He prepares Mexican and Caribbean foods, too, and likes international sauces rich in herbs and spices. Food-minded guests in the hotel's Ocean View suite have Munn at their beck and call. I'm often asked to prepare intimate, moonlight dinners for honeymooners. The suite has a private spiral staircase leading to a rooftop Jacuzzi and sun deck, a cosy setting for a Munn-prepared lunar meal. Wahoo, called malchath in Yapese, is his favorite skin fish.
Wahoo is a wonderful fish to cook.
Its white flesh can be grilled, baked or eaten raw as sashimi. A special treat for the seafood gourmand or gourmet is fish baked in banana leaves, a traditional style of fish cookery in Micronesia. Blackened sashimi and Gravad Wahoo are other popular specialties of the house. Munn's steamed mangrove crab is served with a lemon-butter sauce or a hot Chamorro sauce, finadenne, made of pepper, onion, soy sauce, vinegar or lemon that is popular on Guam. M unn, age 38, grew up in the rich culinary environment of Caribbean spices and herbal marinades.