Why did we dine here? – We were staying at the Fairmont on Maui, so it was natural to eat at restaurant Ko. We had originally sought to eat elsewhere, but jet lag make
it far easier to stay put. A beautiful room, tropical sea breeze flowing, a view open to the pool with live modern Jazz playing.
Executive Chef Tylun Pang was Voted 2013 Maui Restaurant of the Year.
Insider Tip – Happy Hour 3-5pm with drink and pupu specials is cheaper!
Cuisine – Inspired by Hawaii’s sugarcane plantation era
Location – Fairmont Hotel, Wailea, Maui
Opened – 2013
Service – Ko had reasonable good service. A smart waitress who guided our ordering well and many assistants to take care of our needs.
Verdict – We didn’t expect much other than expensive food, but Ko wowed us with top notch food at significant prices. No hesitation recommending this for foodies staying nearby, who can afford the high prices.
Also nearby is Monkeypod Kitchen
Ko Signature Dishes – Poke, Fresh Fish of the Day, Lamb
Winemaker Pairings, a prix fixe three-course menu comprised of Executive Chef Tylun Pang’s favorite dishes, paired with three stand-out wines. The menu is available every evening and a new winemaker is featured each month.
They have a Keiki (Kids) menu for well heeled families.
Ko Food Picks:
Seasonal Mojito: Pineapple+Vanilla ($15) Bacardi silver rum and navan vanilla liqueur muddled with fresh maui pineapple, mint, fresh squeezed lime juice, simple syrup and charged with club soda was very good. Tall, strong, balanced with a hidden punch.
Honey Basil Fresh Cocktail ($15) Plymouth gin, hand pressed basil, clover honey syrup, and freshly squeezed lemon juice was also solid. Light, good flavors.
Dried Ginger pineapple complimentary Amuse
Awesome Bread Plate with house made rice crackers, Portuguese and 9 grain fresh bread. Sweet/spicy butter, hummus.
Classic Miso Soup ($13) A blend of red and white miso with tofu, wakame and green onions – Expensive as heck, but offers significant value with its rich, intense flavors.
Ahi on the Rock You Sear It ($26) Shichimi spiced with orange ginger miso sauce with an extra skewer of ahi (+$6) What a cool appetizer. You get several huge chunks of ahi to grill on a hot stone. Super fresh fish and a lot of fun. Stellar.
The next 3 dishes were bundled together for $59 as part of the Winemaker Pairing meal. We saved $13.
Portuguese Bean Soup ($14) Island favorite with portuguese sausage, beans and vegetables came very hot. Lots of ingredients in this house made soup including several types of beans.
Chinese Style Rack of Lamb ($48) Scallion ginger mashed potatoes, bok choy, hana tomatoes and Hoisin Sauce had high quality meatty lamb with no gaminess. Excellent mash potatoes.
Island Mahi Bento aka Kids Mahi Mahi ($11) with brown rice and fresh veggies looked great and tasted spot on. They know how to cook fish. Combine fresh local fish and able hands and you are rocking.
Plantation Pineapple Cake ($10) Caramelized pineapple buttermilk cake a plantation favorite was also excellent. Rich, velvetty flavor along with some nice pineapple on the side.
OK: (Order if you like this dish)
Pans: (We would not reorder these dishes)
Do you agree with our review? Have you found other similar restaurants that are better?