Food La La: Going back to Bali

Feb. 12, 2014 | 1 Comment

Chef Reinhart (middle) and his team receiving the Automobile Association of America’s Four-Diamond award.

Chef Reinhart, middle, and his team accept the Automobile Association of America’s Four-Diamond Award during the restaurant’s grand re-opening on Monday, Feb. 10. (Courtesy photo)

BY LINDSEY MURAOKA / Special to the Star-Advertiser

Bali Steak & Seafood at the Hilton Hawaiian Village has been in business for more than 30 years. They recently went through major renovations and reopened this week with a new look, menu and chef de cuisine. I attended Monday’s grand re-opening party and sampled some of the new dishes and drinks.

Bali’s new menu features an “Island Harvest Cuisine” concept, with the focus on fresh and locally-sourced ingredients. The restaurant has more of a modern, yet casual, atmosphere with the same beautiful oceanfront view diners love.

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Chef Joseph Reinhart joined the kitchen in November 2013; some of his previous gigs include executive chef at Sansei Waikiki, sous chef at Morimoto Waikiki and seven years as chef de cuisine at the Playboy Mansion in California.

This is their huge signature Bali-hai Mai Tai ($14.50), which is smooth and delicious with Bacardi rum, guava, orange, almond, ginger and topped with hibiscus guava foam.

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(Courtesy Toby Tamaye)

Speaking of huge, they also have these awesome scorpion punch bowls (single serving $14, bowl for 3-4 people $52). It’s a blend of 15 different ingredients, including Bacardi Superior, Okolehao Hawaiian Moonshine, and apricot brandy.

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On to the food! We got to try a sampling of Bali’s new dishes.

Kiawe-smoked beef carpaccio with pickled mustard seeds, confit mushrooms, and horseradish powder is one of their popular appetizers.

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One of their signature salads is the Hamakua tomato and feta wtith mizuna and sesame citrus oil.

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A beautiful presentation of chilled lobster!

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Big Island abalone with sea asparagus.

Big Island abalone with sea asparagus.

Jumbo shrimp cocktail.

Jumbo shrimp cocktail.

A mouth watering filet mignon with lobster potato gratin and a smoked tomato hollandaise sauce was one of the popular dishes of the night. For all the meat entrees, you can choice what type of sauce and butter you want with your steak.

The choices for sauces are bearnaise, hollandaise, Maui onion demi, and Bali steak. The butters offered are a smoked salt gorgonzola or foie gras.

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New York sirloin with a bacon polenta brulee and slow-roasted brussels sprouts.

New York Sirloin with a bacon polenta brulee and slow roasted Brussels sprouts.

Crispy and flavorful salt-roasted Kona kampachi.

A crispy and flavorful salt roasted Kona Kampachi fillet.

I really enjoyed the roasted maui mahi with creamy rice porridge and chili aioli sauce.

I really enjoyed the roasted Mahi Mahi with creamy rice porridge and chili aioli sauce.

Chef Reinhart puts together an ahi poke and coconut dish.

Chef Reinhart putting together an Ahi poke and coconut dish.

Ahi poke with coconut water and coconut milk.

Ahi poke made with coconut water and coconut milk.

Lemongrass cheesecake.

Lemongrass cheesecake

Kona coffee creme brulee.

Kona coffee crème brulee.

I loved this decadent Waialua chocolate cake with crunchy bits of puffed rice cereal in it!

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Bali Steak & Seafood is located at 2005 Kalia Road in the Rainbow Tower at the Hilton Hawaiian Village Waikiki Beach Resort. They are open for dinner from 5 to 9 p.m. Tuesdays through Saturdays; validated parking is available and reservations are required. Call (808) 941-4321, Ext. 43.
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Lindsey Muraoka blogs about food and drink for the Pulse. Contact her on Twitter or via email at foodlalablog@gmail.com.

  • Sun_Duck

    How much was the bill?