Page 4 - Dining Out - Sep 12 2021

Cover Story
“E
Floating Restaurant general manager John Teruya believes in and leaned on when craft- ing the eatery’s new breakfast and brunch menus.
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ordering items and getting enough products to stock its tra- ditional buffet. Teruya looked for local items and flexed to create a
plated menu.
“Through some of the COVID-19 business
relief efforts, I contracted executive chef Jeff Vigilla to create this new breakfast program,” Teruya explains. “He presented dishes we already had in a different manner, and our awesome staff was excited to execute that
Story by
KYLE GALDEIRA
Photos courtesy
PAGODA FLOATING RESTAURANT
new menu, so we’re very fortunate.” Diners are enjoying Pagoda Floating Restaurant’s revamped daily breakfast ser- vice, featuring an array of delicious locally sourced menu items that take the farm-to- table concept to the next level. Pagoda offers a wide range of local-style comfort food fea- turing Asian, American and Hawaiian influ- ences prepared and served with health and safety protocols as the top priority. Guests can still count on the oasis-like ambiance and tranquil fishponds nestled within the bustling
Keeaumoku dining hub.
The a la carte breakfast menu, which is
available 7-11 a.m. daily, and noon on week- ends, includes Island-Style Pancakes ($12 for three, $10 for two) and diners may choose from
at healthy, be
safe and enjoy life.”
It’s a philosophy that Pagoda
“It’s all about ‘We are what we eat, and what it eats’; we have all this fresh produce, chicken, pork and cattle in our back yards,
born and raised here in Hawaii.You’ve got to enjoy life, exercise and be healthy, and living in Hawaii allows us to do that with our beaches, hiking and lifestyle.”
When faced with the ongoing pandemic, the Pagoda team encountered issues with
4 / Dining Out / Sept. 12-18, 2021