Starting in the 1850s, Hawaii experienced a large influx of Asian and Pacific Islander immigrants due to the state’s booming pineapple and sugarcane productions. In turn, modern Hawaiian cuisine is intermingled closely with that of China, Korea, Japan, and the Philippines. At the Hawaiian restaurant, noreetuh (which translates to “playground” in Korean), chef Chung Chow features these wide cultural influences with his extensive Asian- and Pacific-influenced menu. The tapas menu is the star of the show, with table-filling dishes like Musubi (popular options include the Spam, Spicy Tuna, and Sea Urchin); Tuna Poke with macadamia nuts and pickled jalapeños; or Tuna Belly Katsu. For solo bites, there’s Kimchi Fried Rice and a whole Mochiko Fried Chicken served with rice, fried egg, macaroni salad, and gravy.
At Hawaiian restaurant, noreetuh, chef Chung Chow has designed an extensive Asian- and Pacific-influenced brunch menu. Go for a tapas experience by filling the table with dishes like musubi (popular options include the spam, spicy tuna, and sea urchin); tuna poke with macadamia nuts and pickled jalapeños; or a pork katsu sandwich on a sweet Hawaiian bun. If you’re not in the mood for sharing (hangover’s can make anyone a little grumpy), chomp down on a bowl of kimchi fried rice; or a plate of fried chicken served with rice, fried egg, macaroni salad, and gravy. An impressive wine list is available (with corkage fees waived on Sundays), as well as a specialty cocktail list with drinks like the coconut sangria (butterfly pea soju, coconut cream, mint syrup) or simply kick back with a cold six pack of beer.