The ‘sun’ shines all winter longA La Carte
November 21, 2021
Story By: Jaimie Kim Farinas | Photos by: IJFKE RIDGLEY PHOTOGRAPHY
Mahina & Sun’s executive chef Erik Leong is sticking to the basics for Thanksgiving this week, offering a relatively traditional turkey dinner while highlighting all the islands have to offer.
In addition to making its own ham, Mahina & Sun’s will put a local twist on sides like a cranberry sauce that incorporates guava, and a creamy mash that combines ‘ulu and potatoes.
“If none of that tickles your fancy, we will have our whole regular dinner menu running that night, so we have something for anyone and everyone,” says Leong.
Among his personal favorites are starters such as A‘u Crudo ($17) and Smoked Ahi Toast ($14). The first features thinly sliced blue marlin, finished with inamona, jalapeño, limu and a sauce made with yuzu, olive oil and smoked shoyu. The latter showcases the restaurant’s in-house smoked ahi tuna salad smeared atop Breadshop pumpernickel, jazzed up with capers, pickles and — as Leong describes it — a “perfect” six-minute egg.
“I describe it as ‘the best tuna sandwich you’ll ever have,’” says Leong.
At the end of the meal, indulge in Mahina & Sun’s Banana Pudding ($10).
Looking ahead to the holiday season, Leong teases menu changes he hopes to debut in December, along with a Studio 54-themed New Year’s celebration.
Speaking of the holidays, come Dec. 23, Mahina & Sun’s will return to hosting dinner seven days a week!