Bold Flavors in Full BloomFeatures Order of the Day
March 2, 2014
Story By: Michelle Lee | Photos by: Nathalie Walker
Tucked away in a private community alongside East Oahu’s breathtaking coastline sits award-winning restaurant Plumeria Beach House. Part of The Kahala Hotel and Resort, the eatery is truly a paradise within a paradise, celebrating a variety of flavors and cultures through fresh ingredients and creative dishes.
“Being that we are a little outside of Waikiki, it provides a certain kind of intimacy that we use to elevate the dining experience,” says Daniel Uyejo, executive chef at Plumeria Beach House. “For us, it’s all about introducing the customer to all the different dishes and unique elements that make this island’s cuisine so special.”
In harmony with its mission, the restaurant routinely revamps its menu, introducing new dishes depending on what’s in season at the local markets. In anticipation of the hotel’s upcoming 50th anniversary, Plumeria Beach House recently unveiled new lunch and dinner menus, updating older classics with a wave of fresh entree concepts.
“Throughout our experience here thus far, we have found locals are drawn to bold flavors with a subtle degree of spice,” says Uyejo. “Because we have access to bountiful produce and seafood, using fresh ingredients is a must and can enhance a dish by leaps and bounds.”
Those craving a little heat will enjoy Asian Chicken Pizza ($18), a pan-style pizza brushed with macadamia nut pesto and topped with sliced red onion, mushrooms, and a hoisin chicken breast marinated from scratch, enhanced with a kabayaki and aji amarillo sauce, roasted peanuts, fresh red chili and cilantro.
On a typical day at Plumeria, customers can be found enjoying the cool breeze and gorgeous views. Appropriately, the kitchen’s signature Chirashi Sushi ($25) is a popular choice, combining sashimi-grade ahi, salmon and hamachi layered on lightly seasoned sushi rice with poached Kauai shrimp and a medley of flavor enhancers such as tobiko, egg, shredded daikon and chiso leaf.
“We have a great working relationship with many local vendors, who will give us first pick at whatever is in season,” says Uyejo. Spicy Garlic Prawns & Scallops on Pappardelle Pasta ($32) marries fresh-cut pasta with a white wine cream sauce and spicy butter, served alongside a generous portion of seared scallops and prawns in a garlic seasoning.
Although reservations are encouraged, walk-ins are welcome. In addition to lunch and dinner, the restaurant also offers breakfast and buffet meals numerous times each week.
Plumeria Beach House
The Kahala Hotel and Resort
5000 Kahala Ave.
Open daily, Breakfast, 6:30-11:30 a.m.; Lunch, 11 a.m.-2 p.m.; Curry buffet Wednesdays, 11:45 a.m.-2 p.m.; Dinner, 5:30-10 p.m. Monday-Tuesday, Thursday-Saturday