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360º View at the Top of Waikiki



Top of Waikiki Restaurant at the top of the Waikiki Business Plaza

Wind back the clock to the 1970’s and 80’s in Honolulu, and you probably remember the La Ronde Revolving Restaurant – later renamed Windows of Hawaii – atop the Ala Moana Office Building.

What’s an interesting “Wikipedia fact” about La Ronde, is that it was the United States’ first revolving restaurant, and the second of its type in the world. Add to that, the fact that Ala Moana Shopping Center right below it was the United States’ largest shopping center at the time it was built, and that’s quite some compounded bragging rights for the city of Honolulu’s history.  Ala Moana still remains as the world’s largest open air shopping center.

While the La Ronde’s UFO disc-shaped structure above the building is still there today, it’s since been converted to a private office space that’s currently vacant (if you’re interested in movin’ in, give them a call!)  The panoramic view from inside is still there as well, just sans the 360º rotational floor, thanks to them unifying it by welding it to the stationary outer structure due to the mechanism being in disrepair. This according to someone representing building management who I recently spoke with.

Since La Ronde, revolving restaurants have taken off all over the world (no pun intended), including another one right here in Waikiki, aptly named Top of Waikiki, which is where we enjoyed dinner at a few evenings ago.

The Top of Waikiki’s rotating restaurant interior clocks in at a casual, barely noticeable one revolution per hour, providing a 360º panoramic view of Waikiki and the surrounding city of Honolulu from high above on the 18th >>> 21st floor of the Waikiki Business Plaza, which is located smack in the center of Waikiki off Seaside and Kalakaua avenue.

From the restaurant’s lofty vantage point, at the 6 o’clock position of the rotation (assuming 12 o’clock is facing Mauka – towards the mountains) as you look towards the Royal Hawaiian Hotel, you can see the surf roll in on Waikiki beach…


Top of Waikiki, overlooking Royal Hawaiian Hotel (in pink), with the Sheraton Waikiki on the right and Waikiki beach

At the 3 o’clock and 9 o’clock position you get a birds eye view up and down bustling Kalakaua avenue…

and at 12 o’clock you get a peripheral view of manoa and the surrounding Tantalus and St. Louis Heights. When the sun sets, the city lights surrounding you provides a romantic backdrop to the low-lit, elegant ambiance inside the restaurant.

This panoramic mural on the wall in the Top of Waikiki’s entrance area gives you a good idea of the makai (seaside) view you’ll be enjoying from the restaurant’s giant windows when the sun is still up…


That’s pretty much what you’ll see from the Diamond Head to Ewa view from the Top of Waikiki, provided you arrive before sundown

Yet the Top of Waikiki isn’t just about a pretty view, but fantastic food as well.

According to Executive Chef Sean Priester, he regards his cuisine as being a fusion of Italian, Hawaiian, Thai and southern cooking. very interesting. Especially the southern part, as you soon see in one of the dishes we’ve tried.


Top of Waikiki Executive Chef Sean Priester

Before we get to the menu, let’s look around inside the restaurant, starting with the waiting area in front…

Since it was the day after Halloween on the evening of our visit, we were greeted at the door by this creepy talking butler…

This is the hallway that leads to the revolving restaurant section…

Here we are inside the revolving restaurant…

The restaurant seating is on two tier levels, so every table in the house has a view out of the floor-to-ceiling windows. Here’s the tables on the second tier level…

The bar occupies the revolving center…

While the kitchen is a stairway below on the fixed part at the top of the building, behind the restaurant lobby..

Here you see where the revolving floor meets the fixed exterior of the cylinder disc-shaped structure….

You should have a good idea now how the place is laid out. So let’s eat!

Top of Waikiki draws you up to the top and excites your appetite from the moment you enter the building from Kalakaua avenue below…

These are lightbox image ads inside the elevator…

Hungry yet? Good, me too! Let’s check out the menu…

For the life of me, I missed a shot of the beef and pork page. Sorry about that. Not to fret, as you can see that part of their menu on their website here. Usually the menu on restaurant websites don’t have EVERYTHING they serve, which is why I like to get photos of the actual menu as you see here.

The following dishes are a combination of two recent visits, with one being this past Sunday, the day after Halloween, and the other dishes from a visit a few months ago.

Getting to it, our meal begins with the complimentary house bread

If you’re wondering whether that’s butter melted on it, YES. A sweet Date Butter to be exact. Here’s how the bread looks cut apart…

OMG, this dinner bread is EXCELLENT. So good, you might be tempted to ask your server if they could pack some for you to take home. It has a firm crust, with a nice chewy, yet flaky texture as if you mixed sourdough bread with a biscuit. Decadently buttery and mildy sweet along with a mild hint of salt. YUM. Oddly, they serve it on individual plates per guest instead of being kept centrally warm in a cloth-lined basket. Anyhow, be careful with these, as you could easily fill yourself up eating this delicious bread before even getting to the first course.

Speaking of first course, we couldn’t resist the Spicy Tuna and Kona Kampachi Sashimi…


Top of Waikiki: Spicy Tuna and Kona Kampachi Sashimi with Kahuku Sea Asparagus Salad – Sweet and Sour Fennel, Wasabi Avocado Citronette, Maui Onion and Local Citrus, Sea Salt and Togarashi, $16

We also tried the Coconut Shrimp with Pineapple Salsa and Cold Soba…


Top of Waikiki: Coconut Shrimp with Pineapple Salsa and Cold Soba – Sweet Chili and Macadamia Nut Crusted Prawns served with Pineapple Reduction and Chilled Soba Noodle Salad, $11

Those were from our previous visit. On this most recent visit we ordered these two appetizers…


Top of Waikiki: Nachos – Hand-cut Tortilla Chips, Sweet Corn, Kukui Sausage Co. Chorizo, Asiago Sweet Corn Cream, Fresh Tomato and Scallions, $9


Top of Waikiki: “The Original” Hawaiian Sliders – Three Mini Burgers of Fois Gras, Duck Pistachio Cognac Pate blended with Our House Ground Beef, Pear Pineapple Relish, Camembert Cheese on a Prefiterole with Rosemary Sweet Potato Fries, $16

Going back to our previous visit, for the main course we ordered the Niman Ranch BBQ Pork Loin Chop with Espresso Glaze…


Top of Waikiki: Niman Ranch BBQ Pork Loin Chop with Espresso Glaze and Cenica Farms Fresh Collard Greens – ‘Berkshire, Duroc and Chester Whites’ this Blend of Breeds create an All-Natural Pork Chop of Superior Marbling and Flavors. Served  Charbroiled with Roast Cornbread, Apple Butter and Apple-Jicima Slaw. $36


Top of Waikiki: Hawaiian Snapper Sous-Vide-Chinese Style with Szechuan Seafood Udon (Chef’s Choice) – Poached with Fresh Ginger, Cilantro and Scallions and Seared with Hot Sesame Oil, Served with Day Boat Scallops, Spicy Crab Udon, Lup Cheong and Shomeji Mushroom, Tokyo Negi in a Bonito Consomme. $35

Again, those were from our previous visit, with these main dishes from our most recent…


Top of Waikiki: Seafood Pasta – Crab and Ulu Ravioli, Bacon Herb Crusted Day Boat Scallops with Spaghetti Squash and Celery Cream Sauce, Pan-Roast Prawns with Lemon Gastrique Butter. $35


Top of Waikiki: 16 oz. Grilled Roasted Ribeye Steak with Maple Togarashi Bacon – Soy Balsamic Glaze, Patatas Gravas and Wasabi Aioli. $38

Two of us on the table ordered the same dish…


Top of Waikiki: 16 oz. Grilled Roasted Ribeye Steak with Maple Togarashi Bacon – Soy Balsamic Glaze, Patatas Gravas and Wasabi Aioli. $38

Surf ‘n turf…


Top of Waikik: Steak & Shrimp – Sirloin Flap Bistro Style Pan-Roasted Steak with Red Wine Mushroom Demi Glace & Truffle Pommes Puree. Crispy Miso Shrimp with Wonton Pasta, Fresh Tomato & Edamame-Basil Pesto. Served Medium-Rare. $35

Back to the previous visit, we finished the meal off with these two desserts…


Top of Waikiki: Candy Bar – Flourless Chocolate Cake Layers, Candied Ginger, Toffee and Macadamia Nuts, Coated with a Crispy Ganache with Creme Anglaise, Vanilla Gelato and Caramel. $10


Top of Waikiki: Hawaiian “Creamsicle” Panna Cotta with Fresh Island Fruit – Local Citrus Juices in a Cool Italian Custard & Hawaiian Honey with Papaya, Citrus & Kula Strawberries and Raspberries, $6

Then on our most recent visit, while everyone was quite full, we did make room sharing this…


Top of Waikiki: Tiramisu Cheese Cake – Chocolate, Coffee Liquor, Espresso and Rum are Marbled Throughout Our New York Cheesecake with an Ammaretti-Graham Crust. Served with Bananas Foster – Rum-Flavored Caramel Sauce with Fresh Bananas. $9

Libations included a glass of Cabernet Souvignon (I can’t remember which label) and a couple of Tropical Drinks…


Top of Waikiki: Green Flash – A Refreshing Burst of Bombay Gin, Midori, Tequila, Sweet & Sour and Sprite. $8.75. Also Cabernet Souvignon, $9


Top of Waikiki: Hale O’Mau – The Big Kahuna of Drinks! Bacardi Superior, Galiano, Peach Schnapps, Sour and Pineapple Juice, $8.75

My Lord, just the descriptions alone has me licking my chops!

But the proof is in the pudding, so let’s go over how everything tasted, starting with a closer look at the “Hawaiian Original” Sliders…


Top of Waikiki: “The Original” Hawaiian Sliders – Three Mini Burgers of Fois Gras, Duck Pistachio Cognac Pate blended with Our House Ground Beef, Pear Pineapple Relish, Camembert Cheese on a Prefiterole with Rosemary Sweet Potato Fries

Notice the generous slice of seared Fois Gras topping the Pate-infused beef patty.

Here it is in assembled form…


Top of Waikiki: “The Original” Hawaiian Sliders – Three Mini Burgers of Fois Gras, Duck Pistachio Cognac Pate blended with Our House Ground Beef, Pear Pineapple Relish, Camembert Cheese on a Prefiterole with Rosemary Sweet Potato Fries.

Even a delicate little morsel such as this couldn’t evade the knife for a cross cut view…


Top of Waikiki: “The Original” Hawaiian Sliders – Three Mini Burgers of Fois Gras, Duck Pistachio Cognac Pate blended with Our House Ground Beef, Pear Pineapple Relish, Camembert Cheese on a Prefiterole with Rosemary Sweet Potato Fries.

How was this slider? Very, very rich, and of course, very unique. Never tasted a burger like it before for obvious reasons. I probably would have enjoyed it more if I had a glass of Red Wine (I had a tropical drink) to cut the fattiness of it. I’m not a Fois Gras or liver/pate fan, so this wasn’t my personal favorite, although others on the table really enjoyed it. For me, I give it a 2 SPAM Musubi, yet others thought of more like 3 and 4. The Rosemary Sweet Potato Fries were also “interesting” and a nice side attraction, but nothing I’d order a whole plate of on its own.

The Nachos were also just OK for me, but far from the best I’ve ever had. I didn’t find the Chorizo complimented the tortilla chips as much as I had hoped, while I would have preferred the whole thing be smothered in some type of exotic melted cheese blend; not the sweet corn cream they apply. That kind of almost made it taste like I was eating a cream corn soup with tortilla chips on top. It was still delicious, don’t get me wrong, just not “Nacho-ee” if you will. With that, I’m going with 2 SPAM Musubi for their Nachos.

The Spicy Ahi and Kona Kampachi was AWESOME of course. Loved the incorporation of the Kahuku Sea Asparagus. You may remember a while ago I did a presentation of Kahuku Sea Asparagus Poke, which was dynamite as well. Anyhow, the Spicy Ahi and Kona Kampachi was as fresh and like-buttah tender as can be, while the simple seasoning of sea salt and Togarashi (japanese chili pepper flakes) brought out the flavors perfectly without overpowering it. Solid 5 SPAM Musubi for this app.

The Coconut Shrimp with the Cold Soba Noodles were great as well. I can’t remember every nuance to explain here, but I do remember raving about it as we ate it. For that I’ll give it an “IIRC” 4 SPAM Musubi. lol

Moving on to the main courses, we had that BBQ Pork Loin Chop, where you notice Chef Priester throws in his southern roots, plating it with Corn Bread as the “starch”…


Top of Waikiki: Niman Ranch BBQ Pork Loin Chop with Espresso Glaze and Cenica Farms Fresh Collard Greens – ‘Berkshire, Duroc and Chester Whites’ this Blend of Breeds create an All-Natural Pork Chop of Superior Marbling and Flavors. Served  Charbroiled with Roast Cornbread, Apple Butter and Apple-Jicima Slaw.

All I have to say is this is absolutely GENIUS! The Espresso Glazed Pork Chop matched PERFECTLY with the slightly sweet, very buttery cornbread. Just awesome.

Here we cut away at this mixed breed pork chop, finding it perfectly seared on the outside, while being wonderfully tender and juicy inside…


Top of Waikiki: Niman Ranch BBQ Pork Loin Chop with Espresso Glaze and Cenica Farms Fresh Collard Greens – ‘Berkshire, Duroc and Chester Whites’ this Blend of Breeds create an All-Natural Pork Chop of Superior Marbling and Flavors. Served  Charbroiled with Roast Cornbread, Apple Butter and Apple-Jicima Slaw.

The Apple-Jicima Slaw was also absolutely delicious, crispy and refreshing, while the collard greens really enhanced that Southern feel to the dish.

I’m tellin’ ya’, you haven’t had a Pork Chop until you come to Top of Waikiki and have Chef Sean Priester’s Niman Ranch BBQ Pork Loin Chop with Espresso Glaze and Cenica Farms Fresh Collard Greens. This is up there as being one of the best Pork Chop I’ve ever had. VERY SOLID 5 SPAM MUSUBI for this dish. Highly, highly recommended.

Then we have that Ribeye Steak…


Top of Waikiki: 16 oz. Grilled Roasted Ribeye Steak with Maple Togarashi Bacon – Soy Balsamic Glaze, Patatas Gravas and Wasabi Aioli

You can choose several side dishes to go along with your steak, including Escalivada/Mushroom Escabeche, Potatoes – Au Gratin, Puree or Sweet Fries or Grilled Asparagus.

To which here we have the Potatoes Au Gratin…


Top of Waikiki: Potatoes – Au Gratin. $6

This Potatoes Au Gratin was also AWESOME. Delicate, fork-tender layers of potato and cheese, potato and cheese, potato and cheese and seasoned wonderfully, whatever is they use. This is another very solid 5 SPAM Musubi item, and it’s just a side dish! Yet I could make a meal out of this alone in a larger portion… it’s that good. Highly recommended.

Back to that massive 16 oz. (that would be ONE POUND) boneless grilled Ribeye, OMG. Another solid 5 SPAM Musubi dish. The Soy Balsamic Glaze with it’s slightly sweet, slightly acidic twang really brought out the flavor of the char-grilled, nicely marbled beef ribeye. The only thing I didn’t care for was the Wasabi Aioli or the Maple Togarashi Bacon, which I didn’t find complimented the Ribeye at all. Still, the Ribeye alone was absolutely STELLAR, making this dish still worthy of 5 SPAM Musubi.

Then there was that Seafood Pasta dish…


Top of Waikiki: Seafood Pasta – Crab and Ulu Ravioli, Bacon Herb Crusted Day Boat Scallops with Spaghetti Squash and Celery Cream Sauce, Pan-Roast Prawns with Lemon Gastrique Butter

The selling point for this dish was the mention that it had Ulu in it. That’s quite unusual. FYI, Ulu is breadfruit that’s very popular in Samoa. The prawns were very sweet and so were the day boat scallops. While the Celery Cream Sauce was on the subtle side, while I couldn’t really taste the crab in the ravioli due the sauce, even though that was subtle. Overall I’d give this one a very delicious 3 SPAM Musubi.

Then there was the Steak and Shrimp…


Top of Waikiki: Steak & Shrimp – Sirloin Flap Bistro Style Pan-Roasted Steak with Red Wine Mushroom Demi Glace & Truffle Pommes Puree. Crispy Miso Shrimp with Wonton Pasta, Fresh Tomato & Edamame-Basil Pesto. Served Medium-Rare

What I’d have to say about this dish is that there’s too much going on, so your palate becomes confused. While the ingredients were all top quality and the cooking and seasoning executed perfectly, they need to simplify it a little more. I think it was the the Edamame-Basil Pesto that kinda’ clashed with Red Wine Mushroom Demi Glace the flap steak was prepared with…


Top of Waikiki: Steak & Shrimp – Sirloin Flap Bistro Style Pan-Roasted Steak with Red Wine Mushroom Demi Glace & Truffle Pommes Puree. Crispy Miso Shrimp with Wonton Pasta, Fresh Tomato & Edamame-Basil Pesto. Served Medium-Rare

I must say though, the flap steak was mighty tender and fantastic on its own terms. I just didn’t care for eating some of that, than following up with that pesto sauce covering the wontons and shrimp. Those alone worked alone on its own term, but didn’t work following vice versa. For that I’ll still give 2 SPAM Musubi.

Rounding out our tasting of the main courses, we had the Hawaiian Snapper and Scallops…


Top of Waikiki: Hawaiian Snapper Sous-Vide-Chinese Style with Szechuan Seafood Udon (Chef’s Choice) – Poached with Fresh Ginger, Cilantro and Scallions and Seared with Hot Sesame Oil, Served with Day Boat Scallops, Spicy Crab Udon, Lup Cheong and Shomeji Mushroom, Tokyo Negi in a Bonito Consomme.

As you can see, the Snapper was cut-with-a-fork tender, moist and delicious. So were the scallops…

Since this dish was consumed a few months ago, again I can’t retell every nuance of the flavors, yet the description should give you an idea how it all came together. With that, I’ll give it another “IIRC”, very solid 4 SPAM Musubi rating.

Finally, the desserts, which I’m giving a 5 SPAM Musubi to the Hawaiian “Creamsicle” Panna Cotta…


Top of Waikiki: Hawaiian “Creamsicle” Panna Cotta with Fresh Island Fruit – Local Citrus Juices in a Cool Italian Custard & Hawaiian Honey with Papaya, Citrus & Kula Strawberries and Raspberries

The delicate Italian Custard was so delicious when combined wiht the honey and fresh fruits floating above it. YUM-OH. This dessert is highly recommended.

The Tiramisu Cheesecake with Bananas Foster was also stellar. Come on, just read the description and you know that’s GOTTA’ be scrumptious. It was. A very solid 4 SPAM Musubi.

Finally, the Candy Bar with the Vanilla Gelato and Candied Mac’ Nuts was yet another winner, garnering yet again another “IIRC” 4 SPAM Musubi.

Summing it up, Top of Waikiki is a great choice for entertaining out-of-town guests or for any special occasion. You have the novelty of it being revolving restaurant for one, and with that the spectacular view that comes with it. Marrying beautifully with that spectacular view is the wonderful Southern-meets-Italian -meets-Pacific Rim Cuisine offered by Chef Priester and staff. The service is great, and the restaurant decor is clean, classy and elegant.

On your next visit to Waikiki, put the Top of Waikiki restaurant at the top of your dining out list. Highly, highly recommended!

Top of Waikiki
A Revolution in Cuisine
Waikiki Business Plaza
2270 Kalakaua Avenue 18th Floor
923-3877
www.TopofWaikiki.com

The Tasty Island rating:

(5) Superb. Worthy of repeat visits or purchases. (Broke Da’ Mout’!)

Related links:
Top of Waikiki – Yelp user reviews
Chef puts longtime Waikiki restaurant back on top – Metromix

P.S. As I mentioned earlier, our most recent visit to the Top of Waikiki was this past Sunday, the day after Halloween, making Halloween fall on a Saturday this year, as you know. So I took a bunch of pictures of folks in costume walking around Waikiki this past Halloween night. Check out my photo gallery of it here…

Note: Click on the arrow(s) on the sides of each page to get to the next gallery page. There are 17 pages total.

22 thoughts on “360º View at the Top of Waikiki

  • November 6, 2009 at 3:50 pm
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    Pomai, been there when I was a kid. Enjoyed it then and even now. Plan to go there for my dad birthday. It will be for lunch. Mom like Ciao Mein for her. It worth the price for people feel so special when at a fancy restaurant. Regular restaurant is fine for everyday dining but fancy is for special occasion.

    Reply
  • November 6, 2009 at 4:05 pm
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    Pomai, when I was in San Francisco went to Embacadero Hyatt for lunch and went to wash my hands coming back I couldn’t find my friends. Due to the revolving restaurant turning they were somewhere else in a another side of the restaurant. Took me 10mins. to meet up with them. Been to this restaurant also it great. Forgot to ask if steaks came from big island or it from mainland.

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  • November 6, 2009 at 5:10 pm
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    Holy hell, those sliders look killer! Everything here looks so rich and amazing. What a great treat — I remember seeing that building, but have never had a chance to have a meal there, so it’s fun to vicariously live through the many courses. Thank you for sharing this outstanding meal! And I love the Halloween pics!!

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  • November 6, 2009 at 6:46 pm
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    Kelike, Top of Waikiki is only open for dinner, from 5pm to 9pm. And yes, T.O.W. is certainly worth the price of admission. It’s actually a good value coming at about $60 per person for a three course meal. You can easily spend much more at competing restaurants on this caliber. The Sunset specials are even greater value. Check it out!

    Michael, that’s so funny. I never thought about that. Then again, I didn’t have to leave the table throughout the course of the meal to experience “losing” our table. lol

    As for the source of the steaks, I spoke with someone from the restaurant, and she said Chef Priester sources his beef from several vendors, including a one from Waimanalo and also the Big Island, as well as from Japan of all places (although it’s not Kobe beef).

    Wasabi Prime, you must have been taken aback by the Megatron Costume. lol That’s true, many of the dishes are quite rich, but sooooooo ono. Next time you visit, put the Top of Waikiki at the top of your list. Make sure Chef Priester is there. He’s the one making the menu a success.

    Reply
  • November 7, 2009 at 5:29 am
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    This is a great post. It reminded me of our anniversary dinner there few years ago. Walked from apartment s l o w l y so as not to get hot in fine dinner clothes. What a treat. I think the food looks even better now than then. After, so full it was hard to walk back home!

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  • November 7, 2009 at 7:29 am
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    TikiPundit, we suffered the same fullness walking back home. Was “hodd”. lol

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  • November 7, 2009 at 7:39 am
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    Pomai, my wrong due to when it was La Ronde I was a kid then. I will make sure for dinner to be there early with enough sunlight left for all to enjoy the view. Michael’s story sound my mom when she went to visit San Francisco and dine at Embacadero Hyatt revolving restaurant and it was fun. She too got lost and took a while to find her table again. Not bad for outside was the cable car line to Chinatown and California St.

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  • November 7, 2009 at 8:56 am
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    Pomai, been back from San Francisco and now Equinox of Hyatt change to Bereft is not having it revolving for now. People trying to have it back for New Year Eve party still. Grew up in Honolulu yet never been to La Ronde now Top of Waikiki. Now I will have to try it out for early dinner to see the view.

    Reply
  • November 7, 2009 at 10:35 am
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    Patty, La Ronde was located atop the Ala Moana Business Building, adjacent to Ala Moana Center. Top of Waikiki is at a different location in Waikiki on Kalakaua avenue. Early dinner is a good idea at T.O.W.; while the sun is setting and there’s still some light.

    Kelike, I couldn’t find any info’ online about a revolving restaurant at the “Hyatt Embacedero”, but did find there’s a revolving restaurant at the Hyatt Regency Dubai.

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  • November 7, 2009 at 2:24 pm
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    Pomai, there was one in San Francisco Embarcadero Hyatt. Now change to Bereft but it not revolving I heard when in San Francisco people want it back the revolving restaurant former name Equinox a very fancy restaurant. Been to it and very huge place indeed.

    I like the steaks at T. O.W. and will bring some guests with me this week for dinner.

    Reply
  • November 7, 2009 at 2:45 pm
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    Pomai, all these writing on steaks made me want to check T.O.W now. See Flickr on San Francisco Embarcadero Hyatt Equinox Restaurant it was very chic. Guests dressed up when dining there. Been there long time ago. I will dressed up also for T.O.W.

    Reply
  • November 8, 2009 at 8:55 am
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    Aaron and Amy, here’s the yelp page on Equinox, which says is currently CLOSED…

    http://www.yelp.com/biz/equinox-closed-san-francisco

    Lots of negative reviews, so not a surprise they closed.

    Go to T.O.W… not only will you get a 360º million dollar view, but GREAT food and service to match.

    Reply
  • November 8, 2009 at 4:11 pm
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    I remember going to La Ronde in the early 70s with my family…only a few times for special occasions. Thanks for the nicely detailed review, and awsome photos as usual. That Creamsicle dessert looks so onolicious….might have to check out ToW on my next visit!

    Reply
  • November 8, 2009 at 8:52 pm
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    TOP of Waikiki,
    Much Mahalo for dinner.
    Everything was great. Haloween pic’s great also.
    Friends here said you made their mouths watery.
    Much Mahalo again.

    Reply
  • November 9, 2009 at 9:18 am
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    My friend Nick is a server there and he says the food is always awesome. These pics make me want to get there soon! Great post Pomai

    Reply
  • March 18, 2013 at 9:34 pm
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    I was looking for a dessert recipe from The LaRonde. It was a 6-7 layer cake…RED VELVET CAKE which had thick BUTTERCREAM FROSTING and was always refrigerated when it came to our table? I looked at the TOP OF WAIKIKI menu but jot on their menu? I had the recipe from the la ronde but its missing now..if anyone can help me thx much in advance Heather M. Plz email me

    Reply
    • March 19, 2013 at 12:30 am
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      heather,

      Ah, LaRonde! Did you know that was the FIRST revolving restaurant ever built in the United States? As was its adjoining Ala Moana Shopping Center when it was first built, the LARGEST shopping center in the nation. To this day, Ala Moana remains the largest open air shopping center in the nation.

      http://en.wikipedia.org/wiki/List_of_revolving_restaurants#United_States

      The shell of LaRonde Restaurant is still there atop the Ala Moana Building, however the revolving center “plate” has since been welded in a fixed position, and they’ve partitioned the unit into office space (still vacant last time I checked). Such a waste of primo space!

      Next time you’re in Honolulu (or do you live here?), you should check out Shimazu Shave Ice on School Street. They have a Red Velvet shave ice flavor that everyone on Yelp raves about. Personally I’m not a Red Velvet Cake fan, but you might like that.

      Reply
  • December 3, 2014 at 2:27 pm
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    Hi I’m Mike Amado with Top of Waikiki’s marketing team. This is an old outdated article and we invite tastyislandhawaii.com to do a follow up story about Top of Waikiki. Many things have changed, especially in terms of the menu.
    Contact me if you would like to set something up.

    Michael Amado
    Top Of Waikiki
    Waikiki Business Plaza
    Marketing Team
    808-237-3458
    860-690-7978 – Cell
    mamado@topofwaikiki.com

    Reply
  • December 11, 2016 at 2:32 pm
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    KIamaaima: I need to have a reservation for two adults & two children 5& 10year old on Dec 24 around 7:30pm. Can you send me if the reservation is on and how much. . . mahaLo.

    Reply
  • December 13, 2016 at 7:19 pm
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    Pomai,
     
    I hope you realize that since you did this blog on Top of Waikiki there have been two new management teams and two new head chefs and three menu changes plus one major renovation.
     
    I know you been downstairs to “Sky Waikiki” as you did a blog on that. Now you got to go back upstairs and do a new blog on 360 Degrees Top of Waikiki and make sure you try the Porchetta, Filipino-inspired, slow-roasted porchetta with a mung bean risotto, tomato, and onion relish. Man its da bomb!!
     

    Reply
    • December 14, 2016 at 7:16 am
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      Ken,

      At the recent grand opening party for YOKOCHO, just a block over, Alika Mau, the heir/part family owner of the Waikiki Business Plaza (and Waikiki Shopping Plaza; yes those entire properties), and also owner of Sky Waikiki, personally invited me to come again and review Top of Waikiki with a full spread of their offerings. While I was also invited a while back by one of their marketing people. So I’ll definitely need to take them up on that for an update. Especially for you too, since that’s your go-to spot for entertaining your out-of-town guests.

      Since Chef Sean Priester left (southern-meets-pacific rim fusion), I believe Chef Lance Kosaka )Hawaii regional cuisine) has been there ever since. Both of them top notch chefs!

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