Visit Kailua-Kona: Walua Social

Walua Social, in my opinion, is the best restaurant in Kailua-Kona.  It's not a tourist trap.  It's not a place that adds local ingredients just to sell "Hawaii," and when they do incorporate local ingredients into the dishes, it just makes sense.  

And of course the food is delish!  Helmed by two very talented chefs - one with roots in Italy and the other with roots on the Big Island - you know the food is going to be authentic - no gimmicks needed.

We recently sat at the bar for a few bites. 

Carpaccio

House Focaccia

Chicken Wings

I'm not a huge chicken wings eater, but decided to try it, and I'm so glad I did, because the condiment on top - a chili oil with pistachios and green onion, was so addicting.  It had an initial kick of heat, but it wasn't overly spicy.  I loved the condiment so much I kept encouraging the team to jar it and sell it and I would buy a dozen.  And put it on everything.

Oysters 

The oysters were topped with a sea asparagus giardinier.

Budino

I had to have the Budino.  It's so rich and luscious and the addition of the Speculoos just makes it magical. 

Service was great!

And thanks to Chef Jeff for giving me some chili oil!

Walua Social
75-5864 Walua Rd

Kailua-Kona, HI 96740

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Visit Kona: Walua Social

Helmed by Chef Chad Yamamoto and Chef Alessandro Taras, Walua Social offers the best pasta on the Big Island, in my opinion. 

White Bean Dip + Focaccia

I know they say not to eat or order bread when dining out, but I can't help myself.  This Focaccia was so amazing on its own, and the White Bean Dip is something you don't see a lot, at least locally.  Highly recommend!

Red Baby Romaine

Prosciutto di Parma

The Prosciutto di Parma salad included ripe papaya - a nice local twist on the common prosciutto and melon.

Agnolotti

Rigatoni Bolognese

Pappardelle

We loved the oxtail served with the pappardelle, and I liked the sweetness of the pumpkin agnolotti, but my fave pasta was the rigatoni bolognese.  It was pasta perfection!

Pork Chop

The Pork Chop was huge, and yet so juicy and moist!

Budino

I loved the Budino.  It was so decadent, and it had Speculoos cookies for a nice textural contrast.  It was heavenly! 

Zeppole

I was beyond stuffed, but Chef Chad asked if we wanted to try the Zeppole.  It comes in a set of four, but I asked for just one (and he brought out two).  It was a hybrid mochi / malasadas served with a Lilikoi butterscotch sauce.  The pastry itself was delightful on its own, and the sauce just added another dimension of flavor. 

Service was excellent!  We had a fantastic meal from start to finish!

Note: Naʻau is doing a collab with Walua on July 23 & 24!

Walua Social
75-5864 Walua Rd

Kailua-Kona, HI 96740

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Visit Kona: Moana

The highly anticipated opening of Kona Village, a Rosewood Resort meant new dining venues on the West side of the Big Island, and I was very eager to try Moana, helmed by Chef Chad Yamamoto.

At Moana, the focus is on local and sustainable ingredients, with many ingredients being sourced right on property.

The dishes are full of familiar flavors, and executed creatively.

Energy Lab

I started the evening off with the Energy Lab - a refreshing non-alcoholic drink with coconut, lime, and ginger.

House Sourdough with Pa`akai

People always say you shouldn't fill up on bread, but the House Sourdough, with the accompanying butter and pa`akai was so good, I may or may not have eaten an entire serving myself . . . 

Gem Lettuce

Hirabara Farms Gem Lettuce was a handheld salad with a fabulous combination of textures and flavors, with a seaweed ranch, puffed quinoa, pepitas, and sesame seeds.

Hawaiian Sweet Shrimp

This Hawaiian Sweet Shrimp, served with sweet potato chips, was so addicting!

`Ulu Frites

These were the fanciest `ulu fries I ever did see.  They were topped with a black garlic aioli and lemon peel confit.  It was a very unexpected presentation, but I liked it!

Kusshi Oysters

Two of my tablemates love oysters, so we ordered some, and needless to say - they loved them!

Ahi Spread

The Ahi Spread, a local twist on a traditional tonnato, was a hit for the table.

Pork Chop Katsu

I never had a Pork Chop Katsu before!  Served with green apples and shiso, I thought this dish was perfect for the season.

Kahuku Corn Agnolotti

My favorite dish of the night, one which I wish I didn't need to share (and I feel like I could've eaten all 3 servings), was the Kahuku Corn Agnolotti.  Amongst Chef Chad's many culinary talents is his pasta-making skills, and this dish was just perfect - the sweetness of the corn, the umami-packed dashi butter . . .  I would go back again just for this dish.   

Although we were stuffed, there's always room for dessert!

Pineapple Upside Down Cake

The Pineapple Upside Down Cake is a shareable, tableside dessert.  The server tops a pineapple upside down cake with pineapple mint salsa, vanilla ice cream, sticky toffee sauce, and shaved macadamia nuts.  So yummy!

Honey and Yogurt

Pastry Chef Helen Hong's desserts are just magical.  The Honey and Yogurt dessert was sophisticated and delicate.

White Chocolate Banana Pudding

My favorite dessert of the night was the White Chocolate Banana Pudding.  It was a stunning dessert, and so reminiscent of my childhood eating banana cream pie (my favorite kind of pie), and even a friend who was dining with us said the same thing - it was a comforting reminder of home.

Tropical Pudding

Dinner at Moana was such a treat.  The food was fantastic, the service welcoming, and the view stunning.

Although Chef Chad was not working the day we went, the entire team did a fab job.  I can't wait to go back - and hopefully when Chef Chad is working!

Moana
Kona Village, A Rosewoord Resort
72-300 Maheawalu Drive, Kailua-Kona, HI 96740

 

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