Category Archives: Chef Q&A

Chef David Lukela

chef-david

CHEF DAVID LUKELA at the Moana Surfrider’s Beachhouse Restaurant is always moving, though his cadence and manner are those of a true Hawaii local: relaxed, easy going and welcoming. His movements are deliberate and smooth as he cuts, assesses and tastes ingredients while preparing a plate.

Chef David was born and raised in Mililani in central Oahu. He loves Hawaii and derives his creativeness in the kitchen from the Islands. “I’m inspired by just living in Hawaii,” he says. “It’s basically as simple as that.”

When I caught up with Chef David, he was putting together a custom cheese plate with aged parmesan, blue cheese, prosciutto, honey, homemade raspberry sauce and fig leather, candied walnuts, almonds and fresh strawberries for “the real boss” in his life, his girlfriend. He carefully prepared and arranged the food, and, although the end plate was certainly gourmet, Chef David was humble and relaxed, clearly happy to be making something special for the love of his life.

While this exact cheese plate isn’t a menu item, cheese courses will play a role in some of the upcoming wine dinners Chef David is preparing over the next few months. Each dinner will showcase a different vintner with special food and wine pairings, culminating in a special December dinner featuring wines from Caymus.

“We’re doing something fun with wine,” he says.

Aside from specialty dinners, Chef David likes putting local touches on traditional favorites on the regular menu. His Italian carbonara pasta uses Japanese ramen noodles. It’s certainly an interesting take, likely only to be seen in Waikiki.

The ingredients Chef David uses are often locally sourced and always of the highest quality.  Beachhouse is primarily a steak and seafood dinner restaurant, although its afternoon tea is also delightful.

After a little more than two years at Beachhouse, Chef David has made his mark. His passion for good food shows.“I love what I do,” he says. “I get to make cool stuff all day.”

New Tastes at TROPICS BAR & GRILL

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Chef Michael Brookshire

Tropics Bar & Grill has long been a beachfront favorite for visitors in Waikiki. Located in the Hilton Hawaiian Village, this restaurant has ono (delicious) food and spectacular views.

Tropics recently welcomed a new Head Chef, Michael Brookshire. Chef Michael is a Culinary Institute of America grad, and he’s worked to update the lunch menu with his own signature style.

Before coming over to Tropics, Chef Michael was with Rainbow Lanai, also at the Hilton Hawaiian Village where he oversaw the breakfast buffet. While the pace is different at Tropics with three full-service meals, he’s happy to try something new.

“I love the challenge,” Chef Michael says. One of the fi rst challenges he received was updating the lunch menu. The most popular item on the new menu has been the BLT. It features premium bacon, house-made garlic aioli, and a house-made savory tomato jam.

“That tomato jam really bumps up the flavor. We cook it for eight hours,” says Chef Michael.

Also new to the menu are several burgers, including the Paniolo Burger and the B&B Burger.

“I don’t know about you,” Chef Michael says, “but once in a while I get that craving for a burger and I go out and it’s hit or miss. But the B&B Burger is a great one and the Paniolo Burger is another one. It’s just so full of ingredients and so satisfying.”

Tropics is also known for using locally-sourced ingredients where possible, including taro chips from the Hawaiian Chip Company, the Maui Taro Burger from the Hawaii Taro Company, and other seasonal fruits and vegetables.

Enjoy breakfast, lunch or dinner oceanside at Tropics. The restaurant is open from 7:00 a.m. to 10 p.m.

Living a Long Weekend at TOMMY BAHAMA

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Executive Chef Andrew Warner

Tommy Bahama is best known for casual yet chic clothing suitable for a tropical retreat. Their motto is “life is one long weekend,” to accompany their relaxed styles. In addition to their popular line of apparel, the company has a chain of 15 restaurants, including their latest installation in Waikiki.

We couldn’t wait to sit down with Executive Chef Andrew Warner to hear what the new restaurant has to offer.

WM: How long have you been with Tommy Bahama?

CA: As of the beginning of January, this will be four years. I was with the Scottsdale [AZ] location for the last three and a half.

 

WM: What made you and Tommy Bahama decide to come out here to Waikiki?

CA: This was a good opportunity. This is probably going to be the flagship restaurant. They talk about how beautiful the restaurant is. This has been a dream for a lot of guys in the company for a while. To be selected to come over here and be the chef of the Waikiki location was a pretty big honor. So far we have an awesome team and we’re starting to see just how talented each individual is. I’m fortunate with the people we’ve surrounded ourselves with.

 

WM: How do you like Hawaii so far and how long have you been here?

Chef: It’s been great. I’m lucky that the first month I wasn’t in the restaurant. I got to go do some hikes, and I made it up to North Shore and did some golfing. I got to see Hawaii. But right now, I’m here at the restaurant. This is where I’m at for a while.

 

WM: What do you think makes this location unique?

CA: I think the importance of Honolulu is being able to tie our brand and what we do in with different parts of the world.

 

WM: Are you making Hawaiian-influenced dishes and using locally sourced ingredients?

CA: Oh absolutely. That’s always the goal. Even though we have some similar dishes on our core menu, we try to source as much locally as we can. So tomatoes, could be from Kunia. Our lettuce is going to solely come from a farm called Mari’s Garden in Mililani. Which is really cool because they’re growing lettuce just for Tommy Bahama’s. It’s all aquaponic and sustainable. It’s really pretty. I went around when I first got here before we opened to try to figure out what’s unique to Hawaii and what we can do to support the community here. It’s also a better product when it comes from somebody’s backyard as opposed to coming over on a barge.

And of course all of the fish. We do a lot of specials, and we see whatever is coming through the fish auction and try to make sure we have good sustainable practices as far as going with good sources. The fish auction here at Pier 38 in Honolulu, that’s the way to go to buy fish.

 

WM: I have to ask, if you had to choose one favorite dish from the menu, what’s your personal favorite dish?

CA: There’s a few different dishes that I really like. I think that for me, the scallop sliders from the appetizers. You can’t go wrong with that. I recommend that to everybody. And I also like what the chefs come up with as well. Whether it’s something that I come up with or one of the sous chefs, there’s a lot of passion in that and it shows. We sell a ton of fish specials because there are a lot of passionate chefs in the building, and then we have a great team that goes out and talks about it to the guests as well.

Blue Water Shrimp

blue-shrimpWhat started off as a humble shrimp truck has grown two additional and permanent locations—thankfully, one of those locations is in the Hilton Hawaiian Village Rainbow Bazaar. Garlic shrimp, Brazilian lobster, tuna poke, seafood salad, crab legs, fish tacos, garlic clams, mahimahi, salmon—you name the seafood, and you’ll get the best of it at Blue Water Shrimp. Beautifully plated, perfectly seasoned and with land-lubber- friendly options like steak, guava barbecue chicken, kalua pig nachos, and all kinds of combinations, with a side of seasoned rice and salad.

You don’t have to drive all the way to the North Shore for exceptional garlic shrimp. It’s right here. Cooked and served in the shell for the richest flavor, with a satisfying portion size, two heaps of white or brown rice, salad, sweet corn and a pineapple slice, just to give you that fruity zing finale. Order your shrimp mild, medium or spicy—just be careful what you wish for! Make it a garlic shrimp and steak combo and prepare for a tender, juicy and filling meal.

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Garlic Shrimp and Lobster Tail Combo. Above: Fish Tacos.

If you’ve already tried the garlic shrimp and want to try something different, choose from lobster, crab legs, fish tacos with mahimahi, tuna and salmon, seared ahi, calamari steak or garlic clams. The list goes on, and every choice is a winner, whether you’re eating there or taking it out to the beach or back to your hotel. You can even swing by the nearby ABC store for the complete and casual BYOB dining experience.

Be careful not to walk right past it! The walkway in the Rainbow Bazaar cuts between the ordering area and the outdoor seating—and it’s definitely worth stopping for. It’s a favorite lunch spot for nearby hotel employees, with often-extravagant, tasty daily specials (like ahi gyoza with macadamia nut, pesto ponzu and sriracha aioli—wow!) and even exceptional desserts, like the signature bread pudding.

It takes something very special for a food truck to succeed and establish permanent locations, especially prime locations like Waikiki and Ala Moana Center, and it’s easy to see how Blue Water Shrimp has done it. Consistently fresh and exquisite seafood preparation is the ideal, and Blue Water Shrimp nails it.

Aloha Table

a-paradise-for-island-fareThe modest appearance and hidden location of Aloha Table inspire humble expectations, only to astound. Very popular with visitors from Japan, who must have the inside scoop we’ve been missing, Aloha Table serves up American comfort food and Asian-style dishes and accomplishes what many others cannot—turning every dish into a new, island-inspired creation. You could call it Pacific Rim Fusion, or Eclectic Western.

The comfortable setting, with indoor and outdoor seating, a quaint wooden bar area, hospitable staff and a killer happy hour, draws you in, but the creative comfort dishes, fruity and flavorful accompaniments and handmade Maui Gold pineapple pina coladas, served in the pineapple, will keep you coming back for more. Even already-local style dishes are kicked up a notch, like the premium loco moco.

All loco mocos are not created equal. A traditional loco moco consists of a hamburger patty on white rice, topped with gravy and a sunny-side-up egg. Pretty standard, pretty delicious and almost always a winner. Aloha Table’s “premium” loco moco, on the other hand, takes the prize, dedicates the award to its friends and family and builds a foundation for future generations. It’s that good. The gravy is dark and rich, with subtle hints of coffee and chocolate, and the kobe beef is flavorful and perfectly, lightly charred, with local mushrooms and caramelized onions on al dente rice.

Nearly any selection is perfect for either a hot Hawaiian night or a little taste of home. Aloha Spicy Wings are a more tender take on the classic buffalo wings, while the acai bowl and mango pudding are fresh, flavorful, refreshing options, perfect for a feel-good yet indulgent day in Waikiki.

This secret spot may not be a secret for long.

What’s Crackin?

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Thee first ever Hawaiian-Cajun cuisine hits Waikiki

House Combo
House Combo

If your first reaction was, “Whaa…?” when you saw “Hawaiian-Cajun,” you are not alone. Food obsessed people that we are, we just had to get the skinny on what that culinary blend meant for our readers’ discerning palates. Enter Head Chef Jonathan Botello of Crackin’ Kitchen.

Chef Jonathan is New York born and Hawaii-raised. Needless to say that gives him a unique avant-garde style in culinary tastes. He’s also one of the coolest guys we’ve ever met, but that might be the cacao and coffee infused signature sauces talking.

What kinds of flavors can we expect from Hawaiian-Cajun cuisine?
Hawaiian-Cajun uses classic Cajun flavors, infused with the Hawaiian Islands’ natural and locally sourced ingredients. For example, take classic Cajun flavors of both spice and citrus—and where you might expect Anaheim chilies, you get Hawaiian chilies instead, along with other substitutions of island flavors like cacao and coffee (both major industries of the Hawaiian Islands), and even the local favorite, oyster sauce.

Chef Jon Botello

In that way, we’re beyond Hawaiian-Cajun; we’re also Island Cajun, incorporating the regional flavors that make Hawaii special, and fusing them together with our classic Cajun elements and fresh seafood.

Where do you find the ingredients for such a wide range of pioneering flavors?
Nearly everything we use is locally sourced and everything is made in-house, from the fresh-cut fries to the ginger syrups for happy hour specials. We also revisit the menu to keep it fresh every three weeks or so by collaborating with our concept chef, two-time Michelin Star recipient Takeshi Omae.

How does your team work on this
never-before-attempted concept?
If there’s one thing we all have in common, it’s that we all specialize in creating a unique dining experience. Many of us have been working together for decades, launching successful, contemporary restaurants across the nation—each with its own personality and flavorful identity. Crackin’ Kitchen is the same in that it will stand uniquely on its own, a concept that cannot be replicated, yet different in all the best ways. It’s what Waikiki needs.

With an open-air patio that provides indoor and outdoor seating, a fresh, contemporary selection of regional fusion, and a happy hour that moves into the C.K. Lounge right next door, Crackin’ Kitchen is getting its hands dirty in the bustling local food scene. It’s a little messy, and we wouldn’t have it any other way.

New to Town: Chef Chai Opens in Waikiki

Photography by Amber Schoniwitz
Chef Chai Chaowasaree. Photo courtesy Chef Chai.
Chef Chai Chaowasaree. Photo courtesy Chef Chai.

 The world-class Chef Chai Chaowasaree is famous for his unique gift of blending Hawaii’s freshest ingredients with the exotic flavors of Asia. His dishes reflect Hawaii’s diverse people, history, and culture. This hard working chef is best known for his flagship restaurant, Chef Chai at the Pacifica Honolulu, which was named Honolulu’s “Hottest Restaurant” by Zagat, and the winner of multiple awards as the “Best New Restaurant” in Honolulu. If that wasn’t enough to keep his plate full, “Chef Chai” is also the executive chef for Hawaiian Airlines, and recently opened a brand new restaurant concept, Chai’s Waikiki Café & Market. We tracked him down at his Waikiki location to see what we can look forward to on and off the menu.

WM: Congratulations on the opening! What’s the inspiration behind the new concept for Chai’s Waikiki Café & Market?

CC: Waikiki has quite a few fine dining restaurants to choose from, but I noticed there aren’t a lot of options when it comes to having an affordable meal without going the fast food route. That’s how I came up with the idea. I wanted to offer “local-style” recipes made with the island’s freshest ingredients and flavors. You’ll get gourmet quality food, but at a reasonable price. The café’s menu features a variety of local favorites along with healthy choices like fresh salads and vegetarian options. I really wanted it to have a casual atmosphere… a place where you can come in from the beach and pick up a ready-to-eat snack, or order a meal from the counter for lunch or dinner. Enjoy your food at one of the tables in the café or take it “to-go” for your day’s activities.

Kobe Beef Loco Moco - grilled Kobe beef patty with steamed rice, topped with gravy and sunny side up eggs.
Kobe Beef Loco Moco – grilled Kobe beef patty with steamed rice, topped with gravy and sunny side up eggs.
Ahi Poke Bowl - Hawaiian-style fresh, seasoned, yellowfin tuna, served raw over steamed rice.
Ahi Poke Bowl – fresh Hawaiian-style seasoned ahi (yellowfin tuna), served raw over steamed rice.
Garlic Chicken Bahn Mi Sandwich - garlic chicken, pickled daikon, carrots, cilantro, and soy gochujang aioli in a french baguette.
Garlic Chicken Bahn Mi in a Toasted French Baguette – garlic chicken, pickled daikon, carrots, cilantro, and soy gochujang aioli.

WM: Can you tell us more about the “market” in the café, and what we can find there?

CC: I enjoy going to the neighborhood farmer’s markets for all of those unique local products you can’t find anywhere else, and wanted to bring some of my favorites to Waikiki, available everyday. In my market you’ll find premium quality, all natural, made in Hawaii products, from assorted flavors of 100% Hawaiian raw organic honey to my signature Golden Pineapple Cake Bars made with local pineapple. It’s a great way to share a taste of Hawaii with friends and family back home.

Chai's Market delights: 100% Hawaiian Organic Honey, Golden Pineapple Cake Bars, locally made chocolate, dried fruit, and more.
Chai’s Market delights: 100% Hawaiian Organic Honey, Golden Pineapple Cake Bars, locally made chocolate, dried fruit, and more.

WM: Your Pineapple Cake Bars are pretty irresistible. Are they sold elsewhere, and what’s the secret behind them?

CC: When I was young, my mother used to make the absolute best pineapple filled cookies. I started tinkering with her recipe and added local ingredients, and that’s how the Golden Pineapple Cake Bars came to be. Maybe the fresh local pineapple and honey are the secrets, but if you want to try them, you’ll have to come visit me across the street from the Hilton Hawaiian Village!

Open Daily from 11:00am – 9:30pm

For more info, visit:

  Chai’s Waikiki Café & Market

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© 2014 Waikiki Menus

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Movers & Shakers: Executive Chef Matt Young

Hula Grill Waikiki introduces their new Chef and the Aloha Friday lunch

Photography by Amber Schoniwitz
Executive Chef Matt Young of Hula Grill Waikiki
Executive Chef Matt Young of Hula Grill Waikiki

Hula Grill Waikiki offers the quintessential oceanfront experience along with excellent food, welcoming service, and fair prices. The vibe is family-friendly, but also “date night” worthy, and uniquely local. This may have something to do with the fact that the team at Hula Grill is serious about food sourcing; they have also been known to visit, volunteer, and donate to many small farms on the Island.

New to the culinary team is Executive Chef Matt Young, who has been with the parent company TS Restaurants for six years, and is familiar with its core values and goals. One of the primary tasks on Chef Young’s plate is introducing Hula Grill Waikiki’s first lunch offering, the Aloha Friday Hawaiian Luau Plate. As part of the only lunch service at the restaurant (it’s normally only open for breakfast, dinner, and weekend brunch), you can catch this new dish on Fridays, 12pm – 3pm. We took a minute to sit down and “talk story” with Chef Young to see what’s happening, and what we can look forward to at Hula Grill Waikiki.

WM: Congratulations on the launch of the new Aloha Friday Hawaiian Luau Plate. What makes this dish, and the day, so special?

MY: This is an opportunity for guests from out of town to try some traditional Hawaiian food right on the beach in the heart of Waikiki. It’s also a killer Hawaiian lunch on Fridays for locals working in Waikiki. There’s live music and hula dancers, even lei making lessons in front of the restaurant… it’s really a fun afternoon.

WM: Hula Grill has always been at the forefront of working with and showcasing local farmers, ranchers, and fisheries.  What does this relationship mean to you as a chef?

MY: This is the number one priority for me when writing new menu items, or adjusting current recipes. Farm to table has recently become the popular “thing-to-do” over the last few years, but Hula Grill has been committed to it from the beginning because it’s important for our environment, community and economy. That is the backbone of our concept and we take it seriously. We recently started working with Makaweli Meat Company on Kauai, and are buying whole cows direct from their farm and using the whole animal for many applications in the restaurant. This is just an example of how we want to buy local and not create waste.

The Hula Grill Waikiki Aloha Friday Hawaiian Luau Plate - Lau lau, kalua pig, pipikaula, lomi tomato, ahi poke, Okinawan sweet potato, poi, rice with furikake, li hing mui pineapple, and a haupia-sweet potato pie dessert.
The Hula Grill Waikiki Aloha Friday Hawaiian Luau Plate – Lau lau, kalua pig, pipikaula, lomi tomato, ahi poke, Okinawan sweet potato, poi, rice with furikake, li hing mui pineapple, and a haupia-sweet potato pie dessert.

WM: What is your absolute favorite dish on the menu at Hula Grill?

MY: Oh man… tough question. We are known for our fresh fish and we always have nightly specials so the options are always changing. But I would say our Ahi dish right now is pretty great it’s served with coconut black rice, spicy hearts of palm and mustard miso sauce.

WM: Are there any other new plans in the works for Hula Grill in the near future? 

MY: There are always new things on the horizon for us. We do a few special dinner pairings throughout the year featuring local brewers and artisans, with one in the works as we speak. Besides that, we are constantly introducing new dishes through three to four menu updates a year, which is a great way to give our return guests something new and exciting to try.

For more information, visit:  Hula Grill Waikiki

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© 2014 Waikiki Menus

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ON THE BLOCK: Uncle Bo’s

ON THE BLOCK

Q&A with Chef-Owner Bo Pathammavong of Uncle Bo’s

Photography by Amber Schoniwitz

Along bustling Kapahulu Avenue, there’s a small, unassuming yellow building that’s home to one of Oahu’s favorite hidden gems, Uncle Bo’s. Boasting an eclectic menu packed-full of local favorites, we wanted to sit down and “talk-story” with the man behind the menu, Chef-owner “Uncle” Bo Pathammavong.

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WM: This winter, we explored the concept of “comfort food” quite a bit and how it has shaped different chefs and their menus. Can you give us some insight about what comfort food means to you?

UB: It’s such a universal concept that regardless of where you’re from, you can appreciate comfort food! Whether you’re brought up on mac and cheese, chicken soup, or Hamachi sashimi, we all have those certain triggers that bring us a wonderful sense of well being and nostalgia. For me, it’s a great big hot bowl of pho, which is basically a hot broth made from soup bones, various spices, herbs, combined with rice noodles and assorted local veggies. I grew up in Laos and lived in a refugee camp in Thailand before I became a U.S. citizen as a teenager. Most people think pho is purely a Vietnamese dish, but it’s very popular throughout Southeast Asia. As a child my mother would make us pho almost daily… and I hated it growing up. I guess knowing we were eating pho because we had to (it’s relatively inexpensive to make), instead of because we wanted to, made me unappreciative of my mother’s hard work. But as the years passed by and my culinary world expanded, I have come to deeply appreciate the simplicity of a dish that culturally was so important to so many people. It provided warmth and sustenance to my family during the hardships of enduring our refugee camp, and now every time I have a bowl of pho, I enjoy every slurp!

WM: You’ve told us that the “S.O.S.” is one of your favorite comfort dishes at Uncle Bo’s. We’ve heard a few rumors about where the name comes from, but can you tell us what it really stands for?

UB: S.O.S. stands for “Soup Or Stew.” Our guests often ask, “Is this a soup or stew?” and our answer is simply that it’s a little bit of both… It’s thicker and more hearty than a soup, but still soothing, rich and comforting.

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WM: What’s the inspiration behind the dish?

UB: I was in New Orleans for a layover and had an opportunity to try some fantastic Cajun cooking. I loved the different spices and aromas; so unique, yet flavorful and delicious. So when I got back home, I decided to play around with some recipes to recreate some of the fun unique flavors from New Orleans, but with my own spin. What we came up with is the “S.O.S.!!!” It’s loaded with lots of seafood; chunks of lobster meat, shrimp, crab, scallop, and fresh clams. It’s a combination of savory, velvety, and decadent all in one. If you’re a seafood lover like me, THIS is your dish!

WM: What is your personal, hands-down, favorite dish on the menu?

UB: Hands down my favorite dish is our Thai Steamer Clams… It’s what put Uncle Bo’s onto the map! We use a whole pound of fresh sweet Manila clams sautéed with choy sum and tomatoes. It’s one of the original dishes that we had on our menu 8 years ago when we opened Uncle Bo’s on Kapahulu Avenue, and to this day it is still one of our most popular dishes.

WM: Uncle Bo’s is eight years in, congratulations! What new things can we look forward to in the near future? 

UB: We are incredibly excited to announce the future opening of Uncle Bo’s Haleiwa in the beautiful north shore of Oahu! We are hoping to open within the next few months. The grand opening date hasn’t been set yet, so until then you can always check us out right here at the original Uncle Bo’s on Kapahualu!

 

UNCLE BO’S

559 Kapahulu Ave.   |   808.735.8311

 

 

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© 2014 Waikiki Menus

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On the Block: Chefs of the Moana Surfrider

The First Lady of Waikiki elevates her culinary creativity with new local talent

Photography by Amber Schoniwitz
Executive Chef Ryan Loo (left) and Executive Sous Chef Brooke Tadena (right) of the Moana Surfrider, A Westin Resort & Spa
Executive Chef Ryan Loo (left) and Executive Sous Chef Brooke Tadena (right) of the Moana Surfrider, A Westin Resort & Spa

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.

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“Beahhouse Chopped” their signature salad, with market fresh longbeans, baby kale, Big Island hearts of plam, edamame, summer corn, smoked bacon, chicken breast, and Maui onion vinaigrette.
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Crab cakes made with fresh lump crab, red pepper rouille, over a yuzu-infused guacamole, served with frisee salad and Big Island hearts of palm

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