Press

The married chefs Amanda Cheng and Makoto Ono, who made their names in Canada and Hong Kong, took over the kitchen at the Lotus Honolulu at Diamond Head hotel, on a quiet stretch between Waikīkī and Lē‘ahi (Diamond Head). They serve elegant, understated dishes; some of the best sound the most plain, like roasted cabbage or mushroom rice. Local meats and seafood shine, as in a Maui venison tartare, scattered with mizuna and bubu arare (rice crackers), or the grilled Kaua‘i prawns, simply dressed with shio koji butter, chili garlic crunch, and calamansi. Order the foie gras terrine, which may be the most playful rendition you’ve ever seen.

eater.com

View the article: The 38 Essential Honolulu Restaurants

Honolulu’s most thrilling restaurant debuts of the year include a next-gen izakaya in Kalihi-Palama and a truffle lover’s paradise in Ala Moana.

Arden’s postcard-perfect location—in a sanctuary at the foot of Diamond Head—is reason enough to check it out. But so are its contemporary Hawaiʻian dishes by chefs Makoto Ono and Amanda Cheng. The pretty Waikīkī restaurant opened in October and is set against a very sought-after, sunset-facing stretch of sand. Despite its swanky backdrop, Arden’s menu doesn’t hold back on the fun. Cases in point: lamb lollipops with cilantro pistou and shiso and a local take on baked Alaska, aka black sesame cake encased in toasted meringue.

OpenTable.com

View the article: “Honolulu’s 7 most exciting restaurant debuts of 2023“