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Kady Pascual

Hawaiʻi Scene on Social

What’s your go-to way of saying "sawp" when you spot someone you know on the road?

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<title>Hawai‘i Scene on Social: Aloha on the go</title>

Today’s social media find comes from @Timothy.Burke, spreading the aloha on the streets.

Hawai‘i Scene on Social: Aloha on the go

What’s your go-to way of saying &quot;sawp&quot; when you spot someone you know on the road?  Make sure you follow @Timothy.Burkeon Instagram! For the latest news of Hawai‘i, sign up here for our free Daily Edition newsletter!

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Kelli Shiroma Braiotta

Food & Dining

opens to the public today at The Kāhala Hotel & Resort

. The iconic King Street restaurant is now in the space of Hoku’s at The Kāhala.

“Welcoming Alan Wong’s is deeply meaningful for our resort,” states Joe Ibarra, general manager of The Kāhala Hotel & Resort. “We celebrate the extraordinary legacy chef Alan Wong and his peers built through Hawai

i Regional Cuisine, while starting a new chapter that reflects our hotel and the spirt of Hawai

The current menu features signature dishes from Wong’s King Street eatery, along with new, creative presentations that reflect his approach to Hawai

i Regional Cuisine. The menu celebrates Wong’s relationships with the Island’s community of ranchers, fishermen and farmers through the use of locally sourced ingredients.

"I want our guests to be able to taste Hawai

i,” states chef Alan Wong. “That comes through in the ingredients we grow here, the fish from our waters, and the local flavors so many of us grew up with. I hope guests enjoy that approach in every dish and continue to make lasting memories with us.

“By being back on the saddle, I’m back onto my platform,” he adds. “My platform is all about making Hawai

i a better place — making it more sustainable, making it more self-reliant; that farm-to-table idea.”

The meal begins with complimentary housemade French rolls served with chili pepper aioli. There’s also soy sauce and housemade chili pepper water — representing “salt” and “pepper” — at each table.

The “soup and sandwich” ($18) is easily a must-try appetizer and one of the highlights of our meal; we were served a smaller tasting portion to try. The chilled tomato soup is paired with a grilled cheese sandwich stuffed with kalua pig and foie gras. The playful yet elevated take on a classic comfort food combo was reimagined for Hawaiʻi’s warm climate. The chilled tomato soup is creamy yet refreshing; it’s complemented nicely by the cheesy, savory sandwich.

Wong recommends taking sips of the soup between bites of the sandwich. Or, you can dip the sandwich into the soup, which is served in a martini glass.

While the eatery has opened with signature dishes from its King Street restaurant, newer options include the Dungeness crab and shrimp cake ($16) — with yuzu caper aioli, ikura and mustard cabbage wasabizuke — and soy milk panna cotta topped with uni, ‘ahi, shrimp and ikura ($24).

The Dungeness crab and shrimp cake is the eatery’s version of a seafood cake. Meanwhile, the soy milk panna cotta is ideal for diners who enjoy raw seafood. The delicate panna cotta is topped with chunks of ‘ahi, shrimp, mentaiko, ikura and uni, along with sea asparagus. The seafood is tossed in Tokyo negi oil with soy. This dish boasts a variety of textures; the silky panna cotta is balanced by the pops of ikura, creamy uni and slight saltiness from the mentaiko.

We’re told that the restaurant used to serve this dish at its King Street location, but it wasn’t on the regular menu.

This Caesar salad boasts a 2.0 version, as the original was made with Romaine lettuce. The current rendition features watercress from Sumida Farms, along with radicchio, kalua pig, Parmesan crisps, anchovy, lomi tomato and poi vinaigrette. The croutons are made from the eatery’s housemade bread, while the poi vinaigrette is made from fermented poi.

“Da Bag” ($22) is a customer favorite; it takes a little bit of time to prepare, but the wait is worth it. It features an impressive presentation — steamed Manila clams are served with shiitake mushrooms, kalua pig, spinach and tomatoes inside a foil bag, which is opened tableside.

We enjoyed the buttery broth, the tender vegetables and the kalua pig’s subtle smokiness.

Other appetizers include the eatery’s iconic whole tomato salad with li hing mui ume dressing ($14); ‘ahi poke, avocado salsa and crispy won ton pi stack ($24); and Asian slaw with spicy ‘ahi poke and yuzu soy dressing ($24). 

Iconic entrees from the King Street restaurant include the ginger crusted onaga ($44) and Macadamia nut coconut Marrunga lamb chops ($70).

The onaga (longtail red snapper) is inspired by a beloved dish from Wong’s childhood. It’s served with miso sesame vinaigrette, Kahuku corn and mushrooms. All entrees come with your choice of white or brown rice.

The light, flaky onaga is cooked perfectly. The slight bite from the ginger is balanced nicely by the Kahuku corn’s sweetness.

The Marrunga lamb features lamb from Australia that’s crusted with macadamia nuts and coconuts, and served with eggplant salad, tomato slaw, green beans and local chevre. The lamb chops are tender and flavorful — not gamey — and the macadamia nuts deliver a satisfying crunch. 

i shrimp and manila clams ($32), twice-cooked kalbi-style short ribs ($40), beef tenderloin ($58), steamed opakapaka ($46) and North Shore Farm raised tilapia ($34). The latter is nicknamed as “The Ugly Duckling” on the menu; we’re told it’s served with chickpeas, barley, shiitake mushrooms, duck, taro and nage. The duck meat, combined with a chickpea and barley mix, is inspired by stuffed duck.

The beef tenderloin entrée features a new presentation with chili lemongrass and goat cheese from Sweet Land Farm. Meanwhile, the twice-cooked kalbi-style short ribs with Gochujang sauce are a nod to nostalgic memories of shoyu on the hibachi.

Be sure to save room for dessert; many of the featured desserts were at Wong’s King Street restaurant, with small changes from executive pastry chef Miya Nakashima.

Longtime customers will recognize “The Coconut” ($20), a signature dessert of haupia sorbet with a chocolate shell exterior topped with shaved coconut. It’s served with an assortment of local fruits and drizzled with lilikoʻi sauce. The haupia sorbet is creamy yet refreshing, with bright, citrusy flavors balanced by the chocolate shell's sweetness. This is an ideal choice if you want something light after a savory meal. 

If you want something indulgent, opt for the Waialua chocolate crunch bars ($18). They’re made with chocolate from Oʻahu’s North Shore, and come topped with a bourbon diplomat cream and Nicoise olive cacao nib relish. The crunch from the macadamia nut crust and cacao nibs contrast nicely with the creamy chocolate layer.

Other options include pineapple “shave ice” ($20) — served with pandan tapioca and lime panna cotta — banana caramel kinako custard “cream pie” ($16) and five spoons of brulee ($18). The latter features Ka’u orange, Kona coffee, liliko

The restaurant is open for dinner from 5 to 10 p.m. Tuesdays to Saturdays. Customers can make reservations via OpenTable.

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Alan Wongs Kahala blessing photo 040826

<title>Alan Wong’s Restaurant officially opens at The Kāhala Hotel & Resort</title>

Alan Wong’s new restaurant opens today in Kāhala. The menu features iconic dishes from the former King Street eatery, including ginger-crusted onaga with miso sesame vinaigrette, the whole tomato salad with li hing mui ume dressing, and “The Coconut” dessert of haupia sorbet in a chocolate shell.

Alan Wong’s Restaurant officially opens at The Kāhala Hotel & Resort

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Michael Brestovansky

Government & Politics

Developers are seeking public feedback again on a long-gestating and controversial plan to build a resort community in South Maui.

A draft environmental impact statement for Mākena Mauka, a proposed 652-unit community on more than 1,000 acres of land just west and north of the town of Mākena, was 

As explained in the EIS, the community — developed by AREG AC Mākena Propco LLC — would stretch from Mākena State Park to Wailea and would offer housing at market rates together with residential workforce housing in both single-family and multi-family units.

Of the 652 planned units — which itself is a reduction from the 900 units proposed in an earlier plan — 109 are planned to be residential workforce housing. The plan estimates that about 36 of those 109 units would be available for households making 80% or less of the Area Median Income.

The Hawai‘i Housing Finance and Development Corporation pegged the AMI at about $94,000 for a single-person household on Maui this year.

Another 36 of those affordable units would be available for those making between 81% and 100% AMI and the remainder for households earning up to 120% AMI.

The community would also include gathering spaces, hiking trails, walking and biking paths, and the like. It would also incorporate the use of the existing Mākena North and Mākena South golf courses — Mākena Golf and Beach Club owns the land of both courses and the land to be used for the development.

 among residents of the rural area, who were intensely critical during a pair of public scoping meetings about the project in 2024. Many commenters during those meetings accused the developers of appealing to wealthy customers while pricing out Native Hawaiians.

“There isn’t a luxury home shortage on Maui,” read a comment by Kihei resident Jonathan Henbest. “There isn’t a need for a development of homes appealing to part time residents who contribute little more than property taxes to the local economy. We NEED housing for the full-time residents that are the very heartbeat of this island. Especially the multi-generational families that are quickly being forced off this island by high prices and lack of available housing.”

Other local concerns related to the project’s potential impacts on regional water sources, nearby traffic systems, endangered species, ocean access, scenic views and more. The plan details various plans to mitigate these factors, and ultimately predicts no long-term environmental impacts caused by the project.

For example, the development would primarily use a privately owned and operated water system to minimize the strain on local groundwater systems — save for the 109 affordable housing units, which would be on county water.

Traffic impacts, meanwhile, would largely be absorbed by road improvements planned for Honua‘ula, another proposed housing development nearby also referred to as Wailea 670.

While the draft EIS did not include any positive public remarks that came out of the 2024 scoping meetings, some residents testified in support of the project at a meeting of the Maui Planning Commission on Tuesday.

“Mākena Mauka stands apart from many developments because it demonstrates a genuine respect for the land, its history and the cultural significance that makes this area so special,” wrote Zachary Fahmie to the Commission. “Rather than approaching development purely from a commercial standpoint, the project reflects thoughtful planning, environmental sensitivity and a sincere acknowledgement of the generations who have called this land home.”

The proposal estimates that construction would take place over three 10-year phases beginning in 2028, with final completion not expected until 2058. The project is estimated to cost $4 billion over the 30-year timeline.

Members of the public who wish to submit comment on the project can do so 

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<title>South Maui resort project inches forward</title>

A draft environmental impact statement for Mākena Mauka resort project was published Monday.

South Maui resort project inches forward

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Christian Shimabuku

Sports

Of all the luxuries Major League Baseball players are afforded, there’s one that Joey Cantillo keeps turning down.

It took Cantillo eight seasons of professional baseball to accomplish an ambitious life goal: Pitch in the major leagues. Following his senior year at Kailua High School, Cantillo skipped college to turn pro following the 2017 MLB Draft in which he was selected in the 16th round by the San Diego Padres. He steadily climbed the minor league ladder and finally made his MLB debut for the Cleveland Guardians on July 28, 2024.

In Cantillo’s journey to the big leagues, he pitched in five different minor league levels for a total of two organizations. Over the years, he’s continued to wear the same exact glove: A blonde Wilson A2000 with Kailua Surfrider blue trim and stitching.

“That glove has got the Kailua blue on it. I will say I’ve gotten a lot of crap about getting a new one. A lot of people say, ‘Hey, make sure you get a new one,’” Cantillo told Aloha State Daily. “I do get new gloves but that’s kind of the main glove. I’m not sure how long I’ll keep it, but as of right now, I’m going to keep pitching with it. There’s no way I was gonna not pitch in the big leagues this past year without that glove. That’s always been my game glove at every level of pro ball. Definitely when I’m done playing, that glove’s gonna be kept in a special place.”  

With the wear and tear the glove has received, Cantillo only wears the glove when he pitches in a game. It’s currently sitting in Cleveland’s spring training facility in Arizona. Cantillo wears different gloves on days he’s not pitching.  

The glove was a gift from Cantillo’s high school coach, Corey Ishigo, who remains Kailua’s head coach to this day. Cantillo assisted Ishigo at multiple camps for three straight years, and Ishigo decided to thank Cantillo with a custom glove of his choice prior to his junior season.

“From that day, I don’t think I’ve faced a hitter without that glove on,” Cantillo says. “It’s always been my gamer. It was a gift and it was something I appreciated from him. He’s done a lot for me.”

The prep version of Cantillo intrigued MLB scouts because he was a lanky left-handed pitcher with a 6-foot-4 frame. In his senior season, back when the glove was still relatively new, an 18-strikeout masterpiece in a 5-0 win against Kalani upped his pro stock exponentially.

Although he was set to enroll at the University of Kentucky on a baseball scholarship, the Padres convinced a 17-year-old Cantillo to turn pro, awarding him a $302,500 signing bonus.   

Though Cantillo didn’t reach the majors as soon as he had hoped, he survived the 2020 and 2021 seasons, which were particularly unkind to the minor leagues. The COVID-19 pandemic prompted the MLB to 

three leagues within the minors were eliminated

The 2020 season was also the year in which Cantillo was traded by San Diego to Cleveland, a move he points to as pivotal in his journey. Cleveland’s reputation in developing pitchers extends to Cantillo, who saw his fastball velocity increase from the high 80s as a high schooler to a heater that now reaches 98 miles per hour.

Now 25 and still considered young by MLB standards, Cantillo admits his journey to the big show wasn’t as linear as he initially imagined.

“I’m definitely someone that's always had high, high aspirations for myself and set the standard high for myself. As a 17-year-old kid when I got drafted, I was like, ‘There's no doubt I'm a big leaguer.’ I'm gonna be in the big leagues when I'm 21, 22 years old. And the reality is, if you perform that way, who knows what can happen, and maybe, but that's just not how God had it planned,” Cantillo said.

“Everyone just has a different journey in life. And in baseball, some people have success early on and then don't have it as much later. Or some people, it takes a little bit, and they find it later on. I just think that my journey just had different things along the way.”

Cantillo was certain 2023 was his year. But as it came and went without an MLB appearance, he continued to trust that his dream would happen. After battling a hamstring injury to begin the 2024 season, Cantillo finally reached the majors with the Guardians. 

Ishigo was in Las Vegas helping his son relocate when he got the call from Cantillo, who was set to start against the Philadelphia Phillies in a road game. He then booked a flight to Philadelphia.

Ishigo met Cantillo when he was 10. He knew even then he had something special, citing his work ethic. But when he him saw go through his pregame routine at Citizens Bank Park, he didn’t know how to react. Nobody else he coached at Kailua has reached the levels Cantillo has.

“It was surreal, even though he made me fly to Philly,” Ishigo said. “When I saw him warm up (in Philadelphia), I couldn’t feel my hands, I was so nervous.”

Cleveland won 4-3, although Cantillo received a no-decision after surrendering three runs and three hits in 3.1 innings.

Cantillo continued to pitch to major league hitters with the baseball in his left hand and his vintage glove in the other. In his first career victory, he 

struck out 10 against the Chicago White Sox

 on Sept. 9, taking a perfect game into the seventh inning.

The Guardians reached the American League Championship series in the 2024 postseason, with Cantillo making three playoff appearances.

After getting a taste of the major league lifestyle in 2024, Cantillo is set to enter his first full season in 2025.

“You just got to keep going,” he said. “Failure is a part of success. When you fall down, make sure you're not just jumping back up. You're seeing why you fell down. Make the adjustment. Especially the kids in Hawaii, you know, there's a certain fighting spirit, that pride. The strength that the kids here have, I think, is special, and especially for the athletes, that's why we're seeing so many guys do special things.

“I think you can look down the road and there's all these different things you want to do, but I think I'm most looking forward to just spending the whole year up in the big leagues and establishing myself, contributing to this team that wants to win a lot of ball games next year. I think there's not really anything else I can say other than just being a Major League Baseball player and helping Cleveland win games.”

The Guardians were three wins shy of reaching the World Series in 2024. In 2025, they’re set to return one of the deepest pitching staffs in baseball, which also features former University of Hawaii pitcher Cade Smith. With pitchers set to report to spring training in less than a month, Cantillo has been raring to go, balancing his time spent at home while enduring rigorous offseason workouts at Tactical Strength.

“When you're up in the big leagues, it all reminds me of playing at Kailua. Reminds me of playing a high school baseball game, the passion of just like, OK, you win, it's a good day. You lose, it's a bad day. And that's how the game should be played,” Cantillo said. “That's the competitive nature of it. So that's awesome. Just play this game as long as I can and do that and enjoy it and come home in the offseason and enjoy this island and the people, and just keep doing that as long as I can. I mean, that's all I really want to do.”  

Another reminder of Kailua? The relic in time he wears every time he lives his dream. 

“I think any athlete from Hawaii, especially us in baseball, we're always trying to represent Hawaii, and that's always in our hearts and minds when we're out there, especially competing in the Mainland. Everyone knows we have a certain sense of pride and a certain sense of community and togetherness,” Cantillo said. “There’s always things in daily life where I'm always thinking of home and always thinking of everything, especially when you're out there. This truly is the best place in the world, play baseball (on the Mainland) and get to call this place home. You can't ask for anything more. But, yeah, that glove’s special."

Hawai‘i Scene on Social: Aloha on the go

Kady Pascual

Social Media Editor

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Hawai‘i Scene on Social: Aloha on the go

Authors

Kady Pascual

Social Media Editor

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