Eatery presents creative cuisineA La Carte
June 4, 2023
Story By: Stephanie Lopes | Photos by: MARK GALACGAC
Blending the best international culinary techniques with fresh local flavors, Kapa Hale “brings something a little different to Hawaii,” says executive chef Keaka Lee.
Whether dining for a special occasion or brunch, lunch or dinner, the Kahala eatery promises to present the unique cultures of the Hawaiian Islands with a creative flare curated from community inspiration.
To celebrate Father’s Day, Kapa Hale will showcase Dad to the Bone specials, Lee shares. Offerings will include bone marrow potpie, a “Man-hattan” drink and “He-Man-Can” (pecan) pie.
Start any Saturday or Sunday with satiating special dishes found on Kapa Hale’s brunch menu. The Okonomiyaki Omelette ($18), for example, “combines flavors of a traditional Japanese okonomiyaki with a breakfast omelette,” describes Lee.
From Wednesday to Friday, Kapa Hale hosts lunch, presenting unexpected yet crowd-pleasing local fusion dishes. Hawaiian Cubano ($20) is Kapa Hale’s take on a Cuban sandwich, layering dijonaise, laulau, kalua pork, bacon, Swiss cheese, house pickles and fried egg atop grilled sourdough bread.
Kapa Hale’s daily dinner is a must try. Lee crafts the seasonal menu around local farmers’ freshest ingredients; the restaurant is currently “gearing up for a new summer menu,” Lee divulges.
A new Summer Tasting Menu ($65) will surely satisfy dinner guests. Lechon de Jerk (crispy pork belly, mango jerk sauce, bok choy, pickled green mango and couscous) will be an entrée option from the three-course meal. Summer wine dinners will also be available.
“Come wind down with us!” Lee concludes.