Monkeypod Kitchen by Merriman Officially Opens on Waikiki Beach (and it’s very, very good)

Honolulu’s Outrigger Reef Waikiki Beach Resort (which I reviewed earlier this year) has recently undergone a more than US$80 million renovation.

It’s seen the iconic resort (with its origins dating back to the 1950s) reimagined with updated rooms, facilities and the addition of the much lauded Monkeypod Kitchen restaurant – now the fourth location in the State from Chef Peter Merriman.

Following a soft launch last year, the restaurant finally enjoyed its official opening earlier this month, welcoming hundreds of guests to celebrate.

Monkeypod Kitchen by Merriman is a 1115 square-metre restaurant at the base of the Diamond Head Tower, perched on the golden sands of Waikīkī Beach, with panoramic ocean views. The menu celebrates high-quality local fare, with socially conscious ingredients and distinctive pairings of upmarket items with upcountry favourites. And daily live music to accompany it.

As Sara Hill, CEO of Handcrafted Restaurants explains, “From the architectural design of the space to the carefully curated ingredients on the menu – our team was intentional on creating a place that is both casual and festive while using locally sourced, renewable and sustainable products at every opportunity.”

Jeff Wagoner, president and CEO of Outrigger Hospitality Group, also had this to say following the opening, “Monkeypod Kitchen by Merriman is the perfect complement for this iconic beachfront retreat, honouring a meaningful sense of place and enabling our guests to connect deeply to the islands through craft food, drink and live music.”

Having enjoyed this restaurant in my recent visit, I can affirm what they’re saying about Monkeypod is true.

The seared Ahi Tuna was – without exaggeration – one of the best meals I’ve ever had.

It’s complete with a mix of flavours unlike anything I’ve ever experienced; my friend described it as a thanksgiving dinner, but with sashimi instead of turkey. Which I thought was quite apt. The perfectly seared tuna was paired with greens, jalapeno mashed potatoes and a gravy to make a mix of flavours that shouldn’t have worked but absolutely did.

Click, HERE, for the full article in the AU Review.