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CraveThe Weekly Eater

The Weekly Eater: Chef Keaka Lee feeds the soul at his Kapa Hale

NADINE KAM / SPECIAL TO THE STAR-ADVERTISER
                                Naan Ya Business pairs triangles of garlic naan with tikka masala curry and watercress namul.
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NADINE KAM / SPECIAL TO THE STAR-ADVERTISER

Naan Ya Business pairs triangles of garlic naan with tikka masala curry and watercress namul.

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Pipikaula short ribs are served with lomi tomato and polenta at Kapa Hale.
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Pipikaula short ribs are served with lomi tomato and polenta at Kapa Hale.

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Chef Keaka Lee plates his dish of short ribs. Lee combines inspirations from years spent outside the islands with the flavors of his roots in Hawaii.
3/4
Swipe or click to see more

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Chef Keaka Lee plates his dish of short ribs. Lee combines inspirations from years spent outside the islands with the flavors of his roots in Hawaii.

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Triangles of nori top yellowfin ahi carpaccio, surrounded by arugula and sea asparagus. A mock Champagne cocktail is served alongside.
4/4
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Triangles of nori top yellowfin ahi carpaccio, surrounded by arugula and sea asparagus. A mock Champagne cocktail is served alongside.

NADINE KAM / SPECIAL TO THE STAR-ADVERTISER
                                Naan Ya Business pairs triangles of garlic naan with tikka masala curry and watercress namul.
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Pipikaula short ribs are served with lomi tomato and polenta at Kapa Hale.
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Chef Keaka Lee plates his dish of short ribs. Lee combines inspirations from years spent outside the islands with the flavors of his roots in Hawaii.
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Triangles of nori top yellowfin ahi carpaccio, surrounded by arugula and sea asparagus. A mock Champagne cocktail is served alongside.