Food La La: Roy’s relaunch party

Apr. 29, 2014 | 0 Comments

By LINDSEY MURAOKA / Special to the Star-Advertiser

I recently attended the website relaunch and rebranding party for Roy’s Hawaii Kai. There were lots of delicious new menu items to try that were specially created by the executive chefs from all three Roy’s locations on Oahu.


Chef Roy Yamauchi was at the party mingling with guests. In his remarks to everyone, he mentioned that the Original Roy’s opened back in 1988 and that he wants to continue “creating good memories and food for years to come.”

Courtesy Robbyn Shim

Courtesy Robbyn Shim

I started the party off with a yummy and fiery habañero-infused margarita.


This is kampachi crudo with a tangy jalapeño and ponzu sauce.


Another type of kampachi made with lilikoi.


This is Roy’s version of a crunchy and spicy ahi roll with shishito peppers.



The lemongrass melon salad with basil foam was very refreshing.


This is a crispy risotto ball with a chili tomato sauce, shredded goat cheese, and Hamakua mushrooms.


I love the soft homemade potato gnocchi topped with a creamy chiso ricotta sauce.


The most popular dish of the night was the super tender braised kalbi ribs with gochujang sauce.


These beautiful and delicate lemon-drop macaroons with edible flowers and candied ginger were as delicious as they look.

lemon drop

The food at Roy’s is always good, especially its chocolate dishes! This is the rich chocolate decadence with caramel and crunchy bits of arare.


At the end of the party, my friend Toby Tamaye wanted to re-enact the famous Ellen selfie from the Oscars with Chef Roy. Thanks to his long arms the picture turned out great!

Courtesy Toby Tamaye

Courtesy Toby Tamaye

Lindsey Muraoka blogs about food and drink for the Pulse. Contact her on Twitter or via email at

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