Thursday, November 3rd & Friday, November 4th

5:00PM @ Palm Court at Fairmont Kea Lani

Join Lanai Tabura, host of Cooking Hawaiian Style, and Kō & Kea Lani Chefs for an incredible evening exploring the history of Hawaiian-style cuisine. The six-course progressive dinner starts with the history of the islands beginning with the indigenous culture of Hawai‘i and highlights each of the immigrant groups who have become the fabric of the islands today. Lanai highlights the chef’s preparations by talking story about the influences each group contributed to Hawaiian-style cuisine. Join us and explore as each course represents the layers to Hawaiian-style and Plantation-inspired food.

$155 inclusive


4100 Wailea Alanui Drive
Wailea, Maui – Hawai‘i 96753


5:00 p.m. to 8:00 p.m.


(808) 875-4100


Lanai Tabura, Cooking Hawaiian Style

Chef Aris Aurelio, Executive Chef, Kō

Chef Michael Lofaro, Executive Chef, Fairmont Kea Lani

Chef Jonathan Pasion, Executive Sous Chef, Fairmont Kea Lani

Chef Jeffery Ang, Chef de Partie, Kō

Chef Amber Ching, Pastry Chef de Partie, Kō

  • Hawaiian

    By Chef Michael Lofaro
    • PickledSour Poi Pa’i Palaoa
      Pepeiao + Palula + Smoked Meat + Black Truffle
      Louis Pommery Brut Rosé California NV
  • Chinese

    By Chef Jonathan Pasion
    • Char Siu Octopus
      Garlic Chives + Rice Noodle Roll + Lup Cheong + Black Vinegar
      Ladoucette Les Deux Tours Loire Valley Sauvignon Blanc
  • Japanese

    By Chef Jonathan Pasion
    • Ginger & Miso Salmon
      Yuzu Kosho Butter + Takuan + Grilled Maitake + Pickled Shimej
      Chateau Miraval Cotes De Provence Rosé
  • Korean

    By Chef Jeffery Ang
    • Braised Pork Belly Bulgogi
      Maui Scallion Kimchee + Rice Cake + Gochugaru Sesame Granola
      Eroica by Chateau Ste. Michelle Riesling
  • Filipino

    By Chef Aris Aurelio
    • Beef Kaldereta
      Foie Gras + Stewed Tomato + Stacked Potato + Otani Baby Carrots
      Davis Bynum Russian River Valley Pinot Noir
  • Portuguese (Trio de Portugal)

    By Chef Amber Ching & Chef Tiffany Naughton
    • “Nata Kulolo”
      Taro + Brown Sugar + Coconut Milk
    • “Pao dos Frito”
      Matcha + Mochi Vanilla Ice Cream + Miso
    • “Bolo de Cashew”
      Calamansi + Cashew + Filipino Jasmine
      EOS Tears of Dew Riesling