Another restaurant read that was too inspiring to keep to myself. I love the concept of dining a bit too much at times. A good restaurant review or announcement will keep me as glued to the page as a good novel… and a novel has yet to make me salivate… Orchid surrounded tasting menus, it’s bordering on regal…

Halekulani is an iconic Hawaiian luxury hotel, long celebrated for its award-winning cuisine. The hotel recently announced a new addition to their already one-of-a-kind dining experience. TABLE ONE is a restaurant where diners sit, surrounded by exotic orchids and overlooking open-air panoramic views of  Waikiki Beach. TABLE ONE features the culinary prowess of Executive Chef Vikram Garg and is positioned to rival the world’s most memorable and compelling dining experiences.

TABLE ONE is an exclusive ‘restaurant within the restaurant’. Paired with Halekulani’s focus on gracious service, TABLE ONE plans to establish a new pinnacle of sophisticated dining within the world of luxury hotels. Located in the atrium of Orchids restaurant adjacent to the Living Room of Halekulani’s Historic Main House, TABLE ONE offers a five-course ($95.00 per person) or seven-course ($125.00 per person) tasting menu with additional selections of wine pairings.

-bryan

About Halekulani
Since its inception in 1984, Halekulani has received more than five hundred accolades, awards and honoraria, and is consistently ranked among the world’s finest hotels.  SpaHalekulani, amongst many others, earned the coveted Mobil Four-Star rating, the highest bestowed upon any spa by the Mobil Travel Guide, and was ranked the #2 Best Resort Spa in North America by Conde Nast Traveler. Halekulani’s fine dining restaurant, La Mer, is Hawaii’s longest ranked AAA-Five Diamond restaurant. (www.halekulani.com).

VIKRAM GARG, Halekulani Executive Chef has a strong commitment to using the best of seasonally appropriate local ingredients employed with a view towards global culiunary sensibilities, Vikram incorporates and exploits his classical training in French, Mediterranean and South-East Asian cuisine with his own indigenous Indian influences.