Cuisine
Open
Breakfast & Lunch Mon.-Sat., Dinner nightly, Brunch Sun.Features
- View
- Heart-healthy dishes
- Romantic setting
- Private room(s)
- Full bar
- Reservations suggested
- Outdoor dining
- Parking lot
- Casual dressy
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One of the most beautiful restaurants in all Hawaii, Orchids boasts an open-air look, dressed in crisp, white linen, with stunning ocean views. When you make a reservation, ask for a table on the terrace. The focus is on seafood, from the Big Island abalone with a delicate corn bisque and cumin to a seafood feast for two featuring island-sourced Kona lobster, onaga and Kahuku shrimp steamed with kaffir lime leaves and with an intriguing trio of aïolis---saffron-garlic, harissa and miso. Chef Darryl Fujita also offers opah and pork with togarashi (Japanese seven-spice), stir-fry beans and Kabayaki-glazed Kurobuta pork. Finish up with the Halekulani coconut cake with raspberry coulis; you've never had coconut cake until you've had this one. The executive lunch offers three courses for $32. (Diners can also choose two courses from the luncheon menu for $28.) The Sunday brunch buffet features a variety of options. |
Soothe
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Sip
We've reviewed libations of all sorts—everything from Top Wines, Top 10 Vodkas, Top 10 Spirits and Top 10 Prestige Cuvées to bottled water and fine tea from around the world.
Give
Looking for a gift? You'll find great ideas for foodies and fashionistas, globetrotters and gourmands. Our categories include Top 10 Valentine's Day Gifts, Top Spa Gifts and more. Nothing like the present!
Serve
Try out a new international cuisine or plan your next dinner party with help from our cookbook reviews. We've explored everything from desserts and sweets to books by famous chefs from around the world.

RESTAURANT AWARDS
Just published! Our annual restaurant issue features the Best Cheap Eats and our Top 40 U.S. selections, including including Corton in New York and more!













One of the most beautiful restaurants in all Hawaii, Orchids boasts an open-air look, dressed in crisp, white linen, with stunning ocean views. When you make a reservation, ask for a table on the terrace. The focus is on seafood, from the Big Island abalone with a delicate corn bisque and cumin to a seafood feast for two featuring island-sourced Kona lobster, onaga and Kahuku shrimp steamed with kaffir lime leaves and with an intriguing trio of aïolis---saffron-garlic, harissa and miso. Chef Darryl Fujita also offers opah and pork with togarashi (Japanese seven-spice), stir-fry beans and Kabayaki-glazed Kurobuta pork. Finish up with the Halekulani coconut cake with raspberry coulis; you've never had coconut cake until you've had this one. The executive lunch offers three courses for $32. (Diners can also choose two courses from the luncheon menu for $28.) The Sunday brunch buffet features a variety of options. 

