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Roy's

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  • Score: 5.00 (votes: 5)
    Roy's Hawaiian Martini

    Roy Yamaguchi's national chain of Hawaiian fusion restaurants serves a martini that will have you singing "Tiny Bubbles" with your imaginary monkey friend Cecil. Whole bottles of Skyy vodka, Stoli Vanil, and Malibu rum are dumped into a giant decanter along with some sugar and pineapple chunks. After three days, when all the hunks of pineapple are floating, the cocktail's ready to be served—shaken, not stirred—in a chilled martini glass. 

    My Roy's Hawaiian martini recipe below makes around 36 drinks. Prepare it in advance of your next swinging pool party, and say "hello" to Cecil for me.

    You might also like my copycat recipes for Roy's Melting Hot Chocolate Souffle, and Roy's Classic Macadamia Nut Crusted Mahi Mahi. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Score: 5.00 (votes: 1)
    Roy's Classic Roasted Macadamia Nut Crusted Mahi Mahi

    Menu Description: “Lobster cognac butter sauce.” 

    Next time you make lobster, save the shells, because that’s what you’ll need for the delicious lobster cognac sauce that makes this signature entrée from Roy’s so special. 

    My Roy's macadamia nut crusted mahi recipe is great for entertaining, not only for the nice presentation, but also because the two sauces can be made in advance and chilled, then reheated in small saucepans—or even in the microwave—just before preparing the fish. Try my recipe below and get ready for greatness.

    Find more of your favorite famous entrée recipes here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
    Read more
  • Not rated yet
    Roy's Melting Hot Chocolate Souffle

    Roy’s chefs bake this signature “lava cake” dessert in parchment paper-lined metal cylindrical molds that are slipped off the soufflé when plating the dish. Fortunately we don’t have to locate a restaurant supply outlet to obtain similar molds when the tool we need is easily found in every supermarket. 

    You'll make your homemade Roy's chocolate souffle with a 4-ounce can, like the ones that hold diced peppers. You can use whatever you can find that comes in a small can with a 2 ½-inch diameter. Cut off the top and bottom, remove the labels, wash the cans, and you have the exact same size molds as those used at Roy’s. The recipe for the batter is simple with only 4 ingredients, but plan ahead for this dessert because the batter needs to chill in the molds before baking so that the centers stay gooey and uncooked like the original.

    You might also like my copycat recipe for Roy's Macadamia Nut Crusted Mahi. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more

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  • Score: 5.00 (votes: 1)
    Roy's Classic Roasted Macadamia Nut Crusted Mahi Mahi

    Menu Description: “Lobster cognac butter sauce.” 

    Next time you make lobster, save the shells, because that’s what you’ll need for the delicious lobster cognac sauce that makes this signature entrée from Roy’s so special. 

    My Roy's macadamia nut crusted mahi recipe is great for entertaining, not only for the nice presentation, but also because the two sauces can be made in advance and chilled, then reheated in small saucepans—or even in the microwave—just before preparing the fish. Try my recipe below and get ready for greatness.

    Find more of your favorite famous entrée recipes here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
    Read more
  • Score: 5.00 (votes: 5)
    Roy's Hawaiian Martini

    Roy Yamaguchi's national chain of Hawaiian fusion restaurants serves a martini that will have you singing "Tiny Bubbles" with your imaginary monkey friend Cecil. Whole bottles of Skyy vodka, Stoli Vanil, and Malibu rum are dumped into a giant decanter along with some sugar and pineapple chunks. After three days, when all the hunks of pineapple are floating, the cocktail's ready to be served—shaken, not stirred—in a chilled martini glass. 

    My Roy's Hawaiian martini recipe below makes around 36 drinks. Prepare it in advance of your next swinging pool party, and say "hello" to Cecil for me.

    You might also like my copycat recipes for Roy's Melting Hot Chocolate Souffle, and Roy's Classic Macadamia Nut Crusted Mahi Mahi. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
  • Not rated yet
    Roy's Melting Hot Chocolate Souffle

    Roy’s chefs bake this signature “lava cake” dessert in parchment paper-lined metal cylindrical molds that are slipped off the soufflé when plating the dish. Fortunately we don’t have to locate a restaurant supply outlet to obtain similar molds when the tool we need is easily found in every supermarket. 

    You'll make your homemade Roy's chocolate souffle with a 4-ounce can, like the ones that hold diced peppers. You can use whatever you can find that comes in a small can with a 2 ½-inch diameter. Cut off the top and bottom, remove the labels, wash the cans, and you have the exact same size molds as those used at Roy’s. The recipe for the batter is simple with only 4 ingredients, but plan ahead for this dessert because the batter needs to chill in the molds before baking so that the centers stay gooey and uncooked like the original.

    You might also like my copycat recipe for Roy's Macadamia Nut Crusted Mahi. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Read more
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I'm Todd Wilbur, Chronic Food Hacker

For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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