South Florida's Most Unique Dining Experience With Award-Winning Cuisine

 email  954.563.3272

The Mai-Kai Restaurant & Polynesian Show

VisitMAI-KAI Signature Recipes

The Mai-Kai prides itself in serving each and every dinner cooked to order using only the freshest vegetables and fish, prime meats and a bouquet of exotic spices. The atmosphere of authentic artifacts, tapa cloth, lagoons and tropical island atmosphere complete the true spirit of the South Seas. Our award-winning chefs combine the best of traditional Chinese cooking with modern conveniences to serve a perfect meal each and every time. An open pit grill, Chinese-style ovens, woks and bamboo steamers are used to prepare island specialties – just as though you were there.

Dr. Janet Brill, nutritionist and author of Cholesterol Down: 10 Simple Steps to Lower Your Cholesterol without Prescription Drugs is partnering with Mai-Kai to create Heart Healthy menu options to make it easier for diners to enjoy their favorite restaurant and still be able to order healthy things.


Fresh pea pods only need to be washed and trimmed to be ready for cooking, and can be eaten pods and all. They are perfect for stir-fry dishes as their tender sweet crispiness needs little cooking. For this dish, have all of your ingredients ready prior to cooking as it cooks very fast.

1 cup pea pods, trimmed 1 clove fresh garlic, sliced 
¼ cup sliced almonds, toasted ½ tspn dry white wine 
pinch salt pinch sugar 
2 tspn vegetable oil

1. Heat a wok or large frying pan over high heat until hot.
2. Add the vegetable oil and when it is very hot and slightly smoking add the garlic. Stir-fry for 4 – 5 seconds.
3. Add the pea pods and stir-fry for another 10 – 15 seconds.
4. Add the white wine, salt and sugar and continue to stir-fry for another 20 seconds.
5. Sprinkle with the almonds, mix well, and serve at once.



The Chinese black beans, should not be confused with the dried black beans used in Western cooking. Black beans can be found in Oriental markets, and are actually fermented soy beans. They have a distinctive and pleasant rich aroma and keep forever in a clean glass jar with a tight fitting lid. If you cannot find fresh snapper fillets, any firm, white fillet will work. You can also use a whole fish, just make 3, deep, diagonal gashes on each side of the fish.

1 8 oz filet red snapper 1 tbsp fermented black beans 
3 cloves fresh garlic, chopped 1 tspn oyster sauce 
½ tspn sugar ½ tspn dry white wine 
pinch salt 3 tspn vegetable oil 
1 whole red bell pepper 2 scallions, 1 chopped, 1 cut into 2″ julienne strips 
3 sprigs fresh cilantro

1. Chop the black beans and place in a bowl with the garlic, oyster sauce, sugar, white wine, salt and vegetable oil. Mix well. 
2. Take the red pepper and finely chop 1 tspn. Add the chopped red pepper and chopped scallions to the black bean sauce. Slice about 10 – 12 julienne strips of the remaining red pepper and reserve for final garnish. 
3. Put the fish on a heat proof plate that can fit inside a steamer. 
4. Cover the fish generously with the black bean sauce.
5. For steaming use a traditional bamboo steamer, or an electric steamer will work too.
6. Place the plate in steamer, over briskly boiling water until fish turns opaque and flakes easily with a fork. About 8 – 10 minutes.
7. Remove to a platter and garnish with cilantro, scallion strips and julienne red pepper.



¼ cup shiitake mushrooms
4 oz. chicken breast, julienned and boiled 
4 oz. firm tofu, drained ½ cup bamboo shoots, drained and julienned 
4 cups chicken broth 2 tablespoons cornstarch – dissolved into 3 tablespoons water 
3 tablespoons white vinegar 1 egg white, slightly beaten 
2 tablespoons soy sauce ¼ cup scallions, chopped 
½ teaspoon hot chile oil 1 teaspoon sesame oil 
¼ teaspoon white pepper

Preparation and Cooking
Press tofu lightly between paper towels to dry; then cut into ½ inch squares.Combine broth, vinegar, soy sauce, chile oil and pepper in a medium saucepan. Bring to boil over high heat. Reduce heat to medium. Simmer 2 minutes. Stir in mushrooms, tofu, chicken and bamboo shoots, heat through. Stir cornstarch mixture into soup. Cook and stir 4 minutes until soup boils and thickens Remove from heat. Stir constantly in one direction, slowly pour egg white in a thin stream into soup. Stir in onions and sesame oil. Serve. Makes 4-6 servings.



1 tablespoon peanut oil 1 dozen medium shrimp, cleaned 
1teaspoon garlic 1 dozen medium sea scallops 
2 teaspoons shallots 1 lb. fresh mahi-mahi, cut into 1 inch pieces 
1teaspoon sugar 20 fresh basil leaves 
1 teaspoon salt 1 red bell pepper, diced 
3 cups coconut milk 1 green bell pepper, diced 
2 oz. Thai red curry paste 1 small onion, diced 
2 dozen baby clams

Preparation and Cooking 
Mix garlic, shallots, sugar, salt, coconut milk and red curry paste in bowl and reserve for later. Heat 1 tablespoon of oil in a wok over medium high heat, add shrimp, scallops and mahi-mahi and stir fry for 1-2 minutes, or until shrimp turns light pink in color. Remove from wok and drain all oil. Place sauce mixture in wok with peppers and onion, cook over medium heat until mixture begins to boil, then add shrimp, scallops, mahi-mahi and baby clams. Simmer for 3-4 minutes until the clams open, then add basil. Makes 4 servings.



Made with only freshly blended syrups and juices, including oranges, grapefruits, pineapple and exotic fruits like kiwi, mango, passion fruit and papaya, the Mai-Kai’s tropical drink menu offers something for everyone. With 57 unique concoctions, the bar even takes every guest’s individual preference into consideration featuring mild, medium and strong drink selections to choose from. For a real classic, try the MARA AMU drink; Tahitian for “when the wind blows”. This is the rum punch the islanders drink when they know they’ll be in port for 2-3 days. A traditional sipping drink is the SHARK BITE, made to enhance the flavors of a fine aged rum. Swim fast and hope for the best!

fresh squeezed lime juice ½ oz. light rum 
¾ oz.fresh squeezed grapefruit juice ½ oz. dark rum 
¾ oz. Fresh squeezed orange juice ½ oz. gold anejo rum 
¾ oz. Passion fruit syrup

Combine all ingredients into a blender, add 2 cups ice, and process until smooth. Serves 2. For non-alcoholic, substitute club soda for rum.


6 fresh strawberries 1 oz Coco Lopez cocoa cream 
2 oz milk or skim milk 1 oz orange juice 
1 oz pineapple juice fresh mint leaves

Blend for 15 seconds, adding crushed ice for the last few seconds. Do not over blend, as this is meant to be a “frozen” drink. Garnish with fresh mint leaves and a strawberry. For an added touch, power the mint leaves with a powder sugar. Serve in 16 oz tumbler.

Please call  954 563 3272 ext 1 
or email