Not Long Now Waikiki

My next trip to Hawaii has sprung up rather quickly.  Last night we were trying to figure out the final itinerary in terms of activities during the trip when it occurred to me that I definitely didn't schedule enough time in Hawaii before I make my way back to Sydney, Australia for a family visit.  We are booked solid for four days straight (although I did schedule pool time and beach time in there, thank goodness).  But between dining at Alan Wongs, catching up with friends, attending a luau and celebrating at Duke's Waikiki which is where J & I first met, there isn't going to be much time left. 

I think I need to book another trip for early next year just to relax from this trip.  While it does get cooler over Christmas and New Year, it still beats the nasty Seattle weather.  The biggest challenge is finding time on the schedule to actually go! I'm thinking June, but that just seems so far away.  Let's hope it is sooner than that.

September is Pineapple Month at Alan Wongs

The pineapple is a symbol of hospitality and while many people associate pineapples with Hawaii, the exotic fruit (like most residents of Hawaii and the United States), was once an immigrant. Historical records show that the pineapple was brought from the Caribbean to the New World by Christopher Columbus and eventually found its way to Hawaii in the 1770s.

The pineapple was the symbol of hospitality back in colonial America and still is today, especially to the millions of visitors who visit Hawaii.

To celebrate this wonderful fruit, Alan Wong has officially declared September to be Pineapple Month.  Join the Alan Wong's team at their Honolulu restaurant as they prolong the summer season with new pineapple specials added to their a la carte menu all September. Start with a refreshing new pineapple libation and end with a luscious pineapple dessert.

Libations
Pineapple "Margarita"
Experience a taste of 'ole Hawaii. Fresh pineapple, a heaping scoop of Okolehao, organic lime, and a pinch of sea salt on the rim of your glass.

Bully's Drink
The "Wong Way" Pineapple Martini - Infused Svedka Vodka with fresh island pineapples.

"Celebration of Pineapple"
Refreshing thirst quencher that captures the spirit of a "pineapple cooler." Fresh pineapple juice, pineapple wine and pineapple-infused Vodka.

Locavore Pineapple "Creamsicle"
A bee-licious blend of Naked Cow Dairy Yogurt, fresh Hawaiian Crown Pineapple from Kunia, and All Hawaiian Honey. A healthy non-alcoholic smoothie.

Entrees
Lobster, Kauai Shrimp and Octopus Ceviche on Frozen Pineapple "Tiger's Milk"
A Modern Day "Shrimp Canton"
Pineapple Glazed Smoke Pork Shoulder, Pineapple Honey Mustard Relish

Dessert
"Pineapple Upside-Down Cake"
Plantation Style Pineapple Ice Cream, Caramel-Dipped "Pineapple"

For reservations please call  (808) 949-2526 and for more information, visit http://www.alanwongs.com/. 

Another Great Night at Alan Wong’s

I recently went to Honolulu for a 3 night mini-vacation, and top of the to-do list was to dine at Alan Wong’s, on King St. I have frequented the restaurant many times before and it is definitely on my list of top 5 restaurants (maybe even top 3!). I wanted to share with you some of the food that I enjoyed over the course of the evening, as well as touch on a slight mishap that happened with my Ginger-Crusted Onaga. The end result was great, and my compliments to our waiter Shawn and Kerry the Restaurant Manager who handled the situation impeccably.

As I mentioned, I would consider myself a ‘regular’ at Alan Wong's when I visit the Islands. So, I have tried almost everything on the menu, as it doesn’t tend to change dramatically, with exception of the specials. I actually ordered ala carte and my mom had the 5-course tasting menu,– hence to say there are a lot of pictures! I plan to do a separate post about the 5 course menu shortly.

My first course was an asparagus dish that was on the specials list, and, I didn’t get a full copy of the menu (I realized this after I had left the restaurant) so I don’t know the name of it. However, the asparagus was lightly cooked, with an amazing dressing that was nutty and salty at the same time. Delicious.

Second course was the Hamakua Springs Tomato, Beet and Avocado Salad, with Hilo hearts of palm and Li Hing Mui Ume Vinaigrette. This has to be my favorite dish on the menu, however they have changed up the presentation of this dish which I don’t particularly like, and the delicate flavors of the ingredients don’t mix as well as they used to. Still delicious though.

Third course was the Ginger Crusted Onaga, (Long-Tail Red Snapper), with miso sesame vinaigrette and organically grown Hamakua mushroom and corn. This fish is always amazing, so when I tried to cut into it and it was like rubber (it was a little overcooked), I was shocked! I told our waiter Shawn about it and the look of alarm on his face was terrible! Kerry, the Restaurant Manager came over to apologize and within minutes the entire kitchen staff (its an open kitchen) was analyzing my piece of fish with horror and dismay. I don’t think things are sent back to the kitchen very often, hence the fuss. So, I got a new piece of fish, and would you believe, the middle was raw. I didn’t want someone to be fired or chefs to start crying so I asked Shawn not to tell anyone, as I didn’t want to create a scene. Minutes later, he showed up with some more wine for us as an apologetic gesture. So, I didn’t get to eat all my fish, but the restaurant staff (including the kitchen) were amazing and I really appreciate that they took the time to try and fix the problem. So, despite my little fish mishap I would go back in a flash, as both the food and the service are always outstanding.

We had a Groth Vineyards 2008 Sauvignon Blanc from the Napa Valley with our meal that was lovely. The whole evening was just great, and my sincere thanks to Shawn, Kerry and their team who made it a memorable night. I will be back for Thanksgiving, and look forward to another enjoyable meal.

To make reservations, visit their website or call (808) 949-2526.

Yum! Alan Wong's Next Generation Dinner

On July 29, 2009, Chef de cuisine, Derek Watanabe will be managing the menu for the Next Generation Dinner at Alan Wong's in Honolulu (King St).

As you already know, Alan Wong's is one of my favorite restaurants of all time, and although I am disappointed that I can't be there for the dinner on July 29, I am pleased to confirm that I will be heading there in August with my mom to get my fix!

For the Next Generation Dinner, Chef has created a delicious 4-course menu. I couldn't decide on my favorite item to list here so click here to see the full menu with accompanying wine pairings. Michelle Karr is the Pastry Chef and her final course looks superb.

The Next Generation Dinner is a regular happening at the restaurant featuring a menu from an up-and-coming cook, with guidance from both Chef Alan Wong and Chef de Cuisine Wade Ueoka. The lucky chef has the opportunity to create their own dishes and puts together a menu that showcases their personal taste. An important piece of the menu creation is the ability to use local products and demonstrate ethnic influences found in Hawaii today, which is classic Alan Wong style.

Before working at Alan Wong’s, Chef de Cuisine Derek Watanabe worked in various hotels in Southeast Asia. During his travels throughout Thailand, Indonesia, and China, Derek learned to work with a variety of different Asian ingredients. The menu that he has created for his Next Generation Dinner features the flavors from Southeast Asia using local products on which to create contemporary twists.

The prix fixe dinner is available for $75 per person or $105 with wine pairings. Reservations are a must and you can make them by calling Alan Wong’s Honolulu, at (808) 949-2526.

Hawaii Foodie Buzz

There was a great article in Pacific Business News this week about two Hawaiian restaurants making the list of top 40 Best Restaurants in the US (as selected by Gayot), one of those being Chef Mavro Restaurant. I was lucky enough to dine there when my mom came to visit Hawaii in 2007. I met Chef Mavro (see pic) and took a bunch of pictures of the food, but sadly turned the menu of the evening over to my former boss back at the Seafood School in Sydney, so I can't remember the names of the dishes we ate. What I do remember though was the amazing experience we had, the local produce we tried, and the excellent wines that were matched to the food. Chef Mavro is a deserving recipient of this award - congrats Chef! Below is a picture of a dish made with goat's cheese from the Big Island, which I actually got two servings of because it was so delicious!

The other restaurant from Hawaii in the top 40 list was Ono Hawaiian Foods, which I have not yet experienced, but have added to my list for our vacation in February. From a quick glance at their website I noticed that the food is cheap and the local produce is abundant - something I am always proud to promote. I did notice that Spam is on the menu - which is I would expect and still find funny to think about (refer to yesterday's post on Spam for more info).

Congratulations to these two restaurants. As a huge fan of Alan Wong's I am disappointed that they didn't make the list, but they do feature prominently on other best restaurant lists throughout the world. Be sure to check out all these places on your next Hawaiian vacation - you won't be disappointed!

Alan Wong's - Honolulu

One of the best dining experiences I had in Hawaii was eating at Alan Wong's Restaurant on King St, Honolulu. Coming from Sydney and being fortunate enough to eat quality produce every day (thanks Sydney Seafood School!) I was thrilled to find a restaurant in Hawaii that served such wonderful local produce.

The first time we went there we had the 5 course degustation. Wow - the whole experience was amazing, from the food, to the service, to the view from the restaurant of the mountains. My favorite dish (and still is to this day), is the Ginger Crusted Onaga; I don't think I have ever eaten fish that was so fresh and tender.

The nice thing about Alan Wong's is that they always ask if you are dining for a special occasion eg. birthday, anniversary etc. And unless you are made of money, it usually is a special occasion! So be prepared for a special birthday dessert, or a selection of dessert samples to share on your anniversary. Not only is this thoughtful, but gives you an opportunity to sample a number of the dessert items that you were dying to try but just didn't have room for!

Alan Wong's also has an amazing selection of coffee - including beans that are roasted at his own plantation in Hawaii.

If you want to support the local economy and have a true Hawaiian experience - this is it. You can find more info about Alan Wong and his culinary ventures on his website - he has a lot of restaurants including one in Japan.

I have attached a few photos of the delicious food to get your mouth watering - enjoy!



Ginger Crusted Onaga - Yum!



Delicious Dessert Sampler