Translated from Hawaiian, this restaurant's name means "cane," as in sugarcane. The menu borrows treasured family recipes and cuisines from the sugar plantation camp days of old and adds a modern, gourmet twist. Ko opened in 2008 in the Fairmont Kea Lani Maui's open-air Caffe Ciao location (though Caffe Ciao's gourmet deli remains a popular pit stop next door). Its plantation-inspired cuisine covers all the bases from Japanese lobster tempura to Filipino steamed fresh Manila clams with chorizo. Ko is bigger than a concept, says Executive Chef Tylun Pang: it's about the people in Hawaii. Represented cultures include Chinese, Korean, Puerto Rican, Portuguese, and Hawaiian. For dessert, you've gotta try the gourmet shave ice or the hot malassadas (a kind of fried doughnut).
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