Description

Elegant without being stuffy and creative without being overwrought, the fine-dining room of the Kahala Mandarin offers lunches and dinners that combine European finesse with an island touch -- a fusion that really works. The ocean view, open kitchen, and astonishing bamboo floor are stellar features. Reflecting the restaurant's cross-cultural influences, the kitchen is equipped with a kiawe grill; an Indian tandoori oven for its chicken and naan bread; and Szechuan woks for the prawn, lobster, tofu, and other stir-fried specialties. The steamed Hong Kong-style whole fresh fish is an occasion, and at lunch, the warm Caesar salad, with kiawe-grilled tiger prawns, is smashing. (It's hard to order anything else once you've tried it.) Hoku's Sampler, the chef's daily selection of appetizers, could include sashimi, dim sum, and other dainty tastings, and is a good choice for the curious. Rack of lamb, peppered ahi steak, and the full range of East-West specialties appeal to many tastes. Sunday brunch is pure bliss. Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.