Hoku’s Five-star Celebratory FeastColumns Foodie Fare
April 13, 2014
Story By: Christina O Connor | Photos by: Lawrence Tabudlo
Located ocean-front at The Kahala Hotel & Resort, Hoku’s has an unparalleled view. Guests can enjoy the tranquil, picturesque ocean vista while dining in an upscale atmosphere. Hoku’s is just as pleasing to the palate as it is to the eye, with a menu that features a range of flavors including Asian, European and local-inspired dishes. Restaurant appetizers include mouthwatering selections such as Fresh Island Sashimi ($19) and Seared Foie Gras ($22). As for best-selling entrees, diners are tempted with an array of lobster, steak, fish and chicken dishes, in addition to an alluring sushi menu. Hoku’s also caters to indecisive patrons with set menus featuring best-selling items. And in honor of Kahala Hotel & Resort’s 50th anniversary, Hoku’s offers its Celebration Menu ($196.40, plus tax and gratuity for two) now through Dec. 30.
The meal begins with an amuse bouche of the chef’s choice. Next comes Oysters Rockefeller Tempura, which presents Goose Point oysters. The dish also features creamed baby spinach accented with salt, pepper and lemon juice, and an ocean salad. The dish also consists of flavorful notes of crisp Serrano ham, Manchego cheese and anise.
Beef Short Rib Consomme follows. This delicate dish undergoes an intricate process before it’s presented on your plate. In fact, it takes two days to prepare the consomme just to get the texture right.
“The ravioli is filled with short ribs, aji amarillo sauce — a Caribbean yellow pepper sauce — and some chives,” explains chef Ikaika McIntosh.
Once patrons get their fill of consomme, Poached Fresh Island Catch is sure to satisfy.
“Usually the fresh island catch will be opaka or onaga,” he adds.
The fish is accented with thyme butter sauce, served with cucumber noodles, shaved fingerling potatoes and three caviar buerre blanc.
The main course is an aromatic Tournedos Rossini featuring a 4-ounce prime pan-roasted filet mignon topped with foie gras. Grilled asparagus and salted, sauteed baby Dutch potatoes also accompany the dish.
“We have black truffle red wine sauce that is generously drizzled over the entire dish,” McIntosh notes.
A sweet ending to the exquisite meal is found in Fresh Seasonal Berry Jubilee, where fruits are marinated in a simple syrup and served with vanilla bean ice cream.
On the Side
Escape to The Kahala Hotel & Resort, an award-winning sanctuary that attracts notable guests from around the world due to its prime location. Throughout the years, the hotel has played host to Hollywood stars, American presidents and international politicians.
The Kahala also is known for its elegant and innovative dining opportunities, including Hoku’s which opened in 1996.
In honor of The Kahala Hotel & Resort’s 50th anniversary, Hoku’s honors the occassion with an elaborate celebration menu.
“We took a little of the new and a little of the old,” says Hoku’s chef Ikaika McIntosh. “We’ve taken classic dishes and put a twist on them. For example, everybody has had braised short rib, but not everyone has enjoyed a braised short rib consomme with ravioli.”
Since the menu debuted in December, McIntosh says it’s become a popular choice among customers.
“Our guests seem to love it and they order it a lot. “We are happy to have this menu and happy that our customers really like it.”
Contact Christina O’Connor at email@example.com
The Kahala Hotel & Resort
5000 Kahala Ave.
Wednesday-Sunday, 5:30-10 p.m. (Dinner)
Sundays, 10 a.m.-2 p.m. (Brunch)