The Fairmont Kea Lani is revamping the resort’s lobby bar, Luana. Mixologist Aaron Alcala-Mosely is creating the drinks and is known for serving combinations of artisanal whiskeys, liqueurs and house-made ingredients. The signature cocktail menu includes “The Training Room, “ which includes bourbon, yellow chartreuse and bitters.
Chef Tylun Pang serves up a new tapas-style menu, inspired by his travels and work experience in Asia, South America and the U.S. Dishes include the “Lobster Melt,” an herb-loaded lobster salad, white cheddar cheese, roma tomato, bikini blonde beer and sourdough bread.
The bar was redesigned by designer Sig Zane, who was inspired by the ʻaʻaliʻi trees at the gateway and the hotel’s gardens. The tree pattern can be seen around the bar and in the Luana uniforms. The bar will be open from 4 p.m. to 11 p.m. There will also be live music nightly between 7 p.m. and 10 p.m.