The Hanohano Room
As Featured In...
From Travel + Leisure, Feb 2006
“Chef Ron Amasol is winning fans for modernizing the menu with crisp-skinned Hawaiian threadfish in cilantro-ogo sauce and rice cracker–coated jumbo shrimp doused with sesame tartar sauce. ...” MORE>>
Last updated February 2006 lastArticle = 2/2006 and lastAward =
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