By Kristin Hashimoto

Fried rice at Ko, image courtesy of the Fairmont Hotels & Resorts

Life seems to come with trade-offs, you give a little, and you get a little. Ko is getting a face-lift, and until the new-year, this approximate six-month renovation at the restaurant will get Kama’aina 50% off all their pupus, salads, entrees and desserts every night. So, for the small irritant of a restaurant in its work-in-progress phase, customers can enjoy the “localvore” food, which utilizes fresh local ingredients and sustainable practices.

Chef Tylun Pang continues to offer patrons quality fare with full menu choices offered. Things in the restaurant might look a little unfinished, but that won’t compromise the taste, textures and fresh quality of Chef Pang’s multicultural food.

The re-design was created by Island Design Center in Wailuku, and will feature curved walls, porcelain tile flooring, a floating shaded roof, and built in seating banquettes. Island Design has succeeded in its concept, if the new restaurant will make you reminisce about those days on the plantation.

Fairmont Kea Lani in Wailea, Maui. Photo courtesy of Fairmont Hotels & Resorts.

Back in the plantation days of melding ethnic beliefs, practices and cultural norms, a diverse population of plantation workers who were Hawaiian, Portuguese, Filipino, Japanese, Chinese, and Korean found common ground through food. “Lumpia,” Filipino spring rolls, share space on the menu with ahi poke, tempura, sushi, Portugese bean soup, and even a designation of “Haole-style” for fish preparation that is a simple herb-butter sauce.

Chef Pang uses this multicultural food palate to create flavors and dishes showcasing Hawaii’s diversity, sustainable food practices, and fresh local ingredients. Call 875-4100 to make reservations. Located in the Kea Lani Resort, Ko is open daily from 12-noon to 3 p.m. and 5 p.m. to 10:30 p.m. Dress is casual resort attire.