Pagoda Floating Restaurant has been a staple in Island dining for almost 50 years, known more for its striking namesake pagodas, koi pond complete with monster ulua and family-friendly buffet than for breaking new culinary ground.
But when the management decided it was time to makeover the original 1964 main dining room--from root-plagued roof to carpeted floors--they decided it was time to move the menu into a new, locally-sourced direction.
The result is a brand new ala carte dinner menu. Sake steamed clams served with roasted Hamakua mushroom and truffle black bean butter. Asian braised pork belly served in a bao bun with kim chee slaw. Spicy kiawe-smoked tako with Maui onions, tobiko, spicy chili aioli and house made taro chips. And those are taro chunks, not potato, swimming in the house clam chowder. Executive chef and general manager Jason Takemura says that the new flavors are a result of shifting the focus to local produce, meat and fish from local vendors. Even the drink menu features Hawaii creations--Pagoda is the only Oahu restaurant pouring Big Island supermarket KTA's own papaya guava juice.
One more big change to note for your pau hana is Pagoda's new bar. Now, you can sit in for specialty cocktails, $4 drafts and $3 domestic beers and the new pupu menu for up to 25 percent off daily, 3:30 - 6:30 p.m.
Buffet lovers can still get their fill of prime rib and crab legs for dinner Friday through Sunday and Sunday brunch. Ala carte is available seven days a week. But now, there's another reason to stop in.
Pagoda Floating Restaurant, 1525 Rycroft St., 948-8356
Our special Pagoda Floating Restaurant dinner giveaway entry period is over. Thank you for entering!
1. One entry per person. 2. PacificBasin Communications is not responsible for late, lost or misdirected entries. 3. No purchase necessary. 4. Entrants must be 18 years of age or older and live in Hawaii. 6. Employees of PacificBasin Communications, AIO LLC and its affiliates or contest sponsors and their immediate household members are ineligible. 7. The giveaway is conducted and awarded solely by PacificBasin Communications; sponsors are not party to it. 8. A random drawing will be conducted from all qualified entries to determine a winner. 9. Winner will be notified at the address listed on entry (must be a Hawaii address). 10. Entries are non-transferable. 11. All prizes will be awarded. No cash substitutes. 12. Some restrictions may apply. 13. All federal, state, local taxes and license fees are the winners’ responsibility. 14. Winners may be required to execute an affidavit of eligibility, release and indemnity. 15. Winners consent to use his/her name and likeness for promotional purposes by PacificBasin Communications without compensation. 16. All entries will be automatically subscribed to HONOLULU Magazine's e-newsletters and email communications from Pagoda Floating Restaurant.
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Born and raised on O‘ahu, Food & Dining editor Catherine Toth Fox worked as a newspaper reporter in Hawai‘i for more than 10 years and has freelanced—in between teaching journalism, hitting the surf and eating everything in sight—for national and local print and online publications since 1997. She earned her master’s degree from the Medill School of Journalism at Northwestern University in 1999, with a focus on magazine writing and publishing. And she received her bachelor’s degree in English from the University of Hawai‘i at Mānoa, graduating with distinction in 1996.