January Hale Aina Update


HALEKULANI. Halekulani has announced the appointment of a new executive chef, Vikram Garg. Chef Vikram incorporates his culinary training in classical French, Mediterranean and Southeast Asian cuisine into his own technique of ‘infusion’ with Indian flavors, which stimulates all four taste sensations: sweet, salty, sour and bitter…with a hint of spiciness. Previously trained in India’s five-star hotels and restaurants to Rosewood’s Little Dix Bay in the British Virgin Islands to ‘indebleu’ in Washington D.C., Vikram prides himself on preparing everything from scratch, using natural and organic ingredients as often as possible. At the Halekulani, chef will provide culinary guidance to its award winning restaurants House Without a Key, La Mer and Orchids as well as the resorts banquets and in-room dining. Reservations available at (808) 923-2311.

NOBU WAIKIKI. Chef Nobu Matsuhisa is in the kitchen at the Waikiki restaurant from January 12 – 17, hosting a week of special happenings, from book signings, VIP cocktail receptions, an omakase menu, and more. Call 808-237-6999 for reservations or more information.

VINO. Every 2 to 3 months, chef Keith Endo creates a new seasonal menu based upon foods that are "in season". Chef Keith has recently unveiled his winter menu featuring: roasted wild mushroom chowder, crispy fried baby octopus, chanterelle & lobster mushroom canelloni, Hamakua heirloom tomato caprese salad, Jen’s radicchio salad, butternut squash lasagne, truffled mac & cheese, eggplant parmesan, classic chicken fettucine alfredo, pan roasted onaga, spaghetti & "Il Grande" meatball and tuscan style flat iron steak. Call 808-533-4476 for reservations or more information.

KAKAAKO KITCHEN. Chef/owner Russell Siu has appointed a new executive chef, Ben Aiana and together have created several new items that are geared to the health conscience but delivers the taste that customers have always expected. Several new items include the Grilled Tofu and Veggie Burger, Hibachi Chicken Wrap, Furikake Mahi Mahi Wrap, Blackened Ahi Wrap, Asian Style Tofu Saute, Roasted Veggie Sandwich, Fiesta Salad and Portuguese Sausage crusted Opakapaka with Tomato-Basil Vinaigrette with no oil. Staples such as the Beef Stew, Sweet and Sour Spareribs and Hamburger Steak remain on the menu. Kakaako Kitchen is also accepting orders for custom gift baskets and home made Pumpkin Pie. For more information call 596-7488.

SERGIO’S ITALIAN RESTAURANT. The new Kapahulu location of Sergio’s is featuring two prix fixe menus consisting of five courses for a minimum of two guests. The Menu di Leonardo da Vinci features Spaghetti Pomodoro or Fettuccini Alfredo, Pollo ala Parmigiana or Melanzane al Forno and Tiramisu for $40 plus tax and gratuity. The Menu di Michelangelo features Rigatoni Con Salsiccie or Linguine alla Vongole, Bistecca alla Grilla or Vitello alla Milanese and a Duo of Sergio’s homemade desserts for $60 plus tax and gratuity. Call 951-6900 for reservations.

SHOKUDO JAPANESE RESTAURANT. Shokudo has introduced a new To Go Combo Bento – Shokudo Deluxe. The bento features saba shioyaki (grilled mackerel), chicken katsu, spicy tuna roll, nimono (simmered vegetables), mixed greens salad, rice and tsukemon (Japanese pickles). This is the initial menu for the bento and they plan to introduce other entree combinations soon. Ths Shokudo Deluxe Bento is available for $9.55 (plus tax) on Mondays through Fridays from 11 a.m. – 2:30 p.m. Pre-ordering is recommended, call 808-941-3701.

For more information on any of the restaurants and their specials, click on the restaurant logo, or call the number listed in their announcement.