There’s a new, open-air dining concept in Honolulu.
Terns just opened to the public and is located on the terrace of Halekūlani Bakery. The open-air space is named after the seabirds found throughout Honolulu.
Terns is the latest concept by chef Vikram Garg, founder of Umi by Vikram Garg — also located at Halepuna Waikīkī by Halekūlani — and Masala Maya, a takeout concept for Indian cuisine. Terns represents Garg’s vision of creating exceptional culinary experiences for every occasion, from casual meals with friends to destination dining.
“I didn’t want to make it (this space) formal,” he says. “The idea is to be outside, enjoy and have fun.
“Terns was created as a place where people can slow down, connect and experience exceptional food in an approachable setting,” he states. “The menu is designed for sharing, conversation and discovery, bringing together global influences while honoring the spirit of Hawaiʻi.”
Terns is currently open during evenings (when Halekūlani Bakery is closed) from Wednesdays to Sundays. Diners can enjoy globally inspired shared plates and rum-based cocktails in a laid-back atmosphere.
“We are working with Kō Hana Rum, but the idea is not just to have rum, but different kinds of beverages,” Garg says. “The rum cocktails we are making all have ingredients from Hawaiʻi, whether it’s the juice or sugar cane from Maui. All of that is 100% focused on local.”
Chips with a variety of dips, small plates with seafood and the eatery’s naan pizza have been popular appetizers during Terns’ soft opening. Choose from dips like avocado with tomatillo, cilantro and salsa ($16); smoked ‘ahi with chili pepper and green onion ($18) and salmon rillette ($18).
The ‘ahi poke features a unique presentation in the form of Hawaiian-style pani puri ($29). Pani puri is a popular Indian street food that typically features a hollow, fried dough ball stuffed with chickpeas and potatoes; this local-style rendition features the crispy, hollow shell filled with ‘ahi poke.
The chicken tikka naan ($18) — a flatbread pūpū with tomato sauce and mozzarella — has been another customer favorite.
Entrées range from fish and chips ($36) and a burger ($26) to the eatery’s loco moco ($36) and udon Bolognese ($36). The loco moco features a rice, an egg and a savory Hamakua mushroom gravy.
Meanwhile, the udon Bolognese features a twist on a classic pasta. This version is complete with Parmesan cheese.
Terns also offers a variety of curries from Masala Maya, Garg’s takeout-only concept featuring Indian cuisine. Choose from pork vindaloo ($32), lamb shank rogan josh ($42), Goan shrimp curry ($36), butter naan ($6) and more.
Diners can conclude with desserts like panna cotta with pineapple, coconut and dulce de leche ($10) and Halekulani’s famous coconut cake ($18).
CONTACT
Terns
Halepuna Waikīkī by Halekūlani
2233 Helumoa Road, Honolulu
ternshawaii.com
Instagram: @ternshawaii
Open 5 to 9 p.m. Wednesdays to Sundays
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
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