Amazing New Dishes Coming to Hyatt Regency Waikīkī’s SHOR restaurant
(Sponsored) Everything from crispy oysters to crab rolls to Washugyu yakitori will be added to the menu in January.
The new dishes were created by Chef de Cuisine Joe Almoguera, who arrived at the resort in March 2022. SHOR has made it a priority to incorporate fresh, locally sourced vegetables, fruits, seafood and meats whenever possible. Here’s a look:
—SHOR at Hyatt Regency Waikīkī Beach Resort and Spa, 2424 Kalākaua Ave., (808) 923-1234
Ahi Poke Shooters
Silken fresh ‘ahi meets a smattering of onions and limu in a chilled shot glass—nothing says classic Hawai‘i in such a luxe way.
Kelaguen and Chips
In a nod to his Guam roots, Chef Joe pairs raw Kaua‘i shrimp cured in fresh citrus juices, a la ceviche, with red rice chips in a refreshing, multi-textured appetizer.
Tender, grilled morsels of Washugyu beef, a cross between Tajima Wagyu and Black Angus, are lightly brushed with a savory-sweet glaze for bite after mouthwatering bite.
Fresh oysters breaded and deep-fried with a spicy calamansi aioli and kabayaki sauce deliver an umami-filled crunch.
North Shore Style Garlic Shrimp Flatbread and Hamakua Ali’i Mushroom Flatbread
The earthy Hamakua mushroom flatbread, a menu favorite, is joined by new favorite garlic shrimp and arugula on fluffy, house-made flatbread.
Forget lobster. These pillowy rolls hold fresh crab seasoned with Old Bay, bacon bits and microgreens. The ultimate in handheld luxe.
Seared Diver Scallops
Succulent diver scallops, harvested by hand by actual divers, are sautéed to perfection, then topped with corn purée and popped sorghum.
Island Harvest Terrarium
A refreshing salad that screams local: Waipoli greens, avocado, cherry tomatoes and cucumbers in a calamansi vinaigrette.
The perfect end to a meal, with a hint of coffee in a Weck jar.
Other Noteworthy Dishes Already on the Menu
Tater tots topped with arare, furikake, sweet soy reduction, spicy mayo and scallions are your new favorite pau hana pūpū.
Lobster Fried Rice
The ultimate in decadence, generous pieces of lobster elevate a local favorite that’s surprisingly light.
Fried ‘ahi belly—many Hawai‘i locals’ favorite part of the tuna—is topped in a sweet soy garlic sauce with lomilomi tomatoes, fried garlic and scallions. Crunchy, juicy and satisfying.