{"id":11422,"date":"2022-01-21T08:30:17","date_gmt":"2022-01-21T15:30:17","guid":{"rendered":"https:\/\/ann-tran.com\/?p=11422"},"modified":"2023-02-09T08:24:12","modified_gmt":"2023-02-09T15:24:12","slug":"whats-cooking-at-roys-kaanapali-interview-with-mauis-top-chefs","status":"publish","type":"post","link":"https:\/\/ann-tran.com\/2022\/01\/whats-cooking-at-roys-kaanapali-interview-with-mauis-top-chefs\/","title":{"rendered":"What\u2019s Cooking at Roy\u2019s Ka\u2019anapali? Interview with Maui\u2019s Top Chefs"},"content":{"rendered":"<p>Interviewing all the top chefs at <a href=\"https:\/\/www.royyamaguchi.com\/roys-kaanapali-maui\" target=\"_blank\" rel=\"nofollow\">Roy\u2019s Ka\u2019anapali<\/a>, a high-end restaurant known for its Hawaiian fusion fare, might be my favorite course from my recent trip to Maui. It all began with the first meal of the day. Typically, I don&#8217;t eat breakfast, but I was so glad I didn&#8217;t skip breakfast before interviewing chefs Roy Yamaguchi, Troy Guard, Taylor Ponte, Chung Chow, and Graham Elliot. Basically, breakfast was just eggs and toast, <em>BUT<\/em> this blew me away! What was in that magic sauce?<\/p>\n<p>The interviews were part of the <a href=\"https:\/\/hawaiifoodandwinefestival.com\/\" target=\"_blank\" rel=\"nofollow\">Hawaii Food &amp; Wine Festival<\/a> activities. You\u2019ll enjoy learning more about these kitchen wizards Roy\u2019s Ka\u2019anapali. You\u2019ll want to get to Maui ASAP to try the food for yourself. Tasting is believing.<\/p>\n<p>Thank you to chefs Roy, Troy, Taylor, Chung, and Graham for hosting and spending the day with us.<\/p>\n<p><iframe loading=\"lazy\" title=\"What\u2019s Cooking at Roy\u2019s Ka\u2019anapali? Interview with Maui\u2019s Top Chefs\" width=\"740\" height=\"555\" data-src=\"https:\/\/www.youtube.com\/embed\/QVX84Nl_vm8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" data-load-mode=\"1\"><\/iframe><\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_65 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-662afd7111bce\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-662afd7111bce\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/ann-tran.com\/2022\/01\/whats-cooking-at-roys-kaanapali-interview-with-mauis-top-chefs\/#Top_Chef_Roy_Yamaguchi\" title=\"Top Chef Roy Yamaguchi\">Top Chef Roy Yamaguchi<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/ann-tran.com\/2022\/01\/whats-cooking-at-roys-kaanapali-interview-with-mauis-top-chefs\/#Chef_Troy_Guard_Huli-Huli\" title=\"Chef Troy Guard &amp; \u00a0Huli-Huli\">Chef Troy Guard &amp; \u00a0Huli-Huli<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/ann-tran.com\/2022\/01\/whats-cooking-at-roys-kaanapali-interview-with-mauis-top-chefs\/#Chef_Chung_Chow_Carries_On_with_Carry-Out\" title=\"Chef Chung Chow Carries On with Carry-Out\">Chef Chung Chow Carries On with Carry-Out<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/ann-tran.com\/2022\/01\/whats-cooking-at-roys-kaanapali-interview-with-mauis-top-chefs\/#Chef_Taylor_Pontes_Popular_Pop-ups\" title=\"Chef Taylor Ponte\u2019s Popular Pop-ups\">Chef Taylor Ponte\u2019s Popular Pop-ups<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/ann-tran.com\/2022\/01\/whats-cooking-at-roys-kaanapali-interview-with-mauis-top-chefs\/#Vote_for_Graham_Elliot\" title=\"Vote for Graham Elliot\">Vote for Graham Elliot<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Top_Chef_Roy_Yamaguchi\"><\/span><strong>Top Chef Roy Yamaguchi<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><em>Chef Roy Yamaguchi is the Roy behind Roy\u2019s Ka\u2019anapali and serves as co-chair of the Hawaii Food &amp; Wine Festival Team. <\/em><\/p>\n<p>Ann: \u2026 what\u2019s a stepping-stone profession to becoming a chef?<\/p>\n<p><em><strong>Chef Roy<\/strong>: \u2026 So, I think that\u2019s also something that maybe some people might not, you know, might have thought of. A lot of chefs are musicians.<\/em><\/p>\n<p>Ann: I didn\u2019t know that.<\/p>\n<p><em><strong>Chef Roy<\/strong>: A lot of chefs have a past performing. I\u2019m a drummer.<\/em><\/p>\n<p>Ann: I was going to ask what is yours?<\/p>\n<p><em><strong>Chef Roy<\/strong>: Yeah, I\u2019m a drummer.<\/em><\/p>\n<p>Ann: Are you in a band?<\/p>\n<p><em><strong>Chef Roy<\/strong>: I was in a band. Guy plays guitar. I played in a band. Emeril Lagasse plays drums, too. So, there\u2019s a lot of chefs that, you know, are pretty heavy-handed in music so I think that\u2019s pretty cool. <\/em><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Chef_Troy_Guard_Huli-Huli\"><\/span><strong>Chef Troy Guard &amp; \u00a0Huli-Huli<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Ann: \u2026 tell us more about your path to becoming a chef.<\/p>\n<p><em><strong>Chef Troy<\/strong>:\u00a0\u2026 and then every summer I\u2019d come and visit my dad. My dad\u2019s a big barbecue guy and people would hire him to huli-huli or<\/em> <em>\u2026<\/em><\/p>\n<p>Ann: What\u2019s huli-huli*?<\/p>\n<p><em><strong>Chef Troy<\/strong>: So, they have a spit and they just rotate it. And he would do pieces of beef on there, pork, anything like that. And actually, I\u2019ll have to find some pictures, but every year for Thanksgiving, they\u2019d have about fifty turkeys in the ground up in Kula (a district of Maui) and they\u2019d tell everyone be here by 6 a.m.\u00a0<\/em><\/p>\n<p><em>They drop it off and come back in six hours and everyone has their turkeys ready.\u00a0<\/em><\/p>\n<p>Ann: Oh, you just cook it for them. That\u2019s so unique.<\/p>\n<p><em><strong>Chef Troy<\/strong>: And then my mom was a great baker and loved cooking, but I went to junior college in San Diego, so for two years I worked in the kitchen, and I did, you know, schoolwork and then I was like, \u201cI don\u2019t know if I really like this.\u201d I like cooking so I want to stay with it, but it wasn\u2019t until I turned 21 I moved back to Maui and I started working at Roy\u2019s (Yamaguchi) and then I was like \u201cWow?\u201d So, he kind of took me under his wing and hats off to him.\u00a0<\/em><\/p>\n<p>Ann: Why do you think it has taken so long for Americans to appreciate different foods?<\/p>\n<p><em><strong>Chef Troy<\/strong>: You know, I think, my opinion, it\u2019s always been dumbed down right. So if you, again my opinion, if you eat Chinese food in Denver it\u2019s dumbed down. If you eat Chinese food in New York it\u2019s authentic. You have to cook for what people like and they\u2019re used to a certain Mexican or certain Asian or a certain whatever, so you come here and it\u2019s always the same stuff so now I\u2019ve seen it really branch out.<\/em><\/p>\n<p>*Huli-huli chicken is grilled chicken dish that is barbecued over mesquite wood and basted with a sweet sauce.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Chef_Chung_Chow_Carries_On_with_Carry-Out\"><\/span><strong>Chef Chung Chow Carries On with Carry-Out<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Ann: What\u2019s a dish or style of something you&#8217;d like to cook but haven&#8217;t worked up the nerve yet?<\/p>\n<p><em><strong>Chef Chung<\/strong>:\u00a0Thai and Indian cuisine are tricky because you got to master the spices, right? That different combinations and stuff that I am not too familiar with because of spices in India I\u2019ve never heard of before, and I think Indian cuisine is one of the harder ones.<\/em><\/p>\n<p>Ann: Do you want to challenge yourself?<\/p>\n<p><em><strong>Chef Chung<\/strong>: You know I want to, but I don\u2019t want to fail miserably too much \u2026 trying to attack doing it, so I think that\u2019s one of the hard ones to do Indian cuisine. Yeah, good suggestion.\u00a0<\/em><\/p>\n<p>Ann: So maybe we\u2019ll find a new dish on the menu.<\/p>\n<p><em><strong>Chef Chung<\/strong>:\u00a0Yeah \u2026<\/em><\/p>\n<p>Ann: So, how did you fare during COVID?<\/p>\n<p><em><strong>Chef Chung<\/strong>:\u00a0In the beginning \u2026 it was a lot of challenges, right? How to deal with my staff, myself, you know. Every restaurant wants to stay open but you don\u2019t want your staff to be compromised for it. You know getting people sick \u2026 whatever \u2026 especially in the beginning nobody knew how to deal with the disease yet. But, um yeah, we closed down for probably less than half a year. We opened for take-out, like a lot of people did. And I think, um, now that we obviously took all the precautions and everything we were supposed to do and we came out stronger and better. Our menus changed and adapted and became <\/em><em>portable<\/em><em> for a lot of people, yeah, before receiving it pretty well.\u00a0<\/em><\/p>\n<p>Ann: \u2026 changed menu for carry-out?<\/p>\n<p><em><strong>Chef Chung<\/strong>:\u00a0Yeah, the carry-out is better, so we have more grab-and-go style of food.<\/em><\/p>\n<p>Ann: \u2026 with COVID, with the carryout, as far as economic, did you make it or \u2026<\/p>\n<p><em><strong>Chef Chung<\/strong>: We got some PPP <\/em><em>loan <\/em><em>and stuff like that so that helped in the beginning when there was less business in the beginning, right. And eventually, um obviously carry-out picked up. It was really good in the beginning and when we finally reopened completely for the indoor dining and outdoor dining, not only did we get more, uh, business indoor and outdoors, but the business continued to go on, I mean not as much as before but it still kept us pretty busy.<\/em><\/p>\n<p>Ann: I think it\u2019s going to change the landscape \u2026<\/p>\n<p><em><strong>Chef Chung<\/strong>:\u00a0Carry-out in general with all the apps, yeah.\u00a0<\/em><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Chef_Taylor_Pontes_Popular_Pop-ups\"><\/span><strong>Chef Taylor Ponte\u2019s Popular Pop-ups<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Ann: Back to the pop-up pod that you set up, do you think that\u2019s great for advertisement?<\/p>\n<p><em><strong>Chef Taylor<\/strong>: I think so. It kind of keeps you on the road. It\u2019s a lot like musicians going from one place to one place and you have to have a following you know. It\u2019s hard not having a consistent area to do the dinners and whatnot. But it also forces me to have new menus, come up with creative ideas, come up with how I can execute out of that kitchen. It\u2019s great for marketing because it\u2019s constantly changing in the world where we are looking at social media. People aren\u2019t really wanting to watch like really, really long things. They kind of a like short quick bursts and get back to what they are doing. Oh, so they\u2019re at this place this week and this place.<\/em><\/p>\n<p>Ann: What\u2019s your favorite stop? [That you\u2019ve done a pop-up at.]<\/p>\n<p><em><strong>Chef Taylor<\/strong>: Um, we really love Esther\u2019s. We have a great relationship with them. They used to be bartenders at our old restaurant.\u00a0And we have a great relationship with them. And uh, kind of a like-minded culinarians-bartenders. We want to have a great ambience, a great time, and use products that we all support and are happy to stand by. And they use a lot of their own syrups and thing they\u2019ve made from herbs &#8230; I support that a lot. I love their place for that.<\/em><\/p>\n<p>Ann: But is it challenging in the fact that it\u2019s a new pop-up place? Do you find yourself missing the items?<\/p>\n<p><em><strong>Chef Taylor<\/strong>: Oh, extremely. It\u2019s like being, uh, a drag racer and driving a different car. You know? You don\u2019t know if the stove is going to work, if it\u2019s calibrated. If they have a hood\/good system. Most we have to talk to them months out, investigate the kitchen, check how it works, what kind of foods I can execute. Do they have a table to put food on, a dishwasher? Do they have an ice machine, proper refrigeration? It keeps you on your toes.<\/em><\/p>\n<p>Ann: You said the stoves have to be calibrated. Can you explain that to me?<\/p>\n<p><em><strong>Chef Taylor<\/strong>: Yes, have you ever used someone\u2019s oven and it takes longer to like brown something or it cooks really really fast. So, it\u2019s under\/over super calibrated. You know if the oven\u2019s at 500 degrees and you put a thermometer in and it\u2019s at 250. You know. It\u2019s crazy. If you think about it, how difficult cooking Thanksgiving dinner is. Imagine doing it in a kitchen you\u2019ve never used before. It can be stressful. But, that\u2019s what the experience is \u2026<\/em><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Vote_for_Graham_Elliot\"><\/span><strong>Vote for Graham Elliot<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Ann:\u00a0Why do you think mainstream America has taken so long to know and appreciate good food and cooking?<\/p>\n<p><em><strong>Chef Graham<\/strong>:\u00a0Uh, because, if you look at it, everything was farm-based, then after the war, there was, you know, we created the freeway system. Food was able to get shipped from point A to point B. So all the ingredients were as generic as you could get right? Tomato, iceberg, lettuce, you know, piece of chicken breast, whatever. So that\u2019s what people were born and raised eating. <\/em><\/p>\n<p><em>\u00a0<\/em>Ann: I see &#8230;<\/p>\n<p><em><strong>Chef Graham<\/strong>: And there was no internet, travel, etc., where you were seeing regions of food, so you basically were eating what was right there in front of you, you know. And now in the last 20 years with the world getting smaller, with the internet, with social media now, cooking shows, things like that, everybody has been exposed to it, you know. It\u2019s kind of like with music. If you only listen to what\u2019s on the radio and it\u2019s like Adele, you know, the Weekend, and whatever genres.\u00a0It all kind of sounds the same, but then you really were exposed to tons of different genres, it was like oh my god, this is incredible and now I know way more about music than I ever thought I would. So, you know, exposure it\u2019s the biggest thing.<\/em><em><br \/>\n<\/em><\/p>\n<p>Ann:\u00a0What would the average person find surprising about you?<\/p>\n<p><em><strong>Chef Graham<\/strong>:<\/em><em> Um, my love of history and politics. It\u2019s what I want to do \u2026<\/em><\/p>\n<p>Ann:\u00a0 Oh so, is that your second life?<\/p>\n<p><em><strong>Chef Graham<\/strong>: I think so. I think that I was just saying that the planet\u2019s 5-billion years old and if we are lucky we live to be like 80 or 100 and to be able to build a vision in a kitchen for cooks to get behind servers doing TV and having millions of people at home, uh, like your personality. Why limit that to making a menu and collecting? Growing up in the Navy, you know my dad was in the Navy, going to 15 schools. I feel like I can get along with people right away and build consensus and so yeah, I\u2019d love to do something like that.\u00a0<\/em><\/p>\n<p>Ann: You have any idea what direction, where to start yet?<\/p>\n<p><em><strong>Chef Graham<\/strong>:<\/em><em> Um, well they say all politics is local, right? So, you know, probably running for city council. Yeah, but I love the executive idea, right? Not legislative. So eventually like a mayor. I think would be the dream job.\u00a0<\/em><\/p>\n<p>See? Chefs \u2014 they\u2019re just like us! Each of us have our own dreams and pathways to make them come true. There is one thing we all share, though, and that is the love of delicious food. Let me remind you to add Roy\u2019s Ka\u2019anapali to your bucket list, and when you find out the magic sauce used for the eggs and toast, share with us.\u00a0 I\u2019ve just added a return visit to my bucket list. If I find out first, I\u2019ll be sure to share. <em>\u00a0<\/em>Aloha.<\/p>\n<p><a href=\"https:\/\/ann-tran.com\/wp-content\/uploads\/2022\/01\/WhatsCookingatRoysKaanapaliInterviewswithMauisTopChefsPinterest.png\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-11431 colorbox-11422 lazyload\" data-src=\"https:\/\/ann-tran.com\/wp-content\/uploads\/2022\/01\/WhatsCookingatRoysKaanapaliInterviewswithMauisTopChefsPinterest-512x1024.png\" alt=\"\" width=\"350\" height=\"700\" data-pin-title=\"Where to Eat in Ka\u2019anapali | Join Ann as she interviews Maui's top chefs Roy Yamaguchi, Troy Guard, Taylor Ponte, Chung Chow, and Graham Elliot. You'll find all the good eats and interesting facts here. #WhatsCookingatRoysKaanapaliInterviewwithMauisTopChefs #AnnTran #KaanapaliBeachMaui #WhatsCookingatRoysKaanapali #InterviewwithMauisTopChefs #travelfoodie #Kaanapali #Maui #HawaiiUSA #wintertravel\" data-srcset=\"https:\/\/ann-tran.com\/wp-content\/uploads\/2022\/01\/WhatsCookingatRoysKaanapaliInterviewswithMauisTopChefsPinterest-512x1024.png 512w, https:\/\/ann-tran.com\/wp-content\/uploads\/2022\/01\/WhatsCookingatRoysKaanapaliInterviewswithMauisTopChefsPinterest-150x300.png 150w, https:\/\/ann-tran.com\/wp-content\/uploads\/2022\/01\/WhatsCookingatRoysKaanapaliInterviewswithMauisTopChefsPinterest.png 600w\" data-sizes=\"(max-width: 350px) 100vw, 350px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 350px; --smush-placeholder-aspect-ratio: 350\/700;\" \/><noscript><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-11431 colorbox-11422\" src=\"https:\/\/ann-tran.com\/wp-content\/uploads\/2022\/01\/WhatsCookingatRoysKaanapaliInterviewswithMauisTopChefsPinterest-512x1024.png\" alt=\"\" width=\"350\" height=\"700\" data-pin-title=\"Where to Eat in Ka\u2019anapali | Join Ann as she interviews Maui's top chefs Roy Yamaguchi, Troy Guard, Taylor Ponte, Chung Chow, and Graham Elliot. You'll find all the good eats and interesting facts here. #WhatsCookingatRoysKaanapaliInterviewwithMauisTopChefs #AnnTran #KaanapaliBeachMaui #WhatsCookingatRoysKaanapali #InterviewwithMauisTopChefs #travelfoodie #Kaanapali #Maui #HawaiiUSA #wintertravel\" srcset=\"https:\/\/ann-tran.com\/wp-content\/uploads\/2022\/01\/WhatsCookingatRoysKaanapaliInterviewswithMauisTopChefsPinterest-512x1024.png 512w, https:\/\/ann-tran.com\/wp-content\/uploads\/2022\/01\/WhatsCookingatRoysKaanapaliInterviewswithMauisTopChefsPinterest-150x300.png 150w, https:\/\/ann-tran.com\/wp-content\/uploads\/2022\/01\/WhatsCookingatRoysKaanapaliInterviewswithMauisTopChefsPinterest.png 600w\" sizes=\"(max-width: 350px) 100vw, 350px\" \/><\/noscript><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Interviewing all the top chefs at Roy\u2019s Ka\u2019anapali, a high-end restaurant known for its Hawaiian fusion fare, might be my favorite course from my recent trip to Maui. It all&#8230;<span class=\"posted-on\"><span class=\"screen-reader-text\">Posted on<\/span>  <a href=\"https:\/\/ann-tran.com\/2022\/01\/whats-cooking-at-roys-kaanapali-interview-with-mauis-top-chefs\/\" rel=\"bookmark\"><time class=\"entry-date published\" datetime=\"2022-01-21T08:30:17-07:00\">January 21, 2022<\/time><time class=\"updated\" datetime=\"2023-02-09T08:24:12-07:00\">February 9, 2023<\/time><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":11431,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[87],"tags":[1317,1765,1754,1762,1757,1764,1763,1761,1760,706],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What\u2019s Cooking at Roy\u2019s Ka\u2019anapali? 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