Page 4 - Dining Out - July 3, 2022

Cover Story
Story by Photos courtesy
KYLE GALDEIRA MW RESTAURANT
Collaboration is key when it comes to setting and raising the culinary bar, and MW Restaurant continues to read the tea leaves and create mem-
orable themed-dining experiences in collaboration with skilled industry partners to the delight of local diners.
Offered every fourth Sunday of each month at $59 per person, Afternoon Tea at MW Restaurant is quickly becoming a hit with local patrons.
“Each Afternoon Tea menu comes with seven savory and seven sweet items along with a scone and curd,” says MW Restaurant chef/owner Michelle Karr-Ueoka. “You can add on supplemental items that change every month along with the menu. Every month, the menu is different, and we try to feature what is in season for the month or items that our staff comes up with. It is all about collaboration. For instance, the Makaha Mango Shave Ice ($14 supplement) is on the menu this month during mango season.”
To add an artistic touch to the experience, all tea pots and tea come from Byron and Satomi Goo of Tea Chest Hawaii. June’s tea options
were: Sencha, which is
a traditional Japanese
green tea that pays
homage to MW’s Japa-
nese heritage; Hawaiian
Wellness Tea featuring
a caffeine-free blend
of mamaki and lem-
ongrass; MW Coconut
Chai made exclusively
for MW Restaurant as a
traditional chai recipe is
upgraded with a tropical
twist; Maui Earl Grey, a
classic black tea with
bergamot and a flair of
locally grown lavender;
Jasmine Dragon Phoenix
Pearl with an alluring
scent of pikake; Mango
(Left) Michelle Karr-Ueoka and Wade Ueoka of MW Restaurant showcase some of the Afternoon Tea sweet treats.
(Above) Small plates allow guests to try a little bit of everything with their tea.
4 / Dining Out / July 3-9, 2022