Reviews Kehaulani's Cafe

This is a Hawaiian Restaurant. I had the mini Malasadas and Sweet Rolls with Guava butter and POG juice. Everything was delicious. The Host was very nice and attentive.

Had this spot on my "want to go" list and finally made it now that COVID restrictions have been relaxed a bit and we're able to dine out. The website said they had reservations for outdoor seating but to our surprise, we were seated inside where they had staggered seating and installed some clear shower curtain style partitions between tables. The staff was super friendly and all wore masks. It was our first time and missed the turn at first but they did call me right as I parked to ask if we still wanted our reservation. The food was a delicious mix of Hawaiian and Filipino favorites. Our party of 3 had a hard time deciding and ended up with 3 starters, 3 entrees, plus mini malasadas for dessert. The seasoning on the Hurricane fries was delicious but the fries themselves would have been better if they were crispier. The chicarrons were nice and puffy and the sawsawan was just like I remember it growing up in a Filipino household. The sisig was good, but not our favorite way of seasoning. It was much more sour than other sisig we've had. For entrees, the longsilog was just as you'd expect and portions were big. The lechon bowl was good but there was a sweet glaze on the pork and I would have preferred it crispy like lechon kawali. Our favorite entree was Da Loco Moco. Instead of a hamburger patty, it was some super tender short rib and I'll definitely order it when we return. The malasadas were ok, but seemed slightly doughy in the middle and the chocolate dip was cold, not a warm sauce.

A Filipino/Hawaiian joint that serves a good mixture of both. We had Da Loco Moco, which uses braised short ribs instead of a hamburger patty. It was a fancier version, and tasty. The server didn't ask how to prepare the eggs, and they came out sunny side up. Not sure if that was an oversight or what. The sisig fried rice bowl comes with a poached egg. It has a lot of flavor and a little spice to it. The pork was in pretty big chunks. The appetizer version of the sisig comes out on a sizzling pan with a raw egg and a scoop of rice on the side. It didn't have that crispy texture in the pork, but they tossed some chicharon on it. The chicken adobo omelette was pretty good as well. The kalua pork steam buns were very good. They are the folded variety instead of the enclosed buns. The maladadas with chocolate sauce were excellent. Hot, crispy exterior, soft and moist inside. The halo halo was disappointing. It wasn't a drink, it was more of an ube, coconut, and mango ice cream sundae. It didn't have much in the way of traditional halo halo toppings, but they bill it as a new generation halo halo, so I can't hold it against them.