I have wanted to dine at Roy’s for Hawaiian Fusion Cuisine since I first read about it on a consulting trip to Oahu. We finally decided it was time to see what the excitement was about. Your dining experience starts out strong with the tasteful design and decor that combine to be visually appealing. The inside is as attractive with warm, restful colors, fabrics and wood. It’s definitely a fine dining restaurant though we were comfortable dressed casually. It’s popularity is such that you will probably want to make a reservation.
Because Roy’s Restaurant serves up Hawaiian Fusion Cuisine in Anaheim, I asked “what does fusion mean?” It is a blend of Asian cuisine and spices with European cooking techniques and sauces. It definitely worked for us.
Togarashi seasoned edamame – instead of bread basket
We received our first exotic treat when our server, Natalie, brought us togarashi seasoned edamame in place of a bread basket. Dorothy suggested I suck the spices off the pod before stripping the soybeans out with my teeth. Believe it or not, I actually tried to chew the pod. It turned out to be way too much fiber for my taste. But I loved the spices and the soybeans themselves.
Of course, I loved my fresh brewed iced tea, $2.95. Dorothy ordered a Coke, $2.95. Natalie did a great job of making sure we had refills on our beverages whenever we needed them.
There were so many delectable looking and unique choices on the menu. Dorothy finally chose the Shellfish Sampler, $33.95, accompanied by a Poached Pear & Pecan Salad with Lemongrass Port Vinaigrette, $8.95.
I started with the California Roll Sushi then chose the Winter Fusion Prix Fixe Menu, $35.95. It provided me with a choice of one appetizer, one entrée, and one dessert. I’m not sure whether it was the 5 Spice Braised Duck Leg appetizer or the Seafood Cioppino that pulled me the strongest.
California Roll, $8.95
This was a delightfully different take on California Roll. The crab meat was more crab salad, made with finely chopped snow crab meat mixed with kewpie mayonnaise. The crab meat and tiny slices of avocado, cucumber, and mango are wrapped in very thin sheets of nori which is then surround with sesame seeds covered rice. They were delicious.
Poached Pear & Pecan Salad, Lemongrass Port Vinaigrette, $8.95
Although technically this salad is only on the Winter Fusion Prix Fixe Menu, Natalie said that we could order it anyway. As I write this review, I discovered it also on Roy’s Restaurant – Anaheim’s gluten free menu. It had fresh mixed greens with blue cheese crumbles and candied pecans over poached pear slices. They drizzled the lemongrass port vinaigrette over the salad. Dorothy said it was a delicious salad.
Shellfish Sampler, $33.95
The stuffed shrimp tasted of only shrimp despite being stuffed. They were really great. The butter poached half lobster tail had a mild charbroiled flavor because it was grilled. The grilling produced firm, sweet meat. The scallops were thick and firm, cooked just right – delicious. Dorothy said that this was an excellent dinner choice. The only thing that could have improved it would have been to add two nice crab claws.
The shellfish came on a bed of macadamia nut pesto risotto. Roy’s restaurant makes the macadamia nut pesto made with macadamia nuts, carrots, celery cooked al dente and all ground fine then served blended into risotto. It was so good that Dorothy ate every bit of it.
Winter Fusion Prix Fixe Menu, $35.95
- 5 Spice Braised Duck Leg appetizer
The real highlight of my dining experience was the Winter Fusion Prix Fixe. My 5 Spice Braised Duck Leg was crispy yet moist. The part that was a surprise is that duck often has a very strong gamey sort of flavor, which I don’t mind when it’s covered with a strong sauce like cherry or orange. This duck definitely had a duck flavor yet without the strong gamey element. It came on a bed of Shiitake and Shishito peppers, serrano chili, yellow squash, pearl onion and greens, all covered with Duck Jus. As you can tell from the pictures, it was light, not heavy, not sweet. It was superb! I definitely look forward to having it again.
- Seafood Cioppino entrée
Roy’s Restaurant serves a delicious Seafood Cioppino: a soup of mussels, scallops, shrimp, and mahi, in a Thai basil tomato broth, which included vegetables: Cipollini onions, potatoes, baby carrots, and a slice of leek. The scallops were thick and firm, excellent flavor. I also loved the shrimp, which seemed to be jumbo as they were large, firm, and delicious. The broth too was flavorful. The whole meal was wonderful.
- Ginger Baked Apple
I normally skip desserts in restaurant. However, as this came with my meal and as most of it has no problem for any food sensitivities, I went ahead and enjoyed it. Roy’s restaurant filled the ginger baked apple with a mix of oats, cinnamon, and brown sugar. Dorothy warned me that the mascarpone is a form of cream cheese so I should avoid it. Sometimes, though, my self-discipline gets weak. I had to sample it because it sounded so good. The mascarpone with vanilla bean sauce was lovely; it was smooth, light and sweet.
Roy’s Melting Hot Chocolate Soufflé, $9.95
When Ron Plata, the Chef Partner, of Roy’s Anaheim, learned I wasn’t going to try Roy’s Melting Hot Chocolate Soufflé, he provided one free because he wanted to be sure I included it in the review. Natalie said Ron indicated it’s their most popular dessert. Once we tried it, I could see why. It’s basically a miniature moist chocolate cake, probably the size of a large cupcake, that is filled with thick, hot chocolate sauce. The raspberry coulis adds a decorative touch as well as a sweet, raspberry sauce to give you a break from the chocolate. The vanilla bean ice cream was excellent and added the right touch, in my opinion, to the chocolate soufflé. For those sensitive to gluten, this dessert is on Roy’s Anaheim’s gluten free menu.
The entire staff that we dealt with was warm, friendly and helpful. Our server, Natalie, in particular, was cheerful, helpful and attentive. Roy’s – Anaheim’ manager, Donny Deutsch, was out on the floor managing and helping. I recall only a couple times when a chef has come out to be sure to get a special need right. Ron Plata, the Chef Partner, did.
When Roy’s Restaurant serves up Hawaiian Fusion Cuisine in Anaheim, they make sure you enjoy more than just a superb meal. The whole dining experience is memorable: exceptional service from genuinely enjoying serving their guests. The food was extraordinary. We loved the creativity in Roy’s Hawaiian fusion cuisine as well as the attractive presentations. The third key to a great evening out is a pleasant environment such as Roy’s understated elegance. The noise level was a comfortable backdrop that allowed us to hear ourselves talk. This is essential in romantic restaurants. As you can tell from the prices, it’s not an every night restaurant for the average family. But it’s perfect for when you want to make a night a special occasion. Do remember them for your Valentine’s weekend. Be warned, though, get your reservation early.
Roy’s – Anaheim
321 W. Katella Ave., Suite 105, Anaheim, CA 92802
- T: (714) 776-7697
- F: (714) 776-7670
- Sunday – Thursday: 5pm–10pm
- Friday & Saturday: 5pm–10:30pm
- Aloha Hour: Sun-Fri 4:30pm-6:30pm
Roy’s – Anaheim location
- Anaheim Convention Center, 800 W Katella Ave, Anaheim, CA 92802: 1.6 miles
- Disneyland, Anaheim, CA: 1.7 miles
Roy’s – Anaheim menu
- Gluten Free Menu
- Hawaiian Fusion
- Call or email with special requests, special needs –see gluten free menu
- Casual dining or dressy, your call
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Roy’s Hawaiian Fusion Cuisine restaurant photo album