Mouths water at the sound of “wagyu,” the tender beef of Japanese cattle, most well known for its intense marbling. While this massive 32 oz. Tomahawk Wagyu Ribeye itself isn’t from a local farm, the all-local vegetable medley of heirloom carrots, beef fat braised hearts of palm, Ho Farms tomatoes, long beans, Alii Oyster mushrooms and sea asparagus, with a bundle of local rosemary and a bit of fleur de sel, is a morethan-willing compromise.
The Beachhouse at the Moana is an oceanfront oasis of culinary sophistication set in the “First Lady of Waikiki’s” timeless Victorian décor. Enjoy both indoor and outdoor veranda seating right on Waikiki Beach, and a menu of thoughtfully prepared prime steaks, seafood, and signature entrées. Beyond steakhouse expectations, the chefs take pride incorporating locally inspired recipes and highlighting “super-food” ingredients. With award-winning cuisine, a picture perfect view, and outstanding service, a truly memorable evening is only awaiting your arrival at the Beachhouse.
The First Lady of Waikiki elevates her culinary creativity with new local talent
Photography by Amber Schoniwitz
When Ryan Loo found out that his friend and former culinary associate, Brooke Tadena, had recently joined the Moana Surfrider, the opportunity to return to Oahu and work with a strong team was too tempting to resist. Since the two chefs first met in the kitchens of the Kahala Mandarin hotel, each has spent more than a decade leading notable food and beverage operations here and across the Pacific. Most recently, Loo held the position of Executive Chef at the W Seattle, and Tadena was the Executive Banquet Chef at the Hilton Hawaiian Village.
Today, Executive Chef Loo and Executive Sous Chef Tadena take pride in designing meals that demonstrate Westin’s core value, “feeling better when you leave than when you arrived.” They utilize local ingredients and offer superfood-inspired dishes at each of the Moana Surfrider’s outlets, from in-room dining to the resort’s signature steak house and sea grill, Beachhouse at the Moana.
Being committed to using locally-sourced products whenever possible means both incorporating these ingredients into traditional recipes, as well as creating menu items that are elegantly local-style. Chef Loo explains, “visitors come to Hawaii to taste Hawaii, and what makes Hawaii special are the different people, cultures, and cuisine.” Beachhouse’s prime steaks may be the focus of the restaurant, but look for items like “oxtail” dumplings, luau (coconut creamed) spinach, Okinawan sweet potato fries, and Pacific oysters and seafood for a touch of what makes Beachhouse unique. Chef Loo highly recommends the ‘poke’ and the ‘catch of the day,’ suggesting, “even if everyone at the table is having a steak, I encourage guests to share a local fish done in a preparation that is always changing.”
Next on their plate, Chef Loo says we can look forward to some new twists at the hotel’s piano bar, Bin1901. Currently offering a variety of eclectic wines, specialty cocktails, and small plates, the team plans to unveil a new menu with bourbon-friendly foods and suggested pairings this summer.
More Info: Beachhouse at the Moana