HONOLULU - It's a new year and a new look for Hilton Hawaiian Village Waikiki Beach Resort as the property debuts a series of rejuvenation projects and enhancements. Upgrades include the redesign of the Village's iconic Bali Steak & Seafood and Paradise Lounge, Tapa Bar, and a new lobby and arrival experience.
"It's important to us that we continue to keep our resort product fresh for guests," said Jerry Gibson, area vice president of Hilton Hawaii. "All of the updates provide a sophisticated, modern backdrop to our distinct Hawaiian hospitality, amenities and programs that our guests return year after year to experience."
Bali Steak & Seafood and Paradise Lounge
Known for its spectacular oceanfront view of Waikiki Beach, the energy of Bali is reinterpreted through the restaurant’s new masculine, refined space. Led by San Francisco-based Puccini Group, the redesign blends sophisticated elements such as fabrics and textures inspired by Balinese wood carvings with a vibrant color palette and floral patterns to evoke the feeling of paradise witha distinct Hawaii stamp. New Executive Chef JJ Reinhart describes the new menu concept as "Island Harvest Cuisine" showcasing flavors from Hawaii through locally-sourced ingredients.
Known for its spectacular oceanfront view of Waikiki Beach, the energy of Bali is reinterpreted through the restaurant’s new masculine, refined space. Led by San Francisco-based Puccini Group, the redesign blends sophisticated elements such as fabrics and textures inspired by Balinese wood carvings with a vibrant color palette and floral patterns to evoke the feeling of paradise witha distinct Hawaii stamp. New Executive Chef JJ Reinhart describes the new menu concept as "Island Harvest Cuisine" showcasing flavors from Hawaii through locally-sourced ingredients.
"We're staying true to generational recipes while sourcing locally from within the Hawaiian Islands whenever possible," said Chef Reinhart.
Standard entrees will change regularly with seasonal garnishes. The restaurant will also feature special signature steak sauces for a personalized dining experience including Bali Steak Sauce, Maui Onion Demi, and house Béarnaise and housemade butters including Gorgonzola Smoked Salt and Foie Gras. New menu items include the Lobster Carpaccio - a cold Kona lobster with island-harvested beets, hearts of palm, and a Big Island white honey vinaigrette; and the Tomahawk - a 36oz, 28-day aged prime rib eye cut (suggested for two).
"In the past, Bali Steak & Seafood was known as a fine dining destination," said Chef Reinhart. "With the new look and menu, we've evolved into a modern dining destination with the same impeccable service, but a more approachable experience featuring the talents of our local farmers and purveyors."
Blending seamlessly with Bali Steak & Seafood, the new Paradise Lounge area encourages guests to relax in a space that brings the outdoors in. A tropical color palate that includes bright and modern coral and turquoise hues enlivens the space incorporating the designs of Bali's geometric patterns and compositions in a contemporary way. The art selected for both the restaurant and lounge pay homage to Bali's culture with re-envisioned traditional woven baskets, masks and imagery of the verdant landscape.
