Polynesian restaurant offering Pacific Rim cuisine, spectacular views and their world famous Bali Hai Mai Tai

There are three things I look for in a restaurant when wanting to show off San Diego.  An amazing view, incredible cocktails, and great food.  Bali Hai checks all the boxes.  Taking cues from island cultures from Tahiti to Polynesia, the historic Tiki-themed restaurant invites diners to a sensual escape of island pleasures. The menu is filled with rich and exotic dishes including Lobster Wontons, Chicken of the Gods, and Kailua Pork Loin, and of course their world famous Mai Tai. 

The Bali Hai is one of San Diego's most historic restaurants. Originally part of a Newport Beach chain known as 'The Hut' in 1953, it was acquired a few years later by its former Manager and restaurateur Tom Ham, who later gained fame as one of our city's most prominent entrepreneurs. The second and third generations of his family still own and operate the restaurant.  Bali Hai was the island's first "tiki temple," named after the song popularized by the musical "South Pacific," and remains one of the largest remaining original tiki temples. 

I've already mentioned the Mai Tai's a couple of times.  It is true, they are out of this world.  The recipe for the Mai Tai was created by the Trader Vic's restaurant chain in the late 40s and it's been the same since day one at Bali Hai. A counter over the bar keeps a running tally of how many have been consumed over the years — more than two million sold to date. The Bali Hai menu boasts that there is no fruit juice added to their Mai Tai. It's just a dangerously drinkable mix of Coruba Jamaican Dark Rum, Ron Castillo Light Rum, a dash of orange liqueur, dash of Trader Vic’s orgeat syrup, and a splash of sweet & sour.

 

I've been to Bali Hai several times now and each time, I've ordered something different.  For appetizers, my favorite is the Shishito Peppers. These Japanese peppers are flash fried and served with garlic ponzu and sea salt.  Another one of my favorite appetizers is the Seared Scallops.  They are served with Taro ribbons and cucumbers with a very flavorful sauce that makes the Taro come alive.  There are only three tasty scallops, so if you order this as an entree you'll probably want to get a side and an appetizer to make a full meal.   For entree meals, the Crispy Ahi Tuna is out of this world!  It comes with Furikake rice, spicy pickled cucumber, and what they call the dynamite sauce.  I have also ordered the Chili Beef Stir-Fry.  This is served Cantonese style with crispy fried beef, oyster mushroom, scallion baton, cabbage, onion, thai chili, and ponzu.  

For dessert, I highly recommend the Banana Foster Creme Brûlée.  It is their most popular dessert and usually sells out before the end of the night.  So if they have any left, jump on it and you won't regret it.  It has bananas flambeed in butter, brown sugar, and rum. It is served with brown butter cookie which reminds me of a New Mexico Bizcochito.