Have you ever wondered why you order the same dish every time you go to your favorite restaurant? Or, when you recommend a restaurant to friends, there’s that one dish you always tell them to be sure to try? Most often it’s the restaurant’s signature dish that stands out above all others.
At Waikoloa Beach Resort, the culinary teams have access to the freshest ingredients: fish and seafood caught by island purveyors; beef, pork, and chicken raised on local ranches; and ripe fruits and vegetables grown on nearby farms.
We asked some of Waikoloa Beach Resort’s talented chefs to describe their signature creations. Here are some of their mouthwatering replies.
LAVA LAVA BEACH CLUB
When you’re kicking back with your feet in the sand at one of the beachfront tables at Lava Lava Beach Club, try their signature Seared Sesame Crusted Ahi. Chef Cliften ‘Loetree’ Berry explains how they cook it to perfection:
“We lightly sear locally sourced ahi with a black-and-white sesame crust and then serve it over crispy yakisoba noodles along with stir-fried shimeji mushrooms, broccolini, and red bell peppers, accented by citrus hoisin-plum sauce, chili oil, fried avocado, and beni shoga (Japanese pickled ginger).” Add a side of sunset over the Pacific and you’re in heaven.
KINGS’ SHOPS
As one of the founding members of the Hawaii Regional Cuisine movement, James Beard award-winning chef Roy Yamaguchi has opened some of the most-beloved, eponymously named Roy’s restaurants throughout the islands since the 1990s, with 10 locations in Hawaii currently. Roy’s Waikoloa has been dishing up memorable cuisine for nearly 30 years. Many of his loyal customers agree that among their longstanding favorites are the Hawaii Kai Style Crab Cakes and Szechuan Style Baby Back Ribs with Mongolian BBQ Sauce.
As delectable as those appetizers are, can’t-miss entrée items include Jade Pesto Steamed Opakapaka and Misoyaki Butterfish. While dining lakeside at Foster’s Kitchen, diners can have a “sea-to-table” experience. The restaurant’s signature dish is the Fresh Catch.
“(It) features locally sourced marlin that we lightly blacken to enhance its natural flavor without overpowering it. It’s served over our made-from-scratch garlic mashed potatoes with fresh stir-fried vegetables, then topped with grilled pineapple relish and a sweet chili beurre blanc,” explains chef/owner Jeffrey Foster. “We finish the dish with crispy fried seaweed (ogo) for texture and a subtle taste of the ocean.”
Foster continues, “The inspiration behind the dish is really the heart of Foster’s Kitchen, where we are blending Southern Cajun technique with island flavors. The blackening nods to our Cajun roots, while the marlin, pineapple relish, and ogo celebrate Hawai`i. It’s a balance of bold flavor and fresh simplicity.” The menu celebrates the farms, fisheries, and ranches of the Hawaiian Islands.
QUEENS’ MARKETPLACE
Chef Bradley Belmarez, who recently joined Kuleana Rum Shack, brings some refreshing, new items to their menu. One popular dish is the Tangelo and Roasted Jalapeño Ono Ceviche.
“The dish plays on the traditional ceviche but uses locally available peppers and tangelo juice to add a unique flavor,” he shares. “It also has lime juice, garlic, ginger, and a hint of coconut milk. I serve the ceviche on a bed of baby greens with house-made Okinawa sweet potato chips.”
HILTON WAIKOLOA VILLAGE
Another place to watch the sunset over the Pacific Ocean while dining al fresco is Hilton Waikoloa Village’s Kamuela Provision Company. The menu celebrates the farms, fisheries, and ranches of the Hawaiian Islands. A favorite dish there is the Grilled Tomahawk — a 40-ounce USDA prime bone-in with local mushrooms, shiso chimichurri, and garlic potato puree.
Lighter options are the Ginger Half-Chicken Confit or the Mint and Basil-Crusted Lamb Rack with choi sum, jasmine rice, and jeow som sauce. These are just a few of the `ono (delicious, tasty) dining options at Waikoloa Beach Resort. Have fun deciding which dish is your favorite!
STORE SPOTLIGHT: HELPING RESTORE A KOA FOREST
KoaWood Ranch is open 10 am to 8 pm daily. (808) 238-0419 | koawoodranch.com
Koa wood was prized by early native Hawaiians to build sturdy canoes, surfboards, and weapons. But hundreds of years later, the native forests were depleted. Thanks to large-scale efforts by conservation groups and individuals, koa wood is again thriving through reforestation.
Craig Villarrubia and Mike Amado joined this effort in 2013 after acquiring a neglected ranch near Paauilo on Hawai`i Island’s Hamakua Coast. Here they became immersed in growing new koa trees in their forest. Mike took the lead learning about forest restoration, harvesting, and milling, and Craig used his talents to handcraft koa wood products. They opened their first KoaWood Ranch retail store in 2018 and have since expanded to five locations throughout the islands, including Queens’ Marketplace, which opened in late 2025.
Hawaiian koa heirlooms, jewelry, watches, home décor, and gifts crafted from sustainably grown wood in their forest are beautifully displayed there.
“Our crowd is a real mix — visitors seeking something authentic, and residents who just love our apparel and lifestyle goods,” Craig says.
Their main objective is to restore the koa forest for generations to come through a conservation program. Proceeds from their stores are reinvested in the program. With the success of their stores, they’ve been able to significantly expand the scope of their conservation and reforestation efforts.
Reflecting on the customer experience, Craig says, “People want their purchases to represent something meaningful. When someone chooses KoaWood Ranch, they aren’t just buying an object, they’re actively helping restore a native Hawaiian Koa forest.”