RumFire

Now, this is what you call the quintessential “Spring Break.” The perfect spring break must include the following: a gorgeous beach (check), a gigantic pool (check), bright-colored umbrellas (check), towering palm trees (check), flip flops (check), and clear blue skies (check, check, check! Okay, we get the point). It’s just too bad it’s already over, discordant with everybody’s vacation mode. I know I couldn’t have been the only one clinging to my bed for dear life come Monday morning. Let’s not kid ourselves!

It’s practically torture sifting through these pictures from the not so distant past. Even if RumFire is only a ten-or-so minute drive away. Sure, I may sound spoiled and this may be a tangible luxury, but it certainly serves as quite the opposite when time does not permit such leisurely visitations. However, when time does allow, I assure you, being at RumFire between 4pm – 6pm is truly the happiest hour.

The food is fitting for the restaurant-lounge’s convivial atmosphere. Everything is ideal for sharing. The spicy edamame has to be my favorite preparation of edamame thus far, which is definitely saying a lot since Hawaii’s primary pupu or appetizer is edamame (soybeans). I typically find that most restaurants have garlic edamame that has an all-consuming delicious aroma, without the same effects in flavor and taste. The edamame served at Rum Fire, however, finds the perfect balance between scent and flavor. They’re packed with sweet and mildly spicy flavors united by garlic and topped with black sesame seeds.

I have to admit, unfortunately, I was not the biggest fan of their take on Mexican food. Though their local twist on Mexican classics was creative, their execution was not up to par. The nachos and the enchiladas were drizzled with some sort of cream sauce that lacked in flavor and in cohesiveness. Even in the photographed nachos above, there is a graininess to the white sauce that didn’t blend in with the rest of the dish. While the Kalua Pork (a popular local dish and way of preparing pork in Hawaii) in the enchiladas was an ingenious idea, the dish also missed that extra punch, kick, or even tap of flavor necessary to take it up a notch. The fish tacos were, for lack of better word, ordinary. I was disappointed to find out, from the head chef, that their happy hour menu had originally been Asian-Fusion with various takes on popular Asian dishes and pupus and had diverged to a more Mexican tapas-oriented menu. I think they could have and would have done the former more justice.

Minus their “signature” Kimchee Fried Rice – only because I’m biased. Trust me, I have had my fair share of kimchee everything.

Either way, despite the hit or miss snacks, with $3 beers and shots, $5 cocktails, live music, and an extraordinary view – how could anyone dare resist?

RumFire
(in the Sheraton Waikiki)

2255 Kalakaua Ave
Honolulu, HI 96815

Happy Hours:

4pm – 6pm (excluding holidays)

Night Cap Specials:

9:30pm-11:15pm (excluding fri & sat)

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