Page 4 - Dining Out - Feb 20, 2022

Cover Story
Executive chef Erik Leong,
executive bar czar Christian
Taibi, and director of food
and beverage Lisa Taibi tea show off Mahina & Sun’s
offerings.
en
tiv bri Ne th ba sid
there’s no need
to preorder. Ac-kic cording to Mahi-spi
4 /
Dining Out
/ February 20-26, 2022
Story by
KYLE GALDEIRA
Photos by
ANTHONY CONSILLIO
1
A s guests enjoy the local-style comfort food and delicious beverages at Mahina & Sun’s, diners quickly become fans of the excellent cuisine and spirits served during breakfast, happy hour
and dinner.
And, with Mardi Gras right around
the corner, Mahina & Sun’s is the go-to party spot featuring an array of special dishes and beverages to mark the oc- casion. Situated in the Surfjack Hotel & Swim Club in Waikiki on Lewers Street, Mahina & Sun’s is an alluring oasis tucked away from the hustle and bustle.
Diners can look forward to simple, flavorful cuisine at Mahina & Sun’s that
highlights seafood and other “local eats” that are sustainably sourced. Guests can get their beaded neck- laces and party attire ready as Mardi Gras specials will be served March 1-5, beginning Fat Tuesday.
Executive chef Erik Leong was part of the culinary team that helped open the restaurant in 2014, and is back af- ter spending some time in California.
Jambalaya-Inspired Risotto ($30) is one of the Mardi Gras specials avail- able during dinner service (5:30-9 p.m.) as Leong puts his touch on the “status quo of New Orleans” with a flavorful blend of sausage, chicken, clams and shrimp.
Kauai Shrimp Po’ Boy Sandwich
($25) fea-
tures succu-
lent shrimp
p re p a re d
in a corn meal
dredge before being
fried to perfection and accented with Cajun seasoning and malt vine- gar aioli. The open-faced sandwich is served with a medley of fried sweet potato, rustic potato and lotus root chips along with tomato and pickled onion to counter the fried items.
King Cake Donuts ($12 for three pieces) resemble malasadas, but are smaller and filled with lilikoi cream before being accented with colored sugar. Unlike traditional malasadas,
na&Sun’sdirector“r of food and beveragecr Lisa Taibi, simply join thefla
team for dinner and enjoy! a “It was fun as we sat down to talkin
about Mardi Gras because it has afre lot of substance knowing the typicalcr cuisine, so we’re able to show ourint versatility and put our unique spin onwh it,” Leong says. “I can make a really good risotto, so I figured I could take the jambalaya and accent risotto with that. I’m trying to push the envelope and help us find our identity again. Our focus has been on building the
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