Page 4 - Dining Out - March 5, 2023

Cover Story
Story by
KYLE GALDEIRA
Photos by
LAWRENCE TABUDLO
Executive chef Erik Leong throws a shaka while he shows off Mahina & Sun’s Kauai Shrimp Risotto.
The dedicated team at Mahina & Sun’s welcomes guests to their “home” as diners are treated to local-style comfort food and delicious beverages.
Longtime customers and first-time guests become fans of the excellent cuisine and spirits served during breakfast, happy hour and dinner.
Mahina & Sun’s is the place to be in the heart of Waikiki, whether it’s a special occasion or simply relaxing for pau hana. Situ- ated in the Surfjack Hotel & Swim Club in Waikiki, Ma- hina & Sun’s is an alluring oasis tucked away from the
nearby hustle and bustle. Executive chef Erik Leong was part of the culi- nary team that helped open the restaurant in 2014 and is now back orchestrating harmonies in the Mahina & Sun’s kitchen after spending
some time in California. “Where we are located is awesome, we are a little off the beaten path,” Leong explains. “As you enter the Surfjack with the iconic pool, hollow tile walls and mid-century décor, you re- ally feel this throwback vibe
and want to relax.
“To play off of that vibe,
me and the band like to say, ‘welcome to our home,’ where you can stop in any
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4 / Dining Out / March 5-11, 2023
time.With our live entertain- ment every night and our outdoor/poolside seating coupled with inside dining, we want to provide a laid- back comfortable experi- ence all around.”
Guests at Mahina & Sun’s are invited to try some new
menu additions crafted just in time for spring. Arugu- la Salad ($16) features a refreshing assortment of pressed melon, cucumbers, tomatoes, almonds and Sweet Land Farm goat feta.
Seafood enthusiasts can reel in Clams ($22) accent-
ed by garbanzo beans, roasted peppers, fennel and vermouth. Kauai Shrimp Risotto ($32) features rich flavors accompanied by asparagus, corn, preserved lemon, parsley and rad- ish. Be sure to try the day’s Fresh Catch ($34) including
grilled hebi prepared in a tomato saffron broth with chayote, anise and herbs.
Roasted Half Chicken ($34) is a hearty portion complemented by butter lettuce, pickled eggplant salad and spicy pineapple chutney.