Last weekend, Four Seasons Oahu at Ko Olina extended an invite to us to attend the ’I’o + Kō Rum Pairings Dinner at La Hiki Steak. Our last dining experience at Four Seasons Ko Olina was at NOE and it was magnificent! We were excited to be back as it was our first time dining at La Hiki Steak.
La Hiki offers two dynamic dining experiences. In the morning, experience a lavish daily breakfast buffet or weekend Brunch For All Seasons. In the evening, it’s their West Oahu steak dinner featuring prime cuts, classic cocktails and inspired local cuisine. For more information about La Hiki, visit here.
While it is our first time dining at La Hiki, we are here for the special dinner event – ’I’o + Kō Rum Pairings Dinner. ’I’o + Kō: an island to table experience showcasing locally sourced grass-fed Hawaii Meats, meticulously handcrafted Kō Hana Agricole rum, and produce and dishes that showcase the bounty of the island in innovative ways.
To attend special dining event at Four Seasons Oahu, reservation is required. Call (808) 679–0079. As for the next ’I’o + Kō dinner, the date is to be determined. Please visit here for more information!
La Hiki Steak is a contemporary restaurant with a beautiful open-air seating
’I’o + Kō Rum Pairings Dinner
The event started our with an introduction and a few words from Chef Simeon Hall Jr., who put together the dishes for this event. Along with his partners Bobby Farias (owner of Hawaii Meats), Kyle Reutner (GM of Kō Hana Rum) and Robert Dawson (owner of Kō Hana Rum).
“Our food is an informative, delicious translation of the natural world. Here, our chefs, ranchers, distillers, service staff and nature collaborate to create a dining experience that supports the movement of positive social gastronomy. Cooking as nature intended.” – Chef Simeon Hall Jr.
Welcome Pupus: Hawaii Meats Hot “Dogette” with sweet and sour pickles and banana rum ketchup – Coming from a filipino family, banana ketchup is a staple in the kitchen. It was used on many assorted dishes and the first bite of this just brought back memories from my childhood in the Philippines. The hot dog was savory, sweet and full of flavor!
Amuse Bouche: Hawaii Mixed Meat Barbacoa with Bao Bun, Maui onions, radishes, wild edibles and LHSS – You can never go wrong with Bao Bun filled with delicious meat. The banana rum ketchup gave it a perfect taste!
As soon as we were seated, we were served warm dinner rolls and pimento butter.
First Course: Hawaii Meats Bone Broth with Kô Hana Rum flamed onions, Kahumana Farms root vegetables – The broth was packed with flavor and it tasted amazing with the sweet onions. Dipping the bread roll was a brilliant idea and a perfect combination!
First course paired with Kōjito cocktail (Kōhana Rum twist of mojito) – This was our favorite drink of the night. It was very nice and light.
Second Course: Hawaii Meats Carpaccio, Kahumana Egg, Brioche & Truffle Salt – Beautiful presentation and the carpaccio mixed with all the seasoning was delectable.
Second course paired with El Presidente cocktail with sugar cane. This had a punch to it at first sip and went down very smoothly.
Third Course: Tableside Carved Rib of Grass Fed Beef, Kahamuna Vegetable Pot Pie and Oxtail Rum Demi-Glace – Chef Simeon Hall Jr. was very descriptive when he was explaining about the tomahawk steak. Reid and I received a piece of meat that has a stronger flavor. We learned that if the meat is closer to the bone, it has more flavor. Also, the vegetable pot pie was absolutely appetizing!
Third course paired with smoked Bold Fashioned cocktail – A perfect pair to the steak as it had smokey taste and bitter undertones to it.
Fourth Course: Flaming Rum Cake – To complete, we were served this mouthwatering dessert. This is available to order at La Hiki Steak and you have to order it! That rum cake is dangerous and absolutely addictive.
Fourth course paired with Kokoleka by Kō Hana rum. Kokoleka is a chocolate dessert rum and it is our favorite rum by Kō Hana. What a treat to have for this dinner!