Executive Chef Isaac Bancaco draws on the best of island’s bounty, marrying it with Filipino, Chinese, Japanese, and Native Hawaiian cuisine with grace notes of French-inspired sauces. Expect the unexpected at Ka'ana Kitchen, set within the funky-but-sophisticated Andaz Maui
. Think breadfruit hush puppies, Kona clams with savory malasadas
(Portuguese donuts) and ahi tataki
with burrata and lilikoi
(passionfruit). Other standouts include short rib adobo
and roasted eggplant with macadamia nut romesco. The décor forms a simple, elegant backdrop to all this virtuosity and sweeping coastal views with an open-kitchen concept, heavy on warm, rich woods. You don’t need to change out of resort casualwear, but Bancaco definitely makes meals into events, inspiring many diners to dress up a little.