PHOTO BY IJFKE RIDGLEY
Island favorite eatery Mahina & Sun’s has debuted a new menu under the helm of executive chef Erik Leong, who channels his childhood growing up in Kaimukī to inspire an elevated take on island comfort foods. “Our goal has always been to provide great food filled with aloha,” he says. “Now, a lot of the inspiration for the menu has been very family-driven, meaning food that gathers people together to celebrate and kick back and relax.” Part of the Mahina & Sun’s culinary team since its inception in 2014, chef Leong has embraced the brand ethos of highlighting locally made produce, beers and spirits while putting an inspired spin on the seafood-driven dishes the restaurant is known for. Standouts include the crowd-pleasing appetizers smoked ahi toast, he’e (octopus) salad and a‘u crudo with smoked soy, yuzu and limu. A challenging pandemic year has made the Mahina & Sun’s team focus on family, which is precisely the feeling they aim to create in the restaurant, which is tucked in the retro-cool The Surfjack Hotel & Swim Club. Bring your ‘ohana and order the Mahina Family Feast, which includes a whole fried fish, pohole (wild fern) salad with crispy shrimp and buttered ‘ulu (breadfruit). Try the made-from-scratch banana pudding for a sweet treat that doesn’t disappoint, created in tribute to chef Leong’s late mother. “Eating this dish instantly takes me back to a lazy Saturday helping my mom make desserts to give away to friends,” he says. 412 Lewers St., Waikiki, 924.5810, mahinaandsuns.com
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