The Fairmont Kea Lani introduces
Authentically Local Restaurant...Ko
Ko offers culturally influenced Hawaiian cuisine emphasizing sustainability

Say “Ciao” to Caffe Ciao Restaurant because in its place there is a new restaurant. Ko, which opened its doors May 22, 2008, offers cuisine reflective of the many cultures of Hawaii’s sugarcane plantation era. The extensive menu is inspired by the rich history and culinary traditions of Hawaiian, Chinese, Filipino, Portuguese, Korean, and Japanese cultures. Ko, meaning “sugarcane” in Hawaiian, features Ahi “On the Rock” shichimi spiced with orange ginger miso sauce, Lobster Tempura served with spicy-sesame, pineapple sweet chili garlic, and grapefruit soy sauces, Maui Cattle Company “Paniolo” Rib-Eye Steak, and Coconut-Curry Lamb Chops marinated and grilled with mango-mint salsa.

Ko is the result of Chef de Cuisine and Maui Culinary Academy graduate, Jake Belmonte’s passion. Belmonte’s recipes evoke the sense of the plantation era, inspired by the stories of his father, a plantation worker from the early 1930s. Bringing in his family traditions and customs, he’s been acquainted with the various cultures and ethnicity that Hawaii possesses. An apprentice of Executive Chef and Food & Beverage Director, Tylun Pang, Belmonte has had his share of success including winning first place at the Ulupalakua Thing’s cook off in 2005 and being named in Hawaii Hospitality Magazine’s “Top 10 Chefs in Hawaii under 40.”

Polynesian settlers who arrived more than a thousand years ago brought more than their customs and traditions to Hawaii. They brought sugarcane. The Hawaiians planted it around their taro fields and chewed the sweet stalk, but did not actually produce sugar. Maui’s first sugar mill began operations in 1828, and in the decades to come, sugar plantations popped up throughout the islands including more than 30 of various sizes on Maui attracting people from around the world to work them. Working and living side by side, these plantation workers contributed elements of their respective cultures, including cuisine, to Hawaii. Over the years, the blending of ingredients and cooking styles from the various ethnic groups has helped shape and influence the cuisine of Hawaii today.

In 1852, the Chinese were the first immigrants to arrive to work on the sugar plantations. They introduced stir-fry, dim sum, sweet and sour, and cooking with a wok. They also stocked irrigation ditches with fish imported from China and contributed greatly to rice becoming a staple in the islands. The Portuguese soon followed building fornos, stone bread ovens, to cook Portuguese sweet bread and malasadas, the delicious sugar-coated dessert. They also favored pork, tomatoes, and chili peppers in their cuisine.

As the sugar industry grew, more laborers were needed. In response, 140,000 immigrants arrived from Japan making the Japanese the largest ethnic group of workers. The Japanese are credited with bringing bento, sashimi, tofu, and soy sauce as well as popularizing the tempura cooking style.

The number of Korean immigrants was very small compared to some ethnic groups, however, their contribution to modern day Hawaiian cuisine was significant. Koreans built barbecue pits and introduced mandoo and kimchee dishes. The last large ethnic group to work the plantation fields was the Filipinos. Filipino gardens produced fresh vegetables for stews and exotic fruits. Filipinos also made varieties of rice dishes and gingered fish soups. These immigrants and others became the foundation of Maui’s multi-ethnic society, creating the “melting pot of the Pacific.”

Consistent with Fairmont’s dedication to environmental stewardship, Ko emphasizes sustainability. Earth friendly practices include partnerships with local growers taking advantage of island-grown fruits, vegetables and products for tantalizing flavors at their seasonal perfection.

Keiki dishes include traditional favorites such as hamburgers and hot dogs but are served in Japanese bento boxes along with kid friendly chopsticks that are secured together making them easy to use.
Ko is open for lunch (seasonally) and dinner. Reservations are recommended.