Kā‘anapali Beach Hotel in Lahaina, Hawaii, has opened Huihui, its new signature beachfront restaurant that pays homage to the tradition of Hawaiian wayfinding. Meaning “star constellation” or “to join, intermingle, mix,” the 5,000 square-foot venue will serve hotel guests and locals. Kā‘anapali Beach Hotel’s Executive Chef Tom Muromoto will remain at the helm of Huihui, serving traditional Hawaiian cuisine made with traditional cooking methods.
From micro-greens and ʻulu to venison, chicken and open ocean fish, Huihui’s menu represents Hawaiian cuisine across both land and sea. A special ”ʻōlelo noʻeau” will be written at the top of each menu, introducing the inspiration and cohesion for that individual collection of dishes, setting the tone for the dining experience ahead.
Huihui’s signature coffee blend is specially crafted by neighboring artisan roaster Maui ‘Oma Coffee. Breakfast dishes include Poi French Toast and Hikina (sunrise) Bowl with Cocoa chia pudding, granola, chunks of fresh niu (coconut) maiʻa (banana), macadamia nuts with additional seasonal fruits & berries, or the Huihui Breakfast, chefʻs twist on avocado toast using Makawao avocado, kāmano lomi (salted salmon with onion and tomato), pickled ogo (seaweed) and red onion with nīoi (Hawaiian chili pepper) sauce, all served alongside a collection of freshly baked breads and pastries prepared in-house. At lunchtime, dishes like the Molokai Venison Burger and a Poke Holokai, a seafarer’s poke with fresh ʻōpelu (mackerel), papaʻi (crab) and tobiko (fish roe) are complemented by fusion appetizers short rib bao and pepeiao (wood ear mushrooms) and pork dumplings.
For dinner, Huihui will serve Pau Hana in the lounge, with a selection of light bites served alongside the restaurant’s collection of locally inspired cocktails, such as the Māmaki Old Fashioned, Lilikoʻi Mojito and Smoked Li Hing Margarita. The wine list incorporates suggested menu pairings for each bottle. Dinner will showcase traditional Hawaiian cooking methods such as kōʻala (barbecue) preparations of New York steak and chicken, daily fresh catch in the lāwalu (wrapped in ti leaf and grilled) method, and Muromoto’s signature Laulau with pork, chicken and cod steamed in lū’au (taro leaf). Dessert items include Poi Malasadas with house-made macadamia nut ice cream or the Banana Bread Ice Cream Sandwich.
“As we look to revitalize Kā‘anapali Beach Hotel while retaining its warm and enduring soul, Huihui is emblematic of our devotion to our Hawaiian roots,” said GM Mike White. “We are eager to welcome travelers and locals to enjoy an authentically Hawaiian dining experience with compelling local cuisine, sweeping views of Kā‘anapali Beach and design inspired by the long-standing tradition of wayfinding.”
