Art Meets Taste at Basalt

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It’s impossible not to gleefully anticipate driving a fork into the
heaping stack of ebony-colored pancakes that executive chef Keith Kong has drizzled exquisite bright red guava-strawberry sauce and
garnished with fresh raspberries, strawberries and blueberries. It’s obvious he takes pride in the wholesome, artistic creation that’s become one of Basalt’s signature dishes, and for good reason. The pancakes taste as delicious as they look.

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Kong is the star of the edible show at Basalt, where unique culinary crafts appease all palates and the atmosphere is contemporary in a
casually chic way. But the talented, albeit humble, culinary master credits his entire team for the authentic, international fusion of flavorful dishes at Waikiki’s latest hot spot, tucked neatly inside Duke’s Lane Market and Eatery.

Kong’s famous Basalt Charcoal Buttermilk Pancakes that have created such a buzz are made with a classic buttermilk base. But what causes them to stand out is that they are crafted with edible
charcoal to form a lovely slate color. Even the topping is “charcoal ash,” which consists of whipped cream, mascarpone cheese, sugar
and vanilla.

Executive Chef Keith Kong blends international flavors with unusual ingredients, such as charcoal, in each dish at Basalt.Customers especially rave about his Basalt Charcoal Buttermilk Pancakes.

The charcoal that’s added to the heavenly pile of pancakes is meant to represent the restaurant’s name and foundation of the Hawaiian Islands, basalt, a black, volcanic rock or solidified lava.

Charcoal serves as an ingenious ingredient that’s gained popularity among health enthusiasts of late. People use it in various beauty products, including teeth whiteners, but charcoal is also beneficial for digestion. The theory is that it aides absorption and is a “detoxifying” agent that keeps your insides nice and shiny.

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The Pork Belly Buns appetizer also features charcoal. The handmade, traditional bao buns are incorporated with the powder to create a beautiful, rich color. Each bun is stuffed with slow-roasted pork belly dry-rubbed with Chinese five-spice that gives it a robust flavor. To add even more oomph to this already delicious pupu, the pork belly is topped with pickled daikon (Asian turnip) and carrots, and adorned with green onions and cilantro—together, representing the traditional Vietnamese banh mi sandwich. Moreover, the buns are brushed with hoisin Sriracha sauce and served with a crispy side of black sesame rice chips. The colors contrast as perfectly as the textures, and the taste is an impeccable blend of sweet, salty and sour.

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The details to every dish are unparalleled at Basalt. Kong knows how to please palates and does so with 100 percent conviction. The Hawai‘i native was introduced to the food industry as a dish washer but worked his way through the ranks and graduated from the California Culinary Academy. Now, he commands the kitchen of a spot that’s deemed one of Waikiki’s best kept secrets. What’s more, he oversees the entire operations of the Europeanstyle marketplace where the restaurant resides, includes an in-house bakery and burger bar. Therefore, guests of Duke’s Lane Market and Eatery not only have an opportunity to sit down and enjoy Kong’s innovative blend of international flavors, as well as the textures and shapes that represent the process of how basalt is made, they can grab something just as authentic and delicious at another eatery, to go. It’s one of the few places in Waikiki that truly has something for everyone.

Duke’s Lane Market and Eatery is open daily from 6 a.m. to 11:30 p.m. and Basalt operates from 7 a.m. to 10:30 p.m.

Visit dukeslanehawaii.com for more information.

Flavors of the World

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SEOUL JUNG

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DOLSOT BIBIMBAP
There’s a hidden gem tucked inside the Waikiki Resort Hotel that offers tasty traditional Korean cuisine. Try this authentic dish served in a sizzling stone pot filled with rice, seasoned vegetables, beef and an egg. Let it sit for a while to give your rice and veggies some extra snap and spice it up with gochujang sauce, made from red chilies. Mix everything together or savor each ingredient separately. Either way, it hits the right spot.

DECK BAR & GRILL


CRISP ROASTED CHICKEN & MAUI SWEET ONION
Go for the refreshing, handmade happy hour cocktails but stay for this delicious meal and the stunning scenery. The open-air restaurant at Queen Kapi‘olani Hotel has the most gorgeous and iconic perspective of Diamond Head and offers the epitome of American comfort food. The dish is cooked to exquisite perfection,
so much so that it tastes like your grandmother made it special for you and seasoned it with love.

BUHO COCINA Y CANTINA


KALE WRAPPED BURRITO
There isn’t a dish at Búho that doesn’t perfectly represent the  reshest flavors of Mexico. This vegetarian dish is mind-blowingly delicious. It’s comprised of a rich blend of homemade ingredients wrapped neatly inside cooked local kale, including Mexican rice, black beans, rajas-onion mix, romaine lettuce, mango pico de gallo, guacamole, coconut lime rice and sour cream. Not only is this original dish one-of-a-kind in taste and presentation, it’s light and leaves your belly invigorated.

WAIKIKI YOKOCHO GOURMET ALLEY


PREMIUM TEMPURA BOWL
At Kaneko Hannosuke, one of many authentic Japanese restaurants in one space, this soulsatisfying bowl of delicate tempura consists of rice, fresh water anago (eel) from Japan, seafood kakiage (mixed seafood), a pair of generously-sized shrimp, a shishito pepper to give it kick and a piece of nori. The most unusual aspect of this bowl is that it’s accompanied with a soft-boiled egg tempura. Your taste buds will throw a party once you crack it open, drizzle on the “special sauce,” and mix the ingredients together.

EATING HOUSE 1849


MISOYAKI BUTTERFISH
Every dish at this rustic-chic restaurant at the International Market Place exemplifies the ethnic blend of cultures unique to Hawai‘i. An Asian-Pacific specialty, the fluffy fish is the star of this dish and sits on a bed of Korean rice and Chinese long beans. An ‘ono (delicious) sweet and spicy soy mustard butter sauce makes an exceptional companion, as well as the daikon (Japanese radish) salad and microgreens that provide extra tang for your tongue.