Page 4 - Dining Out - May 22, 2022

Cover Story
B
B
B
F
s
o
o
o
o
b
b
b
B
o
d
b
B
Br
r
r
u
u
u
y
C
h
h
hl
l
li
C
i
is
h
h
h
s
sa
a
a
a
a
a
r
i
i
i
’
’
’
s
s
.
r
r
e
e
eg
g
gu
u
ul
l
l
a
a
ar
r
ra
a
at
t
tK
K
K
A
A
A
L
L
LO
O
O:
:
:
H
H
H
a
a
aw
w
w
a
a
a
i
i
i
i
i
ia
a
a
n
n
n
F
F
o
o
o
o
d
d
b
b
y
y
C
. .
Story by KYLE GALDEIRA
Photos by
LAWRENCE TABUDLO
The local-centric fine-dining experience found at K
Hawaiian Food by Chai’s is the latest in a successful
line of culinary concepts crafted by world-renowned chef and restaurateur chef Chai Chaowasaree, who saw a need for quality Hawaiian and locally inspired cuisine in Waikiki.
Located in the Courtyard by Marriott Waikiki Beach at the location previously occupied by Spada, KALO: Hawaiian Food by Chai’s is the perfect spot for a relaxing meal with friends, or a special occasion destination to enjoy with family, including Father’s Day coming up on June 19.
“The concept is all about educating guests, especially our visitors who have never had true Hawaiian food before,” Chaowasaree says. “If they haven’t had poi, lomi salmon or laulau, it’s best to let them try a small portion and tell them
K
b
appreciate the dishes even more.”
Entrée selections available during dinner service (nightly from 4:30-10 p.m.) include the epic Hawaiian Signature Sam- pler ($45), which features pipikaula, kalua pork, ahi poke, chicken long rice, lomi salmon, poi and steamed rice. The Beef Short Rib Pipikaula ($26 a la carte) is available on the sampler and as a stand-alone dish, and remains a big hit with local diners and fans of traditional Hawaiian cuisine. The beef is marinated and hot-air dried for 12 hours to tenderize the beef before it is pan fried to perfection.
“A bite of the pipikaula will hook you, and have you craving more!” Chaowasaree says.
Chaowasaree and his team have also introduced some signature dishes from the original restaurant for those who
A
AL
L
O
O
:a
:
ab
o
ou
u
t
t
t
th
he
eh
h
i
is
s
t
to
o
r
r
y
y
o
o
f
f
t
t
h
he
ed
di
is
s
h
hs
so
o
t
t
h
h
e
ey
yc
c
a
a
n
n
u
un
nd
de
er
r
s
s
t
ta
a
n
nd
d and
4 / Dining Out / May 22-28, 2022
1