This is a savory traditional Hawaiian dish that is likely the most iconic found at luaus. Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The Imu cooked pork meat falls off the bone, and is typically very tender and moist, with a slightly salty, smoky flavor that is just delicious. Be sure and pair this savory treat with plenty of steamed rice.

Shoyu Chicken is the Hawaiian recipe for Teriyaki Chicken. Flavored with a sophisticated blend of spices, this sweet and flavorful dish is cooked until tender and then roasted until brown. The word shoyu is Japanese for soy sauce. The chicken is marinade in brown sugar, garlic, ginger, paprika, and soy sauce for an irrisitable dish. It’s like Chicken Candy!

Lomi-lomi salmon is a cold Hawaiian side dish that is fresh tomato and salmon salad, prepared by mixing raw salted, diced salmon with tomatoes, sweet gentle Maui onions, green onion, and occasional flakes of red chili pepper.. The name lomi-lomi salmon is taken from the method of preparation. The shredding (dicing) and mixing of the salmon is done by massaging the salted fish with other ingredients by hand (lomi-lomi is Hawaiian for “to massage”).It complements Hawaiian food and is an integral part of most Hawaiian parties and gatherings.

Not quite soup, not quite stew, this is a classic Hawaiian recipe, with roots in China. “Long rice” refers to the slippery, translucent bean thread noodles that are simmered in a ginger-spiked chicken broth. It has been a favorite of luau guests for years. It’s a good dish for any season; warm and comforting but not very heavy.

A delicious salad made from greens that are sourced from local farmers. Ingredients may change to accommodate freshness, but usually include lettuce, arugala, cherry tomatoes, cucumber, candied macadamia nuts, and papaya seed dressing.

Poi is primarily the traditional staple food in native cuisine of Hawaii, made from the underground plant stem or corm of the taro plant (known in Hawaiian as kalo). Freshly pounded taro without the addition of water is pa‘i ‘ai and is highly starchy and dough-like. Water is added to the pa‘i ‘ai during mashing and again just before eating to achieve the desired consistency, which can range from highly viscous to liquid.

Just in case you’re in need of one more reason to join us at the Toa Luau, then just know that we make the best steamed rice on the island. No one makes it better! Just kidding… It’s only rice, there’s not much to say about it. It goes really well with the Kalua Pork… And don’t forget to shake the furikake on it.

We know what you’re thinking… There’s no way that Hawaiians were eating Macaroni Salad 600 years ago. Well, you’re probably right. However, Mac Salad is such a staple in modern day Hawaiian cuisine, that it deserves to be showcased on the buffet. If you’ve ever had a Hawaiian plate lunch then you’ve probably tried this style of macaroni salad because it’s on every plate. It’s slightly tangy, slightly sweet, and the soft macaroni soaks up the dressing and becomes very creamy and delicious.

Mmmm…. This Tropical Fruit Melody can vary to accommodate freshness, but you’ll likely find Papaya, Melon, Mango, and Pineapple!

Haupia is a sweet coconut cream custard that can be served as firm as jello or softer and more scoop-able like pudding. We take diluted coconut milk, sugar, and salt and mix them with arrowroot and heated until thickened and smooth. Then, we pour the mixture into a rectangular pan and chill it down until it hardens… Kinda like jello. Then, we cut it into small rectangles and serve it on squares of ti leaf.