Archive for the ‘Kahala’ Category

The Kahala meets Asia streets

By
September 12th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Satay skewers sizzle on the grill during The Kahala's Asian Street Food event Friday.

Inspired by the bustling street and night markets of Asia, The Kahala hosted its first Asian Street Food event on Sept. 9.

Guests were welcome to visit stations set up on the beachfront lawn outside Plumeria Beach House for drinks and food selections like wok-fried garlic prawns, satay skewers, Indonesian corn fritters, and dim sum with Tsingtao and Taj Mahal beers, wines and more.

Woks and grills set up on the lawn brought some of the street sizzle to the venue, that is decidedly cleaner and much more serene than the markets of Singapore or Bangkok. This being The Kahala, diners also had the run of the restaurant for seating, so everyone could dine comfortably without the usual struggle to juggle drinks and plates as at other street-oriented events.

<p align="left">A selection of Indian beef curry and Thai chicken curry kept warm on the grill.

In between bites, diners could stop by calligraphy and a craft station, where I was able to make an origami box. With most people focused on eating however, little origami kits with instructions were offered for those who wanted to try their hand at making boxes, lucky stars and cranes at home.

It was a great relaxing evening, and though no decisions have been made over future pop-up dining events, I hope they will continue offering new themes and dishes, especially ones hard to find locally. (Hint: Being there gave me a craving for Singapore chili crab and prawn mi over the weekend so I finally made it from a box mix I had purchased there. But sadly, it wasn't the same as the real deal.)

Tibetan prayer flags fluttered between coconut trees, while tables were graced with Chinese lanterns.

Singapore noodles tossed in a wok on the lawn. The finished dish below:

asia-sing

Satay skewers and delicious Indonesian corn fritters.

Korean BBQ beef shortrib sliders.

It was hard for them to keep the pork hash tray full. These were made fresh with juicy diced pork.

Chinese chow funn.

People who needed to give their stomach a brief rest, could get a mini origami lesson from Casey—whose father, Alan Arita, went table to table performing magician's tricks—or visit a calligraphy station.

A make-and-take origami box and crane.

After the event, I had a craving for Singapore chili crab, and made it from a box mix I purchased when I was in Singapore, but I always prefer to have someone else do the cooking for me.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

The Kahala welcomes HFWF with Hukilau, a beach cookout

By
May 30th, 2016



PHOTOS COURTESY JASON KIM

The Kahala Hotel was the setting for Hawai'i Food & Wine Festival's hukilau.

The Kahala Hotel was welcomed into the Hawai'i Food and Wine Festival fold with the presentation of "Hukilau" on the hotel grounds May 27.

The beach cookout featured a contemporary take on the hukilau and Hawaiian cuisine, with food offered by host chef Wayne Hirabayashi, Elmer Guzman of The Poke Stop, Andrew Le of The Pig and the Lady, Alan Wong, Roy Yamaguchi, Vikram Garg, Chef Mavro, Mark Noguchi, Lee Anne Wong, and Ed Kenney and Dave Caldiero, who presented an interesting take on kalua pork and cabbage, with the pork delivered in the form of a sausage. Rounding out the dishes were desserts by The Kahala, and Michelle Karr-Ueoka of MW Restaurant, whose sweet finales included Strawberry Sangria Shaved Ice, Pina Colada Push Pops and Waialua Chocolate Ice Cream Sandwiches.

Chef Vikram Garg served up paella from a giant pan. Even when divided into individual portions, there was a generous amount of fish and shellfish on each plate.

Wines from the cellars of Opus One, Caymus Vineyards, Silver Oak, Patz & Hall, and more, completed the picture.

Before guests were set loose on the beachfront lawn to take their picks from the food and wine booths, Denise Hayashi Yamaguchi introduced representatives from hotel partners who announced the festival's lineup of fall events beginning Oct. 15 with "Kaanapali: A Chef's Paradise" at the Sheraton Maui Resort & Spa, and Hawaii Island promises to bring the sizzle with "Hot Lava Hotter Cuisine" taking place Oct. 22 at the Hilton Waikoloa Village.

Among the highlights are "Kamehameha Schools Presents Urban Lū‘au" on Oct. 26, featuring two chefs who have helped to introduce Hawaii cuisine to the rest of the country, Noreetuh's Chung Chow and Liholiho Yacht Club's Ravi Kapur; a new event at The Modern Honolulu, "Hungry Monkey," on Oct. 27; "Sun Noodle Presents Clash of the Ramen" Oct. 28 at the Hyatt Regency Waikiki; and on Oct. 29, "Foodtopia" at Ko Olina, which will welcome 16 chefs, including the first time appearance of Singapore-based pastry chef Janice Wong of 2am:dessertbar, who is a genius at her craft.

When I was there last year, I tried to convince her to come to Hawaii in some capacity. It was a long shot because she is in demand around the world for her edible art installations. So it will be great to see her here because she has a progressive, intellectual take on culinary development that I find rare and inspiring. You can read about her here in a previous post: honolulupulse.com/2015/10/take-a-bite-janice-wong.

You can view the full schedule here: hawaiifoodandwinefestival.com/event-schedule.

PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Chef Mavro presented his Marseille-style bouillabaisse with onaga.

Chef Elmer Guzman of The Poke Stop was serving up fresh seafood by the sea. Below, the chef with his mixed poke that included opihi. He also offered samples of his torched salmon poke bowl and pulehu tako with chorizo.

hukilau guzman

hukilau poke

From Roy's Restaurants came Pulehu Hawaiian Ranchers Ribeye with Thai chimichurri and crispy Brussels sprouts. Yummy!

Andrew Le stokes the fire for his roast pork, served with ogo, below.

hukilau pork

Chef Lee Anne Wong presented her take on huli huli-style chicken with hoio and mac salad.

Desserts from The Kahala.

Desserts from The Kahala.


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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Beyond burgers at The Counter

By
May 27th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Korean BBQ steak fills one of the new sandwiches at The Counter, and it is da bomb!

If you haven't been to The Counter Custom Burgers in a while, it may be time for another visit. The Kahala Mall restaurant specializing in create-your-own burgers has launched a new menu that includes a handful of options to the beef burger, just because many diners want a little more variety in their lives.

New protein options on the create-your-own burger menu include a jumbo lump crabcake, Southern fried chicken and Korean BBQ grilled skirt steak that's a new favorite of mine. In chef Matthew Lindblom's hands, it's true to local expectations. Order these your way with your pick of dozens of toppings and sauces, or order it their way as described in the photos below.

Also new are:

WTF ("Why the Face" sandwich): A ground turkey patty is topped with provolone, applewood-smoked bacon, pickles, and house mustard on a Hawaiian bun, accompanied by salt &and vinegar kettle chips. Currently $12.50.

Crab Encounter: a jumbo lump crab cake sits atop a salad of organic mixed greens, tomatoes, roasted red peppers, applewood-smoked bacon, scallions and chopped egg, with honey dijon dressing.

Loaded tots:

The Counter's loaded tots are rolled in pimento cheese with bits of applewood smoked bacon, sprinkled with green onions and served with buttermilk ranch sauce.

And, although alcohol is served here, it's still a kid-friendly place, with an activity book and crayons for little ones with excess energy.
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The Counter Custom Burgers is at Kahala Mall, 4211 Waialae Ave. Call 739-5100.

Following the flirtation with Korea, it's back to the U.S. and Southern inspiration with this buttermilk-brined fried chicken sandwich with jalapeño jack, coleslaw, fresh jalapeños, and honey dijon on a brioche bun. Recently, $14.

The "Bison & Brie" salad is great for carnivores who want to balance their meat-eating habit with greens once in a while. The brie blankets the organic bison patty that sits atop a kale salad with accents of carrots, cranberries and jalapeño slices.

The "Holy Crab" sandwich comprises a thick housemade crabcake topped with jalapeño jack, tomatoes, pickles, coleslaw, sliced jalapeños and housemade Thousand Island dressing on a sweet Hawaiian bun. Recently, $17.

There's more than one way to drink in one of The Counter's shakes. Brandon Maxwell tackles the "Birthday Cake" that includes confetti cake mix and rainbow sprinkles. Other options include the "Pineapple Upside Down," "Caramel Java Malt," "Apple Crumble" or "Nutella & Salted Pretzel." Spiked shakes are also available, or just make your own from their roster of ingredients.

OLDER FAVORITES

Housemade fried dill pickles are served with apricot sauce, but for those who don't do sweet-sour, request the ranch.

There's a nice spice to grilled wings drenched in a sweet Sriracha sauce, then served with celery and a Sriracha dipping sauce that really isn't necessary. There's plenty of flavor in the wings. There's also a standard Buffalo-style option.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Arancino at The Kahala makes 3

By
May 26th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Arancino at The Kahala adds a charcuterie platter, Affetato Misto, to its new menu marking its third anniversary at The Kahala Hotel, to be offered beginning June 1. The platter features bresaola, coppa, prosciutto di Parma, salamino piccante, mortadella, Parmigiano Reggianno and coccoli, or bread dough fritters.

Arancino at The Kahala is entering its third year with the introduction of a new menu beginning June 1. The menu includes new dishes and three degustation menus, priced at $60, $90 and $120. Prices with wine pairings are $84, $123 and $160.

The $60 Menu Selezione starts with a lobster bisque, followed by a choice of Caesar or caprese salad, then a choice of one of three primi dishes: Tagliolini al Ricci di Mare, uni pasta with a white wine-garlic-tomato cream sauce; wagyu Bolognese with housemade pappardelle; or housemade orecchiette with sun-dried tomatoes, broccolini and garlic olive oil.

On the high end, the menu features caviar, followed by crudités and bagna cauda, carpaccio di manzo of A5 Miyazaki wagyu, and delectable raviolone alla fonduta con tartufo fresco, a decadent ravioli with fontina and a center of creamy egg yolk, topped with truffles and a light butter sauce. These dishes are followed by grilled branzino and sous vide beef tenderloin with foie gras and truffle mashed potatoes, fried maitake and truffle sauce.

I swoon over chef Hamamoto's ravioli with creamy egg yolk center, fontina, truffles and butter sauce. Heaven on a plate!

I swoon over chef Hamamoto's ravioli with creamy egg yolk center, fontina, truffles and butter sauce. Heaven on a plate!

The restaurant had its soft opening at The Kahala Hotel in 2013, followed by official opening date June 18. It initially offered a luxury tasting menu experience that evolved to include several a la carte dishes to give guests much more variety over repeat visits.

In addition to the set menus, the menu now features 34 a la carte selections ranging from pastas to pizzas, plus satisfying entrées ranging from the seafood stew caciucco, to sous vide beef tenderloin, Colorado lamb, A5 Miyazaki wagyu sirloin and pork loin.

The wagyu as served here is exceptional, but I've always had it cooked, never as carpaccio, and during a media tasting I basically inhaled the carpaccio di manzo. Buttery soft, the raw wagyu nearly melts on the tongue. A must for any visit.

Among the stars of the new offerings is the salt-crusted whole branzino for two. For $58, the fish is presented in its salt crust at the table, where it is cut open and the fish served in the form of two fillets accompanied by rosemary potatoes, lemon and herb topping.

And a charcuterie platter of Affetato Misto (at top of page) manages to be a picture- and palate-perfect intro for any meal.
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Arancino at The Kahala is at The Kahala Hotel, 5000 Kahala Ave. Call 380-4400.

Here's a look at more dishes on the new menu:

Carpaccio di Manzo comprises thin-sliced raw Miyazaki wagyu topped with shaved Parmigiano Reggiano, arugula and olive oil-lemon dressing.

Trofie al Pesto Genovese combines the housemade twisted pasta with slices of potato, haricots verts and Nalo Farms basil pesto.

Baked Pesce al Sale, a salt-crusted whole branzino, is presented at the table before being opened and individually plated.

Chef Daisuke Hamamoto presents a serving of the moist and tender branzino, served with rosemary potatoes, herb topping and lemon.

Dessert of a passionfruit-mascarpone cheesecake is topped with citrus sorbetto and candy brittle with accents of silver leaf.

Another view of dessert that reminded me of a kokeshi doll.


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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

First course: Arancino at the Kahala

By
June 26th, 2013



aranbagna
Nadine Kam photos

Arancino at the Kahala's bagna cauda comprised orange and purple carrots, potato, okra, tomato and other greens beautifully "potted" and served with a warm anchovy and oil dip. I've seen children enjoy their vegetables when presented this way. A non-fish eating companion was offered a melted cheese dip instead.

I was wondering what Arancino's owners would do to differentiate the new Kahala Hotel & Resort branch of the restaurant from its popular Waikiki restaurants.

The answer was to go more upscale in keeping with the resort ambience. I see a bit of the Vintage Cave here in terms of plating and the focus on every detail of the ingredients that comprise each dish. The presentation is beautiful.

They've also gone with a prix fixe concept, following the Italian progression of five-course dinners, for $100, or four-course dinners for $85. Only lunch will be available a la carte.

During a media preview that took place June 17, the Inamura family, CEO Ichiro, wife Fumie and daughter Aya Inamura, vice president of Arancino Restaurants, introduced chef Daisuke Hamamoto and grand master sommelier Shinya Tasaki of Tokyo—named the World's Best Sommelier 1995 by the Association de la Sommellerie Internationale—who created the wine list for the restaurant, comprising 100 selections from Italian and Pacific Rim countries, at a cost of $7 to $12 per glass.

arancino

From left, Arancino at the Kahala's Fumie Inamura, CEO Ichiro Inamura, Vice President Aya Inamura and grand master sommelier Shinya Tasaki.

The Arancino restaurants started with Ichiro's love of food, and upon moving to Hawaii, he opened a beer bar on Beachwalk Avenue, a few steps from the original Arancino at 255 Beachwalk. Arancino di Mare opened at the other end of Waikiki, in the Waikiki Beach Marriott, in the fall of 2010.

The Kahala venue, Aya said, presents the perfect opportunity to bring the cuisine up a notch and "serve the perfect upscale Italian."

The setting is the site of the former Tokyo Tokyo, and Arancino at the Kahala now features al fresco dining for about 60, outdoor bar, and a private dining area for up to 12 guests.

It'll be open from 11:30 a.m. to 2:30 p.m., and 5 to 10:30 p.m. daily. The dress code for lunch is casual resort with shoes or dressy sandals. For dinner, it's evening resort wear and aloha wear with shoes of dressy sandals. Swimwear, sleeveless T-shirts, athletic apparel and hats will not be permitted.
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Reservations: Call 808.380.4400

arandining

The private dining room.

arancorn

During a media preview event, the amuse bouche was a lovely Kahuku sweet corn foam with proscuitto di Parma.

aranbread

The bread selection included housemade whole wheat roll, foccaccia and grissini al formaggio (cheese breadsticks), served with unsalted butter and black salt.

aran

The antipasti course comprised Crostacei di Mare, abalone and amaebi (sweet shrimp) lightly drizzled with herb oil. Rolled cucumber served as "planters" for sprigs of basil, parsley and other greens. Thin-sliced cauliflower added to the arrangement. Paired with 900 grapes sauvignon blanc Marlborough, New Zealand.

aranpasta
Chitarra alla Pescatora was one of the primi courses, featuring al dente housemade squid ink chitarra pasta, topped with a small dice of lobster, scallops and shrimp tossed with a garlic tomato sauce, and topped with two slices of grilled calamari. It was paired with Dog Point pinot noir, Marlborough, New Zealand.

arangui
General manager Matt Stancato shows the stringed chitarra used to cut sheets of pasta, inviting the "guitar" reference that gives the pasta dish, above, its name.

aranbeef

The secondi course was Bistecca alla Lavanda, or lavender-infused sous vide Tajima beef, surrouned by petite potatoes and onion petals, a spring of lavender, arugula, Dijon mustard, pepper and salt. This was so wonderful and the beef may look startlingly rare, but it's fully cooked and oh-so-tender. Paired with Bookwalter Foreshadow cabernet sauvignon, Yakima Valley, Wash. (more…)

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