Go behind the tiki at renovated Mai-Kai, with drone footage and insights from the creative team

The redo of the Mai-Kai restaurant that made a tiki-licious splash last month was four years in the making.

Four. Years.

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.

Kahunas around the world are watching. So it took four years — and more than $20 million — for the Mai-Kai to right itself after the catastrophe that came out of left field in October 2020, when a burst sprinkler pipe tore a huge hole in the ceiling, bending steel support beams and ruining the entire kitchen.

“We feel that we have honored the institution,” says developer and new managing partner Bill Fuller. “It was a tremendous collaborative effort. Everyone involved in the undertaking is extremely proud and happy to share this with the community.”

In the Q&A section below, the creative team behind this recent rebirth had a lot to say to all the hula-holics out there about the Mai-Kai’s redesign, revamped stage show and renewed food/cocktail menu. Interviews have been edited for brevity and clarity.

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. While we kept the iconic rumbling bridge, now it marks the entrance to our true island paradise.

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. Even the employee locker rooms have been thoughtfully themed — the men’s room has a fiery, lava-inspired design, while the women’s room evokes the calming feeling of the ocean and water. We wanted to ensure that the immersive magic extended throughout, creating a sense of wonder for both guests and staff alike. And the new ADA (Americans with Disabilities Act) bathroom? It’s truly one of a kind. It feels like stepping into the back of a ship or a captain’s quarters, adding to the overall experience in a unique way.

Q: Did your design evolve over time, or did you have a visual in your imagination right from the start?

A: When I design, I like to craft a story, especially when developing something new. This approach provides a clear direction for how the design will evolve throughout the project. At Mai-Kai, we restored every original element to its former glory, but we also added something new: the front Bora Bora bar. This addition tells its own story through design, helping to keep everyone aligned with the overall vision. While I may not always have a fully detailed visual in mind at the start, I always have a narrative and a plan to guide the execution.

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. The stuffing is carefully nestled between two, 5-ounce lobster tails, offering a luxurious bite. The dish is accompanied by musubi rice patties, infused with edamame and finished with a delicate topping of red and black caviar, eel sauce and wasabi aioli. The name Ula-la pays homage to the Hawaiian word for lobster, “ula,” while the playful addition of “la” reflects the extraordinary nature of this dish, making it truly one of a kind.

In keeping with Mai-Kai’s legacy of bold flavors, we’ve also reimagined their classic beef and broccoli, as well as their beef and mushroom dishes. The result is a mouthwatering fusion — a 10-ounce Wagyu New York Strip, served with a savory mushroom sauce and complemented by charred broccoli, blending the best of both worlds in one unforgettable plate.

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.

We’re also debuting our Cheshire Pork Tomahawk, a show-stopping dish served alongside a warm potato salad with bacon and kale. The dish is topped with crushed rice snacks, adding a delightful crunch and contrast.

For lamb lovers, we have two exciting new offerings. Our Roasted Bulgogi Lamb Chops are paired with Japanese purple mashed potatoes, enriched with coconut milk and finished with our house-made bulgogi sauce for a rich, savory kick. It’s a dish that’s as delicious as it is unforgettable.

Lastly, we’re thrilled to present our Kona-braised Short Ribs. These 9-ounce short ribs are braised for four hours in Kona Beer, a signature Hawaiian brew, until tender and infused with deep flavor. Served with those same creamy purple mashed potatoes and baby carrots, we reduce the braising liquid into a savory beef reduction and drizzle it over the dish for a perfect finishing touch.

Q: For both the uninitiated and tiki-foodies, has Polynesian/Oceanian cuisine evolved recently (or maybe mixed with other cultures/flavor profiles)?

A: We’ve broadened our culinary horizons to embrace a wider range of Asian influences. Now, we’re incorporating more diverse flavors, particularly from Thai and Cambodian traditions, to create an even richer dining experience.

One standout addition is our Panang Curry Chicken. Unlike many versions that are tailored to the American palate, our recipe stays true to the authentic flavors of Thailand. We’re also offering Tom Kha, a traditional Thai coconut curry soup that captures the essence of Thai comfort food.

In addition to Thai cuisine, we’re excited to introduce Cambodian dishes to the menu. These flavors complement the Polynesian profile beautifully, creating a harmonious fusion that elevates the entire dining experience.

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. This was more than simply crossing a creaking bridge; it was about immersing guests in a sense of place  transporting them down a lush Hawaiian road and into a tropical oasis. We carefully masked any traces of commercialism and modern development that lay beyond the property’s borders, creating an atmosphere where, upon entering, guests felt as though they had stepped into a different time and place altogether.