All Rum-Fired Up (w/ KVIC-TV video)

All Rum-Fired Up (w/ KVIC-TV video)

By Anni Caporuscio

Labeled just ‘Ahi’ on the menu, this fat piece of ahi is, Oh, so fresh! and crusted in wasabi peas, sitting atop flavorful firecracker rice, topped with a little salad of sea asparagus, carrots and other crisp veggies. It’s poised amidst a chili soy reduction and herb oils.

Labeled just ‘Ahi’ on the menu, this fat piece of ahi is, Oh, so fresh! and crusted in wasabi peas, sitting atop flavorful firecracker rice, topped with a little salad of sea asparagus, carrots and other crisp veggies. It’s poised amidst a chili soy reduction and herb oils.

While looking at the RumFire menu, I discovered I don’t have a name for what they do. Asian? Seafood? Traditional? Hawaiian? Italian-influenced Thai?

“Our menu is of a global influence inspired by local produce; it reflects the incredible diversity of our guests,” said Executive Chef Roger Liang, without blinking an eye.

My server, Debbe, said they serve “Pacific Rim, a Hawaiian Fusion, with a particular Asian influence, especially evident in the appetizers.”

These explanations helped me a great deal, as I tried to imagine such improbable blends of ingredients: brussel sprouts and miso, sea-asparagus with rum-apple reduction, “forbidden pasta”.

And then dinner was served — and I loved it.

Many of their dishes exemplify Kaua‘i cuisine, with pickings from the sea and our organic farms.

A note on RumFire’s service: unflappable. Nobody broke their cool; and I tried, believe me, with all my questions.

The Coconut-Crab Luau Dip is a new take on a traditional Hawaiian dish. Chef Liang and his staff turned a luau leaf into a dip with rich coconut and hunks of crab and crispy naan bread to scoop.

The Coconut-Crab Luau Dip is a new take on a traditional Hawaiian dish. Chef Liang and his staff turned a luau leaf into a dip with rich coconut and hunks of crab and crispy naan bread to scoop.

The atmosphere is upscale and comfortable, contemporary like no other place on Kaua‘i. And with three walls of windows facing the ocean, every table has a view.

RumFire is at the Sheraton Kaua‘i Resort and Spa in Po‘ipu. They’re open for dinner Tuesday to Saturday, from 5:30 p.m., with different closing times depending on the day. They also have a bar that closes later than the dining room.

It’s worth mentioning RumFire reserves its best table, #53, for a program called “You Dine, We Donate,” in which Sheraton matches the check and donates to a local nonprofit organization. This month, Life’s Bridges will benefit from the program.

And then on Aug. 16, the 2nd Annual RumFest will showcase rum makers from around the world, pairing rum with food. There will be live music and a silent auction benefiting our furry friends at Kaua‘i Humane Society.

Visit rumfirekauai.com or call 742-4RUM (4786) for reservations or more information.

  • Anni Caporuscio is a food lover and can be found daily at her Kapa‘a business, Small Town Coffee.
By | 2016-11-10T05:41:45+00:00 August 4th, 2014|0 Comments

About the Author:

Léo Azambuja, editor of For Kaua‘i, has won multiple journalism awards in the state of Hawai‘i, including investigative and enterprise reporting, spot news and feature writing, photojournalism and online reporting.

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