When families and friends get together, food is always involved, especially here in the Aloha State. Whether it is a just-because spontaneous gathering or a well-organized event celebrating a momentous milestone like a first birthday or graduation, an onolicious spread of delights is an unspoken necessity.
Curating and creating a lineup that is just as wonderful as the people you care about can be a lot of work, which is why many locals turn to Pagoda Floating Restaurant for help. The popular restaurant, which opened more than 50 years ago, can accommodate large parties and presents a multitude of island favorites on its buffet menus.
Offering breakfast, lunch and dinner buffets, Pagoda Floating Restaurant is able to satisfy hungry guests from morning to night, any day of the week — even on holidays.
In fact, Pagoda Floating Restaurant is offering a special Easter brunch buffet ($59.95 for adults, $49.95 for seniors age 60 and older, and $25 for children ages 5-10) from 9 a.m. to 2 p.m. on April 21. The brunch will feature an array of seafood selections, pasta, beef brisket, salad, prime rib, ham, an assortment of sweet treats and much more. Plus, for this brunch buffet only, every pair of paying adults will get one child in the buffet line for free.
What’s more, Pagoda will be giving out complimentary fish food for keiki to use to feed the restaurant’s friendly koi on Easter.
“It’s a good family outing,” notes restaurant manager Tracy Yadao, as guests can bask in Pagoda’s ponds, waterfalls and tranquil gardens before or after their meal.
HAWAIIAN SEAFOOD BAKE (PART OF EASTER BRUNCH)
This dish is a seafood lover’s dream come true, as the bake is filled with clams, mussels, shrimp, potatoes, corn and ogo (a type of seaweed) flavored by a delectable made-in-house white garlic sauce.
STEAMED ALASKAN SNOW CRAB LEGS (PART OF EASTER BRUNCH)
Guests can crack open some fresh, steamed crab legs instead of eggs this Easter. Served with lemon and drawn butter, crab legs are the perfect luxurious treat to celebrate the holiday. File photo
KIAWE SMOKED BRISKET (PART OF EASTER BRUNCH)
Pagoda Floating Restaurant’s team uses a homemade dry rub to cover the beef brisket and then smokes it to perfection. “We smoke it for about 45 hours in kiawe wood,” says restaurant manager Tracy Yadao. Lawrence Tabudlo photo
STEAMED WHOLE KONA KAMPACHI MOLOKAI STYLE (PART OF EASTER BRUNCH)
The kampachi is seasoned with ginger, green onions, Chinese parsley, soy sauce and hot oil. Lawrence Tabudlo photo
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