Where to Eat - Honolulu, Waikiki and Oahu - page 193

Luau!
Before luaus existed, “there were 'aha 'aina—feasts of food, mele (song), and
hula,” says Royal Hawaiian Hotel General Manager Kelly Hoen. And now you have the
chance to take part in one: The Royal Hawaiian ( & 808/921-4600 ) re-creates an 'aha 'aina
every Monday evening on the Ocean Lawn, with the Waikiki Beach and Diamond Head in the
background. The 'aha 'aina (which translates to “gathering for a meal”) is composed of three
spectacular acts: Hawaii cultural activities, dinner, and entertainment. As guests enter the
grounds, traditional Hawaii cultural activities such as kapa-making (cloth made of pounded
bark), poi-pounding, and na lawai'a (tending of fishing tools) are demonstrated. The sound of
a pu (conch) calls guests to the feast, and the entertainment begins; a dramatic performance
incorporating hula and song commemorates ancient islanders' rich history and culture.
This epicurean journey through time is held every Monday from 5:30 to 9pm; it's priced at
$155 per person for nonresort guests, $145 per person for resort guests, $83 for nonresort-
guest children ages 5 to 12 years old, and $75 resort-guest children; children under 5 years
of age are free with a paying adult.
LEEWARD OAHU
Roy'sKoOlina ★★★ EURASIAN The latest in Roy's empire of excellent restaurants opened
in 2004 in Ko Olina Resort on the leeward coast of Oahu, some 16 years after the flagship res-
taurant opened in Hawaii Kai. One of some nearly three dozen locations around the globe,
Roy's Ko Olina perches in a peerless location overlooking the lagoon, waterfalls, and 18th
hole of the Ko Olina Golf Club. The space, formerly home to the Niblick Restaurant, has been
totally transformed to include Roy's famous display kitchen, and boasts floor-to-ceiling win-
dows that showcase the view. Unlike other Roy's locations, the dining room is relaxing and
romantic—quiet enough to have a conversation without shouting while enjoying the incred-
ible cuisine. The menu changes daily, but you can generally count on Roy's classics: blackened
ahi, hibachi salmon, and Szechuan baby back ribs. Some great additions include Asian pesto
steamed fresh fish, cilantro-dusted papio (jack trevally), kiawe-grilled filet mignon, and roas-
ted chicken with huli-huli sauce (sort of a Hawaiian barbecue sauce). Unlike the Hawaii Kai
location, Ko Olina is also open for lunch; between lunch- and dinnertime, you can enjoy ap-
petizers at the bar. It's worth the drive to participate in this incredible dining experience.
At the Ko Olina Resort, 92-1220 Aliinui Dr., Kapolei. & 808/676-7697. www.roysrestaurant.com . Reservations re-
commended. Lunch $15-$25, appetizers at the bar $10-$20, dinner entrees $20-$50. AE, DC, DISC, MC, V. Daily
11am-2pm; Mon-Thurs 5:30-9:30pm; Fri-Sun 5-9:30pm (appetizers only 2-5:30pm).