Posts Tagged ‘Honolulu restaurant’

If you’re a foodie in search of a true taste of Hawaii, Alan Wong’s Restaurant is your answer. Just watch the video above and you’ll understand why. Chef Wong is all about giving his guests a true slice of Hawaii, serving things grown off our land and from the sea, in a style all his own. The result is a creative presentation of flavors, textures, and representation of Hawaii’s multi-ethnic heritage on each plate.

I’ve been a fan of Chef Wong’s Hawaii Regional Cuisine since the first time I dined at his King Street restaurant roughly 10 years ago. I’ve been fortunate to dine there many times since and I’m yet to have something on the menu I didn’t like. The Hamakua Springs Tomato, Beet and Avocado Salad with Li Hing Mui Ume Vinaigrette is reason enough for me to go back. It’s a nice restaurant tucked away in an unassuming location in a building you probably wouldn’t expect to find a restaurant of this caliber. The service is always great and the food always consistently delicious. Afterall, the restaurant was ranked #8 in America by Gourmet magazine last year and President-Elect Barack Obama recently dined here on his recent Hawaii vacation.

So when my mom asked “where should we go to eat on Christmas Eve?”, I didn’t even have to think twice before suggesting Alan Wong’s and I’m glad we went. The restaurant featured a five course prix fixe menu that was just remarkable. Here’s how the night went:

img_7874

AMUSE BOUCHE: Araimo Potato Croquette with Sevruga Caviar

img_7875

FIRST COURSE (Choice 1): “Oxtail Soup” - Braised Oxtail Terrine, Peanuts, Ginger, Grated Mochi

img_7876

FIRST COURSE (Choice 2): "Scallop Dumpling” - "Superior" Broth, Spinach, Shiitake Mushrooms

img_7881

SECOND COURSE: Seared Ahi with Edamame Mousse, Soy Calamansi Sauce

img_7883

THIRD COURSE: Butter Poached Lobster with Lobster Sausage, Miso Mustard Vinaigrette, Tokyo Negi Sauerkraut

img_7891

ENTREE: Smoked Kurobuta Pork Chop with Braised Red Cabbage, Foie Gras Bread Dumpling, Ohelo Cranberry Sauce

img_7887

ENTREE: Maui Cattle Company Beef Tenderloin with Black Pepper Coconut Sauce, Hamakua Mushrooms, Swiss Chard, Baby Beets

img_7888

ENTREE: Ginger Crusted Onaga with Organically Grown Hamakua Mushrooms, Corn, Miso Sesame Vinaigrette

img_7889

ENTREE: Red Wine Braised Duck “Sauerbraten” Style with Spice Roasted Pumpkin, Gobo, Hasu, Carrot

img_7893

DESSERT (Choice 1): “Caramel Dipped Apple” - Ohelo Berry Fruit Cake, House Made Hot Apple Cider with Green Shiso Kanten, Macadamia Nut Praline Ice Cream

img_7892

DESSERT: “Chocolate Wishes” - Waialua Chocolate Chestnut Cake, Eggnog Truffles, Chocolate Sorbet, Candied Chestnuts

img_7894

THE BONUS: Chocolate covered macadamia nuts

On this night, Chef Wong and his culinary team received two thumbs up from my mom and dad, my sister Erin, Kelly, Ensen, and me. Kelly and I also decided to go with the wine pairings on each course to enhance the experience, which I highly recommend. It’s amazing what a perfectly matched champagne, sake, and wine can do take a meal to a whole new level.

img_7896img_7901

Next time you’re looking for a wonderful meal in Honolulu, remember Alan Wong’s for that special occasion (and his other restaurant The Pineapple Room at Macy’s Ala Moana too). I’m looking forward to coming back soon!

-NGK

Alan Wong’s Restaurant
1857 South King Street, Third Floor
808-949-2526

The Pineapple Room
Macy’s, Third Floor, Ala Moana Center
808-945-6573

[Video of Alan Wong courtesy of Hawaii Visitors and Convention Bureau.]

Bookmark and Share

Advertisements

If you haven’t been to The Contemporary Museum (TCM) on Makiki Heights Drive, here’s my recommendation: GO!

It’s been a favorite spot for Kelly and I for years dating back to when we lived in the Punahou area. While we aren’t die hard art enthusiasts by any stretch of the imagination, the relaxing ambiance of the museum and interesting art always make it an enjoyable experience. And now that Ensen is 10 months old, it was time to take him to the only museum in Hawaii devoted to contemporary art. And we had some fun!


Having fun in with the mirrors and Ensen enjoying Cade Roster’s artwork in the main gallery.

After paying the $5 admission fee (yes, you read that right…$5!), we immediately toured the main gallery and wandered through the Biennial of Hawaii Artists (VIII) show currently in full swing through August 17. According to the TCM Web site:

Inaugurated in 1993, The Contemporary Museum Biennial of Hawaii Artists (VIII) presents a selected sampling of exceptional recent work by Hawaii artists. The selected artists collectively represent the remarkable range of contemporary expression in Hawaii. The exhibition includes seven invited artists: three from Oahu, two from Maui, and one each from Kauai and Hawaii. Each artist is provided with a space and is able to show a body of work or develop an installation.

We saw a lot of great artwork in the gallery, but one artist whose work we enjoyed most was Cade Roster and his mixed-media cartoonish creations. Just brilliant! Here’s a few of his pieces above and below:

For a “real” review of the Biennial of Hawaii Artists show, check out the Honolulu Advertiser’s story “Spacial encounters” which ran this past Sunday.

After touring the galleries and exploring the grounds for over an hour, it was time for lunch at The Contemporary Cafe. This restaurant alone is reason enough to make the trip up the hill. The menu here is unpretentious and simply delivers delicious food! Not to mention, everything is reasonably priced. After feeding Ensen his lunch, it was time for Kelly and me to dig in. I’ll let the photos do the talking.


Lunch began with the Hummus & Pita and Crostini of the Day which came with a garbanzo bean and couscous spread. Both were very tasty and are must orders. My Grilled Vegetable Salad on homemade focaccia bread with a side of hummus was the perfect lunch.


Kelly indulged in the Hot Special of the Day which was a Bacon Wrapped Baked Ahi with a side of wilted spinach and white rice. We usually don’t like ahi cooked all the way through, but we both agreed that this dish was moist, tender, and full of flavor. Pork fat rules! And for the finale, we ordered the Gateau, a layered chocolate cake with strawberry whipped cream in the middle. Decadent!

I’ve never had a bad meal at the Cafe and highly recommend lunch here if you’re seeking something different. The service is great and atmosphere is wonderful. Your family, friends, and colleagues will surely be impressed.

Once again, it was an amazing day at The Contemporary Museum and the first of many more to come for the Kam family. I hear ArtSpree in July is a wonderful event for adults and kids. If the following photos of Ensen in the Cafe are any indication, he’s sure to have a lot more fun getting hands and creating some art. You can bet we’ll be there.

The Contemporary Museum
2411 Makiki Heights Drive
Honolulu, HI 96822
Phone: 808.526.1322
Tuesday-Saturday (10 a.m. – 4 p.m.) / Sunday (Noon – 4 p.m.)

The Contemporary Café
Phone: 808.523.3362
Tuesday–Saturday (11:30 a.m. – 2:30 p.m.) / Sunday (Noon – 2:30 p.m.)
Reservations recommended.

-NGK