Plumeria’s Strong Current of Island CuisineDigest On the Menu
May 31, 2015
Story By: Serena Valdez | Photos by: ANTHONY CONSILLIO
Tucked away from the hustle and bustle of Waikiki, The Kahala Hotel & Resort’s Plumeria Beach House is the epitome of tranquility and peace, lending stunning views of the ocean. The open-air restaurant serves breakfast, lunch and dinner, catering to the expansive palates of the hotel’s guests.
“We like to cater to all guests by utilizing a lot of local and seasonal ingredients to showcase the international cuisine we serve,” says executive chef Wayne Hirabayashi.
If you’re in the mood for seafood, try Pan Seared Butterfish ($32). “Here in Hawaii, everybody loves misoyaki butterfish,” the chef says. “So we tried to give a better twist on the local favorite.” The butterfish is seasoned with kosher salt and pepper and cooked in olive oil, yielding a tender dish. Served with the fish are wild rice, sautéed garlic kale and a seasonal mango lime sauce.
“The earthiness from the rice and kale goes well with the fatty butterfish, and the sweet but tart mango sauce ties it all together,” explains Hirabayashi.
Starting in June, the newest menu item will be Ramen with Braised Kurobuta Pork Belly ($20). The chefs at Plumeria Beach House dedicate hours to create a dish loaded with flavor.
The broth is what Hirabayashi describes as plain, pure and delicious: Pork and chicken bones are boiled for 10 hours, then mixed with soy sauce, salt and pepper. The braised pork is marinated in ginger garlic soy sauce and slowcooked for 16 hours to create that melt-in-your-mouth sensation. Served on the side are chili garlic sauce and pickled ginger.
For a light, refreshing dish, try Seared Ahi (market price). The tuna is seared on the outside while maintaining the raw, sashimi-style center. It’s garnished with watermelon radish, chiso and kaiware sprouts to add a nice crunch to the ahi. Served on the side is a wasabi pea puree blended with olive oil and a soy, rice vinegar and sugar reduction.
If you’re in the mood for lunch, try Island BBQ Chicken Pizza ($18). Hirabayashi, who is a diehard pizza lover, describes the dish as a melting-pot pizza for its impressive list of toppings.
The thick-crusted pizza has a macadamia nut pesto sauce topped with mushrooms, gooey globs of mozzarella and Parmesan cheese, red onion, soy and ají amarillo (yellow chili pepper) sauces and barbecue-marinated chicken. For garnish, roasted peanuts are added for a nice crunch, while Chinese parsley adds a fresh lightness to each bite.
Aside from breakfast, lunch and dinner menu offerings, Plumeria Beach House also serves can’t-miss seafood, curry and breakfast buffets.
Plumeria Beach House
The Kahala Hotel & Resort, 5000 Kahala Ave., Honolulu | 739-8760
Open daily, Breakfast: 6:30- 11:30 a.m., Lunch: 11 a.m.- 2 p.m.
Dinner: Monday, Tuesday, Thursday and Saturday, 5:30-10 p.m.
Curry buffet: Wednesday, 11:45 a.m.-2 p.m.