The resort grounds include three wings, the Ocean Tower, the Pacific Tower and the refurbished Diamond Head Tower
Outrigger Reef Waikiki Beach Resort has inaugurated its signature beachfront restaurant, Monkeypod Kitchen by Merriman, led by culinary veteran Peter Merriman.
According to a press statement by the Honolulu-based luxury hotel chain, the resort grounds include three wings, the Ocean Tower, the Pacific Tower and the refurbished Diamond Head Tower, a five-story oceanfront building that has been converted into 23 new, spacious rooms and deluxe suites, including the Coral Reef Penthouse Suite.
The resort says that its new wing, Monkeypod Kitchen by Merriman is a 1114 sqm restaurant at the base of the Diamond Head Tower, perched on the golden sands of Waikīkī with sweeping ocean views.
Outrigger adds that Monkeypod Kitchen menu highlights Hawaiian ingredients and distinctive pairings of upmarket items with upcountry favourites.
Jeff Wagoner
“The exquisite transformation of Outrigger Reef Waikiki Beach Resort underscores our unwavering commitment to creating spaces where culture, adventure, and relaxation intertwine seamlessly. Monkeypod Kitchen by Merriman is the perfect complement for this iconic beachfront retreat, honouring a meaningful sense of place and enabling our guests to connect deeply to the islands through craft food, drink, and live music,” says Jeff Wagoner, President and CEO of Outrigger Hospitality Group.
The statement adds that the Outrigger Reef Waikiki Beach Resort, which is situated on the iconic Waikīkī Beach, is a beachside escape with a foundation in Hawaiian music and culture. It has a collection of well-chosen art exhibits, luxurious residential-style rooms and suites, stylish poolside experiences, and a completely renovated Cyril Pahinui Stage and Kani Ka Pila Grille
Sara Hill
The statement adds that it also features the Waiola Wellness Wing, the enhanced Voyager 47 Club Lounge, the new Coral Kids Club, and a fitness centre.
“From the architectural design of the space to the carefully curated ingredients on the menu – our team was intentional about creating a place that is both casual and festive while using locally sourced, renewable, and sustainable products at every opportunity,” says Sara Hill, CEO of Handcrafted Restaurants.
