Hawaii’s Pink Beef Delicacy with Aroma of Coffee Beans

▲ The highlight of the “Grilled Coffee Beef with Black Pepper Sauce” lies in the use of Hawaiian coffee beans, which infuse the beef with a delightful coffee aroma.

Reported and photographed by Chen Tzu-yin / Taipei

As the hot summer season arrives, food also takes on an island vibe. The image of Hawaii that comes to mind for travelers is sunshine, blue seas, clear skies, and sandy beaches, but the local specialties are also a must-try.

Hawaiian cuisine combines elements from various culinary traditions including Chinese, Japanese, Portuguese, Filipino, and Korean, presenting what is known as “Hawaiian Regional Cuisine (HRC).” The island’s abundant production of “coffee” is highly distinctive. The Grand Hotel Taipei and the Hawaii Tourism Authority have launched the “Hawaii Food Festival,” inviting Chef Russell Siu from 3660 on the Rise in Hawaii as the guest chef. He prepared a variety of Hawaiian specialty dishes. Among them, the “Grilled Coffee Beef with Black Pepper Sauce,” cooked using Mulvadi Hawaiian Kona coffee beans, offers a unique texture with a rich coffee flavor lingering in the mouth.

Lai Er-po, head chef of Songhe Hall at the Grand Hotel Taipei, explained: “The Grilled Coffee Beef with Black Pepper Sauce uses American sirloin steak, which is first cooked with coffee beans and then coated with black peppercorns before being grilled over charcoal, delivering an authentic Hawaiian flavor.” The chef slices the beef fresh at the table. Its pink color and natural taste surprisingly come with a hint of coffee aroma, while the black peppercorns on the outside enhance the texture. Guests can also opt to pair it with the hotel’s specially provided “Lingbo Yi Pure Natural Sea Salt,” sourced from Molokai Island in Hawaii.

 
▲ Left: Freshly sliced by the chef upon order. Right: The pink color and marbling of the meat are simply irresistible.
Among the featured dishes of the “Hawaii Food Festival” are the “Shrimp and Taro Cakes with Sweet Corn,” which use the traditional staple taro, as well as the appetizer “Ahi Poke,” made with diced raw tuna seasoned with onions, seaweed, and sesame oil. Additionally, the chef incorporates Japanese culinary influences, offering dishes such as “Marinated Cod with Japanese Ginger Soy Sauce,” cured in Japanese sake soy sauce, allowing guests to experience a variety of unique flavors.

 
▲ Other Hawaiian specialties like “Shrimp and Taro Cakes with Sweet Corn” (left) and “Fish with Grilled Pineapple Salsa” are also local favorites.

【Food Information】
Grand Hotel Taipei “Hawaii Food Festival”
Event Period: May 23 to 30
Venue: Songhe Hall, Grand Hotel Taipei
Meal Prices: Weekday Lunch NT$780; Dinner NT$890
            Holiday Lunch NT$880; Dinner NT$990
(Children between 100–130 cm tall receive a 50% discount; all prices are subject to an additional 10% service charge)
Service Hours: 11:30–14:00; 18:00–21:30
Reservation Hotline: 02-2886-8888 ext. Songhe Hall