comscore Artistry of Pai Honolulu on display with 3 distinct concepts | Honolulu Star-Advertiser
Crave | The Weekly Eater

Artistry of Pai Honolulu on display with 3 distinct concepts

  • JAMM AQUINO / JAQUINO@STARADVERTISER.COM

    Chef Kevin Lee seasons a cube of striploin that has been dry-aged 45 days in his kitchen at Pai Honolulu. It is served with a bordelaise sauce.

  • JAMM AQUINO / JAQUINO@STARADVERTISER.COM

    A butternut squash salad carries notes of fall in touches of pumpkin chips, pepitas, cinnamon and cranberries. The dish is part of the Pai Honolulu tasting menu, which changes every six weeks.

  • JAMM AQUINO / JAQUINO@STARADVERTISER.COM

    The dry-aged striploin on the plate at Pai Honolulu.

  • JAMM AQUINO / JAQUINO@STARADVERTISER.COM

    Aaron Lopez plates a dish during dinner service at Pai Honolulu on Sept. 21.

Fall has arrived and Pai Honolulu chef/restauranteur Kevin Lee is ready, having recently debuted a new seasonal tasting menu to go with separate bar/lounge and prix fixe menus. Read more

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