Hilo-born Sheldon Simeon realized the appeal of his soulful, heritage-based cooking as a finalist on season 10 of Top Chef. Once back in Hawaii, he opened the upscale Lineage in Wailea, where he’s earned a loyal fan base for dishes like kimchi dip, fried turkey tail adobo, and squid luau with creamed taro leaf. Cocktails here are equally creative, ranging from a mai tai made with banana milk punch, Earl Grey tea, raisins, and coconut to a cucumber vodka number garnished with huli huli chicken skin. Whatever you order, be sure to pair it with the chili pepper water, a condiment and digestive aid that’s served in a take-home flask.
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Lineage
Hilo-born Sheldon Simeon realized the appeal of his soulful, heritage-based cooking as a finalist on season 10 of Top Chef. Once back in Hawaii, he opened the upscale Lineage in Wailea, where he’s earned a loyal fan base for dishes like kimchi dip, fried turkey tail adobo, and squid luau with creamed taro leaf. Cocktails here are equally creative, ranging from a mai tai made with banana milk punch, Earl Grey tea, raisins, and coconut to a cucumber vodka number garnished with huli huli chicken skin. Whatever you order, be sure to pair it with the chili pepper water, a condiment and digestive aid that’s served in a take-home flask.
