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Chef Simeon Hall Jr. Delivers Artisanal Dining With Island Flair At La Hiki Kitchen At Four Seasons Resort Oahu At Ko Olina

March 22, 2018 Dining No Comments Email Email

At Four Seasons Resort Oahu at Ko Olina, Chef Simeon Hall Jr. brings island to table family style with locally sourced produce and dishes that showcase the bounty of the island in innovative ways at La Hiki Kitchen. Techniques such as canning, preserving and smoking accompany succulent preparations with deep, well developed flavors that locals will love.

Curing, smoking, ageing, preserving, pickling and slow cooking are the hallmarks of an exciting island-born chef who pioneered farm to table long before its mainstream popularity, with one simple philosophy: “Cook as Mother Nature intended and as grandmothers Nola and Nay would have wanted.” Chef Simeon emerged in the international culinary world as a global ambassador for food sustainability, putting local on the table from the Bahamas to Thailand to New York. On Oahu, he brings a commitment to sourcing more than 65 percent of his menu from local farms and fisherman.

Small plate innovation is infused with island flavour in La Hiki’s new charcuterie board, and dishes such as big eye ahi tuna salad with ginger lime aioli; sticky soy BBQ pork ribs with charred shishito peppers; crispy island jerked wings; rice porridge; and lomi salmon and poi featuring beet cured salmon, taro pancakes, poi and beet remoulade and coriander streusel.

Defining “comfort food Hawaiian style,” Chef Simeon presents pasta a la hiki (broken Kauai shrimp, spaghettini, curried Kawamata Farms tomato and cured egg yolk); luau ramen (Chef Simeon’s take on a classic six hour broth with blended spices, local roasted pono pork, Hawaiian sun noodles and soft egg); and farmer’s pie with hearty root vegetables and whipped potatoes.  It’s cooking with heart and soul.

Signature mains include Kalua ham “steak” – skillet charred, cured and smoked in house and served with “Drunken Pineapple” chutney – and Kona coffee rubbed prime steak. Large family style dishes include whole fried fish prepared with ash bone salt, marinated carrots and onions and organic coconut oil; “pastrami style” angus short ribs and Maui Brewing beer can roasted Maili Moa Farms chicken with warm sweet potato salad, bacon vinaigrette and brussels sprouts slaw; all flavourful island inspired dishes that demand to be shared.

For Chef Simeon, food is a delicious translation of the natural world. Chefs, farmers, fishermen, service staff and the seasons collaborate to deliver a dining experience that supports the movement of positive social gastronomy. From community programs to kitchen composting to patronage of local farms, Chef Simeon’s philosophy is to leave a better world for generations to come.

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