Monte bianco at Arancino at The Kahala

Arancino

PHOTO: MARTHA CHENG


Chestnuts and apples are a natural pairing; not so much chestnuts and celery. But pastry chef Nori Tanabe takes a risk with his monte bianco, giving this classic chestnut and cream dessert a celery custard center. The vegetable adds a savory intrigue, balanced by a light chocolate cake base, yuzu honey sauce and shards of meringue. Mesmerizing.

5000 Kahala Ave., (808) 739-8888, $12 a la carte during lunch, or with an $85 or $100 dinner tasting menu.

 

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Honolulu Magazine September 2017