Fairmont Kea Lani

Through the heart and hands of a chef, you can discover the true soul of a culture. For many travelers, this is what they seek when exploring a destination. For locals, this chef is their champion. The one telling their story. This is the passion, the craft of Tylun Pang, executive chef at Fairmont Kea Lani.  Pang is proud to share the culture of Hawai‘i and the people who make up these islands through each dish he prepares.
Pang recalls his experiences as a young boy growing up on O‘ahu.  Some of his earliest memories include visits to the market with his father and grandmother – walking through the street, past vendor stalls, selecting the fresh produce, meat and fish for the family’s evening meal.  He has vivid memories of returning back to his grandmother’s Chinese kitchen. He will never forget the precision with which she prepped, seasoned and cooked the ingredients – creating dishes that brought the entire family together. This is where his passion for cooking first began.
As Pang traveled the world, he cooked in some of the finest kitchens across the globe including the James Beard House in New York City.  He developed worldly techniques and learned to connect on a more personal level by sharing his island culture through his dishes.
Today, Pang shares the stories of the people behind the food through the dining experience at his signature restaurant, Kō. He focuses on the farmers, fishermen, ranchers and the aunties and tutus whose recipes date back to Maui’s plantation days. Kō highlights Hawai‘i’s plantation
era through inspired cuisine showcasing the culinary influences of Hawaiian, Chinese, Filipino, Portuguese, Korean and Japanese immigrants with the distinct flavors of the islands. Pang emphasizes family recipes and the culture of modern Hawai‘i – where we were yesterday and where we are today.
Kō, the signature restaurant at Fairmont Kea Lani, is inspired by the vast collection of ethnicities brought together during Maui’s sugarcane plantation era. Through a masterful combination of the freshest ingredients, recipes that have been shared through generations and Chef Pang’s ability to take the flavors to the next level, Kō has made its mark as a ‘must visit’ spot for travelers and locals alike. The restaurant has been repeatedly recognized across the island for its unique and exceptional preparations of seafood, beef, lamb and pork, earning the restaurant the distinction of best Hawai‘i Regional Cuisine, Restaurant of the Year, as well as a Lifetime Achievement Award and Chef of the Year for Chef Pang.
Some of Chef Pang’s personal Kō menu favorites include ‘Ahi on the Rock appetizer which features seasoned cubes of sashimi grade ‘ahi with an orange-miso sauce along with a hot ishiyaki stone set to sear the ‘ahi to the individual’s delight. The Ginger Steamed Makai Catch highlights fresh catches by our local fisherman prepared with Chinese sausage, Shiitake mushroom, scallion, cilantro, soy sauce, sizzling oil and a side of jasmine rice. With over 90% of fish, beef and produce sourced locally, the flavors of Kō are as authentic as they are sustainable.
Learn more at  https://www.korestaurant.com/