A year ago, just before the pandemic, we visited this dreamy resort in Hawaii with our daughter and her boyfriend. We were surprised when he asked for her hand in marriage the first night we arrived. We had a week of incredible celebrations toasting the happy couple; and on our last night we visited Noe, where we were astounded by each and every dish.

I think Noe at Four Seasons Resort Oahu is the best Italian restaurant in all of the Hawaiian Islands. Chef Takatsuka serves up intriguing dishes like truffle pasta and Kona lobster spaghetti pomodoro. His vision comes to life in the most unexpected ways with his unique Capri-meets-Oahu cooking style.

The following dish, served as their special appetizer, is every bit as delicious as a light breakfast or lunch or as a cheese course after dinner. I loved the presentation of honeycomb, which you can find honeycomb online or at World Market. Chef Takatsuka smears the honeycomb with black truffle paste, but the truffle paste is not essential.

This is one of the most unforgettable dishes that is completely adaptable for the Seriously Simple cook. I suggest you serve two people for each plate. Let me know how you like it best: breakfast, light lunch, appetizer or dessert. Enjoy.

Whipped Ricotta and Goat Cheese with Honeycomb, Almonds and Focaccia

Serves 4

1/2 cup whole milk ricotta

1/4 cup softened fresh goat cheese

Zest of small lemon

2 small squares honeycomb

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