When I first got word of Wai Kiki opening in the city, I was sceptical. What would Hyderabad do with a Polynesian place; and we’re not talking about the likes of Tiki Shack, this place promised to be authentic to its core. Naturally, I was prepared for some form of cultural appropriation be it the decor and ambience or the food.
- USP: Polynesian Resto-Bar
- Where: 2nd floor, Radisson Hitec City
- Cost for two :Approx ₹1800 incl drinks
But I was taken aback upon stepping into Wai Kiki earlier this week. The interiors are set in hues of brown, blue and yellow, with a few pieces of large Tiki-style artwork peppering the walls. There’s a waterfall feature down a glass wall that provides more of an audio experience rather than a gimmicky photo opportunity. And best of all, the servers aren’t dressed in shirts with larger-than-life flowers. Wai Kiki’s interiors aren’t garish or a mockery of a beautiful culture and that was a thumbs up for me.
According to the team at Wai Kiki, the concept had been in the making and planning for a few years, thanks to the hotel’s general manager who wanted to give Hyderabad a slice of something truly different. He then snagged Chef Manoj Kumar who previously worked at the Polynesian franchise Trader Vic’s in Dubai, so rest assured you’re getting the good stuff.
Unforgettable umami Wai Kiki lives up to Polynesian culture through vibrant and fragrant food By arrangement
Drinks and dining galore
Usually, when we think of Hawaii or other Polynesian states, our palates’ memories are geared towards fruity and colourful drinks– but Wai Kiki has way more on offer. I indulged on a Wai Kiki Tuk from their Freshinis segment, a well-balanced blend of whiskey, Triple sec and grenadine served in a blue tiki-style cup and the right amount of ice. Yes, the amount of ice is extremely important; too much and the flavour dies faster than a mayfly.
For group settings, there are sharer cocktails available all served in glazed Tiki-style cups and bowls of various sizes and starting at ₹1300, how can any party resist?
At first, the menu for Wai Kiki seems small but given the heartily generous portion sizes, there are options. After all, the heart of Polynesian cuisine isn’t just the flavour profile but also the shareable platters for that family connection.
Served the Island TidBits first, I was pleased by the sight of various textures of the nibbles available, from the glistening pork strips and the crispy and juicy-looking prawns to the succulent chicken satay to the crunch crab rangoon and cheese balls. These went great with the drink on hand, ideal for that pre-dinner chat up. The crab meat within the parcels was silky and delicately seasoned while the pork strips sang a yummy song in my mouth. And just as Chef said, as the food moves through your mouth, while there’s not a lot of spice there will be bursts of flavour.
What followed was the Kalua Manu, a set of barbecue chicken skewers served with vegetables and mashed potato. The succulence of the chicken is preserved, but be sure to let the culinary team drape the barbecue sauce over the skewers prior to serving, trust me.
For the coconut aficionados out there, don’t let the signature Polynesian Princess go untried; the dish is an amalgam of shrimp, chicken and vegetables in an indulgent coconut sauce. The coconut, for Polynesian culture, is helmed as the ‘tree of life’ and rightfully so if this dish alone is justification.
Unforgettable umami Wai Kiki lives up to Polynesian culture through vibrant and fragrant food By arrangement </cutline_credi</Caption>
The Wai Kiki is also worth a try if you’re one for a little spice; a noodle basket that slowly blooms open with the steaming vegetables, shrimp and chicken sitting in it. From first to last bite, this is the perfect sharer dish.
And one dish that’s worth the trip over is the dessert; cinnamon and orange jus crepes prepared before your eyes. I’m not a citrus-lover but this finisher warmed me up on a rainy and gloomy day.
Ultimately, don’t expect the food at Wai Kiki to satisfy cravings for hot and spicy dishes because that’s not what the cuisine itself offers, and Chef Manoj is adamant about that.
