Hawaiian Barbecue Not logged

-- L&L Hawaiian Barbecue - NYC Restaurant & Menu Guide. Menus, Ratings, Reviews. New York City, NY HOME MY MENUPAGES RESTAURATEURS SUBMIT A MENU BROWSE CHANGE CITY LOGIN -- -- Restaurant Name Search Find-a-Food Search Advanced Search How to Use This Site Now Serving: 4540 New York City (NYC) Restaurant Menus Home >> West 30's >> Hawaiian >> L&L Hawaiian Barbecue Not logged in Go To >> My MenuPages Cuisine American (New) (3) American (Traditional) (13) Argentinean (1) Bagels (3) Bar Food (8) Barbecue (6) Burgers (5) Cajun & Creole (1) Caribbean (4) Chicken (3) Chinese (20) Cuban (2) Delis (61) Desserts & Bakeries (2) Diners & Coffee Shops (15) Eastern European (1) French (1) Hawaiian (1) Health Food (1) Indian (5) Irish (6) Italian (20) Japanese (2) Korean (15) Kosher (10) Latin American (4) Mediterranean (2) Mexican (9) Middle Eastern (7) Moroccan (1) Noodle Shops (4) Other (2) Pizza (31) Sandwiches (69) Seafood (3) Soups (5) South American (1) Southern & Soul (1) Southwestern (1) Spanish (3) Steakhouses (7) Sushi (13) Tapas (1) Thai (3) Vegetarian (2) Vietnamese (1) Wild Game (1) Wings (2) L&L Hawaiian Barbecue ($) Hawaiian, Barbecue 535 8th Ave, New York 10018 Btwn 36th & 37th St Phone: 212-629-9708 Fax: Menus On Screen Menu Printable Menu(pdf) Add to My MenuPages Email this page Report menu problems -- Report menu problems Menus Not Displaying? More Restaurant Info... User Ratings and Reviews Food Click here to Rate and Review Service Value Atmosphere Posted by Anonymous on 12/21/2005 Perfect Plate Lunch Hawaiian Plate Lunch at its finest. If you have ever been then you would know EXACTLY what to expect - inexpensive, tasty and plentiful portions of Asian inspired dishes. YUM! Posted by Anonymous on 08/17/2005 Ordered Delivery The food was good and the price was great... Posted by ed on 07/06/2005 Just fair Ate at this location july 3. Mediocre at best. This is just a fast food restaurant. Posted by Boy Bunny on 07/05/2005 Paradise Pig Out Don't let the fast food decor fool you--the food is delicious AND cheap! I had the kahlua and lau lau combo--any restaurant that allows you to double up on pork is all right in my book. It was served with rice AND macaroni salad--two carbs instead of just one! Along with the usual ketchup, mustard, and relish, there was a very good Vietnamese hot sauce on the condiment stand. Lest you think I'm totally unhealth conscious, the taro leafs and cabbage that came with the kahlua and lau lau were tender and flavorful. The staff was friendly, helpful, and genuinely concerned about my dining experience. Posted by islander on 06/18/2005 Gotta love it Finally, authentic tasting island style bbq...cheap and does the trick. Having been away from the islands for a while, it's nice to know that I can still get a taste of home here in NYC. BBQ chicken, kalbi and mac salad just as I remember it. I was surprised they even had spam musubi! Read More ... Other Restaurant Info -- www.hawaiianbarbecue.com Map Cross Street Btwn 36th & 37th St General Comments DeliveryTake OutCatering About Us | Contact Us | Advertise with us | Restaurateurs | FAQ's | -- Privacy Policy | Legal Notices 2002-2005 Slick City Media, Inc. All Rights Reserved. MenuPages is a trademark of Slick City Media, Inc. Disclaimer

Molokai. Shaped somewhat like

Kalaupapa, Molokai, Hawaii - Father Damien. Some 2,200 miles (3540km) southwest of California, in the heart of the Hawaiian islands, is the island of Molokai. Shaped somewhat like a fish (the locals say a shark) with its head facing east, its tail in the west and a dorsal fin rising from its back on the north shore. That dorsal fin is the nearly flat, ten-square-mile (25.9 sq km) Makanalua Peninsula which juts into the Pacific below the world's highest sea cliffs. A place of stunning beauty, it's been blessed by nature's grandeur, and cursed by humanity's ignorance and fear. While this area is generally referred to as Kalaupapa, in fact, Makanalua Peninsula is divided into three districts: The Kalawao district on the eastern edge; Kalaupapa and the settlement of Kalaupapa to the west; with Makanalua in the center. Inhabited from about 650 AD, the Hawaiians fished the rough surrounding ocean by outrigger canoe with nets and spears for over 1200 years . They also farmed the land, coaxing sweet potatoes, onions and taro from the harsh volcanic soil. With the vines of the sweet potato, their main vegetable, they fed their pigs, which in turn they used to barter with other villagers in the eastern valleys. While the peninsula was not largely settled, it was traveled much and used extensively. The entire area is divided and subdivided by low rock walls that continue for mile after mile, creating thousands of small lots of every imaginable shape. There is no written history of the people who built them; historians theorize that they were constructed as pens for raising pigs, as windbreaks for growing crops and possibly as property boundaries and land divisions. The early Hawaiians built fishing shrines called heiau as places to make offerings for their safety while fishing in the rough waters that surrounded the peninsula. These heiau were platforms built of stone in circular and square shapes. Some of their surfaces are filled with coral, while others have elaborate enclosures lined with flat rocks on which offerings of fish or shells were placed. Today, the trail from Topside Molokai to Kalaupapa is traveled by mule, by hikers, and on foot by some of the workers at the settlement. Hugging the nearly perpendicular cliffs, the trail is over three miles (5km) long and descends 1,600 feet (488m) to the peninsula. Along its course are 26 switchbacks that corkscrew in and out of canyons and ravines. There is also a small airstrip at the northern edge of the peninsula, used daily to bring in food, supplies and visitors. Once a year in the summer, when the seas are calm, a barge from Honolulu anchors at Kalaupapa, delivering thousands of pounds of rice, cases of beer, drums of gasoline and supplies to stock the grocery store and hospital. More Kalaupapa photos . Kalaupapa's reputation as a leprosy colony is well-known. Hansen's disease, the proper term for leprosy, is believed to have spread to Hawaii from China. The first documented case of leprosy occurred in 1848. Its rapid spread and unknown cure precipitated the urgent need for complete and total isolation. Surrounded on three sides by the Pacific ocean and cut off from the rest of Molokai by 1600-foot (488m) sea cliffs, Kalaupapa provided the environment. In early 1866, the first leprosy victims were shipped to Kalaupapa and existed for 7 years before Father Damien arrived. The area was void of all amenities. No buildings, shelters nor potable water were available. These first arrivals dwelled in rock enclosures, caves, and in the most rudimentary shacks, built of sticks and dried leaves. Taken after Damien had constructed most of the houses seen here, this photo shows the stark, barren peninsula and settlement at Kalawao in the 1880s. Folklore and oral histories recall some of the horrors: the leprosy victims, arriving by ship, were sometimes told to jump overboard and swim for their lives. Occasionally a strong rope was run from the anchored ship to the shore, and they pulled themselves painfully through the high, salty waves, with legs and feet dangling below like bait on a fishing line. The ship's crew would then throw into the water whatever supplies had been sent, relying on currents to carry them ashore or the exiles swimming to retrieve them. In 1873, Father Damien deVeuster, aged 33, arrived at Kalaupapa. A Catholic missionary priest from Belgium, he served the leprosy patients at Kalaupapa until his death. A most dedicated and driven man, Father Damien did more than simply administer the faith: he built homes, churches and coffins; arranged for medical services and funding from Honolulu, and became a parent to his diseased wards. Shown here in a rare pencil sketch from December, 1888, Damien contracted the disease, and after 16 years of selfless service, died in 1889. In 1886, Brother Joseph Dutton arrived at Kalaupapa to assist Father Damien. Dutton, an energetic and dedicated missionary priest, assumed many of the duties Damien was unable to perform as his leprosy progressed. Mother Marianne, another revered servant, devoted 29 years on the peninsula as an administrator, nurse and educator. She spent her life on the go, even as her age climbed well into the seventies. She died in 1918. In 1977, Pope Paul VI declared Father Damien to be venerable, the first of three steps that lead to sainthood. Pope John Paul II declared Damien blessed in 1995, the second step before canonization as a saint. With the advent of sulfone drugs in the 1940s, the disease was put in remission and the sufferers are no longer contagious. The fewer than 100 former patients remaining on the peninsula are free to travel or relocate elsewhere, but most have chosen to remain where they have lived for so long. The few cars on the peninsula travel at a top speed of five miles per hour, as there is nowhere to go and no reason to hurry. A broad smile and a friendly wave of the hand are commonplace and integral to the lifestyle. At Kalaupapa are the administration building, post office, book store, fire station, never-used jail and of course the hospital which, considering the size of the population, is one of the best staffed and equipped in Hawaii. In the center of the village stands the large town meeting hall, with a big blackboard nailed on its front and some chalk hanging nearby, just in case a message for someone needs to be written. While Kalaupapa is now a National Historic Site, it is also the home of the few former patients who chose to remain there. So access, is by law, strictly regulated. Unless you are invited by one of the residents, you must take the tour offered by Damien Tours of Kalaupapa (about $40.00). The peninsula can be reached by air or by way of the trail from upper Molokai. Visitors can hike in and out or ride one of the Molokai mules. Visitors must be at least 16 years old. Home | Photo Tour | Maps | Kalaupapa | FAQ | History | Activities Events | Molokai Ranch | Climate | Feedback Visitor Center

HAWAII Honeymoons Club Med

Hawaii Honeymoons and Hawaii vacations, information and reservations. Call 888-874-7740 toll free. 888-874-7740 toll free 760-635-4570 Ask about our "Book Now" rates!! TAHITI CARIBBEAN FIJI HAWAII Honeymoons Club Med Sandals Beaches SuperClubs Couples Resorts Tahiti Honeymoons All Inclusive Honeymoon Specials Free Weddings Ideas where to travel? Singles vacations Couples vacations Family vacations Featured Resorts Travel Links and Book Online 24/7 SOUTH PACIFIC HAWAII Honeymoons and Vacations Time and temperature in Honolulu, Hawaii Special BOOK NOW rates For reservations and information and to talk to a Hawaii Specialist, Call 888-874-7740 toll free -- Choose an island and start planning your trip F or many years Hawaii has been a prime destination. Hawaii is incredibly romantic -- a tropical paradise. With it's beautiful fine sand beaches, emerald green mountains, warm crystal clear waters and spectacular scenery, its a perfect choice for a relaxing or active honeymoon or vacation. Hawaii is truly a magical place that will enchant you with an unforgettable mix of adventure, culture and fun in the sun. The average high temperature is 80 in the winter and 87 in the summer. The water temperature stays at a dependable 72- 76 all year long. Hawaii is perfect for Hawaii family vacations, Hawaii Honeymoon, Hawaii vacation, Couples vacation, Groups and Family Reunions. O'AHU Waikki certainly makes O'ahu the most visited island. The most diverse of the Hawaiian island chain, O'ahu features 112 miles of coastline offering some of the very best beaches for sunning, surfing and swimming. Witness the most glorious sunsets in the world and watch the night come alive in the vibrant dance of lights and music. World class dining and plenty of shopping for the bargain hunter to the elite. MAUI Known as the "Magic Isle", Maui is the second most visited Hawaiian island after Ohau. Considered one of Maui's best beaches, Kaanapali stretches for four golden miles. Two miles south of Kaanapali sits the historic fishing village of Lahina. Lahina has an authenic beachside luau - and a perfect view! The favored stretch of the southwest shore, Wailea is a resort oasis, with beautiful beaches, seven golf courses, luxury hotels and upscale shops at Wailea. KAUAI Kauai greets you with a warm Aloha and is the very essence of exotic. Kauai is a lush tropical island with secluded white sand beaches and spectacular sunsets. Kauai hosts luxurious resorts spa, champion-designed first class golf courses, watersports of every description and wide open spaces. HAWAII, ( BIG ISLAND ) The Big Island, Hawaii, offers the world's most active volcano, waterfalls, black-sand beaches, tropical rainforests - even snow-capped mountain peaks. Amongst the activities offered are: championship golf, horseback riding, sport fishing, and helicopter tours. Most sacred Hawaiian sites can still be seen on Hawaii. LANAI There are only two luxury resorts on the secluded island of Lanai. Share signing privileges at both resorts. Lana'i is an exclamation in quiet elegance, rugged adventure and romantic seclusion. Golf on either of two championship courses or scuba dive in giant lava tubes. Lana'i is an island of contrast - windswept beaches, lush vegetation and misty pine forrests. MOLOKAI You will likely stay along either the South Shore, close to Kaunakaki, or the West Shore, along the miles of wide, unspoiled beaches. Expect serenity and slowness. On this almost unspoiled island, no building is taller than a coconut tree and stoplights simply don't exist. Theres no place like Hawaii, the ultimate in romantic, beautiful, and unusual sites - breathtaking cliffs, secluded white sand beaches or lush tropical gardens - each offer a magical setting for your Hawaii Honeymoon or Hawaii vacation. HAWAII WEDDINGS There is truly no place in the world as gorgeous as Hawaii for your Wedding and Honeymoon. Your wedding can be formal or casual. Most ceremonies take place outdoors, either at sunset with a beach wedding or in the gardens. Some couples prefer the traditional church setting. Best HAWAII SPA RESORTS These peaceful and relaxing spas provide a quiet retreat where you can truly relax and unwind. QUOTE Request or Call 888-874-7740 toll free or Book online 24 hours a day. Toll free (888)874-7740 or (760)635-4570 HOME Why Book with us Travel Links Passport Services Quote Request Our goal is to provide unique, custom honeymoons and vacations that provide lifelong cherished memories.We strive to perform these services with knowledge, care, professionalism, and creativity. Each Honeymoon or Vacation will be handled personally by an experienced travel consultant and willoffer the high level of service, extra value and personal attention you are accustomed to. References given upon request. Information, activities and Specials on this website are subject to change without notice. Our website is not guaranteed to be free from errors. Honeymoons and Vacations located in San Diego County, CA. CST#2051990-40 Honeymoons and Vacations. All rights reserved since 1998.

Hawaiian Food

Traditional Foods The Settlement of Polynesia Part I The Settlement of Polynesia Part II The Spirit of `Ohana and the Polynesian Voyagers Provisions for Micronesian Voyage Provisions for Polynesian Voyages Traditional Foods and Preparation Plants Introduced to Hawaii Hawaii Proverbs Sin at Awarua Story History & Culture Traditional Foods and Their Preparation by Chad Baybayan The land and sea provided the Hawaiian with everything he needed to sustain himself. His diet helped him maintain a healthy, disease-free body. Today, it is our modern diet that produces many of the problems that ails Hawaiians. A dietary reform back to a traditional diet is the cure to some of the Native Hawaiian's health problems. Preserving food was essential to providing nourishment during a voyage. Drying and fermenting were the two techniques used in food preservation. Fresh foods were eaten at the start of the trip. Fishing along the way also supplemented food the voyagers brought with them. The Polynesians had to be excellent horticulturist also if they expected to survive once they got to land. Plants were transported as slips, cuttings, tubers and seedlings. The traditional diet is everything the doctor ordered for a long trip--compact, light, and nutritious. Here is what they brought: Plant Food--'ulu (breadfruit); niu (coconut, meat and drink); uhi (yam); 'uala (sweet potato); mai'a (banana); kalo (taro); kukui (candlenut); ko (sugar cane); hala (pandanus flour, paste) Animal Food--i'a (fish, dried and fresh); pua'a (pig); moa (chicken); 'ilio (dog) Preparing Foods for Voyaging by Paige Kawelo Barber, Moku Froiseth, and June Gutmanis Pepeie'e 'Ulu (Breadfruit and Coconut Cream)--Use the commercial variety of coconut cream or make your own by grating ripe coconut meat. Cover with warm water, let set, then squeeze through fine sieve. Liquid is coconut cream. Thoroughly mash very ripe 'ulu, mix in a great deal of coconut cream, wrap in ti leaves and cook thoroughly. Set oven at 350 degrees, bake until firm. Cool, slice and dry in sun so that a hard oily film forms on the surface. Kukui (Candlenut)--Remove outer husk and roast in barbecue pit over medium coals or in oven at 350 degrees for about one hour. Crack shell, remove nut, mash, add rock salt. Use as a flavoring in raw fish dishes. Oil of the nut serves as light fuel and body oil to prevent sunburn. Ki or Ti--Cut stalk two to four feet long. About the time the stalk starts to sprout new leaf buds, which will take about three months, cut the top of the stalk off. Wrap in green ti leaves and cook. Use the lowest temperature setting on your oven. Cook 24 hours. Dry. Limu (Seaweed)--Clean and wash well, set out to dry. Takes one to two days for drying. Reconstitute with water when ready to eat. Sea water is acceptable. Mai'a (Banana)--Select firm-ripe mai'a with slight green tinge remaining on skin. Peel and slice lengthwise into three or four strips. Arrange on drying rack; turn once a day. Dries between four and fourteen days depending on area; faster drying occurs in Makaha and slower drying in Manoa. Do not be concerned with the change of color of the mai'a during the process of drying. Mai'a is ready when consistency resembles dried apples. Ko (Sugar Cane)--Select mature cane which has not begun to 'sprout;' cut at base and bottom of leafy top. Wrap exposed ends to prevent cane from drying out. Store in cool, dry place. Cut off bark and cut again in stick-like pieces for eating. Niu (Coconut)--Life expectancy of fresh niu is quite good; the entire nut is useful as food, drink, and fuel. The a a niu (coconut cloth) is not used to wrap things. It substitutes for toilet paper; is not as rough when wet. 'Ulu (Breadfruit)--Select 'ulu which has reached the o o (mature) stage of ripeness, picking those still on the tree. 'ulu has reached the o'o stage when white sap appears on skin of fruit, and 'browning' of the skin can be seen. Bake for one-and-a-half hours, or steam for one hour. Let cool. Remove skin and seeds; mash into pulp. Spread on sheet of wax paper; place similar length of wax paper over 'ulu pulp. Using rolling pin or bottle, spread 'ulu out as you would when preparing dough for pie. Remove top wax paper. Place 'ulu on lower wax paper on drying rack; save the other piece of wax paper for later. When surface of 'ulu dries, turn entire sheet of 'ulu onto the first wax paper. Repeat until drying process is complete, turning once a day. 'Ulu assumes a deep reddish brown color when dried; takes four days in hot area to dry completely. Tuck in one end of dried 'ulu, and roll as you would a jelly roll. Wrap in plastic wrap. Hapu'u or ama'uma'u (Ferns)--Cook the butt ends of the fern stalk. Store when cool. The Hawaiians considered ki and hapu'u to be famine foods. When food was scarce, due to drought, these plants were eaten. I'a (Fish)--Immediately after catching, keep the fish cool and under cover. As soon as possible after catching, cut and salt fish for drying. Cut fish on one side of dorsal line through the head, leaving the belly line intact. If fish are large, cut through bones parallel to spinal column, and cut flesh to allow salt to penetrate. Spread open the cut fish, remove gills, viscera, and the coagulated blood along the spinal column and wash the cavity clean. Hawaiians in the past rubbed the exposed flesh on both cut sections with the blood. Slap the cut portion onto the salt which should be evenly distributed over the exposed flesh. The skin section need not be treated in this manner, as it will receive an adequate amount of salt when the fish is stacked in the container. Place the fish in a wide container with the salted portion down and stack in layers as evenly as possible. The fish in each layer should be laid vertically to those on the bottom layer. After all the fish have been salted, place container under cover and allow to stand overnight. The next morning wash salted fish thoroughly and soak in water for one or two hours. During this period the water should be changed two or three times. When salt can barely be tasted, fish is ready for drying. 'Uala (Sweet Potato) and Uhi (Yam)--Rinse and cook, preferably by steaming. Test for readiness by piercing with fork; do not overcook. Let stand to cool, then slice into l / 2 inch pieces; arrange on drying rack, turning once a day. Dries within three to four days. He'e (Octopus)--Keep freshly caught he'e cool and damp. Before drying, remove the ala ala (ink bags) and salt them for drying (usually to be used for other purposes although it is used as a flavoring ingredient when prepared for raw consumption). Pound the he'e thoroughly with approximately two handfuls of salt. Add more salt as it dissolves. Pound in an up-and-down motion, grasping the central or head portion and pounding it on the rest of the body and tentacles. After as much as seven hundred strokes and intermittent washing, the whole he'e becomes tender enough so that the flesh tears easily with a minimum of effort. The process of pounding in salt serves two purposes: (1) removing mucus and (2) tenderizing. After pounding and rinsing off the extraneous matter, hang up the he'e to dry for three or more days. Kalo (Taro)--Wash and cook thoroughly, preferably by boiling. Best to leave skin on while cooking, removing skin as soon as kalo is cooked and cool enough to handle. When dried after pounding, kalo is similar to hard-tack, especially if rolled out into thin layers or sliced. To prepare pa'i'ai, follow the above cooking instructions, wet board and pounder lightly with water. With even strokes, begin mashing kalo while still warm from cooking, producing a doughy mass. Lightly wet board and pounder to prevent sticking. Be careful not to use too much water; the less water the better. Be sure to mash thoroughly so you have a smooth, heavy poi. Fermentation of pa'i'ai acts as a preservative, as it does in regular poi. The process of fermentation is much slower in pa'i'ai.

Hawaii Honeymoon

Hawaii Honeymoon packages, Hawaii Honeymoon Vacations, Kauai, Maui, Lanai, Molokai, Oahu, Big Island Bride & Groom Guests & Gifts Log In | Sign-Up -- Shopping Bag | | What do you think? How soon will/did you register for gifts? Right after our engagement In time for our engagement party A few months into our engagement Right before my bridal shower Right before the wedding Hawaii Lush greenery, sparkling ocean, and spectacular sunsets... say "Aloha" to the honeymoon of your dreams in Hawaii. Click to View Top Honeymoon Spots Kauai Lanai Maui Molokai Oahu Things to Do The Big Island Featured Destinations Sheraton Waikiki Hotel Relax in paradise on a half mile of sun-blushed beachfront. Dance at Waikiki's only beachside nightclub. Honeymoon at the Sheraton Waikiki Like no place on earth Hilton Waikoloa Village ® presides majestically over 62 spectacular oceanfront acres along the sunny Kohala Coast. -- Hilton Hawaiian Village ® Beach Resort & Spa offers the perfect mix of exceptional hotel accommodations and classic Hawaiian hospitality. MAUNA KEA BEACH HOTEL Legendary for its classic island charm on the famed Kohala Coast of the Big Island of Hawaii, this luxurious hotel overlooks the spectacular Kauna'oa Bay. W Honolulu-Diamond Head Find the perfect hotel for your honeymoon! Select Region Hawaii Ideas & Advice Cooking up Romance in Oahu Honeymoon Hints Etiquette For Honeymoon and Alternative Registries Find Your Hawaiian Style: Match An Island To Your Personality Honeymoon Hints Best Spots For Weddings in Hawaii: The Big Island Top Golf and Leisure Sports Honeymoons in Hawaii The Top 5 Most Romantic Beaches Hawaii Is For Lovers: Romantic Excursions Around the Big Island Packing for Your Tropical Honeymoon The Magic of Maui Hawaii's Top 5 Most Romantic Hideaways What's Hot for Your Honeymoon The Top 10 Hotels in Hawaii The Top Romantic/Fantasy Honeymoons in Hawaii The Top Spa/Relaxation Honeymoons in Hawaii see all Paradise Awaits : A jewel box of sensual delights and romantic activities reward your imagination and spark your passion on heavenly O'ahu . Romance blooms on the Magic Isles of Maui, Molokai and Lanai Discover the adventure . Kauai - Hawaii's Island of Discovery. Beautiful swaying palms overlooking the glistening blue ocean, plan your wedding at Hilton Waikoloa Village ®. -- Choose a Beachfront Wedding or the new Ocean Crystal Chapel at Hilton Hawaiian Village ®. Great Deals Honeymoon on the Beach Book a tropical beach getaway now. From coast to coast, domestic and international - hotels.com has a beach deal that's right for you. Book a celebrity styled destination wedding by Preston Bailey , exclusively at Sandals & Beaches Resorts and receive a special keepsake gift (promo code: WM201). Reserve yours now! All-Inclusive in Los Cabos from $1,850 Enjoy 5 nights luxury accommodations at The Westin Resort & Spa, Los Cabos for $1,850 per person. Pampered in Puerto Vallarta from $1,525 Enjoy 5 nights at the spectacular oceanfront Westin Resort & Spa in Puerto Vallarta with daily breakfast and dinner, couples massage, dolphin encounters and more for $1,525 per person. Romantic. Secluded. The Westin St. John . Experience the ultimate in romance at The Westin St. John with seven nights deluxe accommodations, couples massages, a bottle of champagne upon arrival, full daily breakfast, and more. MAUNA KEA BEACH HOTEL Golden sunsets and swaying palm trees make Mauna Kea Beach Hotel the most perfect and romantic paradise on the Big Island of Hawaii. Experience our Romance Package and enjoy luxurious accommodations, exquisite dining and warm island hospitality. Sponsored Links buy a link PHOTO CREDITS: Susan and Andrew: John Riedy Debbie and Ivan / Rebecca and Alan: Stewart Pinsky Katie and Greg: Robert Evans