Heart of Kō | A look inside a five-star restaurant on the Hawaiian Island of Maui

Kō, which translates to sugarcane in Hawaiian, is inspired by the sugarcane plantation era, a time when people from around the world came to the Hawaiian Islands to work in the sugarcane fields. The plantation workers brought recipes and cooking techniques from home, but utilized the ingredients available to them in the islands. This culinary evolution eventually developed into what is now considered modern Hawaiian cuisine.
In 2012, Kō's concept was brought to life by the esteemed Chef Tylun Pang. Chef Pang passionately led and developed Kō into a cultural melting pot that best represents Hawaiian-style cuisine.
Today, Executive Chef Jonathan Pasion leads the culinary masterpiece of Kō restaurant in Wailea. The expansive menu features island family recipes that have been passed down for generations - including Hawaiian, Chinese, Filipino, Portuguese, Korean, and Japanese favorites. By utilizing the island's fresh produce, meat and seafood, Chef Pasion gives these authentic recipes a farm-fresh, contemporary twist.
Produced by SilverShark Media

[@SkateNana]

This looks yummy!!

[@mauibrad]

Impressive

[@RodReklai]

We’re is Aunty Marilyn