The new dinner buffet at Kahili Restaurant in Waikapu on Saturday nights is worth visiting. The variety of tastes are tempting, the coast-to-coast views are outstanding and the price is right.
"We started our Asian-American fusion buffet a couple of months ago," says Eddie Munoz, executive chef. "We always roast whole lechon (pig), and always do shrimp and vegetable tempura made hot right on the buffet line."
Sit inside the cool air-conditioned dining room or opt to relax outdoors on your choice of two lanai areas.
Cook Eri Mitchell slices whole roast pig, aka “lechon.”
The Maui News / CARLA TRACY photo
Head to the buffet and grab a bowl of miso soup, and add seaweed, finely diced green onions and tofu. Pile your plate with steamed Manila clams in black bean sauce. Both soup and clams are always staples.
"I rotate some of the other hot entrees, such as fish," says Munoz, winding down his almost year-long reign as "Best Chef on Maui" in this newspaper's annual Best of Maui reader contest.
"This week, it was pepper-crusted salmon in shiitake mushroom sauce. I also rotate chicken and just-made sweet-and-sour sauce; and for beef, I make either teriyaki or kalbi, but barbecue pork ribs are always popular and a staple entree."
Lovers of dim sum will want to open the bamboo steamer baskets to get an aromatic whiff of pot stickers, mini manapua and shrimp shumai, before plating the delicacies with shoyu and hot mustard.
"On the cold side, we make all kinds of pokes such as smoked marlin with fresh tomatoes, kim-chee shrimp, and tuna with avocado. We also have somen cone sushi. It's good, you try!"
Supplementing the all-you-can-eat affair are fried rice, fried noodles, tossed greens with fun dressings and toppings, nigiri sushi and fresh vegetables.
For dessert, have a look at the nice display of from creme brulee to chocolate mousse to mini cheesecakes and pick and choose your favorites.
Cost is $32.95 for adults; and half price for children 6 to 12. Hours are 5:30 to 8:30 p.m. on Saturdays. Call 242-6000.