Show Stoppers

What happens when a bride-to-be’s family from Las Vegas meets their future son-in-law’s family from Hawai‘i? You get a “Waikīkī’s Rock ‘N Reception,” of course. Guests will be welcomed into the 1950s Hawaiian wedding reception of Kaleo Ka’ana’ana and Penny Crawford. This fully immersive dinner experience is fun for all ages, from adults to young kids, like cousins Jayden Oliva-Vierra and Kelsey Moana, who didn’t hesitate to take the dance floor, twisitng and turning with cast members. Meanwhile, Auntie Hoku (played by chanteuse Starr Kalahiki) works the room, visiting tables and flirting with guests as if they are long-lost relatives. The talented cast is made up of some of the finest actors, singers, dancers and musicians in Hawai‘i. They will take you back in time to the ‘50s with original hapa haole music by Eric Gilliom and Michael Ruff. So come dance the hula hop, share in some cotton candy kisses, shake it like a hula girl and say aloha to Coconut Joe.

VIP ticket prices are $159.99 for adults and $129 for children. Each ticket includes a dinner buffet. For reservations call 808.400.1955 or visit waikikisrocknreception.com.

Here she is-- the one and only Mermaid Citrine, who will make splash appearances Mondays, Wednesdays and Fridays, from 1 to 2 p.m., at the Sheraton Waikīkī’s Helumoa Playground. Young guests—and adults are welcomed, too—will enjoy posing and frolicking with Citrine or one of her mermaid friends, along with a real-life Tinker Fairy as inspired by Peter Pan. Open only to guests of Sheraton Waikīkī, as well as The Royal Hawaiian. 2255 Kalākaua Ave., 808. 922.4422, sheraton-waikiki.com.

It’s a sense of intimacy. The atmosphere is casual, the food and cocktails topnotch and the performers—some of the best in the local music scene—make you happy to be in the Islands. Kani Ka Pila Grille at Outrigger Waikīkī Beach Resort is a solid choice any time of the day, but especially at dinner, when the stars of Hawaiian slack key are lighting up the stage. The venue attracts such notable artists as Nathan Aweau, Sean Na‘auao, Weldon Kekaueha, Mike Ka‘awa, Kawika Kahiapo (pictured above), Ka Hehena and Ho’okena. “There are so many Hawaiian artists that I wish we had more days in a week,” quips Luana Maitland, events and activities director for the Outrigger Reef Waikīkī Beach Resort. “Music draws our hotel guests but it also brings locals into Waikīkī. It’s a venue where people can always come back to.” 2169 Kalia Rd., 808.924.4992, outrigger.com/events/music/kani-ka-pila-grille.

ALL ABOUT TOWN

Where Else Beyond Waikīkī

A trifecta of neighborhoods that are fun and easy to explore. You never know what you will discover.

Kaimukī

On a hill overlooking Honolulu, the neighborhood of Kaimukī is best known for an eclectic mix of restaurants, cafes and bakeshops. Yet, this community wasn’t always the chic urban hotspot it is today. In the Hawaiian language, Ka-imu-ki translates to “the ti oven,” a reference to folklore legend about the menehune, a mischievous race of dwarf-like pixies, who cooked the roots of the ti plant in this area. In precontact times, Kaimukī was dusty, arid and not heavily populated. Tourists looking to enjoy O‘ahu beyond Waikīkī, along with a new generation of locals who walk, bicycle, go to farmer's markets and prefer small businesses over shopping malls, have made Kaimuki busier than ever. Coffee shops, boutiques, craft pubs, and ethnic eateries have given this neighborhood new live. kaimukihawaii.com

Kapahulu

Within walking distance of Waikīkī, this neighborhood is a good place for those who prefer off -the-beaten-path locales. Discover hard-to-find goods at Bailey’s Vintage Aloha Shirts, which boasts rows of racks of vintage aloha shirts. Like Kaimukī, Kapahulu is considered as O‘ahu’s “Oldest Little Business Town.” In fact, some of the businesses’ roots trace back to the territorial days. The buildings range from mom-and-pop storefronts to two-story, walkup apartments. And if you’re hungry, you’ll have many choices. Find the famous neon sign for Leonard’s Bakery and order a half dozen of the fresh, hot, chewy dough balls of goodness known as malasadas—Hawai’i’s answer to the hybrid croissant-donut “cronuts.”

KAKA’AKO

Located between Ala Moana Center and the AlohaTower Marketplace, Kaka’ako was once an industrial neighborhood with a hodgepodge of auto-repair shops, open-air furniture importers and local diners. Today, at the epicenter of this neighborhood is SALT at Our Kaka‘ako, a major hub for local culture, food, shopping and innovative events. Comprising of 85,000 square feet of retail, restaurant and mixed-use space, SALT is a dynamic city block designed for exploration. Nearby buildings have also become canvases for street artists. Stroll around and check out the murals, which have transformed once sketchy streets to galleries that evoke Hawai’i culture and story. saltatkakaako.com

CUISINE SCENE

Buon Giorno

Pizza for breakfast? Why not? At one point in our lives, we’ve all reached in the refrigerator for that cold leftover slice from the night before. But Appetito Craft Pizza & Wine Bar’s regional executive chef, Hiroyuki Mimura, has developed his own personal pies—and these iterations aren’t topped with the typical pepperoni and sausage. His signature breakfast items include the fruit pizza, slathered with Nutella and topped with fresh strawberries, locally grown apple banana slices, morsels of ripe mango and specks of mascarpone cheese. And if you thought carbonara only applied to spaghetti, think again. Bacon substitutes for pancetta but the recipe still demands an egg yolk, onions, ricotta cream and a good dose of Grana Padano cheese. Other must-tries include the addictive Corn-Flakes-coated Hawaiian sweet bread French toast (pictured above) and savory smoked salmon scrambled eggs. OHANA Waikīkī East, 150 Kaiulani Ave., 808.922.1150, appetitowaikiki.com

New Comfort Cuisine

In the world of M.A.C. 24-7, size does matter. Practically everything on the menu can be shared between two guests. But don’t think large portions equate to mediocre food. This is comfort gourmet and it’s done well. Since ing the helm last year, executive chef Rey Baysa has added his own touches to the menu, including a heaping mound of chili cheese “sidewinder” fries. Another shareable appetizer is the 11-spiced chicken wings, which are first braised then chilled, and deep-fried in a slightly spicy Pan-Asian barbecue sauce with hints of mango. A few new tasteworthy entrees include the “Double Decker” grilled mac and cheese; the honey-chicken-and-ham sandwich; and smoked baby back ribs slathered with a choice of orange-mango sauce or spicy barbecue. e. Hilton Waikiki Beach, 2500 Kūhio Ave., 808.921.5564, mac247waikiki.com.

Charting a New Course

Eric Oto has been fishing since he was 4 years old. It’s also the same age when he started to help his mom tend to her small garden. Now 36 and chef de cuisine at Hoku’s, the self-described fisherman/ farmer has introduced a new menu that reflects his passion for the ocean and the land. “I remem- ber my step-dad telling me that if I wanted to eat fish then I would have to learn to cook it. So I did.” Not surprising, his menu pays tribute to those who fish, ranch and farm. The themes include: Lawai‘a (“The Fisherman”), which focuses on seafood; Holo Kahiki (“The Voyager”), which lists such dishes as charred spiced octopus, Schezuan oxtail ragu tagliatelle and tea-smoked veal chop; Mahi‘ai i (“The Farmer”), focuses on farm-to- fork recipes; and Kilo Hoku (“The Steers- man”), which includes Oto’s signature crispy moi that’s topped with a lemongrass-and- soy vinaigrette. Kahala Hotel & Resort, 5000 Kahala Ave., 808.739.8888, kahalaresort.com