The classic Hawaiian “loco moco” dish — which traditionally consists of plain white rice topped with a hamburger patty or Spam, a fried egg and brown gravy — has been given a luxe spin at Hyatt Regency Waikiki Beach Resort and Spa.
Jon Matsubara, the property’s chef de cuisine, has created the loco foie gras moco, which includes a 3-ounce filet mignon from local purveyor Hawaii Ranchers, 2 ounces of seared foie gras and a quail egg atop native Hamakua mushroom rice finished with a sauce bordelaise.
The loco foie gras moco is offered at the resort’s Japengo restaurant as part of a four-course Taste of Japengo menu priced at US$70.