Legend has it that moi, also known as pacific threadfin, was reserved for the ali’i (royalty) of old Hawaii. The legends even go so far as to say that the fastest runners in the kingdom were employed to carry live moi from the fishponds to the king’s palace where it would be fresh prepared for the royal family. The fish once reserved for royalty has now found a home at Turtle Bay Resort.
Under the ever watchful eye of Executive Chef Hector Morales, Chef de Cuisine John Armstrong (Twenty-one Degrees North) and Chef de Cuisine Rodman Machado (Palm Terrace Restaurant) are now preparing this island delicacy for you and I to enjoy. And enjoy it I did!
At a dinner meeting at the Palm Terrace Restaurant last week I ordered the moi. It took me back to the days of my youth where I had the luxury of spending hours at the end of a fishing pole and where I would take what I caught and after a thorough cleaning I would place it in a frying pan, head, tail and all, along with some butter and salt. You get that same experience at Turtle Bay Resort, without having to catch and clean, but the herbs and toppings are vastly superior to anything I’ve ever tasted. In fact, without any hesitation I can go on record stating that this was the best fish I have enjoyed in years!
Come check it out. Reservations are highly recommended but depending on occupancy are not necessarily required. (808) 293-6000.