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This long-time local favorite just got a major makeover. You can still get the beachfront eatery’s classics: fresh-made chow mein, Korean kalbi ribs and coconut prawns fried golden brown, but now you can also dig into kalo-flower mash (taro root mashed with cauliflower and butter) and a scrumptious chicken katsu “sammy” with slaw and tonkatsu sauce on a potato flour bun. A welcome novelty: some of the new ingredients have been roasted in the traditional Hawaiian imu (underground oven) at the luau grounds next door. Imu-roasted beets have a savory smokiness and the short ribs…are…mmm…meltingly good. The bar got an upgrade, too. Toss back a Maui Mule or try an adult shave ice: finely shaved ice doused with berry puree and Skyy Vodka.