Fans of the Coco Puff and the Poi Mochi Donut will have no problem justifying the sweet treats, now that Liliha Bakery has opened its doors at Ala Moana Center, where a walk across the mall will help burn off the indulgence.

The restaurant opened last week, taking over the third-floor space at Macy’s previously occupied by the Pineapple Room.

The menu is based on the one at the restaurant’s Nimitz location, with the addition of more salads, plus such items as lobster bisque and fried chicken, said Angela Choi, director of marketing for the restaurant.

The location is also offering an arugula salmon dish that’s keto- friendly, and will develop more healthful items after settling in.

Nevertheless, favorites remain, including oxtail soup, mushroom chicken and chicken karaage.

Coming: a few beer and wine options, and mimosas for daytime dining.

As for desserts, this restaurant, like the two other locations, bakes its more than 150 items in-house.

The 8,900-square-foot bakery and restaurant, with 173 seats, is ideal for local customers, with parking right outside the door, Choi said.

“The direct access is a good match for us,” he said.

One adjustment for this location, she said, is accommodating Japanese visitors — “we realize we need to create a Japanese-language menu.”

Restaurant hours are 6:30 a.m. to 10 p.m. daily, but Choi said in these early days, customers aren’t yet accustomed to the eatery being open before the mall and after it closes.

A grand opening on March 22 will also mark the launch of a juice bar, Choi said, to offer dessert drinks and more.

— Joleen Oshiro, Star-Advertiser

BOWLS BENEFIT INSTITUTE

If you’re serious about your poke, invest in dishware designed specifically for enjoying the local favorite.

Paina Cafe in Ward Center is selling hand-thrown bowls, made by local ceramists Jere Masumoto and Shelle Avecilla, with an indentation on one side for gripping the bowl while eating, local style. Bowls are $20.

Purchase some poke to fill it up — Paina Cafe, with its array of topping choices, is a good place to start — and you’re all set.

The bowls are a fundraiser for the Culinary Institute of the Pacific at Diamond Head, organized by the potters and Restaurant Week Hawaii.

This year’s Restaurant Week will run Nov. 15-24, with some 80 restaurants offering special menus at discounted prices to benefit the institute, Hawaii’s only advanced culinary program for students from all islands and abroad.