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The Weekly Eater

Dining by design

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
    Executive chef Vikram Garg serves Table One diners at a custom table in the atrium of Orchids restaurant at the Halekulani.
  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
    Mango-and-milk dessert by Halekulani pastry chef Mark Freischmidt.
  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
    A spicy vindaloo cooked up by Halekulani executive chef Vikram Garg incorporated feni, a coconut liquor from Goa, India.
  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
    A po’ boy included a spicy remoulade served in a tiny tube.
  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
    A spicy vindaloo cooked up by Halekulani executive chef Vikram Garg incorporated feni, a coconut liquor from Goa, India.
  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
    A creamy corn chowder poured at the table over a serving of Maui potato chips made for a dish the chef called “cornflakes and milk.”
  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
    Cornish game hen was inspired by a Moroccan chicken dish made with preserved lemon.
  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
    A creamy corn chowder poured at the table over a serving of Maui potato chips made for a dish the chef called “cornflakes and milk.”

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