While pineapple and coconut define Hawaiian cuisine for many, the truth behind the matter is a narrative of deep-seated, far-reaching culture that begins with kō, or sugar in Hawaiian. During Hawaii’s sugarcane plantation era, people journeyed from around the world to work in the fields bringing with them familial recipes to test out with local vegetables, meats, and seafoods. It was this revolution that catalyzed today’s Hawaiian cuisine as we know it and serves as the drive behind the Fairmont Kea Lani’s Kō. Executive Chef Jonathan Pasion fosters lifelong community and memories through his culinary craft, elevating family recipes passed down through generations in Hawaiian, Chinese, Filipino, Portuguese, Korean, and Japanese households. Between the chicken and mushroom lumpia, a treasured family recipe of Chef Pasion, and the seafood lau lau, a surf take on a turf (typically pork) classic, Kō’s menu is rich with flavor, meaning, and finesse.

The expansive menu features island family recipes that have been passed down for generations – including Hawaiian, Chinese, Filipino, Portuguese, Korean, and Japanese favorites.

Lunch from 11:00am - 3:00pm

Dinner from 5:00pm - 8:30pm

Happy Hour from 4:00pm - 5:00pm

Sunday Brunch featuring local favorites from 11:00am - 2:00pm, weekly

Valet parking at Fairmont Kea Lani is complimentary for guests of Kō