Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

 at Hyatt Regency Waikīkī Beach Resort and Spa brought back its popular kamaʻāina discount of 25% off on March 30. Meaning that, if you show your Hawaiʻi state ID, the dinner buffet is $63 instead of $84 per adult.

The Buffet at Hyatt’s dinner buffet is offered nightly from 5 to 9:30 p.m. (last seating at 9 p.m.). The buffet costs $84 per adult and $42 for children ages 6 to 12 (children ages 5 and under have free admission). Customers can also enjoy live music from 5 to 9 p.m. on Saturdays.

So, what’s new at the buffet? (Remember, there’s a 90-minute time limit, so it’s best to strategize).

The buffet is known for offering both, local comfort food and popular Korean street foods. The buffet now has more island-style flavors; new offerings include lechon bao buns (Filipino-style roasted pork with pillowy bao buns), kaffir lime fried chicken (crispy fried chicken infused with aromatic kaffir lime, chili and fish sauce) and roasted Hawaiian kampachi with tamari ponzu. You’ll also find kalua pig with roasted Molokai sweet potato and toasted coconut, laulau with lomi Kamuela tomato relish, and sauteed garlic shrimp with Little Neck Clams.

The premium seafood selection — including steamed and chilled snow crab legs, fresh ‘ahi poke, oysters and sashimi — is always a highlight, and it’s one of my favorite parts of the buffet. Steamed crab legs is new; before, the buffet solely offered chilled crab legs.

The sushi station has expanded to offer assorted nigiri (shrimp, ‘ahi and hamachi) and California rolls, in addition to its popular made-to-order temaki rolls.

Pro tip: Be sure to try the salmon skin temaki handrolls; their crunchy texture is delightful.

The eatery’s signature carving station is another buffet highlight. Choose from rosemary and ‘Alaea salt-crusted prime rib, along with barbecue kalbi ribs and whole roasted kanpachi. Korean-forward offerings from the teppan station include Korean rice cakes, beef bulgogi and spicy takuan kimchi.

The cold buffet station has smorgasbord of offerings, ranging from pipikaula poke and housemade lomi salmon to assorted crudite with sundried ‘ulu hummus and build-your-own soba and somen salad.

Finally, dessert — which you should always save room for. The soft serve ice cream station, complete with toppings like hot fudge and mochi, along with the chocolate fountain, are buffet staples. You can find assorted fruits, brownies and sponge cake at the chocolate fountain.

Baked brie with guava jam is new to the dessert station, which also includes a rotating seasonal selection of sweets like tiramisu, coconut haupia, creme brulee and more. The cheesy addition was one of my favorites of the evening — the melted brie is encased in a puff pastry, and the guava jam in the center makes it a nice sweet-and-savory treat.  

Hyatt Regency Waikīkī Beach Resort and Spa 

hyatt.com/hyatt-regency/en-US/hnlrw-hyatt-regency-waikiki-beach-resort-and-spa/dining

Buffet at Hyatt dessert station 041825

<title>🚧 Kamaʻāina can get 25% off at this revamped Waikīkī buffet</title>

The Buffet at Hyatt debuted a new menu and brought back its popular kamaʻāina discount.

Kamaʻāina can get 25% off at this revamped Waikīkī buffet

[{"text":"“Who is Lady Elaine?”","type":"text"}]

That was my first question — after inquiring about the food, of course — upon stepping into the recently opened, Mediterranean-inspired restaurant in Manoa Marketplace.

If you remember Lady Elaine from the Mister Rogers’ Neighborhood show, then you’re spot on. She doesn’t bring that typical main character energy, but the restaurant name is symbolic of a deeper meaning, according to Dusty Grable, one of the partners of the Lovers + Fighters restaurant group.

“Every time we come up with a concept, we try to pick a word or theme,” he says. “That becomes our inspiration word; we refer to it as the north star when making decisions. Uncle Paul’s Corner Store was curiosity, Little Plum was nostalgia, and Lady Elaine was neighborhood — the idea of trying to build a neighborhood restaurant. It’s a reminder that we are part of a neighborhood; we felt Manoa was an exciting community to join. Our hope was that, if we invested in it and served it well, that community will embrace and take care of us.”

When brainstorming the neighborhood concept with his business partners, the conversation turned from neighborhoods that inspire, such as Kaimuki, to the world of Mister Rogers.

“That was a cool moment to break the thought process from the obvious,” Grable says. “What better neighborhood with all the love, care and selflessness? We latched onto that concept in a really big way.

“Lady Elaine is such a fascinating character,” he adds. “She was not an attractive puppet; she had a scariness to her, she was sassy. She was this untraditional hero in that King Friday XIII had all these demands, and she would stand up to him on behalf of the neighborhood. Not all heroes are traditionally beautiful or obvious.”

You’ll notice nods to the show in some of the cocktail names — including A Beautiful Day — and there are photos of both Mister Rogers and Lady Elaine on the men’s and women’s restroom doors, respectively. The cocktail section features beverages made by the in-house team, along with renowned mixologists like Dave Newman and Alicia Yamachika. Non-alcoholic beverages are also available; they’re under the “Neighborhood of Make Believe” section of the menu.

Tale As Old as Time ($18), similar to an old fashioned, is quickly becoming a customer favorite. Other unique creations include the One Point One ($18) — Ko Hana Kea rum agricole, Giffard’s pimento, California falernum, lime, honey and goat yogurt wash — which has a citrus-forward flavor and unique texture from the goat yogurt wash.

Dishes are designed to share family-style, and are categorized by sides (grains and vegetables), seafood (ocean), meats (land) and desserts. Popular choices include the ahi crudo ($22) and chermoula tiger shrimp ($26). The fresh catch changes, but previous selections include mahi or kajiki.

The ahi is refreshing, and the only thing that would make it better is more of that flavorful olive tapenade. The succulent tiger shrimp ($26) were cooked perfectly, and were sufficiently coated in garlicky white wine-lemon sauce.

Don’t overlook the veggies — some of the most popular dishes thus far are under the grains and vegetables category.

“I think people are surprised to see a vegetable-heavy menu,” Grable says. “People are more conscious of what they eat; vegetables have been really well received.”

Stand-outs include Sumac cauliflower ($26) with ulu hummus, garlic and pickled onions, and roasted carrots ($16) with paprika and parsley yogurt.

The tahini charred cabbage ($28) is another unique option. It’s served with herb jam, peperonata and crispy shallots.

“The charred cabbage is a really cool dish,” Grable says. “It has a lot of layers as to why it’s complex and interesting. Who would think the cabbage would stand out more than rack of lamb or rib-eye?  The cauliflower is another one that’s an underdog. The ulu hummus is my favorite part of that dish. Utilizing ulu and making a hummus out of it was exciting for us to highlight local ingredients.”

I tend to be wary of lamb because of its gamey flavor, but this pimenton lamb ($38) was tender and juicy without any gaminess. Each portion comes with three pieces served over romesco verde sauce with charred broccolini on the side.

Turmeric chicken skewers ($32) — served with roasted market vegetables — are especially delightful because of its thicker lemony sauce. The chicken itself is tender and juicy, but the sauce takes it to the next level.

Choose from coconut panna cotta ($14) or ricotta fritters ($14) for dessert. The latter is reminiscent of malasadas because of their soft interior. It’s light on the cheesy flavor, and the tart lemon curd balances the sweetness of the cinnamon and powdered sugar.

Speaking of dessert — 100% of dessert sales are given to the restaurant’s culinary team. Since the culinary team is not part of the tip pool, dessert sales are used to supplement their income, according to Grable. 

"Desserts are something guests will try and get anyway; we tried to create this win-win scenario where guests are happy and our culinary team is getting paid properly," he says. 

At the time of our interview, the restaurant was still incomplete — they were still waiting on some furniture, art and staffing, according to Grable — but the eatery will eventually be open for lunch service.

“We want to make sure our diners know that we are honored and thankful for the opportunity to serve them,” Grable says. “My favorite compliment is, hands down, when guests say, ‘We can tell your team really enjoys working together.’ That brings us a lot of fulfilment. We hope diners experience a sense of thoughtfulness — the thoughtfulness, time and care made into their experience. I hope people feel that.” 

Contact

Lady Elaine 
Address: Manoa Marketplace 
2752 Woodlawn Drive Ste. 5-100, Honolulu, HI 96822
Phone: 808-888-3030 
Hours: Open 5-9 p.m. Mondays-Saturdays (9 p.m. is last seating)

Lady Elaine lamb

<title>🚧 Puppet-themed eatery pops up in Manoa</title>

Lady Elaine – the second Manoa location by Dusty Grable’s restaurant group – serves Mediterranean-inspired dishes that are prepared family-style.

Puppet-themed eatery pops up in Manoa

Kam Napier Headshot

Born and raised on Oahu, I’ve been very fortunate to have built a career as a writer and editor right here at home. 

Most recently, I was Editor-in-Chief of Pacific Business News for 10 years, from April 2014 to August 2024. Before that, I worked at Honolulu Magazine for 19 years, the last eight of which I served as editor, leading the publication to General Excellence Awards from the City and Regional Magazine Association. Along the way, I’ve accumulated a box full of award plaques from the Hawaii Publishers Association, the Society of Professional Journalists Hawaii Chapter and more for my articles on everything from architecture to zoology, as well as for my column writing 

my first love in journalism going back to the Cane Tassel, the school paper of Waipahu High School. As a freelance writer, I’ve appeared in the Honolulu Weekly, Hawaii Business Magazine, Hana Hou! and Honolulu Civil Beat.

Throughout my career, I’ve been blessed to be a part of local publications with long and distinguished histories. Honolulu Magazine, for example, dates back to 1888, when it was founded under a royal charter by King David Kalakaua. With Aloha State Daily, I’m thrilled at this opportunity to be the first editor of something Hawaii hasn’t seen in years — a new news publication! One that is independently owned and locally operated.

Our goal is to inform, delight and surprise you. In our journalism, we will strive for true neutrality, telling you what happened, not what to think or how to feel about what happened, believing that the best journalism comes from curiosity and intelligence. There is a place for strong, opinionated voices at ASD, and you’ll find them among our regular columnists and community voices pieces.

Hawaii has some big challenges, which we’ll cover from the perspective of how they impact you. Hawaii is also full of amazing people doing incredible things and we’re looking forward to telling you their stories, as well. The Islands are full of inspiration and, of course, aloha!

<title>🚧 A. Kam Napier</title>

A. Kam Napier

Kelsey Kukaua Medeiros Headshot

Aloha, I am Aloha State Daily’s senior editor reporting on community news. Know of any organizations and people making a positive difference in Hawaii? Please reach out to me at 

Originally from Los Angeles, I am Native Hawaiian with roots from Maui, residing on Oahu with my husband. Since moving to the Islands in 2019, I have volunteered for various local organizations such as 808 Cleanups, Keiki O Ka Aina’s Board and Stone, March of Dimes Hawaii and more.

Most recently, I was the associate editor of Pacific Business News for nearly six years. Prior to that role, I served as a copy editor and reporter for a daily newspaper, as well as a freelance writer for a lifestyle magazine, in California. Over the years, I have received multiple awards for my writing. I hold a bachelor's degree in communications from The Master's University, where I played soccer.

I am excited to build ASD as your go-to, reputable and fun news source for Hawaii. Happy reading!

<title>🚧 Kelsey Kukaua Medeiros</title>

Kelsey Kukaua Medeiros

Stephanie Salmons Headshot

Business, tourism and the economy are all important facets of life in the Islands, but nothing can happen on those beats without people. I love telling the stories of your friends and neighbors, your coworkers and leaders, people who are making the decisions that affect your life and cool people who are doing cool things. Like most reporters, I'm nosy. I like to know about people —

what they're doing and why, what makes them tick, etc.

At Aloha State Daily, I'm excited to be a small part of building something awesome from the ground up. And I believe in our mission! Regardless of where you live, the role of local news doesn't change — it's important in keeping our communities informed about the things that impact our daily lives and holding people in positions of power accountable. Not to mention, Hawaii has a lot of awesome stories to tell and I'm beyond grateful and excited to be able to share them.

Originally from Kentucky, I've lived in Hawaii for almost seven years now - including 3.5 years in Hilo on Hawaii Island and another three years in Honolulu. I now live in Honolulu with my husband, who was born and raised here.

A lifelong writer and storyteller, I graduated from Murray State University with a degree in print journalism in 2007 and have spent the better part of the past 17 years working as a reporter. For most of my career, I've worked at community-focused papers in North Carolina, Kentucky and Hawaii, covering communities big, small and in between, telling stories important to the people who live there. That's a big reason why I'm so passionate about community journalism and the role of hyperlocal news within the places we live, work and play.

<title>🚧 Stephanie Salmons</title>

Stephanie Salmons

Christian Shimabuku Headshot

Although I didn't move to Hawaii until after high school, I have been connected to the Islands and followed Hawaii sports my entire life. My father was born and raised on Oahu, and my family would come to Hawaii for Christmas to visit his family members on an annual basis. Deep down, I always knew it's where I wanted to spend my life. The last 11 and a half years have only reaffirmed that. 

I got my start in journalism covering sports for Ka Leo O Hawaii, the student newspaper at the University of Hawaii at Manoa. I was also a sports clerk/sports reporter at the Honolulu Star-Advertiser for a total of about four years. After graduation, I interned at the Sporting News in Charlotte, N.C. in the summer of 2018 before returning to the Star-Advertiser. In November 2019, I joined KHON2 News in Honolulu as a digital sports reporter for five years. 

The sports scene in Hawaii as a whole is robust and at times, complex. I truly believe Hawaii is home to some of the world's greatest people and athletes. Being able to tell their stories for the last decade has been an honor and a blessing. I can't wait to do the same for Aloha State Daily. Getting in on the ground floor for a new venture is something I always found intriguing and with ASD, it's something I'll be able to do for the first time. Additionally, ASD's commitment to journalism comes at a time where I believe it is more important than ever in our world to support local and quality journalism.

<title>🚧 Christian Shimabuku</title>

Christian Shimabuku

“Where should I go to eat?” Is a question I get a lot — whether it’s in person or via Instagram, from both friends and acquaintances via social media. I’m excited to share my findings and adventures with our community — not necessarily to tell them where to eat, but to give an accurate representation of what’s available out there. I love covering the new restaurants and new, local businesses popping up. Limited-time offerings (holiday cocktail bars, weekend pop-ups, etc.) are also exciting because sometimes they’re the result of fun collabs between local businesses.

I received my bachelor’s degree from Biola University, as well as my master’s degree in journalism at the University of Southern California. I was the associate editor of Frolic Hawaii from 2017 to 2021 under Honolulu Magazine, and then worked most recently as the dining editor of Crave with the Honolulu Star-Advertiser.

My goal is for ASD’s dining section to be the premiere guide for the state. I’m excited to cover the food and dining scene, and to help our readers stay updated with all things food-related. It’ll be a fun, fresh start and I’m excited to be able to cover everything.

<title>🚧 Kelli Shiroma Braiotta</title>

Katie Helland Headshot

I’m excited to help bring a brand new source of news to the state. In my coverage, I look forward to sharing stories that will help you plan fun things to do for date nights and spend family time in Hawaii. I also hope to share stories about the people behind events and organizations, as well as their interests in music, hula, film, comedy and more.

I started working at the city newspaper when I was still in high school through summer internships. Since then, I have worked for the community newspaper in my college town, as well as The Santiago Times when I lived abroad in Chile. Most recently, I worked for Pacific Business News in Honolulu.

At ASD, I can’t wait to talk story, which is how reporters hear some of the best news tips! Hawaii has such an incredibly rich culture. And for me, it is home.

Michael Brestovansky

Team