Executive Chef Tylun Pang pays tribute to Maui’s plantation heritage by incorporating the cuisines of the sugarcane fields’ labor force—Hawaiian, Filipino, Portuguese, Korean, Puerto Rican, Chinese, and Japanese—into gourmet dishes with elegant presentations. The “ahi on the rock” appetizer features glistening squares of garnethued tuna accompanied by a hot rock on which to sear them; once done, dunk it in the delicious orange-ginger miso sauce. Other starter options include Pang’s family recipe for Filipino lumpia (spring roll with green papaya, chicken, and mushroom, accompanied by a spicy sauce), Portuguese bean soup, and Kobe beef poke. Lobster tempura, ti-leaf-wrapped and steamed island fresh catch, and ginger hoisin BBQ pork chop with Chinese sausage fried rice tempt at dinner, but note that many entrees veer into the very expensive realm (over $45). Lunch isn’t a bargain either, but it's delicious nonetheless—try the grilled ahi sandwich, kimchee fried rice, or island shrimp saimin (another Pang family recipe, with bone broth, char siu pork, noodles, and egg.)