When it comes to entertaining mainland guests, the first restaurant that comes to mind is often Hoku’s. The sweeping views take my breath away, and the ambience and charm always leave me feeling as if I’ve just left a friend’s home.

Once seated, the first delight we savor is the warm bread with ahi poke dip, followed by the unique and mouthwatering ahi poke musubi, which at Hoku’s is a must-have.

My favorite for as long as I can remember is the Chinese-style deep-fried whole fish. Crisp and light on the outside and juicy, succulent and fresh on the inside, this dish always impresses me.

Hoku’s extensive wine list, curated by Master Sommelier Roberto Viernes, offers a huge selection of fantastic wines and Champagne; I never order the same wine twice.

As for dessert, Sudachi Cheesecake, with luscious strawberries, a hint of honey and balsamic gastrique completes my meal.

My guests are happy and ask if they can come back — that says it all.

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Kahala Hotel & Resort, 5000 Kahala Ave.; 739-8760. Dinner, Sunday brunch. $$$-$$$$