INDIGO

Lounge
1121 Nuuanu Ave, Ste 105, Honolulu, HI 96817 1121 Nuuanu Ave, Ste 105, Honolulu Directions
+18085212900
This place has not been rated by customers.
77% of 394 customers recommended
This place is closed.

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About this Business

  • Cuisine
    Asian, Fusion, Chinese, Dim Sum, Hawaiian
  • Meals
    Lunch, Dinner
  • Price
    $15-$30
  • Cuisine
    Asian, Fusion, Chinese, Dim Sum, Hawaiian
  • Meals
    Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Valet
  • Delivery
    Yes
  • Takeout
    Yes
  • Reservations
    Yes
  • Vegetarian Options
    Yes
  • Catering
    Yes
  • Good For Groups
    Yes
  • Show Less

Tips

81 Tips
Verified
Report | 13 days ago
Sadly, the restaurant is closing for business. THey will be missed.
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Report | 14 days ago
I'm super sad you are closing!
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Report | 14 days ago
The sservice is good but portion is small.
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Report | 13 days ago
I hope your extended dinner menu comes back!
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Report | 14 days ago
Really enjoyed our dining experience. Everything very ono! Could spruce up the restrooms, though.
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Report | 13 days ago
Yes, have them give cooking classes for these salads, absolutely awesome.
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Report | 13 days ago
the buffet has been scaled back with certain items removed. it is very noticeable as the price has remained the same
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Report | 14 days ago
We came looking forward to the diner menu that we remembered from before the fire at Indigo. We were a little disappointed that the menu was completely different and that it was mostly appetizers. We enjoyed most of what we tried of the menu. The goat cheese wontons is one of our favorites. The shrimp lumpia was fabulous. We tried several things and liked it all with once exception. The eggplant dish wasn't a favorite of any of us. The best thing of the evening was definitely the ginger creme brule'. Delicious!
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Verified
Report | 13 days ago
Needs a more extensive menu . Prices high for portion siE
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Verified
Report | 15 days ago
Love the atmosphere and buffet lunch has a nice assortment of dishes.
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From Our Editors

Glenn Chu’s earliest memories of cooking are of watching his Chinese grandmother pluck veggies from her garden in Manoa, fire up a wood-burning stove, and stir-fry the pickings in an oversized wok. While studying and working on the mainland, he learned Western cooking methods, honing his skills to a level that earned one of his recipes publication in Bon Appétit. He draws together this experience to influence his work as Executive Chef of INDIGO, where the blend of Asian, French, and Mediterranean styles is evident in the goat cheese won ton appetizer, the wasabi soy and sun-dried tomatoes on ahi steak, and the sautéed eggplant and pineapple chutney on spicy shrimp. The dining room presents accents of crimson red and high ceilings, while outdoor spaces welcome vacationing demigods.


Photos
INDIGO

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INDIGO

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