Culinary traditions run as deep as the Pacific Ocean at Mauna Kea Beach Hotel. Mauna Kea Beach Hotel has sourced produce and products from Hawaii’s Big Island for well over 50 years, long before sourcing local prominence and renown for its “Hawaii Regional Cuisine.” A signature drink found at Mauna Kea Beach Hotel and served up at the Hau Tree Bar is the The Fredrico. It was created in the summer of 1988, bartender Fred Allen created the drink to replace the syrupy Mai Tai's of old. He wanted a crisp, clean drink but something not too sweet. Magically, he found this by adding bourbon into the recipe and the drink was born. It has now become a tradition for guests to hang by the beach bar and sip on a Freddy (Fredrico).

"The Ovaltine Froth’s inception at the Mauna Kea Beach Hotel is unknown, but it could have been made after accidentally spilling Ovaltine on top of ice cream. Dozens and dozens of keiki (children) and grownups indulge each day in this cooling combination served beachside at the Hau Tree restaurant. Made with vanilla ice cream, heavy cream, and Ovaltine, this blended, frozen beverage is served with a sprinkle of Ovaltine on top. The Ovaltine Froth has been served at the Mauna Kea Beach Hotel for over 30 years. "

Guests are greeted each morning at Manta Restaurant with a slice of Mauna Kea’s moist, flavorful banana bread. Home cooks have tried to replicate the recipe, but the secret to its success is tightly guarded in the hotel’s pastry kitchen, where it is fresh baked daily. The Mauna Kea Banana Bread has been served since the hotel opened in 1965, and can be ordered, packed, and taken home in full loaf or half-loaf sizes.