Morimoto Asia Waikiki

RESTAURANT WEEK HAWAII MENU

Appetizer
Beef Carpaccio
Yuzu soy, ginger, chives, micro cilantro

OR

Fish Carpaccio
Yuzu soy, ginger, chives, lettuce mix

Entrée
Orange Chicken
Chicken breast, orange sauce, sautéed greens

OR 

Grilled Kalbi
Prime short rib, sautéed kimchee, gochujang sauce

Dessert
Custard Buns
w/ Vanilla Ice Cream

OR

Doughnuts
whip cream, adzuki, pastry cream

$40


Morimoto Asia Waikiki, conceived by internationally acclaimed Iron Chef Masaharu Morimoto, serves as the signature restaurant of Alohilani Resort Waikiki Beach. The dinner-only culinary destination features Iron Chef Morimoto’s iconic cuisine that seamlessly integrates Western and traditional Asian ingredients with unmatched creativity and innovation.

Located on the second floor of this new city resort, Morimoto Asia Waikiki brings an interactive culinary experience to Waikiki Beach, courtesy of a glass-encased exhibition kitchen that will offer a behind-the-scenes glimpse into culinary preparations and traditions, and outdoor lanais with stunning views and sunsets that have made Waikiki Beach a vacation destination for decades.

Morimoto Asia Waikiki is Iron Chef Morimoto’s Pan-Asian dining experience that showcases dishes inspired by his travels across the Asian continent with an emphasis on China, Korea, Japan and Thailand. The menu is an eclectic take on some of Chef Morimoto’s favorite Asian flavors including Morimoto Peking duck, lobster chow fun, sweet and sour crispy whole fish, hoisin sticky ribs and Singapore laksa noodles. Chinese dim sum options include items such as dumplings, shumai, shrimp har-gao and grilled chicken bao.


LOCATION/CONTACT

HOURS

  • 5pm–10pm, nightly


Foodland Farms Ala Moana

RESTAURANT WEEK HAWAII
Special OfferS

Receive $1 off per pound on any hot bar or salad bar purchase.
Print or show this web page at checkout to receive discount.
Can be applied to all hot bar and cold bar selections, including the Restaurant Week Hawaii items below.


The Bar at R. Field Wine Company

Blue Bacon Burger
House Made Blue Cheese Bacon Patty, Bacon Marmalade, Manoa Lettuce, Sriracha Mayonnaise, Fried Shallots, Brioche Bun
$6.99

2016 Morgan Cotes du Crow’s
$5 per glass

Maui Brewing Company Bikini Blonde Ale
$3 per glass


Hot Bar

Japanese Seafood Curry
Salmon, Shrimp, Potatoes, Carrots, Onions, Japanese Curry Broth

Southeast Asian Style Sticky Chicken Wings
Sliced Chiles, Sesame Seeds, Kaffir Lime, Fish Sauce

Korean Fried Potato Salad
Fried Baby Yukons, Onions, Carrots, Kim Chee, Namasu, Kim Chee Base

Hamakua Mushroom Salad
Ali’i Mushrooms, Curly Kale, Leeks, Citrus Soy Vinaigrette

Cauliflower Fried Rice, Saimin Style
Kamaboko, Spam, Eggs, Green Onions, Char Siu, Saimin Base

All selections, $8.99 per pound


Pizza Station

Kalua Pork Pizza
Shredded Kalua Pork, Roasted Lomi Tomato, Boursin Cheese

$3.99/slice


HI Steaks

Buddha Bowl
Grilled Top Sirloin, Spicy Ahi, Soft Boiled Egg, Hijiki Rice, Avocado, Shredded Nori

$10.99


Dessert

Chocolate Brownie with Pumpkin Caramel Ripple

$1.99


Foodland Farms Ala Moana is the flagship grocery store of locally-owned Foodland Super Market, Ltd., Hawaii’s oldest and largest grocery retailer. In addition to a full-service supermarket with grocery, meat, seafood, bakery, deli, produce, and beverage selections, Foodland Farms Ala Moana presents a reimagined food shopping and dining experience with a wide variety of chef-made offerings, poke island, grill station, hot bar, donut station, chicken shack and rotisserie, fresh-made pizza, and more! 

We also have a wide variety of locally grown and made items, and organic, natural and fine foods.


LOCATION/CONTACT

HOURS

  • Open daily, 5am–10pm


Artizen by MW

Restaurant Week Hawaii Lunch Menu
Soup & Sandwich Lunch Set

Available 10:30am–2:30pm

CHOICE OF SOUP
Seafood Bisque
Tomato Soup
Kalua Pig Tortilla Soup

CHOOSE FROM AN ASSORTMENT OF SANDWICHES AND WRAPS
CHOCOLATE CHIP COOKIE 
PLANTATION ICED TEA

$15
To expedite service we kindly ask that parties of 10 or more call in orders in advance. 


Artizen by MW is located in the Hawaii State Art Museum


LOCATION/CONTACT

  • Hawaii Start Art Museum (HiSAM)
    250 South Hotel Street, Honolulu, Hawaii 96813

  • (808) 524-0499

  • Price range per person: $ – Less than $20

  • artizenbymw.com

HOURS

  • Open Monday–Friday

  • Breakfast, 7:30–10:30am

  • Lunch, 10:30am–2:30pm

  • Closed Monday, November 12th in observation of Veteran’s Day

MW Restaurant

Restaurant Week Hawaii
Three-Course Lunch menu

Chef’s Appetizer 

Choice of Entrée 
MOCHI CRUSTED MONCHONG 
Soy Yuzu Kosho Vinaigrette
Somen Noodles, Ho Farm Vegetable Banchan 

“KALUA PIG AND CABBAGE” 
Truffled Kalua Pig Hash, Charred Savoy Cabbage 

SEAFOOD MEDLEY
Truffle Bacon Dashi 

GRILLED OPAH 
Chinese Vegetables, Thai Ginger Broth 

MISO BRAISED SHORTRIB STEW 
Vegetable Medley

Dessert 
FUDGE BROWNIE COOKIES 

$25
*Menu subject to change based upon availability


Restaurant Week Hawaii
Three-Course Dinner menu

Chef’s Appetizer

Choice of Entrée 
MOCHI CRUSTED KONA KAMPACHI 
Soy Yuzu Kosho Vinaigrette
Somen Noodles, Ho Farm Vegetable Banchan 

SEAFOOD PAELLA
Chorizo and Chicken Tomato Saffron Broth

HOKKAIDO SCALLOP AND KAUAI SHRIMP 
Kai Choy Relish, Kimchee Curry Sauce 

MOUNTAIN VIEW FARMS PORK SUKIYAKI

GRILLED TRUE NATURAL BRANDT BRAND 
12OZ. RIBEYE STEAK
Garlic Mushroom Stew, Foie Gras Mushroom Duxelle
(+$15)

Choice of Dessert
MW CANDY BAR 

TROPICAL FRUIT CREAMSICLE “BRULÉE” 

$55
*Menu subject to change based upon availability 


LOCATION/CONTACT

HOURS

  • Monday–Thursday, 10:30am–9pm

  • Friday, 10:30am–10pm

  • Saturday, 4pm–10pm

  • Sunday, 4pm–9pm


The Buffet at Hyatt

Restaurant Week Hawaii Special Offer

Enjoy 25% off during Restaurant Week Hawaii, along with a complimentary signature wine or draft beers for two. Please mention Restaurant Week Hawaii to our host at time of arrival.


The Buffet at Hyatt at the Hyatt Regency Waikiki Beach Resort & Spa, provides incredible ocean views and a buffet selection of sustainable and organic options to include a made-to-order poke station, sushi, Kauai shrimp, prime rib and more.

With a focus on sustainability and delicious organic options only available in Hawaii, The Buffet at Hyatt is the perfect solution for foodies with hearty appetites.

Menu highlights include a made-to-order poke station and sushi, Kauai shrimp, fresh local fish, kiawe smoked alaea salt crusted prime rib, southern king crab legs with Hyatt’s famous Singaporean chili crab sauce, certified angus grilled beef, traditional Hawaiian specialties, extravagant dessert selections and more, with organic, gluten free and vegetarian options throughout and an expanded seafood selection on weekends.


LOCATION/CONTACT

  • 2424 Kalakaua Ave, Honolulu, HI 96815

  • (808) 923-1234

  • Price range per person: $$$$ – $40+

  • hyatt.com

HOURS

  • 5:30pm–10pm (last seating at 9:30pm)

Wai'olu Ocean Cuisine

Restaurant Week Hawaii Menu

Appetizer
Pan Fried Pacific White Shrimp
with Garlic Butter and Shoyu

AND

Ahi Poke Deconstruction
with Ogo and Green Onion Oil

Entrée
Chinese Style Steamed Moi
with Green Onion and Ginger

OR

Butter Poached Lobster on Bed of Spinach
with Calamansi Butter Sauce

OR 

Grilled New York Steak
with Pink Peppercorn Sauce and Seasonal Vegetables

All Entrée Served with Choice of
California Roll OR Spicy Tuna Roll

Dessert
Crème Brulee
with French Macaron

$60 plus tax and gratuity

For dining reservations, call 808-683-7456, email waiolu@trumphotels.com or click:  Wai‘olu Ocean Cuisine Dining Reservations
4-Hour Complimentary Valet Parking


Experience the new seafood dinner menu at Wai‘olu Ocean Cuisine where Executive Chef Shoji Namatame invites you to indulge in the freshest catch of the day including Maine Lobster or Alaskan King Crab Legs prepared steamed, grilled or stir fried, Kona Abalone, and Moi (Pacific Threadfin) fish. Also enjoy the new sushi bar offering traditional nigiri, omakase, and new wave maki sushi options made with the freshest catch sourced from the Pacific.

Wai‘olu Ocean Cuisine with its open air ambiance is the perfect setting to watch the sunsets. Also offered is Sunset Happy Hour from 3 pm to 6 pm as well as our popular Late Night Happy Hour which features 50% off sushi and various drink and menu item specials from 9 pm to 11 pm nightly.

Live entertainment every Thursday, Friday and Saturday night. The welcoming, contemporary Wai‘olu Ocean Cuisine delights guests from couples to families as they dine and enjoy cocktail beverages. Complimentary 4-hour valet parking.


LOCATION/CONTACT

HOURS

  • 11am–11pm


P.F. Chang's

RESTAURANT WEEK HAWAII Menu

FIRST COURSE
Asian Caesar Salad
Classic Romaine Caesar, Tossed with Crisp Wontons and a Creamy Tofu Dressing. Choice of Lemongrass Chicken or Marinated Shrimp. 

SECOND COURSE
Pork Dumplings
Handmade, Daily in our Kitchen. Drizzled with a Light Chili Sauce, Served Pan Fried or Steamed. 

MAIN COURSE
Singapore Street Noodles 
Shrimp, Chicken, Vegetables and Rice Noodles Stir Fried with a Mild Curry Sauce. 

Mahi Mahi 
Line-Caught and Grilled with a Lemongrass Garlic Sauce and Served with Cilantro Rice. 

DESSERT
Banana Spring Rolls 
Six Warm, Crispy Bites with Coconut-Pineapple Ice Cream, Drizzled with Caramel and Vanilla Sauces. 

$60 plus tax and gratuity


P.F. Chang’s is an Asian restaurant concept founded on making food from scratch every day in every restaurant. Created in 1993 by Philip Chiang and Paul Fleming, P.F. Chang’s is the first multi-unit restaurant concept in the U.S. to honor and celebrate the 2,000-year-old tradition of wok cooking as the center of the guest experience. Since inception, P.F. Chang’s chefs have been hand-rolling dim sum, hand chopping and slicing all vegetables and meats, scratch cooking every sauce and wok-cooking each dish, every day in every restaurant.


LOCATION/CONTACT

HOURS

  • Sunday–Thursday, 11am–11pm

  • Friday–Saturday: 11am–12am


53 By The Sea

Restaurant Week Hawaii
Lunch menu

STARTER
Pipikaula & Goat Cheese Mousse
Sumida Farms Watercress and Ho Farms Tomato Salad

Choice of Main Course
Seafood Fettuccini
Scallop, Kauai Shrimp, Opah
Corn, Eryngii Mushrooms, Sea Asparagus, Umami Butter

or

Braised Makaweli Beef Top Blade
Macadamia Nut Rice, Homemade Spicy Kochoojang-Hoisin Sauce

Dessert
Hawaiian Pavlova with Hanaoka Lilikoi Sauce
Lilikoi Sorbet, Vanilla Cream, Seasonal Fruits and Berries

$35, plus tax and service


Restaurant Week Hawaii
Dinner menu

FIRST COURSE
Ginger-Lime Kampachi Ceviche
Coconut, Aji Amarillo, Sweet Potato, Coriander

SECOND COURSE
Rolled Jumbo Lump Crab Cake
Pineapple, Heart of Palm, Cilantro

MAIN COURSE
Seared Ahi and King Crab
Kai Choi Tsukemono, Tomatoes, with Lemon Tobiko Beurre Blanc 

or

Seared Beef Tenderloin
XO Mashed Potatoes, “Ketchup” Sauce, Garlic Gai Lan  

DESSERT
Waialua Chocolate Terrine
Big Island Yuzu Confit, Spiced Guava Ice Cream

$75, plus tax and service


At 53 By The Sea, enjoy one of the island’s premier fine dining experiences. From our iconic grand staircase to sweeping views of Waikiki, Diamond Head, and the rolling surf at Kakaako, each moment here is unforgettable. We invite you to savor our new menu by Executive Chef Joshua Goetz, which incorporates fresh, local ingredients and expertly brings together the cuisines of Hawaii and the Mediterranean. Whether it’s a birthday, anniversary, or simply another beautiful day in paradise, 53 By The Sea is the perfect place to celebrate with loved ones and friends.


LOCATION/CONTACT

HOURS

  • Lunch: 11am–2pm

  • Dinner: 5pm–10pm


100 Sails Restaurant & Bar

Restaurant Week Hawaii Special

20% off daily breakfast, lunch, and dinner buffet for the week of November 9–18, 2018, with mention of Restaurant Week Hawaii.*

Sample Buffet Menus:

*Sunday Brunch is not included.


Prince Waikiki's signature restaurant, 100 Sails Restaurant & Bar offers expansive windows that showcase breathtaking front row seats to Hawaii's most spectacular sunsets while enjoying weekly live music. A modern design combined with hints of the hotel’s sense of place make this the place to be and be seen!

Partake in expansive signature buffets or opt to share savory bites in the lounge. Enjoy breakfast, lunch and dinner serviced with our signature personalized touch. Whatever your dining choice, make sure to include uniquely crafted cocktails from the new mixologist inspired line up.

Featuring Executive Chef, Joseph Almoguera, fresh island cuisine, with a unique and innovative approach. “Must tries” include K.F.C., Korean fried cauliflower and spicy soy glaze, Uni Carbonara, Cheesy Kalua Fries and Tempura Roll…you just never know what surprises will be featured.


LOCATION/CONTACT

HOURS

  • Sunday–Thursday, 6am–10pm

  • Friday–Saturday, 6am–11pm

Piggy Smalls

Restaurant Week Hawaii
Lunch Menu

LUNCH COCKTAILS - $11 ea.
THIRSTY PIG - park cognac, blackberry/clove/cinnamon syrup, asian pear shrub, bitters

BLUSHING PIG - sparkling rose with homemade hibiscus, lemongrass syrup

Li Hing Kunia Cart - li hing muoi, GR Mango Cart, Kohana Rum, lime juice

FIRST THINGS FIRST
choice of:

  • WEEKEND @ BURMESE - green papaya, tomato, garlic, sesame, preserved lemon, various toasted nuts & sprouting seeds, serrano pepper, fermented lahpet vinaigrette

  • CRUNCHY, SALTY, LEMONY, SWEET - shaved raw / brined / pickled root vegetables, citrus, parmesan, anchovy-date vinaigrette

ENTRÉE
choice of:

  • TRUFFLE SHUFFLE QUICHE - a light soufflé of eggs with porcini & truffle sofrito, roasted mushrooms, taleggio cheese, baked in a buttery pie crust, side salad of house greens

  • PHO-STRAMI BANH MI & PHO - all day smoked beef brisket, pickled mustard seeds, sriracha-lime onions, super awesome sauce, side of our signature pho broth & rice noodles

  • VEGAN PHO FRENCH DIP BANH MI - smoked portobello mushroom, pickled mustard seeds, sriracha-lime onions, super awesome sauce, side of our signature pho broth & rice noodles

  • BUTTERNUT CACIO E PEPE -  bucatini, parmesan, pink peppercorns, fried sage

DESSERT
PUMPKIN PIE COOKIE - with maple & vanilla bean soy milk

$27


Restaurant Week Hawaii
Dinner Menu

FIRST THINGS FIRST
Flatbread Toast - smoky miso eggplant spread, pickled Vietnamese eggplant, shiso
+ wine pairing: Domaine De Pellehaut Rose 2017, France

SALADS
choice of:

  • WEEKEND @ BURMESE - green papaya, tomato, garlic, sesame, preserved lemon, various toasted nuts & sprouting seeds, serrano pepper, fermented lahpet vinaigrette

  • CRUNCHY, SALTY, LEMONY, SWEET - shaved raw / brined / pickled root vegetables, citrus, parmesan, anchovy-date vinaigrette

ENTRÉE
choice of:

  • SURF & TURF - kalbi steak a la plancha & shrimp wedge salad with kimchi bleu cheese dressing
    + wine pairing: Masseria Li Veli Passamante Negro Amaro 2017, Italy

  • CRISPY PORK BELLY - fingerling potato, braised red cabbage, maple yuzu mustard sauce
    + wine pairing: Sierra Cantabria Tempranillo 2016, Rioja, Spain

  • UNI ALLA VODKA - serrano pepper, shiso, nori bread crumbs
    + wine Pairing: Prendo Pinot Grigio 2017, Italy

DESSERT
+ wine pairing: Pineau Park Pineau Des Charentes, France
choice of:

  • PINEAPPLE SLUSHIE & DONUT SOFT SERVE

  • FROZEN S’MORES - chocolate sorbet, house made graham crackers, bruleed marshmallow fluff

  • MISO APPLE CROSTATA - a warm pastry of sweet & savory apples, with a flaky crust accompanied with house made donut custard

$42
+ WINE PAIRING - $22


Restaurant Week Hawaii
Brunch Menu

BRUNCH COCKTAILS - $11 ea.
THIRSTY PIG - park cognac, blackberry/clove/cinnamon syrup, asian pear shrub, bitters

BLUSHING PIG - sparkling rose with homemade hibiscus, lemongrass syrup

Li Hing Kunia Cart - li hing muoi, GR Mango Cart, Kohana Rum, lime juice

FIRST THINGS FIRST
SMOKED SALMON TOAST - roasted beet & horseradish spread, pickled mustard seeds, dill

MAINS
choice of:

  • ITS ALWAYS SUNNY IN SAIGON - marinated steak, 2 sunny eggs, schmear of viet pate, spicy pickled green papaya, tomato & maggi salad, toasted baguette

  • HOT CRAB & SHRIMP BENEDICT - old bay hollandaise, poached egg, chives, lemon, side salad of house greens

  • BUTTER BEAN SHAKSHUKA - spiced tomato & bell pepper sauce, 2 baked eggs, sumac yogurt, with avocado toast for dipping

SWEETS
choice of:

  • CINNAWAFFLES - house-made cinnamon rolls pressed in a waffle maker with butterscotch, toasted macadamia nut

  • MILK & HONEY CAKE - kinako granola, fresh berries, shiso

  • PB&J MALASADAS - sweet & salty candied peanuts, caramelized banana coconut jam, fresh grape sauce

$32


PIGGY SMALLS is the newest restaurant from award winning chef Andrew Le and his team at The Pig & The Lady. In keeping with Andrew's culinary philosophy, this new iteration will have a unique and eclectic menu different from the main restaurant in Chinatown. Open 7 days a week serving lunch and dinner items, PIGGY SMALLS will also have quick takeaway items for the "on-the-go" diner, and also sit down service with playful bar menu and a dessert menu including the famous soft serve program, which will expand its myriad of flavors.

The intent of PIGGY SMALLS is to be a fixture and dining destination for the emerging urban core in Kaka‘ako. Located in Ward Village Shops, dine in... Spend your Sunday having brunch with your family or dog in our outdoor seating area... Or if you're on the run, pick up some food at our to-go counter.


LOCATION/CONTACT

HOURS

  • Monday–Saturday, 11am–9:30pm

  • Saturday, 10am–9:30pm

  • Sunday, 10am–3pm


The Pig & The Lady

Restaurant Week Hawaii
3 COURSE LUNCH Menu

DRINKS +$4
choice of:

BINTANG PILSENER
CHANH MUOI SODA
STRAWBERRY & ORANGE FLOWER SHRUB
GINGER BEER
SAN PELLEGRINO SPARKLING
COFFEES / TEAS

SALAD
GREEN PAPAYA SALAD WITH CRISPY CAULIFLOWER
cherry tomato, thai basil, tamari preserved lemon, sprouting seeds, fried shallots, P&L nuoc cham

ENTRÉE
choice of:

  • PHO FRENCH DIP BANH MI (V)
    12hr roasted brisket, spicy hoisin BBQ sauce, thai basil chimichurri, sauteed bean sprouts & onions, our classic pho broth for dipping

  • TIGER STYLE RICE
    fried kauai shrimp, braised pork in fish sauce caramel sauce, black pepper, green onions, steamed pandan rice, side of tomato and winter melon soup

  • AHI TATAKI COLD NOODLES (V)
    dill, scallions, pickled ogo, fried shallots, thin vermicelli, yuzu & garlic shoyu nuoc cham

FINALE
FALL MALASADAS A LA SOFT SERVE
dusted with kaffir lime sugar, kabocha squash cream, chilled coffee foam, pomegranate seeds, swirl of our P&L house made soft serve flavors

$29

(V) = Vegetarian option available
Menu subject to change


Restaurant Week Hawaii
4 COURSE Dinner Menu

BITES
banana blossom
Paired with Bintang Pilsener

NOODLE
choice of: 

  • HANOI STYLE “FISH & POI” (V)
    local I’a of the day, carmelized with turmeric, dill, scallions, pickled ogo, chilled vermicelli, fermented pineapple & poi mam tom
    Paired with King Estate, Pinot Gris, Willamette Valley, Oregon 2016

  • OL’ DIRTY PASTA (V)
    conchigle, braised giblets & onion ragu, saigon cinnamon, parmesan, pink peppercorn
    Paired with Alexana Terroir Series, Pinot Noir, Willamette, Oregon 2015

MAIN
choice of:

  • NIIHAU LAMB SAUSAGE
    marinated with sweet spices, wrapped with wild betel leaves then grilled, spicy coconut curry sauce, kabocha, grilled okra, thai basil, warm baguette for dipping
    Paired with Barrel Burner, Cabernet Sauvignon, Paso Robles, California 2016

  • MARY’S DUCK LEG CONFIT
    jellyfish salad with sesame, rau ram, scallion, ginger, daikon, nuoc cham a l’orange
    Paired with Amalie Robert Estate, Pinot Meunier, Willamette, Oregon 2015

  • DUROC PORK
    inspired from Duong Lam village in Northern Vietnam... marinated in spiced guava leaves then grilled with local prawns, black eyed peas, pickled pearl eggplant herb sauce, chrysanthemum leaves
    Paired with Clos de Trias, Côtes du Rhône, Grenache, Syrah, France 2012

FINALE
DUO OF DESSERTS
green apple puff / valrhona chocolate cremeaux
Paired with Pineau des Charantes

$59
+ Drink pairing - $20

(V) = Vegetarian option available
Menu subject to change


From its humble beginnings as a pop-up restaurant, to a farmer's market stand and now a successful brick-and-mortar eatery, The Pig and the Lady cook up what is essentially the family meal in the truest sense -- Exposing Honolulu diners a cross-section of cuisine that has Vietnamese origins, but is eclectic and daring.

Led by twice-nominated James Beard semifinalist Chef Andrew Le and his team (including his mother, Mama Le and his older brother, Alex, who is the General Manager of the restaurant and Farmer's markets), they have developed a modern, fresh take on traditional Southeast Asian food, utilizing local products -- serving their famous banh mis and phos, along
with new favorites.


LOCATION/CONTACT

HOURS

  • Lunch: Monday–Saturday, 11am–3pm

  • Dinner: Tuesday–Saturday, 5:30pm–9:30pm

  • Closed Sunday


Chef Chai

RESTAURANT WEEK HAWAII MENU
November 9–18, 2018

Starter
Chicken Tenderloin Sate’
with Thai Peanut Sauce, Asian Flat Bread and Cucumber Salad

Appetizer Sampler
Kataifi and Macadamia Nut-Crusted Jumbo Black Tiger Prawns
with Pineapple Vinaigrette

Fresh Ahi Tartar
with Avocado Mousse in a Miniature Waffle Cone

Gravlax Salmon Roulade
with Cream Cheese & Crab Meat

Smoked Duck Taco
with Spicy Mango Salsa

Choice of Entrée
Deconstructed Beef Tenderloin Wellington with
Mashed Potato, Haricot Vert, Baby Carrot and Merlot Demi 

Mongolian Style Lamb Chops with Brandy Demi
Mashed Potato & Stir-Fried Sugar Snap Peas

Grilled Kobayaki New Zealand King Salmon with Spicy Pineapple
Sautéed Vegetables and Steamed White Rice

Grilled Portobello Mushroom Napoleon with Fresh Tomato Basil
Pumpkin, Spinach, Bell Pepper and Zucchini

Choice of Dessert
White Chocolate Amore Truffle with Raspberry Guava Puree
Frankie’s Nursery Honey Cream Pineapple
Coconut Cheese Cake with Tahitian Vanilla Crème Anglaise

$52 per person


Chai Chaowasaree owner and Chef of Chef Chai at Pacifica Honolulu is recognized as one of Hawaii’s top Hawaii Regional Cuisine chefs. Known for fusing fresh Hawaii ingredients with the exotic flavors of Asia, Chef Chai has created a culinary style that reflects the cultural diversity of Oahu and the Hawaiian Islands.

To further strengthen the partnership with Hawaii’s local farmers and fishermen, Chef Chai co-founded Hawaii Island Chefs (HIC), the second generation of Hawaii Regional Cuisine Chefs. This group of HIC chefs is on a mission to provide the world with the best of Hawaii’s diverse culinary resources from the culture of the people and the bounty of the land and sea.

Chef Chai is constantly seeking out new spices and ingredients at Oahu’s farmers markets and in Honolulu’s Chinatown, which brings back childhood memories of shopping the local markets in Bangkok to find the freshest ingredients for his family’s popular restaurant. His mastery at blending flavors are shown in many of his signature dishes including Fresh Ahi Katsu with Tomato Mango Salsa Wasabi Curry Sauce, Kataifi and Macadamia Nut Encrusted Black Tiger Prawn Rainbow Salad with Tangerine Vinaigrette, Thai Style Oxtail Soup, and Fresh Mahi Mahi with Thai Red Curry Sauce.

Chai's restaurants also have been critiqued and recommended by many international magazines, from Bon Appetite, Brides, Sunset, Cooking Light, Travel & Leisure to Gourmet Magazine and many more.

2015 Zagat Award, Honolulu's Hottest Restaurant
2016 Best Wedding Catering, the Knot
2017 Hale Aina Award, Best Catering Restaurant
2017 Hawaii Restaurant Association Hall of Fame Award
Award of Excellence, TripAdvisor
10 Best New Restaurant, the Culture Trip
Ilima Award, Honolulu Star-Advertiser Readers
Hale Aina Award, Honolulu Magazine Readers
People Choice Award, Hawaii Magazine


LOCATION/CONTACT

HOURS

  • Tuesday–Sunday: 4pm–10pm

Tiki's Grill & Bar

Restaurant Week Hawaii Menu

TO START
Ahi Tartare
Housemade harissa, sunny side up quail egg, crostini

FROM the SEA
Garlic Butter Shrimp Skewers,
Crab Arborio risotto, Pinot Noir drizzle

FROM the LAND
Island Style Japanese Spiced Short Ribs,
Wasabi mashed potatoes, demi-glace

SWEET FINISH
Haupia Crepe Cake
20 layers of airy coconut creme

$39 per person


A hip open-air restaurant with a retro South Pacific vibe, Tiki's Grill & Bar features a menu that highlights Executive Chef Ronnie Nasuti's passion for sourcing fresh fish and meats, locally grown and farmed ingredients. The restaurant appeals to locals and visitors alike, with live local musicians seven days a week and free valet parking. Tiki's provides an American and Pacific-Rim fusion menu with flavors of the islands, with indoor and outdoor seating where you can catch beautiful ocean views and breathtaking sunsets overlooking Waikiki Beach. Free Valet Parking.


LOCATION/CONTACT

HOURS

  • Breakfast: 7am–10:30am

  • Lunch: 10:30am–4pm

  • Dinner: 4pm–10:30pm

  • Late Night Pupu & Drinks: 4pm–Midnight

PAI Honolulu

Prix Fixe Menu

BAY SCALLOP CRUDO
Jellyfish, cucumber, cherry tomato, ogo, yuzu tare

FOIE GRAS & BEEF TORCHON
Local greens, pickled fresno chili

SHIITAKE MUSHROOM LASAGNA
konbu mornay, pecorino, white cheddar, gruyere

STICKY CAKE
toffee caramel, tofu gelato

$55
+$25 wine pairings
Reservations not required, but highly suggested.


Chef’s Tasting Menu

$185


Welcome to PAI Honolulu. We invite you to dine with us and enjoy Chef Kevin Lee’s innovative interpretations of familiar flavors.

ho‘o • pai — to excite, encourage, inspire and rouse

At PAI, we seek to excite and rouse our guests’ appetites; to encourage our staff to excel; and to inspire those around us to appreciate and savor the feeling of community that arises from dining together. We are dedicated to using in-house made components and local ingredients whenever possible.

Established in 2017 by executive chef and owner Kevin Lee, PAI Honolulu offers a refined, yet relaxed, dining experience. Located in the Harbor Court atrium, across from the iconic Aloha Tower, the restaurant is open for lunch, happy hour and dinner. Enjoy a selection of plates to share, individual entrées, or our seasonal prix fixe or chef ’s tasting menus.


LOCATION/CONTACT

HOURS

  • Dinner: Tuesday–Saturday, 4:30pm–10pm (Last seating at 9pm)

  • Lunch: Wednesday–Friday, 11am–2pm

BASALT

Restaurant Week Hawaii
Breakfast Menu

Choice of Entrée
King Salmon Eggs Benedict
English muffin, poached OK Poultry eggs, caper hollandaise, country style potatoes

OR

Pipikaula Omelet
Soy-ginger marinated beef, jack and cheddar cheeses, avocado mash, steamed white rice

Choice of Beverage
Coffee or juice
Orange, Pineapple, Pog, or Cranberry

$21
tax & gratuity not included


Restaurant Week Hawaii
Dinner Prix–Fixe Menu

Choice of soup
Lobster Bisque
Caramelized fennel, chive crème fraîche

OR

Chilled Vine Ripened Tomato
Basil, crouton

Suggested Wine Pairing: Cabernet Franc Sparkling
NV Bouvet 'Brut Rose Excellence', Loire Valley +$13

Garden Salad
Soy-shallot vinaigrette

Choice of Entrée
Braised Beef Short Rib
Truffle potatoes, root vegetable medley, red miso demi-glace

OR

Seafood Duo
Macadamia nut "Catch of the Day", Kauai prawns, olena rice, calamansi caper butter

Suggested Wine Pairing: Sangiovese Blend
2010 Paolo Bea 'Pipparello, Riserva Montefalco +$28

Choice of Dessert
Frozen Raspberry Glacée
White chocolate, fresh berries

OR

Sweetland Farm's Goat Cheese Cake
Almond-graham crust, poached pear, whiskey caramel sauce

Suggested Wine Pairing: Semillion
2014 Chateau Roumieu-Lacoste, Sauternes +$10

$45
tax & gratuity not included


A contemporary and refined, yet casual restaurant that features local cuisine ranging from familiar comfort food favorites to finer dining selections.


LOCATION/CONTACT

HOURS

  • Breakfast: 7am–1:30pm

  • Lunch: 10:30am–2:30pm

  • Dinner: 5pm–10pm