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Fusion Cuisine or Pupus and Drinks for Two or Four at INDIGO (Up to 55% Off)

Downtown Honolulu

Value Discount You Save
$60 50% $30
Give as a Gift
Limited quantity available
Over 1,000 bought

In a Nutshell

Chef Glenn Chu draws together Asian, French, and Mediterranean cooking styles to influence a menu of fusion entrees

The Fine Print

Promotional value expires Aug 30, 2013. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Dine-in only. Not valid on First Fridays. $60 Groupon valid only valid in dining room. Martini options valid in lounge and green room. Not valid for happy hour specials. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Being served by a good waiter makes you feel important, much like hearing people talk about something you did over a grocery store's intercom. Get what's coming to you with this Groupon.

Choose from Three Options

  • $30 for $60 worth of food in the dining room
  • $19 for two martinis or beers (up to a $7 value each) and two pupus (up to a $13 value each) in the lounge or green room (up to a $40 total value)
  • $36 for four martinis or beers and four pupus in the lounge or green room (up to an $80 total value)

The menu includes dinner entrees such as seared pacific fish with cocoa bean curry ($26) and beef rendang coconut curry ($25). In the lounge or green room, the pupu menu includes fried calamari with a tangy lilikoi cocktail sauce, beef bamboo sticks, and kalua pig sliders. Martinis are $7 each and include lemon drop, razzmatazz, and strawberry lychee varieties; bottled beer ($3–$6) ranges from Bud Light and Corona to Newcastle and Stella Artois.


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.

Customer Reviews

The sservice is good but portion is small.
Connie Y. · August 25, 2013
I hope your extended dinner menu comes back!
Ekaterina S. · August 24, 2013
Love the atmosphere and buffet lunch has a nice assortment of dishes.
Andrea F. · August 4, 2013

By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.