New Starters are “Shor” to Be a HitColumns Pupu Picks
April 28, 2013
Story By: Steve Murray | Photos by: Nathalie Walker
There is something special about dining at Shor. The decor is modern and clean, the view of Waikiki Beach is stunning and the appetizers, oh my, they are tasty. And things keep getting even better. For the past few weeks and ending mid May, the menu at the seafood grill is undergoing a change that will see a 50-60 percent changeover from the previously delicious offerings. The idea, says Chef de Tournant Kyle Higa, is to maintain the essence while bringing in fresh new flavors anchored in locally-raised meat, fish and farm products.
“The idea of the restaurant is the same but we will be bringing in grass-fed tenderloin, we are going to be serving Wagyu ribeye, we are still serving the Shinsato Farms pork chops and we are bringing on a Kona Kampachi dish that we are very proud of,” says Higa about just a few of the changes.
Some of the new additions are already available. Two on the pupu menu that should move quickly are Sesame Ahi Kampachi Poke ($14) and Seared Scallops ($13).
The Sesame Ahi Kampachi Poke replaces the Ahi Poke Trio that has been a popular meal starter for years. Newly added to the menu, the updated poke includes ahi, Kona kampachi, Kahuku sea asparagus, Maui onion, green onion, ogo, sesame oil, sea salt, a dash of shoyu and Nalo Farms microgreens on top.
While simple in appearance, a proper poke depends on a careful balance of flavors that heighten each other without overpowering any one element. Higa knows this fact well. The buttery ahi mixes perfectly with the rich, nutty flavor of the kampachi. Add the crunchy freshness of the greens and the delicate use of seasoning and you got an appetizer guaranteed to succeed.
The other new item, Seared Scallops, features three large, fresh East Coast scallops that are seared in clarified butter, and lightly seasoned with salt and pepper. A bed of local red sweet potatoes, drizzled with a house-made red curry sauce, and Nalo Farms micro basil completes the naturally sweet and slightly spicy dish.
In addition to the supplied heat, the curry sauce adds creaminess to the scallops while serving as a gravy for the potatoes. Don’t miss the micro basil, either. More than just a garnish, the fresh herb provides a clean pop of fresh, earthy flavor that shouldn’t go to waste.
The Truffle Mac n’ Cheese ($7), a Shor standard, is a creamy mix of eight different cheeses, cream, white truffle oil and toasted panko that is served hot in a cast iron ramekin. A child’s dish upgraded for advanced palates, the pupu maintains some childhood enthusiasm by being a bit challenging to initially eat. The macaroni protrudes from the dish so much that you’re bound to spill some toasted brown panko, and a few pieces of pasta, onto the table. No big deal. Plus, you won’t be the only one eating right off the table. And you should. The Mac n’ Cheese is creamy without being heavy and the mixture of cheeses provides just the right amount of sharpness. Outstanding.
Shor American Seafood Grill
Hyatt Regency Waikiki
2424 Kalakaua Ave., Waikiki
237-6145 ext. 59
Open daily for breakfast, 6-11:30 a.m.; dinner, 6-10 p.m.