A weekend at The Royal Hawaiian…
…and don’t forget about access to the Mailani Lounge.
…the history of the hotel is pretty neat.
You can’t go wrong either way. I stayed last weekend for the Fanta-Sea dinner (the next one takes place June 24 and 25)…
…which started with a five-course dinner on Friday evening. Best bites of the night was the Opah from Head to Tail. The opah was served raw, cold-smoked, pickled, cured, and confit. Paired with a Vouvray Sec (Southern Wine and Spirits did the pairings).
And check out this dessert. Black Tea Infused Soy Milk Pave! Hello, heaven. You can see surinam cherry jam on the right and dots of sweet bay leaf cream. There’s also streaks of black sesame and ginger, salted caramel leche and…candied ogo!
…this rice! Chef Colin made a Pandan-lemongrass rice that was beyond dreamy (remind me to get the recipe). Came with sesame-garlic, peanuts, scallions and bits of fried chicken skin. Insanely fragrant and paired with….everything heheh.
We had drinks at Mai Tai Bar in the early evening…
…for mai tais, of course. They have nine types of mai tais on the menu.
…and dinner at Azure later that night. The sashimi duo is a signature, pairing Hawaiian yellow fin ahi and Japanese hamachi. There’s avocado tucked underneath. Watermelon radish salad and ginger vinaigrette poured table-side.
Early breakfast the next morning. Surf Lanai just put Pink Palace Pancakes on the menu. It’s a guava-raspberry shortcake and the pink shade comes naturally from beets. How cool is that? It’s plated with balsamic-strawberry relish and coconut-kaffir lime crème. Comes with butter and maple syrup but def ask for the housemade coconut syrup (served warm).