Travel Reference
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private label of lotions and oils. An express elevator zips you up to the 17th floor, where a
lanai allows you to relax in total serenity.
THE BEST RESTAURANTS
Alan Wong's Restaurant: One of Hawaii's premiere chefs, Alan Wong specializes in abso-
lutely the best Pacific Rim cuisine. His restaurant is always packed, although the ambience
is limited and it's located in a shopping mall in the suburbs—but for serious foodies this
is heaven. Masterpieces at this shrine of Hawaii regional cuisine include warm California
rolls made with salmon roe, wasabi, and Kona lobster instead of rice; luau lumpia (spring
rolls) with butterfish and kalua (pit-roasted) pig; and ginger-crusted fresh onaga (snapper).
Opihi (limpet) shooters and day-boat scallops in season are a must, while nori-wrapped
tempura ahi is a perennial favorite. The menu changes daily, but the flavors never lose their
sizzle.
Chef Mavro Restaurant: Honolulu is abuzz over the wine pairings and elegant cuisine of
George Mavrothalassitis, the culinary wizard from Provence who turned La Mer (at the
Halekulani) and Seasons (at the Four Seasons Resort Wailea) into temples of fine dining.
He brought his award-winning signature dishes with him and continues to prove his in-
genuity with dazzling a la carte and prix-fixe menus.
Kaka'akoKitchen: If you're in the market for a quick and healthy breakfast, lunch, or dinner
at budget prices, here's the place. It's not fancy; in fact, the trademark Styrofoam plates,
warehouse ambience, and home-style cooking are the hallmarks of this local favorite in the
Ward Centre. The menu, which changes every 3 to 4 months, includes seared ahi sand-
wiches with tobiko (flying-fish roe) aioli for lunch; and a signature charbroiled ahi steak,
beef stew, five-spice shoyu chicken (similar to chicken teriyaki), the very popular meatloaf,
and other multi-ethnic entrees for dinner.
LaMer: This is Hawaii's premier splurge restaurant, an oceanfront bastion of haute cuisine,
a romantic, elegant, and expensive place where people dress up—not to be seen, but to
match the ambience and food. It's an open-sided room with views of Diamond Head and
the sound of trade winds rustling the nearby coconut fronds. Award-winning chef Yves
Garnier melds classical French influences with island-fresh ingredients.
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