The Redo of the Mai-Kai Restaurant: A Tiki-Licious Splash
The redo of the Mai-Kai restaurant that made a tiki-licious splash last month was four years in the making. For most eateries, that would be unheard of. But the Mai-Kai Restaurant and Polynesian Show in Oakland Park is an iconic dining destination, known globally for its tropical menu, cocktails, decor, and stage show featuring fire-knife dancing and Oceanian music.
The Show
Teuruhei Buchin, cultural arts and entertainment director
Q: Authenticity is very important to you and for the show that you reimagined, so what thoughts about that can you share with readers?
A: Reviving the Mai-Kai means honoring the rich culture from which it originated — a culture steeped in traditions that have endured for thousands of years. Our goal is to entertain, educate, and preserve this heritage by staying true to its authenticity, embracing innovative storytelling, and conveying messages that unite us all under the shared theme of humanity.
Q: Can you share the different elements of the show?
A: Our team begins each day with a blessing song that unifies and sets the tone for our ancestors to be present and guide us. It is more than entertainment; a cultural immersion and homage. We are setting the standard of true authenticity and training in the traditional protocol to ensure that we are relative on the world platform of respect.
The Bar
Cory Starr, mixologist
Q: Can you give us an example of the updated cocktail interpretation that you have added to classic tiki drinks?
A: The Deep Sea Diver is the same recipe as before, but the gardenia syrup that is a core ingredient to the cocktail has been given a modern uplift by using molecular techniques. Gardenia syrup is a spiced honey butter syrup, and by using this ingredient, we can achieve an extra creamy and luscious drink.
Q: Is there anything totally new that you want to share with tiki-lovers?
A: For the tiki lovers, I’m very excited to reintroduce the Okole Maluna Society. It’s part game, part club, and part secret society, where we have a checklist of all the menu cocktails, other special events, and exclusive opportunities. More details on this to come.
The Design
Tom Allsmiller, creative director
Q: Describe how the Mai-Kai experience is now totally immersive once you turn onto the property from U.S. Highway 1?
A: It takes me back to the first time I met Bill Fuller. He asked me what the Mai-Kai experience felt like, and when I first sensed that “transportive moment.” I told him it happens the instant you cross the rumbling bridge. You hear that distinctive rumble, and you know you’ve arrived. But with the original design, after crossing the bridge, you could still see the parking lot, which slightly dulled that sense of magic. So we decided to change that in the redesign. We created a driveway that feels like you’re traveling down a Hawaiian dirt road, flanked by tiki torches and swaying palms. From the moment you turn off Federal Highway, we’ve fully captured that feeling of escapism.
Q: What is your personal favorite element of the redesign/renovation?
A: I really love how we decided to enhance the back-of-house service bar, giving guests a glimpse into the magic behind the scenes, where these incredible cocktail concoctions are crafted. Before, it was a rather utilitarian, stainless-steel space. But now we’ve opened it up so you can see the bar itself. It’s a beautiful room that rivals any tiki bar, designed not just for the guests to admire but to immerse the bartenders as well.
The Food
Freddy Ortiz, executive chef
Q: Were there any Mai-Kai signature dishes that you added a little twist to?
A: At the Mai-Kai, they once served signature dishes like the Dynamite Roll. While we aren’t offering sushi, we’ve put our own twist on the spirit of that dish with our Ula-la Stuffed Lobster. This decadent creation features lobster tails, generously filled with a tantalizing mixture of four types of seafood — lobster, crab, scallops, and shrimp — blended with a rich kimchi sauce.
Q: Are you debuting any new menu items with this reopening?
A: Yes! We’re excited to introduce our Luau Burger, a true standout on the menu. This indulgent creation features an 8-ounce Wagyu beef patty topped with grilled pineapple, honey ham, fresh tomatoes, caramelized red onions, and a perfect blend of pineapple teriyaki sauce and kimchi aioli — all nestled between a black-and-white sesame seed bun. Served with crispy potato sticks, it’s a tropical-inspired burger unlike any other.
The Philosophy
Bill Fuller, managing partner
Q: What was the overall thought behind the renovation and rebuild? What was your goal or picture in your mind?
A: The primary objective was to modernize and upgrade all of the venue’s systems, as many were outdated and no longer fit for purpose. Equally important was the preservation and enhancement of the venue’s historical elements, ensuring that both its interior and exterior reflected the timeless beauty of its heritage. Additionally, we sought to elevate the guest experience by enhancing the approach to the venue, so that the sense of escapism began the moment visitors entered the parking lot and lasted throughout their journey, culminating at the threshold of the building.
Conclusion
The Mai-Kai Restaurant and Polynesian Show has undergone a remarkable transformation, taking four years to complete. With a focus on authenticity, innovative storytelling, and cultural immersion, the show has been reimagined to honor the rich heritage of the Pacific Islands. The bar has been updated with modern techniques and new cocktails, while the design has been enhanced to create a truly immersive experience. The food has been reimagined with new twists on classic dishes and new menu items that blend tropical flavors with modern techniques.
FAQs
Q: What inspired the redesign of the Mai-Kai Restaurant?
A: The primary objective was to modernize and upgrade all of the venue’s systems, as many were outdated and no longer fit for purpose. Equally important was the preservation and enhancement of the venue’s historical elements, ensuring that both its interior and exterior reflected the timeless beauty of its heritage.
Q: What new menu items are being introduced with the reopening?
A: We are introducing several new menu items, including the Luau Burger, Cheshire Pork Tomahawk, Roasted Bulgogi Lamb Chops, and Kona-braised Short Ribs.
Q: What is the Okole Maluna Society?
A: The Okole Maluna Society is a part game, part club, and part secret society, where we have a checklist of all the menu cocktails, other special events, and exclusive opportunities. More details on this to come.
Q: How has the design of the Mai-Kai Restaurant changed?
A: The design has been enhanced to create a truly immersive experience. The driveway has been transformed into a Hawaiian dirt road, flanked by tiki torches and swaying palms. The back-of-house service bar has been opened up to give guests a glimpse into the magic behind the scenes, where incredible cocktail concoctions are crafted.
