UMI by Vikram Garg, located in the lobby of Halepuna Waikīkī (across from Halekulani), is known for its seafood-centric menu that features seasonal ingredients.
The eatery recently launched “Prelude” — its happy hour menu — which is available from 5 to 6 p.m. Wednesdays to Sundays. This elevated take on happy hour features a variety of globally inspired dishes.
If you’re craving seafood, start with the smoked oysters ($6) — topped with yuzu kosho pearls and umami soy gelee — ‘ahi puchka ($8 each) or kampachi ceviche ($22).
We’re told that puchka is a popular street food in India. The hollow, crispy fried shell is usually filled with chickpeas and potatoes. UMI’s version is filled with ‘ahi poke and is topped with bonito flakes. It’s a nice one-bite starter; the creamy poke contrasts nicely with the crunchy shell.
The kampachi ceviche ($22) is refreshing and citrus-forward. It’s complete with jicama, fennel, wasabi tobiko and shishito vinaigrette, and is topped with black squid ink tuille (to resemble coral).
The shrimp salad ($20) is an ideal option if you want something light. Grilled Romaine is topped with Caesar dressing and petite pieces of shrimp.
The eatery’s salmon rillette ($20) is one of my favorite dishes from this menu. The salmon spread is topped with ikura and served with pickles and crispy baguette. The spread is creamy and hearty, complemented nicely by the refreshing pops of ikura.
Indulgent offerings include duck and foie gras gyoza ($9 each) with black cardamom gastrique, and UMI’s caviar frites ($38), served with Osetra caviar and citrus crème fraiche.
The gyoza doesn’t have an overpowering foie gras flavor, and we enjoyed the meaty filling.
This Mediterranean bento ($36) includes hummus, falafel, pita and the eatery’s feta-tomato jam. The housemade hummus is creamy and flavorful, with a slight earthiness from the chickpeas. You’ll want to use the falafel and crispy pita chips to scoop up every last bit.
These delectably crispy potatoes pair nicely with the olive tapenade. The spread is made with anchovies, but the flavor isn’t overwhelming.
According to chef Vikram Garg, the beef tartare ($32) is currently the most popular dish on the Prelude menu.
This easy-to-share classic French dish includes wasabi and avocado. While the accompanying French fries are designed to dip in the tartare, they’re just as addictive when eaten solo.
For the latest news of Hawai‘i, sign up here for our free Daily Edition newsletter.
CONTACT
Umi by Vikram Garg
Halepuna Waikīkī
2233 Helumoa Road, Honolulu
umibyvikramgarg.com
Instagram: @umi_vikramgarg
Prelude menu served from 5-6 p.m. Wednesdays to Sundays
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
