Fodor's Expert Review Ko

The menu at Ko—which means "sugarcane" in Hawaiian—features dishes from the many cultures of the plantation era, some of which are local family recipes. Executive Chef Emeritus Tylun Pang created a menu featuring modern, innovative twists to Hawaiian, Chinese, Filipino, Portuguese, Korean, and Japanese dishes. Their new Sunday brunch is somehow both inventive and authentic, featuring Asian-inspired and local-style dishes, live music, and a massive "Big Kahuna" Bloody Mary for four. Private dining experiences are available in Ko Garden.