The owners will insist this kitschy riff on old-school Chinese American dining is a bar, not a restaurant. Even though Ma‘ono chef Mark Fuller is the guy behind the menu of updated honey pecan prawns, barbecued pork, and the best General Tso’s chicken to ever come in contact with disposable chopsticks. Actually all the food comes in compostable takeout containers, even though the bar doesn’t do takeout. It’s all in the name of crowd control; this place gets busy. Cocktails are highly tropical, often frozen, and come in elaborate tiki glassware.