Feast On Shining MenusA La Carte
May 27, 2018
Story By: Elima Pangorang | Photos by: Lawrence Tabudlo
The Kahala Hotel & Resort serves as an elegant retreat for locals and visitors. Perched along Oahu’s scenic southeast shores, the resort includes Dolphin Quest for fun-time with the playful mammals and beach access — just to name a few.
Also on the property is a grand selection of dining options for hotel guests and locals alike. One step into newly renovated eatery Hoku’s will leave patrons in awe, with its charming, warm interior and breathtaking views of the sparkling Pacific and verdant courtyard out back.
As part of Hoku’s reformation, not only did its interior get a revamped look, but the menu also received a rejuvenating makeover. Broken up into four themes — Lawaia “The Fisherman,” Holo Kahiki “The Voyager,” Mahi Ai “The Farmer,” and Kilo Hoku “The Steersman” — each of these categories represent a special connection to Hawaiian traditions.
The Voyager, for example, is a representation of international flavorr, according to chef de cuisine Eric Oto. Charred Spiced Octopus ($19) is a colorful presentation that is Peruvian-inspired with a hint of French influence. It’s rooted in the Peruvian dish lomo saltado, normally made with beef, however Oto uses octopus to ultimately tie the dish back home to the Islands. It is further comprised of Peruvian potatoes, local turmeric to make the French soubise yellow cream, and other locally sourced ingredients.
THE ‘STAR’ OF THE SHOW
Along with Hoku’s aesthetic renovations came an exciting menu change. Among the many options is Crispy Moi ($38) that falls under the menu’s Kilo Hoku “The Steersman” category. This is also cleverly known as “chef’s choice” with the steersman being a nod to Hoku’s chef de cuisine Eric Oto. One of his favorite dishes, the moi is what he and his family would consume when he was a child after catching it fresh from the ocean. Accompanied by long bean, Hamakua Alii mushroom and Oto’s family recipe soy sauce, this tender, crisp and juicy dish comes full circle with dried scallop-nameko mushroom rice.