Orchids

The story

Crafted with passion, served with love

Coastal Italian Cuisine on the Shores of Waikiki

Orchids sits at the edge of the Pacific inside the Halekulani Hotel, one of Oahu's most storied properties. The setting is oceanfront and the dress code casually elegant — a combination that makes it equally suited to a leisurely Sunday brunch and a considered dinner. The restaurant serves breakfast, lunch, and dinner throughout the week, and on Sundays hosts what regulars describe as Honolulu's most lavish Sparkling Sunday Brunch, complete with carving, omelet, and dessert stations.

The Chef Behind the Plate

Executive Chef Christian Testa grew up in Genoa, Italy, where early time spent cooking alongside his grandmother instilled a philosophy he has carried ever since: clean, honest food built on the best available ingredients. His professional formation took him through internationally recognized kitchens — the Splendido Hotel in Portofino and La Coquille in Bermuda among them — before he brought that accumulated craft to Halekulani.

At Orchids, Testa channels the coastal Italian and Mediterranean tradition while leaning deliberately into Hawaii's own pantry. He still handmakes his pastas daily. The result is a menu that feels rooted in the Mediterranean yet unmistakably of the islands.

What Arrives at the Table

Signature dishes reflect that dual allegiance. The Lasagnette pairs handmade pasta with local Kahuku prawns, scallops, and avocado. A Mediterranean Branzino comes with artichoke, pearl onions, and veal jus. The Tenderloin Filet is grilled and finished with Portobello Confit and Hudson Valley Foie Gras in a Barolo Reduction. From the chef's own recommendations: Sea Urchin Tagliolini in black squid ink spaghettini with sea urchin sauce; Goat Cheese "Raviolini" with seasonal mushroom, rosemary, and Parmesan; citrus-marinated Hamachi with pressed watermelon and sea asparagus; and a Beef Cheek slow-cooked sous vide for 72 hours, finished with artichoke confit and leek foam.

Every dish is prepared with light seasoning, allowing the natural character of the ingredients to lead. The sourcing is deliberate and local: shrimp from Kauai, provisions from Molokai, produce from Oahu farms including MA'O Organic Farms and Kualoa Farms, beef from Kunoa, and goat dairy from the Big Island.

Recognition

The wine program at Orchids has earned Wine Spectator's Award of Excellence, a fitting complement to a menu that draws so directly from Italian and Mediterranean tradition. The recognition speaks to a kitchen and a cellar working in genuine alignment.