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From left: Hawaii’s
famous seafood
features in many dishes
at the restaurants of
Andaz Maui, including
the Ka'ana Kitchen;
when in Hawaii, enjoy
cocktails with beautiful
local blooms.ANDAZ MAUI AT WALIEA RESORT
Local gets Global
Overlooking Mokapu Beach, this 15-acre resort is not only
gorgeous, but also boasts four award-winning restaurants
offering Hawaiian delicacies. Since the hotel sources most of
its produce and fish from local farmers and foragers, expect
an interplay of absolutely fresh and seasonal ingredients.
In the summer, mango dominates, while spring is great for
Pohole and bamboo shoots. In the winter, bottom fish such
as opakapaka, onaga and uku (all from the snapper family)
are delicacies. Mostly, the produce is picked, received and
served to the guest in a matter of hours.
Maui’s culinary richness comes from an amalgamation
of global influences, and the chefs need to interpret
authenticity, modify techniques and use local ingredients to
create sustainable menus. The menus are rotated based on
the farmers’ forecasting of crops.
To sample the best of the island's cuisine, start at Ka’ana
Kitchen. Try the Thai beef hangar steak, served with green
papaya salad and a Thai-style vinaigrette. Wind down
with an artisanal cocktail at Lehua Lounge, and order the
cauliflower, popcorn and arare (a Japanese cracker) to go
with it. At Bumbye Beach Bar, the Poke bowl (jasmine rice,
wakame salad, fresh sashimi grade ahi, tossed in a sesame
and soy dressing) is a must try.
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