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ITINERARY { FOOD } Hot Pots in the City { By Laura Kiniry } While hot-pot restaurants — eateries where diners cook their own meat in large pots of simmering broth (akin to fondue) before dipping it in an array of housemade sauces — have been steadily popping up in cities like San Francisco and Los Angeles, it's Honolulu that's experiencing the biggest boom. Despite the warm weather, several hot-pot establishments have opened here over the last several years and continually draw crowds, with patrons often lining up outside the doors. Though they were thought to have spread through northern China during the Tang Dynasty (A.D. 618–907), hot pots may have been originally inspired by Mongol warriors who boiled water in their helmets to cook food. Today, the East Asian dish varies in both name and ingredients from region to region, with Beijing, Tokyo, Taipei, Sin- gapore and Bangkok all serving their own unique versions. Some of Honolulu's hottest hot-pot spots in- clude the Taiwanese-style SWEET HOME CAFE (2334 S. King St., 808-947-3707), Honolulu's origi- nal SHABU SHABU eatery (Japan's version of the centuries-old dish; the name means "swish swish"), SHABU SHABU HOUSE (1221 Kapiolani Blvd., 808-597-1655) and the recently opened SHABU SHABU KING (2700 S. King St., 808-951-7878). DIY Hot Pot Quebec native (and my cousin) Johanne Paquet introduced me to CHINESE FONDUE — the traditional version of hot pot — with the following recipe, which is perfect for small parties and get-togethers: Ingredients: 5 cups of water 1 onion soup sachet 1 white onion, diced 1 tbsp. of chili sauce 1 tsp. of Worcestershire sauce 1 garlic clove, minced 1 bay leaf A couple of drops of Tabasco sauce Bring water to a boil in a metal fondue pot and add all ingredients. Let simmer for a couple of hours. Side sauces: Yogurt and green onion Yogurt and Dijon mustard Yogurt and curry powder Yogurt and garlic Meat: Since thinly sliced meat isn't always readily available, try dicing filet mignon. You can also use chicken, pork, shrimp or vegetables. Serve broth over burner, with meats and sauces on the side. Serve with rice and salad. { AU TO } Starting an Evolution { By Josh Sens } No gas. No oil. No emissions. Just a lot of fun. That's what you get with EVOLVE ELECTRIC MOTORCYCLES, a pioneering line of lean, green, two-wheeled machines. With their sleek designs and lithium-ion bat- teries (the same technology that powers your cell- phone), Evolve bikes are both sensible and stylish, the eco-conscious answer to a range of transpor- tation needs. They come in four models: the He- lium, a nimble, lightweight bike for city riding; the Zinc, perfect for beach cruising; the Neon, which combines agility with open-road power; and the Titanium, a freeway-worthy design that can reach speeds of 60 mph. The batteries in every model are easy to maintain — and powerful enough to travel 80 to 100 miles on a single charge. In keeping with Evolve's community-minded ethos, all bikes also come with a free mobile app that allows riders to track one another's location; find charging sta- tions; share photos and videos; and call for emer- gency roadside assistance. $2,900 to $6,900; www.evolvemotorcycles.com 22 JANUARY 15, 2012 AA.COM/AMERICANWAY

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