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Plunge into an oceanic oasis

A La Carte

July 21, 2019

Story By: Caroline Wright |

Hawaiian Seafood Bake

Through the end of July, Pagoda Floating Restaurant is presenting its Summer Seafood Fest, highlighting various delights from the ocean’s bounty. There’s a Hawaiian Style Seafood Bake, a Poke Bar with several choice varieties, and more.

Available during lunch, dinner, Sunday brunch and weekend dinner, the Pagoda’s Hawaiian Style Seafood Bake is a featured star of the Summer Seafood Festival, and its famous Poke Bar boasts several versions of the island’s favorite ocean treat.

Enjoy the Summer Seafood Fest at lunch, offered from 10:30 a.m. to 2 p.m. Monday through Saturday for just $19.95 ($17 for seniors age 65 and up); or for dinner Monday-Thursday from 5 to 9 p.m. for just $21.95 (seniors $19). It’s also available at Pagoda’s Sunday brunch, available for $41.95 ($34/seniors) from 10 a.m. till 2 p.m., and during weekend dinner from 5 to 9:30 p.m. Friday-Sunday for $43.95 ($36 for seniors).

Poke Station includes Shoyu Ahi Poke, Spicy Ahi Poke, Korean Spicy Clam Poke.

As locals know, this unique floating restaurant is one of the best places in town to host an event. Pagoda’s Christmas in July offers hosts the extra incentive of a special gift when they book an event for this year from the restaurant’s International, Japanese or Hawaiian buffets, starting from $32. Host a party by Dec. 31, 2019, with a 75-person minimum, and receive a special gift for your event.

“We have gift certificates that can be used as door prizes, appetizer stations and ice cream bars, great for birthdays, anniversaries and more,” says general manager John Teruya.

Call Risa or Darlene at 948-8370 to book your event and claim your special gift, but hurry because this offer expires on July 31, 2019, and your party must take place before the end of this year.

‘SEA’ WHAT HAS A LEADING ROLE

Loaded with clams, mussels, shrimp, corn, Portuguese sausage and ogo seaweed, the Hawaiian Style Seafood Bake is a gorgeous dish that deserves its starring role in Pagoda’s Summer Seafood Fest. First steamed, then baked in the oven, the dish is mouth-wateringly aromatic and bright with color. “That’s our take on a summer clam bake,” explains general manager John Teruya. “The sausage, corn and ogo have their own unique flavor.”

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