A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: LA HIKI CHARCUTERIE BOARD ($24)
By now, foodies near and far have discovered the lavish dining experience presented at La Hiki Kitchen within Four Seasons Resort Oahu at Ko Olina. Most popular for its beloved daily breakfast buffet as well as its Four Seasons weekend Brunch for All Seasons, La Hiki continues to up the ante with La Hiki Steak.
As West Oahu’s first premium steakhouse experience, the folks at La Hiki say the new La Hiki Steak’s concept “reimagines a traditional steakhouse in an elevated west side dining experience infused with local character.”
Its anticipated opening is set to take place this summer and will churn out mouthwatering servings of prime cuts, classic cocktails and island-inspired cuisine for an elegant nighttime meal. All dishes will feature locally sourced ingredients and products showcased by chef Simeon Hall Jr.
As the grandson to two very well-known chefs in the Bahamas, chef Simeon has under his belt more than two decades of culinary experience, and has cooked up quite the philosophy, which has carried him throughout his career.
He aims to “cook as Mother Nature intended and as (his) grandmothers Nola and Nay would have wanted,” according to the chef ‘s online bio. Chef Simeon keeps things simple yet innovative as he promotes “farm-to-table” and “sea-to-spoon” movements within his dishes.
His hallmarks of curing, smoking, aging, preserving, pickling and slow cooking will surely carry the dynamic experience of La Hiki Kitchen and La Hiki Steak into the hearts of diners everywhere.
And finally, don’t forget about Dad! La Hiki is the perfect place to fill up with a hearty and global — yet local — meal. Call in early to make your reservations for Father’s Day on June 16.
ALL THE BUZZ
Available on the dinner menu, this charcuterie board offers a special aspect not found anywhere else: local honeycomb for a bit of sweet retreat.
MEAT YOU LOVE TO EAT
A wide selection of housemade, locally sourced meats take the spotlight of this dish. It’s a unique spin on the charcuterie board that will fill eaters up and keep them coming back for more.
CRISP CUTS
Also offered with this dish are savory mustard seeds and toast that is “burnt” for just the right char along the edges.
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