Kapa Hale Opens December 10

Kapa Hale, Chef Keaka Lee's new restaurant in Kaimuki, opens December 10, and features a modern take on Hawaii Regional Cuisine, melding flavors and cuisines from around the world with local ingredients.

His dishes are a culmination of his professional experiences in the industry, and last night I had a change to preview some of his offerings for brunch, lunch, and dinner.

Pipikaula Short Ribs

The Pipikaula Short Ribs & Polenta is Chef's spin on Shrimp & Grits. The Italian + Hawaiian pairing worked well, and the addition of the Lomi Lomi Tomato added vibrancy to do the dish.

Ginger Chicken Toast

While in NYC, Chef Keaka was craving a taste of home.  Surrounded by artisanal bread shops, the idea of Ginger Chicken Toast was born.  I loved this unique twist on a classic local favorite - ginger sauce, Hainanese-style chicken, and housemade sourdough.  

Brussels

Chef Keaka makes vegetables shine.  His Fried Brussels in Brown Butter with Pickled Cranberries was a delightful combination.  It was one of my favorite Brussels dishes I've ever had!

Shrimp & Chorizo Pasta

If you like spicy, you'll love the Shrimp & Chorizo Pasta.  Made with housemade tagliatele and housemade chorizo, the robust flavors and hearty ingredients create a truly satisfying dish.

I'm excited to go back and try more dishes!

Kapa Hale
4614 Kilauea Ave Suite 102

Honolulu, HI 96816