Introducing New A-La-Carte Musts
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Although Prince Court is situated in Hawaii Prince Hotel Waikiki, the majority of the restaurant’s clientele is not traveling guests, but rather locals that have fallen in love with the restaurant’s renowned buffet.
It’s easy to see why patrons continue to return, for upon entering Prince Court, you’re immediately greeted by ex p a n s ive buffet spreads stacked with crab legs (available nightly), countless desserts, a sushi bar and prime-rib station, just to name a few.
On top of the buffet, executive chef Kirby Wong also recently created a few new a la carte items, and urges diners to try them. One in particular is Shiitake Mushroom and Caramelized Onion Tart ($12). A long puff pastry is topped with Boursin cheese, sauteed shiitake mushrooms, caramelized onions and microgreens. The tart is drizzled with a sweet and tangy balsamic reduction, and the rest is history.
LAND AND SEA
While Prince Court’s buffet always will be tempting, consider switching things up and trying another of Wong’s new a la carte options, such as Seafood Grill and Filet Mignon ($48). The plate comes decked with delicious items that you won’t find on the buffet line. A 4-ounce tender filet mignon is made delicious with Wong’s special seasoning (available for purchase), grilled to perfection and bathed in a warm Cabernet sauce. A large grilled Hawaiian shrimp, Kona lobster tail and jump scallop sit on the opposite end, while three renditions of potatoes — a mashed-potato medley of Okinawan sweet and Yukon Gold, plus a crisp potato wafer — sit in between to balance out the dish.
Hawaii Prince Hotel
100 Holomoana St., Waikiki
Breakfast: daily, 6-10:30 a.m.; lunch: Monday-Saturday, 11:30 a.m.-2 p.m.; Sunday brunch: 10 a.m.-2:30 p.m.; dinner: daily, 5:30-9:30 p.m.