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Fodor's Hawaii 2014
Kai Market Review
A buffet in a giant resort hotel might send some discerning diners running, but the mass-market Sheraton Waikiki has pulled off this "farm-to-table" smorgasborg of island and international flavors with great aplomb. Yes, there is the obligatory prime rib carving station (locals are loco for prime rib), but there's also cilantro-laden Chinese-style steamed fish, clams in a ginger-black-bean sauce, osso bucco, and Korean-style braised short ribs. Chef Darren Demaya uses as much local produce as possible on the daily-changing dinner menu. Station chefs pluck herbs from the "living wall" as needed. And you get the added bonus of the daily open-air luau-style show a Hawaiian music duo, a hula dancer, and a fire knife dancer. Friday and Saturday are "seafood nights" and costs $3 more; but children age five and under eat free.
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