Page 3 - Dining Out - March 26, 2023
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         Restaurant Insider with Anne Lee
   Four Seasons Resort Oahu at Ko Olina 92-1001 Olani St., Kapolei
1. Stone Pot Bibimbap ($38)
2. (From left) Necko Necko ($25), Pau
     meal, and being able to mentor younger chefs is important to me. I have been the executive chef here for five years.
AL: How did you come up with this concept?
MA: We were looking for some- thing more approachable and casual, highlighting the unique Asian influences that makes us the melting pot of fusion that we are. Many people are looking for open-air dining and this concept provides a unique one-of-a-kind experience.
The name Manalo means “sweet water” — where the fresh water from the mountains meets the ocean. We have a stream on our property where that comes from, so it was a perfect name for this concept.
AL: What are the signature items that you prepared for us to try? MA: Our signature dishes include Stone Pot Bibimbap ($38) with duck confit that is made in-house, hapa rice, homemade mac nut go- chujang sauce served tableside with a fried egg on top.
the Neko Neko ($25) with Roku gin, yuzu sake, strawberry Calpi- co and lemon, which is served in none other than a ceramic lucky cat glass, a traditional Japanese good luck symbol.
For dessert, we prepared the Toasted Sesame Ice Cream Sun- dae (contact for price), which is very unique. We make the ice cream in-house and serve it with a miso butterscotch furikake piz- zelle, a fun sweet and savory type of dessert.
AL: What do you like about the dining culture at the hotel? MA: We have something for ev- eryone.You can have a breakfast buffet, sit by the pool and enjoy unique cocktails, have a snack at the lounge, then indulge for a wonderful dinner. Manalo Lounge is casual; Noe offers higher-end Italian and everything made from scratch; La Hiki emphasizes local ingredients and farms; and Mina’s Fish House showcases our fresh fish options and fish sommeliers, and offers casual dining where you can grab a sandwich.You can check all the boxes.
Hana Mai Tai ($18), Wagyu Old Fashioned ($35), Pineapple Mana Mule ($25) and Matcha Aloha ($18)
3. Steamed Bao ($29)
4. FS Oahu Roll ($24)
5. A5 Wagyu Hot Stone (market price) 6. Yakitori Trio ($31)
        The menu also features a selec- tion of sushi and sashimi, along with the signature A5 Wagyu Hot Stone (market price). We pre- pared the FS Oahu Roll ($24), which features sashimi-grade tuna, a shiso leaf, cucumber, avosabi aioli — a combination of avocado and wasabi that we came upwith—andabitofmayo.
TheYakitori Trio ($31) includes three types of skewers that con- sist of local grilled alii mushrooms, beef filet mignon grilled with ses- ame sauce, and crispy fried Kore-
an chicken served with cucumber namasu and spicy sesame dip- ping sauce. We also prepared Steamed Bao braised short ribs ($29) with a hoisin sauce.
The libation menu is led by a collection of coveted Japanese whisky and sake varieties. Sig- nature drinks include the Wagyu Old Fashioned ($35) with A5 wagyu, washed Tottori bourbon whisky, housemade syrup and bitters; the Matcha Aloha ($18) with Suntory Toki whisky with matcha, Cointreau and lemon; or
OpenTable 808.739.8760
 Celebrate Easter at Honolulu’s favorite al fresco restaurant, Plumeria Beach House. Our special all-you-can-enjoy buffet features traditional favorites, a carving station, chef specialties, and delicious desserts — right near the water’s edge.
Easter Buffet
10 a.m.-8 p.m. , Sunday, April 19 4 hr complimentary parking $110* adult, $49* child (6-12) with $50 purchase
*Not including tax & gratuity. A 19% service charge will be added to parties of 6 guests or more.
  Dining Out
/ March 26-April 1, 2023
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