The Fairmont Kea Lani, Maui is opening a new restaurant called Ko. Ko offers cuisine reflective of the many cultures of Hawai‘i’s sugarcane plantation era. The extensive menu is inspired by the rich history and culinary traditions of Hawaiian, Chinese, Filipino, Portuguese, Korean and Japanese cultures. Ko, meaning “sugarcane” in Hawaiian, features Ahi “On the Rock” shichimi spiced with orange ginger miso sauce; Lobster Tempura with spicy sesame, pineapple, sweet chili, garlic and grapefruit soy sauce; Maui Cattle Company “Paniolo” Rib-Eye Steak; and Coconut-Curry Lamb Chops marinated and grilled with mango-mint salsa.
Ko is the result of Chef de Cuisine and Maui Culinary Academy graduate Joaquin Belmonte’s passion. Belmonte’s recipes evoke the sense of the plantation era, inspired by the stories of his grandfather, a first-generation plantation worker from the early 1930s. At the age of 15, Belmonte moved to Maui, where he was met with a myriad of experiences and flavors. Bringing in his family traditions and customs, he’s been acquainted with the various cultures and ethnicities of Hawai‘i. An apprentice of Executive Chef and Food & Beverage Director Tylun Pang, Belmonte has had his share of success, including winning first place at the Ulupalakua Thing’s cook off in 2005 and being named in Hawai‘i Hospitality Magazine’s “Top 10 Chefs in Hawai‘i under 40.”
Assistant Director of Food & Beverage Peter Sylvester and Restaurant Manager Alika Youn joined Chefs Pang and Belmonte in tirelessly researching the major cultural influences from the plantation era in developing the concept of Ko.