Page 3 - Dining Out - Nov 20, 2022

Restaurant Insider with Anne Lee
ANNE LEE
speaks with Royal Lahaina Resort & Bungalows general manager STEPHEN HINCK
Photos courtesy
ANNE LEE
The Royal Lahaina Resort & Bungalows on Maui has been going through a terrific transformation, offering guests a subtle makeover from the logo to decor. It’s all overseen by general manager Stephen Hinck, who many know from the industry on Oahu. What’s not going to change is the culi- nary expertise led by executive chef Jayson Asuncion, as well as food and beverage director Ja- son Kayatani. I was able to visit with this team and try some of the breakfast offerings in one of the refreshed bungalows.
AL: What is the best dish you’ve had here at Royal La- haina Resort & Bungalows? SH: Our executive chef, Jayson Asuncion, along with executive sous chef Michael Burman have been hard at work over the past six months to create some pretty amazing dishes. My go-to dish for breakfast has to be the ahi Benedict. For lunch, they do an amazing Reuben sandwich, and for dinner, I love the char- cuterie plate for an appetizer, the Crispy Pork Bao and the Seafood Cioppino.
Royal Lahaina Resort& Bungalows
2780 Kekaa Drive, Lahaina royallahaina.com
1. Hua Rancheros ($23)
2. Paniolo Pancake Tacos ($22)
3. Hana French Toast Sticks ($21)
4. Corned Beef Hash Loco Moco ($27)
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AL: What did chef Jayson pre- pare for us today?
SH: Corned Beef Hash Loco Moco ($27) featuring coconut porter-braised corned beef hash, local fried rice, two eggs and a demi-glace.
Upcountry Avocado Toast ($19) on multigrain toast with arugula, tomatoes, Maui mustard and crispy garlic.
Hana French Toast Sticks ($21), which has crispy Hawaiian sweet bread with vanilla sauce and mixed berries.
Our Hua Rancheros ($23) has chorizo, black beans, tostada, ranchero salsa, queso fresco and two eggs.
AL: What do you like on Maui versus Oahu?
SH: I love working on Maui, and especially here at the Royal La-
haina Resort. The beaches here on the Westside are simply the best. I love being able to come out of my office each morning and look out upon both Lanai and Molokai, especially during whale season. It is simply breathtaking to see nature at its best.
AL: Anything else you want to share?
SH: I love working in the hos- pitality industry here in Hawaii. It was a dream come true when I first started in this industry to get a job here after graduating from college in the hotel and restaurant program. I am truly blessed to work here and to work for such an amazing com- pany, Highgate Hotels, which has grown to over 10 hotels here in the past 10 years and
is still growing. We have some amazing leaders and owners who make working in this en- vironment so much fun.
We are celebrating 60 years here in Kaanapali, and I look for- ward to the amazing renovation project in the next 10 months to transform this one-of-a-kind ho- tel into a truly amazing property.
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A Thanksgiving Masterpiece
RESERVE EARLY
LIMITED AVAILABILITY
This Thanksgiving, relax and let The Kahala do the cooking. Enjoy a complete holiday
masterpiece with a succulent, 14-pound fresh and non-GMO turkey and an array of sides: freshly made citrus cranberry sauce, green bean casserole with bacon and truffle mushroom gravy, Chef Jonathan Mizukami’s family recipe “Portuguese stuffing,” French-style roasted garlic pomme purée, mixedgreens,butterrollsandlavashwithsmokedHawaiianfishdip,andpumpkinpiebreadpudding.
Thanksgiving Masterpiece Dinner, $550 plus tax, Serves 6-8 people, Limited availability, no substitutions. Reserve and schedule a convenient drive-thru pick-up at KahalaResort.com/2022Thanksgiving
SAVOR THE KAHALA LIFE
KahalaResort.com 808.739.8811
Dining Out
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