Hawaii Mom Blog: Aloha Maui: Kō Restaurant at the Fairmont Kea Lani

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May 7, 2019

Aloha Maui: Kō Restaurant at the Fairmont Kea Lani


When I visited Kō Restaurant at the Fairmont Kea Lani for the first time in 2017, it was was one of the best dining experiences I've had, so I was excited to return during our Aloha Maui trip.

Fairmont Kea Lani's signature restaurant Kō features award-winning cuisine inspired by the vast collection of ethnicities brought together during Maui's sugarcane plantation era. Taste generations of local cuisine deeply rooted in the island's culture and history. With over 90% of fish, beef and produce sourced locally, the flavors are as authentic as they are sustainable.
Complimentary Rolls

Ahi on the Rock, You Sear It

For a really cool (or should I say, "hot") experience, order the Ahi on the Rock, You Sear It. A very hot stone is presented on a platter with raw chunks of shichimi spiced ahi, which guests sear by themselves (you can watch a video here). It's recommended to sear each side for four seconds, and dip in the accompanying orange ginger miso sauce.

What a neat way for guests to immerse themselves in local cuisine and culture!

Stir Fried Chicken Lettuce Wraps
Island Shrimp Saimin

Mauka Harvest Salad with Prawns

Lumpia Filipino Spring Rolls

Kim Chee Fried Rice

Hamakua Mushroom Flatbread
My personal favorites were the Hamakua Mushroom Flatbread (you can't go wrong with the flavorful blend of mushrooms, roasted garlic, Maui onion, and mozzarella), the Kim Chee Fried Rice, and the Lumpia Filipino Spring Rolls, which is a recipe of one of the chefs.

Dessert Platter

We could barely eat another bite, but somehow, there's always room for dessert, right?

We were presented with a beautiful dessert platter, consisting of Macarons, Kona Coffee Brulee, Brown Butter Banana Bar, and Upcountry Lilikoi Chiffon Cheesecake.

The Lilikoi Chiffon Cheesecake was my fave.  It was rich and slightly tart.  I also really enjoyed the Brown Butter Banana Bar, with its various crunchy and chewy textures.


During our meal, Executive Chef Tylun Pang welcomed us and explained the story behind the food, including his father's recipe for saimin broth. The Saimin consisted of Chef Tylun's father's bone broth recipe, Chinatown noodles, egg, pork, mushrooms, and scallion. You can tell there was a lot of history and heritage in that single bowl.

All of the food was representative of Hawaii's myriad cultures, and it's really special how the dishes are inspired or interpreted from family recipes.

This visit to Kō Restaurant was just as memorable as the first, and I already can't wait to return!

Kō Restaurant
Fairmont Kea Lani
4100 Wailea Alanui Dr
Kihei, HI 96753
(808) 875-2210

Mahalo to Kō Restaurant for hosting our meal. Gratuity was paid on our own.

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