Island of Maui

Koˉ , which translates as “sugarcane” in Hawaiian, showcases the diverse culinary history of the sugarcane plantation era, serving Hawaiian, Chinese, Filipino, Portuguese, Korean and Japanese cuisine. Led by Executive Chef Tylun Pang, the award-winning menu features original island family recipes passed down for generations. By utilizing the island’s fresh produce, beef and seafood, Pang gives these authentic recipes a farm-fresh, contemporary twist. Popular items include Ahi “On the Rock,” Coconut-Curry Lamb Chops marinated and grilled with mango-mint salsa, and “Oishi” (“good”) sushi. There’s also live entertainment, a wine list of over 200 wines and specialty cocktails at the Koˉ bar.

Back to Magazine