An Oasis Of Endless Dining PossibilitiesInside Feature
December 10, 2017
Story By: Kyle Galdeira | Photos by: ANTHONY CONSILLIO
After introducing a refreshed look and ambiance following an 18-month renovation, Four Seasons Resort Oahu at Ko Olina opened earlier this year as a “dining destination” for locals and visitors alike.
New food options and rejuvenated landscaping add to the all-around stellar experience offered at the resort, which is nestled along Oahu’s picturesque western shoreline. Four Seasons features three destinations for next-level cuisine in La Hiki Kitchen, Mina’s Fish House and Noe — all of which feature fresh, locally sourced ingredients throughout their diverse menu selections.
The Native Hawaiian phrase “Mai ka la hiki a ka la kau,” which translates to “From sunrise to sunset,” accurately describes the breakfast, dinner and Sunday brunch buffets and a la carte options available at La Hiki Kitchen (prices vary, see menu options at lahikikitchen.com). The restaurant’s American-continental dining is inspired by fresh local ingredients, as world-class chef Simeon Hall Jr. and his team prepare West Oahu’s largest buffet. The gourmet selections include meat-carving stations with prime rib and porchetta, assorted dim sum, a loco moco corner, poke bar, sweet and savory breakfast choices, and even a live barbecue station.
Just in time for the holiday season, La Hiki Kitchen has added a festive dessert spread to its Sunday brunch buffet with tasty treats such as Oreo and fresh cream cakes, yule log Christmas cake, holiday-themed cookies, and even candy bark infused with chocolate, eggnog, peppermint and cranberry. Diners are encouraged to plan now to enjoy the restaurant’s New Year’s Eve Menu with superb a la carte specials, including “Wuxi” Braised Kurobuta Pork Shank ($65) that is enriched with licorice root, tangerine peel and accompanied by roasted raw carrots, crispy pork skins, and whipped Molokai sweet potatoes, as well as Ahi Tuna & Hamachi Crudo ($32).
Four Seasons also is home to Mina’s Fish House, which offers an open-air, ocean-front experience that combines the flavors and ingredients of Hawaii with the culinary expertise of Michelin-starred chef Michael Mina. Harrison Chernick, a corporate chef with the Mina Group based on Oahu, recommends the fresh-caught Market Whole Fish (market price), which on a recent visit by Dining Out, featured fresh snapper broiled to golden-brown perfection with lemon and accompanied by soy-glazed mushrooms, jalapeno creamed corn and fingerling potatoes “patatas bravas” with walnut muhammara.
Southern Italian flavors and chef Ryo Takatsuka’s vision come to life at Noe, a special occasion destination featuring a constantly evolving menu and a vast array of Italian wine choices. Most of Noe’s tables are situated outdoors and provide ocean and sunset views as light flavors shape dishes inspired by local seafood, top-quality meats and homemade pastas.
Noe is offering a special Christmas Menu highlighted by Whole Roasted Dover Sole (flat fish) with Parsnip and Almond & Brown Butter ($95), and Veal Agnolotti (stuffed homemade pasta) with Porcini Brodo and Black Truffles ($40). To view the complete dinner menu, which will be available Wednesday through Sunday from 5 to 9 p.m., visit fourseasons.com/oahu/dining/restaurants/noe.