Page 2 - Dining Out - Sep 5 2021

Restaurant Insider with Anne Lee
ANNE LEE
speaks with Mahina & Sun’s executive chef
ERIK LEONG
and bar manager/lead bartender
CHRISTIAN TAIBI
Photos by
ANTHONY CONSILLIO
Mahina & Sun’s dinner service restarted Sept. 2 and is limited to Thursdays-Sundays. Executive chef Erik Leong brought back favorite dishes and intro- duced new ones, like Chicken Papaya Soup, which is perfect for the fall season. To welcome this celebration, bar manager Christian Taibi created some throwback tiki cocktails, such as the restaurant’s version of the mai tai (the Tia Mia), which is a show in itself, as they torch sticks of cinnamon when they serve it — like a bonfire on the beach.
I was invited to try the new dishes and sampled the Viva La Vida — a delicious mixture of Casamigo Reposado Te- quila and Banks Journal Cold Brew Coffee, and topped with yummy chocolate shavings — and learn more about what guests can expect.
AL: Tell me about your background.
CT: I moved here from New York in 2018 with my wife, Lisa, who is the general manager of Mahina & Sun’s. I have been doing this for over 23 years; started as a barback and worked my way up. My first job here was as a consultant for Mahina & Sun’s when they first opened.
EL: I made my decision to go on this path after watching a chef prepare food on career day in seventh grade. My mom also was an inspiration. I loved growing up seeing the joy she had feeding our family. I graduated from Kapiolani Community College’s culinary program, and found my place at Ed Ken- ney’s Town restaurant, where I learned what real cooking was.
AL: What types of dishes can diners expect with the new dinner menu?
EL: Favorites from the older menu, combined with new ideas. We owe it to our fanbase to give them more options to choose from.
Ahi Palaha ($30) is one of our signature dishes that was created when we first opened in 2016.
The Ahi Tartare ($15) appetizer has yellowfin tuna with over
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Dining Out
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