I grew up with an uncle who fished Midway Islands for aku (tuna). And when he came back after a week on the ocean, he invariably ate fish. So needless to say, I ate a lot of top quality fish, the freshest one could find. This is where KO restaurant comes in. I love their steamed ginger fish (I recommend the monchong if they have it) with jasmine rice and baby bok choy greens. I dump the rice into the steamed fish bowl with Chinese lupchong sausage slivers and it soaks up all the broth and wow! talk about delicate flavors dancing on your tongue. Just remember to eat slowly....savor every bite. It'll be gone before you realize it. Best thing is that you can always go back. Oh, did I mention the hoisin lamb?
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