Wel­come to the Beach­house

The Moana Surfrider restau­rant trans­ports you to sunny days and pro­vides an un­for­get­table din­ing ex­pe­ri­ence.

Waikiki Magazine - - IDINE - By Waikiki Team

Even in Waikiki, win­ter makes its pres­ence known. With the menu of­fer­ings at Beach­house, it’s hard not to think of warm, breezy, lazy sum­mer days when you ex­pe­ri­ence their dishes. And, an ex­pe­ri­ence is truly what it is: the col­ors, tex­tures and, of course, fla­vors all work to ex­cite the senses.

Not one to re­main com­pla­cent with an al­ready-stel­lar menu, chef Wil­liam Chen and his staff sought to ex­pand the restau­rant’s of­fer­ings to show­case the bounty of Hawai‘i in unique prepa­ra­tions. Chen ac­com­plished this while re­main­ing true to the qual­ity ex­pected of Beach­house.

Ap­pe­tiz­ers such as the diver scal­lop, sit­ting in a spring pea broth, dressed up with lo­cal Thai wa­ter­melon and crispy prosciutto, pro­vide a glimpse into the treat of tastes, tex­tures and fla­vors that await in this new menu. There’s also the salad of Rain­bow Beets tossed with lo­cal arugula, vinai­grette and goat cheese from Maui’s Surf­ing Goat Dairy.

Look­ing for a meatier starter? Opt for the house-braised pork belly topped with an Asian glaze made of lo­cal honey. Or, for a more con­ti­nen­tal dish, try the roasted bone mar­row served with cros­tini.

The dou­ble-cut Kurobuta pork chop will bring up no­tions of a back­yard bar­beque taken to its most so­phis­ti­cated level. The chops are moist, with lay­ers of fla­vor from the re­duc­tion and bright mango and a touch of heat from the chiles.

Of course, you’re in Hawai‘i, so there has to be at least one is­land fish of­fer­ing. The pan-roasted on­aga (long­tail red snap­per) won’t dis­ap­point. With a side­kick of Ha­makua shi­itake mush­rooms, the fish is topped with a de­li­ciously crisped skin and sits in a mush­room con­sommé. Lo­cal edamame swim in the broth, adding color, tex­ture and depth of fla­vor.

Then, there’s the lob­ster. It’s a three­p­ound Kona Maine lob­ster set on the grill. It’s topped with Big Is­land to­ma­toes, lo­cal sea as­para­gus and a gen­er­ous Su­mida Farms wa­ter­cress salad.

“I’m from the East Coast, so the whole lob­ster roast thing comes nat­u­rally …,” ex­plains Chen, who added that his goal with this menu was to bring the col­ors of the sunny sea­son to the Beach­house ta­ble. Ap­par­ently, the ad­di­tions have been suc­cess­ful. The restau­rant has gar­nered the Wine Spec­ta­tor Award of Ex­cel­lence in 2012. As for us, we can think of no bet­ter way to es­cape to sun­nier days than with a fine din­ing ex­pe­ri­ence at Beach­house. Beach­house Moana Surfrider, A Westin Re­sort & Spa 2365 Kalakaua Ave. [C:9 Waikiki Map] (808) 921-4600 www.beach­house­waikiki.com

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