November 16, 2009 at 1:04 PM HST - Updated June 19 at 1:20 PM
HONOLULU (HAWAIINEWSNOW) - If you want a feast for the eyes and the taste buds, Orchids is your answer. Located in the Halekulani Hotel, diners have a perfect view of Waikiki beach, Diamond Head and the Pacific Ocean. And the food is just as fresh.
"The focus is contemporary seafood restaurant using as much as possible, local and sustainable ingredients," says executive chef Vikram Garg.
That's also the focus of Orchid's three-course menus for Restaurant Week. For lunch, try an ahi-nori purse - fresh poke fried with an amarello chili aioli. And the Kahuku shrimp ravioli with hamakua mushrooms, finished with a sprinkle of ogo.
"It is a selection of menu. The lunch menu is different than the dinner menu, so the guest has a choice of coming back again and again to try the menu."
For dinner, try the seared moi - fish for the kings. Chef Vikram shows us how it's prepared.
"It's got a little fennel at the bottom, which is sauteed, with a little pearl onions, kalamata olives, kau orange reduction and a little vinegar to garnish on top."
And of course you can't leave without a piece of Halekulani coconut cake. The delicate dessert has been on the menu for more than 25 years.
"The way it's created, the texture, the taste, honestly when I came here first time and I had this cake as a guest, I was like wow. It makes your mouth laugh."
Restaurant Week Menus:
Lunch - $30.00
Green Onion and Zucchini Pancakes OR Ahi-Nori Purse
Kahuku Shrimp Ravioli OR Lobster Salad, Dean's Greens
Lilikoi Creme Brulee OR Halekulani Coconut Cake
Dinner - $40.00
Orchids Salad, Pomegranate Vinaigrette OR Big Island Goat Cheese, Kalamata Olive Cake
Onaga "Orchids Style" OR Seared Moi on Shaved Fennel OR New York Steak, Roasted Kabocha and Alii Mushrooms