Chef Philippe Chin is one of few French master chefs who actually works in the kitchen preparing food daily.
His culinary influences — his Chinese father and French mother — as well as his Paris training, and time served in some of the world’s best restaurants, all inspire Chin’s refined fusion cuisine.
At Sugar Cane Hawaiian Grill & Rum House, Chef Chin melds island flavors — freshly caught fish, Hawaiian Ranchers beef, Haleakala vegetables and local herbs.
His Mahi Mahi Lau Lau is wrapped in Kula taro leaves with fresh pohole fern.
Specialty drinks are just as special as the food. Case in point:
The lilikoi coconut margarita made with Peligroso tequila, 1800 coconut tequila, and lilikoi juice, lime sour and shaved coconut — is perfection. Non-alcoholic house made lemonades — mango, lilikoi, strawberry and pomegranate — are wonderfully refreshing as is the lilikoi basil lemonade freeze.
Must-try menu items: Lobster Benedict, short rib loco moco, Chin’s ahi poke nachos, Chin’s spicy tai chowder, the Pacific prawn risotto, and the burnt butter Brussels sprouts.
Happy Hour is from 3 to 6 p.m. Bon appétit!