Welcome to the Beachhouse

February 1, 2013 | By Waikiki Magazine Team

The Moana Surfrider restaurant transports you to sunny days and provides an unforgettable dining experience.

Even in Waikiki, winter makes its presence known. With the menu offerings at Beachhouse, it’s hard not to think of warm, breezy, lazy summer days when you experience their dishes. And, an experience is truly what it is: the colors, textures and, of course, flavors all work to excite the senses.

Not one to remain complacent with an already-stellar menu, chef William Chen and his staff sought to expand the restaurant’s offerings to showcase the bounty of Hawai‘i in unique preparations. Chen accomplished this while remaining true to the quality expected of Beachhouse.

Appetizers such as the diver scallop, sitting in a spring pea broth, dressed up with local Thai watermelon and crispy prosciutto, provide a glimpse into the treat of tastes, textures and flavors that await in this new menu. There’s also the salad of Rainbow Beets tossed with local arugula, vinaigrette and goat cheese from Maui’s Surfing Goat Dairy.

Looking for a meatier starter? Opt for the house-braised pork belly topped with an Asian glaze made of local honey. Or, for a more continental dish, try the roasted bone marrow served with crostini.

The double-cut Kurobuta pork chop will bring up notions of a backyard barbeque taken to its most sophisticated level. The chops are moist, with layers of flavor from the reduction and bright mango and a touch of heat from the chiles.

Of course, you’re in Hawai‘i, so there has to be at least one island fish offering. The pan-roasted onaga (long-tail red snapper) won’t disappoint. With a sidekick of Hamakua shiitake mushrooms, the fish is topped with a deliciously crisped skin and sits in a mushroom consomme. Local edamame swim in the broth, adding color, texture and depth of flavor.

Then, there’s the lobster. It’s a three-pound Kona Maine lobster set on the grill. It’s topped with Big Island tomatoes, local sea asparagus and a generous Sumida Farms watercress salad.

“I’m from the East Coast, so the whole lobster roast thing comes naturally …,” explains Chen, who added that his goal with this menu was to bring the colors of the sunny season to the Beachhouse table. Apparently, the additions have been successful. The restaurant has garnered the Wine Spectator Award of Excellence in 2012. As for us, we can think of no better way to escape to sunnier days than with a fine dining experience at Beachhouse.

Moana Surfrider, A Westin Resort & Spa
2365 Kalakaua Ave.
[C:9 Waikiki Map]
(808) 921-4600