When our reporter was offered the opportunity to try Hānai's new four-course Ohana menu they took up the challenge. Here's their review: vancouverfoodie
Share Tweet Share Pin Tess Bevernage and her husband, Thomas Robillard met on O’ahu, where they both grew up—and now they run their Hawaiian restaurant, Hānai, here in Vancouver where they honour the flavours of back home in a space that feels both like an escape from the city and very Vancouver.
I’m no stranger to Hawaiian food, and when I was offered the opportunity to try Hānai's new four-course Ohana menu , I was beyond delighted. Ohana means family in Hawaiian so it makes sense that the meal is served family style. We also enjoyed our meal with drink pairing . See below for what you can expect.
Hānai's Four-Course Ohana Menu The meal began with snacks which, in my opinion, was a wonderful way to curb my already ravenous hunger. Peanuts boiled with ginger and star anise were paired with a short glass of their POG slushie. POG is the classic Hawaiian combo of passionfruit, orange and guava—but this time, paired with vodka and slushed up with ice. This drink was sweet, refreshing and way too easy to drink.
We switched gears from snacks to a more savoury course with the arrival of shoyu beef, which is Hānai’s take on traditional Hawaiian style beef jerky called pipi kaula. More like a braised beef than jerky-in-a-bag, Chef Bevernage explained that the dish originated when cows were brought to Hawai’i—cowboys from Mexico taught local farmers to carry small strips of beef in their saddle bags as they rode throughout the day.
Huli huli chicken came next, which was sous vide in a sweet shoyu marinade and arrives at the table glistening. The chicken, which is sourced from the Fraser Valley, was tender and deeply flavourful all the way to the bone. Served with the chicken is a small, pickled papaya salad that brought some additional brightness. At the same time as the chicken, garlic butter paprika prawns were served.
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