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  • Diane and I were invited to share the Kahunaville Island Heat Dinner Show experience with another couple, and I was pleasantly surprised by the overall quality and enjoyment of both food and show. After standing in line for forty minutes with tickets, at last it was time to enter the showroom. Bread served here was unique but good. And, except for a piece of included Iceberg Lettuce core, a garden salad and bowl of Tortilla Soup with chicken, tomato, celery, and Tortilla Strips were both very good. So were thin French Fries, except they were served warm rather than hot. I imagine that it is a difficult task of timing for chefs and servers to simultaneously serve a whole audience of hungry diners preliminary and main courses before the lights are dimmed for the lively show. My main consisted of a nicely sized portion of very fine lean Teriyaki-Ginger-marinated Flank Steak accompanied by Bok Choy and good Jasmine Steamed Rice. When the lights dimmed I just had a few bites in my steak remaining to be consumed, and downed them quickly. After I polished off the Flank Steak, an excellent yummy slice of Cheesecake was brought forward during the show to complete a fine meal. Seating was comfortable, with good sight lines of the stage for most diners. The show itself was nicely varied, with easy on the eyes hula and Tahitian wahine dancers and energetic male dancers, songbird-quality singers, and adept professional musicians on sax, guitar, and percussion. Service was friendly and efficient, and we were allowed to order a mixture of offerings from the full restaurant menu as well as the more limited show menu. My only gripe is that an 18% gratuity was automatically added to the check for my "Large [?] Party" of four!
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