Page 2 - Dining Out - Dec 5 2021

A N N E L E E
speaks with Orchids chef de cuisine CHRISTIAN TESTA
Photos by
LAWRENCE TABUDLO
Halekulani’s Hawaiian name trans- AL: How would you describe your Sunday brunch features the classics, as well
inspiration for the menu offerings?
CT: It’s healthy, light and fresh; not heavy, less cream to cover main ingredients and clean to emphasize flavor. The mission for all of Halekulani is to provide gracious hospitality with the highest standards of quality and per- sonalized service experience, while keeping true to our indigenous surroundings. Orchids enriches the perfect atmosphere with atten- tive and gracious service for every occasion.
Our menus infuse Mediterranean cuisine with an Italian influence harnessing tradition- al and contemporary techniques. Artisanal handmade pastas are prepared daily and are thoughtfully accompanied by offerings such as grilled seafood sourced from island waters and other luxurious delicacies like truffles. Our vast selection of old and new global vintage wines has been carefully curated to complement the cuisine. Our award-winning
lates to “house befitting heaven.” It
was named by the locals when area fisherman were welcomed to rest at Robert Lewers’ two-story home, where the main building sits today.
Reopened as of Oct. 1, chef de cuisine Christian Testa of Orchids has introduced a new lunch and dinner menu. We had a chance to try some of the new dishes and hear more about what’s in store for this beautiful ocean- front, open-air restaurant.
AL: What changes have you made to Orchids?
CT: When I first arrived at the hotel in October 2016, I completely changed the menu. Now, maybe it’s every four to five months, and I always try to have good balance on the menu. Whatever ingredients are available is how I determine what I keep or add.
Dining Out is a weekly advertising supplement published by the Honolulu Star-Advertiser.
Visit us at dining.staradvertiser.com
as an inspired selection of local favorites.
AL: What inspired your current menu?
CT: Pizza and pasta are not the only Italian cuisine. Although it’s challenging at times to get authentic Italian ingredients, we use local produce and try to enhance the flavors of the food without covering it up. For example, pesto is different from Génova, where I was born. Having lived around the world, I am able to bring different flavor profiles, and respect traditional original flavors that I grew up with and make combinations.
Orchids is right in front of the ocean, so of course we will use the best local seafood available. Onaga Carpaccio ($28) is fresh with lemon, olive oil and sea salt. For the sim- ple sashimi (chef Testa style), I appreciate the local ahi, onaga and monchong, and respect these ingredients.
2 /
Dining Out
/ Dec. 5-11, 2021
Restaurant Insider with Anne Lee
FOLLOW US ON
@DININGOUT_HAWAII DININGOUTHAWAII
SPECIAL SECTIONS MANAGER
Nicole Monton
Phone: 808-529-4857 diningout@staradvertiser.com
SALES MANAGER
Anne Lee
Phone: 808-347-1093 alee@staradvertiser.com
1