Kuleana Rum Shack is best known for its Big Island-made rum agricole; rum made with pressed cane sugar juice instead of molasses. If you think you know Mai Tai - think again. You haven’t had a ‘proper’ Mai Tai, unless you’ve tried theirs. Featuring 3 of their rums Huihui, Nanea and Rum Agricole, this perfectly balanced, no-fruit juice containing Kuleana Mai Tai will tickle your tastebuds and leave you wanting seconds in no time. If a Mai Tai doesn’t float your boat, consider the Waikoloa Sour. Another flawlessly mixed, perfectly balanced explosion of flavor for your palate. Alternatively, consider their mojitos on draft!
For starters, consider the Mochiko chicken, Korean-inspired perfectly crisped boneless chicken thighs in mochiko flour (flour made from mochi rice which is sticky and glutinous and naturally gluten free) and Big Island Cauliflower Wings which have a zingy bite thanks to their housemade buffalo sauce which is complemented by the house dill ranch dressing.
Follow this with the Puhelu Steak and Mash; a 12 oz (best had medium rare) Black Angus strip loin with mushrooms and cracked peppercorns, a Nanea (rum) demi-glace and a kiawe (Hawaii’s mesquite) smoked mash with just the perfect touch of smokiness without being overwhelming.
I ordered the Duck Hua ‘Alani – Pan seared duck breast with Big Island l’orange reduction, truffled balsamic gastrique, kiawe-smoked smashed potato and rum-glazed rainbow carrots. The duck was tough and bland. There was zero truffle flavor in the balsamic gastrique, the smashed potato didn't have a smoky flavor and was not seasoned at all - not even salt. The rum-glazed rainbow carrots were delicious.
Service was decent…but nothing to write home about.
Definitely a good meal overall.
