Page 4 - Dining Out - May 9, 2021

Cover Story
Story by
LIANNE BIDAL THOMPSON
When it comes to upscale dining experiences, Roy’s Ko Olina al- waysdelivers.Now,there’sanother feature that sets the restaurant, located off the 18th hole at Ko Olina Golf Club, apart from any other Roy’s location in Hawaii: Lunch service.
General manager Taisei Lee says it serves as the 19th hole for the club, but it’s also an excellent choice for a midday meal.
“In addition to providing high-quality pupus after a round of golf, we also have an exten- sive lunch menu. Where else can you go and have the option of ordering blackened ahi, a Spanish-inspired seafood paella or a club sandwich?”
Photos by
ANTHONY CONSILLIO
Chef Darryl Shinogi, who’s been with Roy’s Ko Olina for 14 years, says that his tastes are varied, which may have influenced the ex- pansive menu.
“I make the menu like how I like to eat, so I don’t have a favorite — it all depends the mood.”
According to Lee, patrons are also varied.
“Typical lunch guests are locals that want to avoid Kapolei traffic, business diners or visi- tors that are staying across the street at Aulani, Marriott, The Villas or Four Seasons.
“Roy’s is perfect for business lunches be- cause of its close proximity to the Kapolei/ Campbell business district,” adds Lee.
General manager Taisei Lee (left) welcomes guests “with open arms” to experience Roy’s Ko Olina’s stellar service and expansive lunch menu by chef Darryl Shinogi (right).
4 / Dining Out / May 9-15, 2021
“We are right on the outskirts. The best busi- ness is done hand-in-hand with quality cuisine. Roy’s calming ambiance is a perfect setting ... you almost feel like you’re on an outer island, and our wonderful personalities are eager to serve. It’s a no-brainer.”
Reservations are highly recommended for lunch. Lee says that due to pandemic-related regulations, reservations fill up quickly, so it’s best to book at least a week in advance. Don’t have time to linger? Roy’s Ko Olina also offers a robust takeout service.
“Our takeout is stronger than its ever been. It actually kept our business afloat during total lockdown,” Lee explains.
As for the lunch menu, popular choices in- clude the Roy’s Canoe Two from the appetizer menu. It’s a medley of bites made up of spicy ahi maki, shrimp tempura, blackened ahi, Mon- golian ribs and Chinatown chicken spring rolls.
Another favorite, which Shinogi counts as a must-try on the appetizer menu, is the truf- fle-dusted crispy Brussels sprouts with Par- mesan cream. “(It’s) fried crisp, topped with Parmesan cream, truffle powder, prosciutto salt ‘dust,’ chopped chives and crispy garlic ...,” he states.
“One of the most popular items is the baked brie encroute for two,” adds Lee. “This dish is reminiscent of something one would order at