lobstery-buttery lobster butter sauce. It came with some roasted potatoe which I did not bother trying.

Their signature desserte, chocolate souffle, was more like a chocolate lava cake. Fairly standard cake + ice cream + raspberry sauce, all quite good, it would satisfy any chocolate lover.

Service was nice, from the maitre d offering to feed our meter (with our own money), to the personable waitress. Final tab $82 for two.