Honolulu's #1 Buffet at the Four Seasons! Honolulu's Lobster, Prime Rib, Suckling Pig Feast!

You know, I think, oh, thanks Ryan, the first time, the first time, yeah, it's beautiful, everything's going well, this is a beautiful windy day in Honolulu. Hi everyone, I'm Tim and I hope you're doing well. I took a car. from weiki to here and this is a beautiful place and I must say the places in Honolulu are getting better, in fact we found quite a few

buffet

s even one in a supermarket in Foodland and also Dukes on the beach, we were about to have our first ma Thai and lo and behold we discovered there was also a

buffet

so we had to join in and today I'm a bit lonely.

Rishad is exploring the island and Christine is doing some hiking, so it's just you and me. and I am very excited because I think we have found one of the best buffets, if not the best, in Honolulu. This is the Four Seasons and I'm about to walk in and look at this. I think they're getting hungry. and so am I and I hope there's no fish on the buffet, for your sake, so I can't wait to get in. Let me show you. Beautiful entrance here and the buffet is right down there and again. I can't wait to try it because I heard this is the best buffet and it certainly isn't cheap.

I think it's 115,120 for a brunch, but they have

lobster

, roast fork,

suckling

figs and all that good stuff. Look at the stairs, you have to pay attention and oh, beautiful gardens. over there to the right and to the left is the pool and the beach is further away and I think around the corner the buffet is right in front and I'm still a little early for my reservation, but I hope they have a table ready hello Wendy Joanna summer Serena well this looks great uh and I know I'm a little early um is there a table available okay thank you very much okay thank you Joanna thank you guys oh more steps oh okay very good something like Joanna and Wendy and Summer and Serena, the 4 fabulous for a wonderful table and we have a little friend there or a little competition for the food, but let's take a look at what they have so this is right it's 115. and uh there's a lot of selections here

lobster

tails steamed with seafood on ice which looks really good and I had a chance to peruse the buffet and do a little reconnaissance and I liked the porchetta, all that crispy goodness, so I had to give the

prime

rib a try. try some seasonal fishing and let's see what's on the other side, okay, some cocktails and although it may not seem like it because of all the wind, it's a warm day so I think I'll go have a drink. and before you order, let me show you the view here, like I said, really grateful for this table with a view of the ocean and a little bit of the pool, hi Sheena, hi, this looks amazing, can I absolutely order a cocktail for you?

Well, maybe, how is lii Martini? personally my favorite okay absolutely thank you okay thank you so you explained things wonderfully and I don't think I'm going to wait for the lii martini uh I think we're going to check out the Seafood Bar cold can I don't even I talk but let's go ok and I can see the cold seafood more stairs okay and this looks very good, so I have the plate and while this plate is empty it will fill very soon with all the Poke. and the seafood and let's see what we have a little bit of sashimi and poke let's go for some salmon beautiful double it if we can a little bit of pokey and a little bit more poke making this a trifecta because this is number three here we go and a little bit of tuna AI.

I think we'll go with one with a double cucumber and there are more and the crab may be too much work, but I think we'll start with a lemon and as much work as there is, I think these might be worth it. go for a small one wow and this is an oyster field and I think we'll just pick one here the crabs are huge and oyster number two a little bit of cocktail sauce and we should go for a couple of shrimp one single and a Double good so I'm definitely going to go light on the sushi, uh, mainly because there's not enough room on the plate, but let's see what they have.

Everything looks beautiful and I think this is what I'm going for and I think just pick one and maybe the one next to it and a little bit of Minette for the oysters and the cocktail sauce I guess and I don't think I've ever seen that much of that sauce. soy before, we will choose the soy with sesame, okay? move on a little further we have another section here okay I think these are the main dishes so we'll definitely come back but I think we'll start with a little bit of appetizers so we look absolutely gorgeous here and I think we'll get started. right here because this is salad season and the salads in Hawaii are really amazing, there aren't a lot of vegetables, but there are a lot of potatoes in there and a little bit of salmon next to the potato.

I guess this is salmon and tomato sauce. Oh, and beautiful colorful Jamaican-style smoothies and some yogurt, and since this is brunch, these are breakfast items. Oh, thank you sir, let's go get a Portuguese sausage or two next to the potato and then the bacon and the French toast and in front of me here. You'll see little bowls of golden goodness and these are filled with butter and wherever you find butter you'll find the lobster tails hidden behind it right there, okay and let's move on, we've got some fruit on the other end. and more fruit and some vegetables and homus I think I'll choose some of that right on the flatbread and on the other end oh salmon, so let's make a shmir, but why would you choose cream cheese when there's herbed cream cheese? let's go for a little bit of that right here and thanks to the viewer who recommended how to put together a shmear put the salmon at the end and first put the capers inside so they don't go running everywhere a little onions a blanket of salmon to keep everything safe and warm and comforting even though it's a little cold here we go, good advice and now this is dim suum season showdowns back there and more showdowns up here and I think I'm going to save these for later, but I'll go for a couple of dumplings, let's see, so we have the steamed buns and something in the dimsum basket, let's take a look here, ah, like it says steamed buns, we'll skip that and let's see, oh my goodness. these are shrimp or shrimp these are soup dumplings and you have to be very gentle oh that's number one and be extra gentle again oops come on this is number two here and there's never been before been so stressed, but with a soup dumpling.

We can't let this wait, we have to go back and enjoy. It's very nice to come back to the table and find something new. Sheena has brought the lii martini which looks great, cheers, oh that's so smooth, almost like there's no alcohol in there. and it's very dangerous but dangerously good, very enjoyable, the first round goes strong and maybe I went a little overboard with the seafood and the shea nose. I'm messy so I got a nice towel and before we continue I think we need to get started. with the soup dumplings and I made sure I had a bowl here in case it spills, okay, gentle, okay, let's try this, you're scooping up a lot of soup in there and normally I would use a spoon and two hands, but with the camera a bit. a bit difficult, regards, this is the first time I've seen a soup dumpling on a buffet, very nice, in fact, just like the Great Shanghan Places wrapper, it's nice and thin, full of juice and just burst , thank goodness for the cup, and I think now that the stressful topic is over, let's go for some potato salad, oh, nice and colorful, and you know what makes a good po.

I can't even talk, you know what makes a good potato salad, stapled bacon and this left me absolutely speechless, bacon and chives and sour cream and mayonnaise like a baked potato style format oh so good I think I need some more from lii oh that's so addictive and I think we'll definitely go for the shme with crusty bread and salmon and thank you again. You for that wonderful tip with the onions and capers inside very nice. The capers and onions are very well embraced by the layer of not very salty salmon, well, Balan. I think as full as this may make me, we have to try the sushi mainly because it's blocking access. to the oyster, let's have some soy and wasabi, very good, very fresh, this is a crunchy temporo inside and again a layer of wonderful mayonnaise coating on the outside, very nice oyster nuts, let's try this, they look really good.

To use the chopsticks here, the oyster is nice and plump with a Minette sweetness and the cocktail sauce gives it an extra kick number two, as good as the first and finally the Poes trifecta and I remember it was a surprise to find one of the best Poes in Food Land, let's try it, this is aahi, so three things about Pokey: the freshness of the protein and the texture was proven, a little bit of seaweed, a little bit of crunch and the softness of the tuna and then the wonderful flavors. dressing, let's try the fake mayo type, oh, nice, creamy and a little spicy.

I think this is a wasabi meil and the scallions add a nice fresh brightness, very good, so I think before I leave them I'll try the Portuguese sausage. because that's rich and greasy and to cut down a little bit on the fat and the richness of the tomato sauce and turf and turf salmon very nice so I think I'm going to finish this with the sashimi and the crab and all the There's great stuff here and We'll take it for the lobster, poretta and ribs. This will be a long and wonderful buffet. The first round was huge, the whole amount of food and, uh, the crab I knew was a little bit of work, but I'm glad I got some butter, dipped it in all that buttery goodness and I usually don't want to waste time on the crab, but because they are so big, the work-to-reward ratio is skewed and it almost came out a little perfect. of butter very delicious and since the hands are already dirty, a giant shrimp chilled in the butter, plump and tender and of course the sashimi, nice and fresh fatty salmon, I thought I would try it with a little butter and then a little soy and wasabi, it tastes good, but skip it. the butter makes it taste better and with that I think let's go for some hot food, this is the second round and uh oh, if it's anything like the first round, it will be a challenge, but hey, let's go well, so the second round and While we were enjoying our meal we had some wonderful entertainment from the performers there, really talented and I think we'll go up more stairs and hello Gusto hello okay I'll definitely come back for that huge rib but I'll have to eat that while it's hot, so we'll grab a plate and then continue through these classes, so I'm going to be pretty strategic here.

I'm not going to get much food here. because there's a lobster station right there, but let's see what they have, ooh, some chicken, barbecue chicken. Oh, and on the side it looks quite interesting, these are beautiful cultures, parne assada hash, oh, they look gorgeous and I think these are purple potatoes trying to get. Well, that got away a little bit here and some meats and I have to go get some salmon. Well, and as good as salmon, it's a sauce that makes it special. DED in this wonderful creamy, buttery sauce. Okay, and next, I think this is a firm for us to eat our vegetables, I think it may be a little heavy and let's see, oh, a little bit of Kish and okay, so I'll eat vegetables in the form of Chowan with shrimp a little bit here and some shrimp and there. where the dimsum and rice I think we are going to see austo for that wonderful leun or the poretta.

Oh, very good, this little friend looks very tasty. Can you give me a little piece and maybe some skin too? Oh and you also have the filling. Wow, look at that slow roast for 5 hours. Oh, it looks so tender and tasty. Thank you. I can't wait to try the roast pork, but I feel like I'm missing something. The lobster is back. How can I forget something so important and watch fresh lobsters being prepared at the perfect time? Can I get a lobster please? two want, oh wow, thank you so much, I knew that feeling like I forgot something and actually, it's nice that they're fresh lobsters and I got

four

.

I ordered two but I think she gave me

four

, two old tails and this is a crispy poretta with the crispy ear and first the incredibly crispy crispy poretta skin Crispy Incredibly crispy crispy skin and a good layer of fat to add more flavor I think we have to try the poretta itself and we will have to change the skin Oh, and go ahead for that delicious meat that just melts in your mouth, the pork is succulent and tender, a little citrusy and that filling is so aromatic, so good , and I think we'll get into salmon next and one thing with salmon is that there's sphar on a buffet that gets a little dry and this is nothing like that, this is flaky and tender with a fork or a toothpick and I think than a little bit of the sauce.

There it is moist, buttery and speaking of buttery, we have a little bit of butter left and I think we need to pick the lobster here with our chopsticks, okay, and I can say that it is perfectly cooked, soft and with a little bit of butter. The lobster is so succulent. It's perfectly cooked, nice and succulent, sweet and salty like the ocean. I'm so glad she gave. me four and see Shina coming again thanks Shane you're welcome please enjoy oh on a surfboard so very nice of you saw Ley's cocktail glass empty and this is Lei's sunburn coming on the surfboard, regards oh J, thank you. recommendation this is oh this is very refreshing the sunburn the sun is from watermelon and gin and the sunburn is from chili ohthis is very nice and has a kick so you can't drink too much of it, which is a Well, okay, so I think I'm going to try the noodles next and they're as good as can be I think I'm going to smother it in the sauce the salmon with the vegetables very good so the second round a little bit of poretta a lot of lobster and I still have to finish a GE pork and I'll take you I came back for the rib and more lobster and maybe a ramen or two, oh, maybe just another sip, a little more food, the second round was another substantial one and that figure I thought would have been tasty, but since the ear is so thin, it chars and burns.

It's not very tasty, but I'm a little embarrassed because a waiter noticed my table was getting busy and gave me a whole new table, so I feel like I'm eating for four, but let's go for the third round of ribs. Alright, I think this round is going to be a surf and turf round and, uh, all the hardworking people, beautiful lobsters, thank you, I definitely need to go for a lobster or two. Hello, can I get two? Oh thanks. Oh wow, I keep forgetting two mediums. two whole lobster tails, they are very generous, thank you very much, these are the problems we have to deal with and it is not a serious problem my friend, and every time I see a Gusto, the rib gets bigger and bigger. a medium one with a little bit of fat, thanks again, you're welcome, oh my gosh, look at that, thanks, you're welcome, okay, let's see some jew, just a little bit of horseradish and I think I need to go back, but Oh, look at this under the bright lights, this is the catch of the day and I think this is the fish and I hate to say it because it reminds us of the fish that greeted us outside when we first arrived.

I hope they are not the same. and I think we really need to go back, so I want to go back quickly. There is nothing wrong with lobster and ribs. I have to make sure they are nice and spicy. I am very grateful for a good rib. I, all of you, first, we didn't know. We skip all the things we like best and I'm grateful Austo bought me a medium butt with ribs. He tastes as good as he looks. He melts in your mouth. This is a butter knife and that's all you need because it cuts like butter.

Too big a bite, but the only thing missing is the mashed potatoes, but that's okay, they have their bacon potato salad. Let's try it as good as the first time and I think to make the bacon chive potato salad even better. We made it with bacon, chives, fish, seafood potato salad, oh that's a big bite, so much better, and next time we'll do small bites, and speaking of small bites, maybe not with the lobsters, so let's try it . a fork, it's okay and it just comes off, give it a twist so easy and a little bit of butter.

I think I should have asked for some warm butter. It's okay, we'll be back. Very good lobster number five and I think the people at the next table. To me they are laughing a little hey shica hey Ronnie how many pieces of lobster have you eaten? I have four I have two four and two I think this is a competition. We will appreciate it. Lots of really great people here and I'll finish this. above and finally I think a sign for dessert is very good, there are a lot of steps and I'm not sure if it's me or the cocktails, but I think it's time for dessert and I think this plate is too big so it looks wonderful. variety of desserts on both sides the cream puff looks delicious here we go and that's a good start and there's a Ramen estate there that I was meaning to go to but it was too full but I think we'll go for a coffee and caramel cake oh little dangerous there we go next to the cream puff oh and it gets better these are cupcakes but not just any cupcakes these are U shaped cupcakes with a lot of cream and this will hide the stain right there so these are a cook and a cake Together , an Oreo cheesecake cookie, let's try it, so a cookie inside a cookie, these are the financiers and okay, I don't normally prefer Rice Krispie treats because they are mainly for kitties, but this is not a black sesame Krispy .

Rice Krispie and sorry for the redundancy, but it looks crunchy and let's move on, we have on the other side and these things that look like mandolin are called Butter Mochi and I wonder if it's just the Mis label, but let's try it and we will. find out for ourselves and then these muffin looking things are hazelnut mandolins and here we have the mango cheesecake and I've never seen a brighter mango cheesecake before let's go get one and I hope I don't drop it otherwise The sparkles will never disappear. salt and to top it off a healthy dessert this is a fruit tart make it H this and very carefully and that is the last one because the plate is filling up and so am I so it was a lot of food for the buffet and I think maybe I overdid it , so I'm happy to say I lightened up a little on dessert and some favorites here are a u cupcake and the bright mango cheesecake with mango, but first I have to find out what this butter mochi tastes like. since we're going to cut it, you know, I was going to make a joke thinking that they mislabeled it as a hazelnut mandolin, but it's actually a Butter Mochi, nice, chewy and a little buttery, not too much, the sign of a great dessert.

I was a little surprised but it's a good chew and to contrast the chew I think we have to go for the Ube cupcake and I think this is a two-handed operation because it could get messy and I don't want to touch the Sparkles, okay, this now it's very light and I can already tell this barely holds up, let's give it a try, you don't really have to chew once it's in your mouth, the cake, the Ube and the frosting just dissolve again, not too sweet, very delicious, buttery, crumbly and very moist. It is a pleasure to try the brilliant mango mousse cake with the same texture as the U cake, soft, delicious, creamy and light, very good and while I was talking, Sha was kind enough to leave me a nice cup of hot coffee and some cream or a lot of cream. oh, much needed, oh, and this is good coffee, good Hawaiian coffee, it's fine and all fresh, let's try the green strawberry puff pastry, it's thin and crispy with a nice crunch on top and cream and the strawberry cream filling, rich and light at the same time, very good.

So I'm going to finish this, but this is Laiki Kitchen at the Four Seasons and it's on the other side of the island from W Kiki Beach, so it's a little far, but it's worth the trip and, um, great people. here like Shaina and austo and all the rest of the people here and the kind people next to me so thank you very much for joining and again there is a lot of work to do until we meet again I hope you are keeping well I hope you are traveling good and I hope you are eating well all the best for you and yours and God bless you and I am going to say goodbye but when this is over maybe we will meet again because on the way I saw an ice cream cart and yes they are open , let's go back there, but if I don't see you, goodbye and God bless you, unfortunately the ice cream station on Sunday has closed, I guess we'll have to come. again