Spend Easter Sunday With Mac 24/7Cover Story Features
April 9, 2017
Story By: Maria Kanai | Photos by: Lawrence Tabudlo
It might have been the massive pancakes at MAC 24/7 Restaurant & Bar that acquired national attention from Travel Channel’s “Man v. Food” show, but that’s not the only comforting cuisine on the menu worth writing about.
Self-proclaimed as distinctly modern American while maintaining a remarkable flair for international and local flavors, MAC 24/7 is constantly keeping things fresh — dishes are seasonal and timely, the kitchen is buzzing with creative energy and the menu is well-rounded in flavors and inspirations that appeal to all customers.
What’s new for MAC 24/7 is its upcoming brunch buffet on Easter Sunday, April 16, starting at 8 a.m. to 2 p.m. Priced at $47 for adults, $22 for keiki ages 5 to 12 and free for keiki under 5, Easter will become an interactive dining experience for the whole family with made-to-order omelets and smoked rounds of steamship-style pork.
Chef de cuisine Edmond Kwok highly recommends the herb-and-sea-salt crusted Prime Rib of Beef, served with au jus and creamy horseradish, and the unique Kalua Pork Benedict. The pork is rubbed with Hawaiian salt and herbs, wrapped in ti leaf and steamed for six hours, before it’s served with Sriracha hollandaise and lomi lomi tomatoes.
The cold selections go beyond standard salads, with fresh spring mix greens, a classic Caesar salad with house-made focaccia croutons, smoked salmon and bagels and brioche rolls. There are scrambled eggs, Portuguese sausages, soy-ginger salmon and stuffed chicken roulade on the hot selections, and of course, dessert includes a M.A.C. Daddy pancake station with 10 kinds of toppings.
Speaking of pancakes, Kwok says that there is a seasonal pancake available on a monthly basis. Throughout April, Lemon Poppy Short Stack ($15) is made with MAC 24/7’s famous airy buttermilk batter topped with lemon-poppy seed cream, cardamom strawberry preserves and garnished with bruleed lemon wheels. When commenting on the inspiration for this seasonal specialty, Kwok says, “I’d made a salad with lemon and strawberry vinaigrette before, and I thought it would make a great pancake flavor-combination.”
Kwok, whose culinary resume includes Trump International Hotel Waikiki among other establishments, says he grew up watching his father make manapua and dim sum at his family’s Chinese restaurant Kwok’s Chop Suey, which used to be on Waialae Avenue.
“I used to go to the restaurant with my dad and grandfather; my grandfather would watch me while my dad was prepping,” recalls Kwok. “Whenever my dad had leftover manapua dough, he used to shape it into ‘birds’ for me to play with.” With childhood memories full of good food and fun memories, he says he learned that cooking is all about creating delicious food that feeds the soul.
Now working in Waikiki, Kwok says he’s presented with unique opportunities to grow professionally. “We’re able to take advantage of being busy year-round. I also like the challenge of feeding people of different cultures. It keeps me on my toes and makes me a better chef,” he says.
Kwok hints at a new dish arriving next month, an oversized fish sandwich featuring local fish fillet. He also hopes to start using even more locally sourced, sustainable ingredients, and to continue infusing new modern techniques with old-favorite dishes.
EAT UP, THEN CATCH THE SUNSET
From now through May 11, enjoy a full-course meal with MAC 24/7’s pre-sunset dinner. Choose between a salad or cup of soup; soy-ginger chicken, furikake-crusted fresh catch or pan-seared boneless pork chop with mushroom gravy; and dessert of Lappert’s ice cream or sorbet. The pre-sunset dinner menu is available Sundays through Thursdays between 4 and 5:30 p.m., and is priced at $21.
Mac 24/7 Restaurant & Bar
Hilton Waikiki Beach, 2
500 Kuhio Ave., Waikiki
Open 24 Hours Daily