Posts Tagged ‘Oahu 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:


AMUSE BOUCHE: Araimo Potato Croquette with Sevruga Caviar


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


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


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


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


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


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


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


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


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


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


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.


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!


Alan Wong’s Restaurant
1857 South King Street, Third Floor

The Pineapple Room
Macy’s, Third Floor, Ala Moana Center

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

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Roasted Filet Tenderloin and Lobster Tail Combination - Roasted Tenderloin paired with a succulent lobster tail, steamed or grilled, and your choice of two freshly made sides. One of the new entrees at Outback Steakhouse in Kapolei.

I had heard from friends at the office that Outback Steakhouse in Kapolei had rolled out a new “test” menu with new offerings. As an Outback fan, I had no option but to investigate, and being that we still owed my sister-in-law Kim a belated birthday dinner, that was as good as an excuse as any to head there on Sunday. Even though she doesn’t eat meat or pork, Outback is one of her favorite restaurants for a simple reason: Lobster Tails!

In speaking with the manager, Outback Kapolei is the only restaurant on Oahu right now offering this concept menu, which they are looking to implement at all restaurants throughout the country in 2010. The new menu has been scaled back a bit removing some of the more expensive items and focusing the menu on quality and value. So, if you want to play a hand in the restaurant’s future, I highly recommend getting there, tasting some of the new dishes, and giving them your feedback. Our family really enjoyed the new appetizers, entrees, and desserts. Not to mention, the service here is always consistently good!

You can find a more complete review of our Outback Steakhouse dining experience on Yelp, which I just posted recapping our evening. But to give you a peak at some of the new offerings, I share with you the following. And when someones says “Let’s go Outback tonight” just remember it’s definitely worth the drive to Kapolei to get a taste of something new. Bon appetit!


Alice Springs Chicken Quesadilla and Crab Stuffed Shrimp.


Roasted Filet Tenderloin - Sliced tenderloin, seared and slow roasted to preserve its juicy steak flavor. Served with garlic mashed potatoes and seasonal veggies.


Pepper Strip Steak - Flavorful sliced New York Strip steak, cooked to order, encrusted with cracked black pepper and topped with brandy cream sauce. Served with golden potato wedges.

*  Cheesecake Olivia - New York Style with choice of raspberry or homemade chocolate sauce. *  Chocolate Thunder from Down Under - Fresh-baked pecan brownie and rich vanilla ice cream topped with homemade chocolate sauce and chocolate shavings. *  Peanut Butter Pie (NEW MENU ITEM) - Smooth and creamy peanut butter pie topped with home made chocolate sauce, chocolate shavings, and whipped cream.

The new Dessert Sampler Trio which included a slice of Cheesecake Olivia, Chocolate Thunder from Down Under , and Peanut Butter Pie and a scoop of vanilla ice cream with Oreo Cookies and whipped cream.


Outback Steakhouse (Kapolei)
302 Kamokila Boulevard, Kapolei, HI 96707
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Ige’s famous Shoyu Pork is a winner! Soft, flavorful, and delicious!

I’ve heard a lot of good things about Ige’s Restaurant and 19th Puka in Aiea but never had the chance to eat there until this past weekend. Afterall, its catering service is legendary on the island. And let me tell you it was worth the wait! My parents were in town, so we picked up my Uncle Gerald (my dad’s brother) and headed out.

Kelly had been there before with her girlfriends and warned me that this place was probably not going to be what I expected. Not from a food point of view, but from an ambiance standpoint. And she was right. Upon entering the restaurant, I was immediately caught off guard by the size of the place. It is huge. I would describe Ige’s as the “Costco warehouse” version of Side Street Inn.

A few photos inside Ige’s with the family. That’s Uncle Gerald sitting next to Ensen in the photo on the right.

But let’s get down to what this place is all about. GREAT FOOD! And we certainly had our share that night along with some cold beers…and plenty of them. The look of the place may not win any awards, but the food is an entirely different story. A menu filled with “broke da mouth” local favorites perfect for any occasion. Not to mention the service there is attentive, speedy, and gracious.

I’ll stop rambling now and let the pictures of what we ate that night do the talking. If you’re looking for a great place for dinner with family and/or friends, Ige’s is the place.

The Crispy Pork, Fish Patties, and Fried Rice were all ono! No complaints here.

Ige’s Fresh Poke, Pulehu Steak, and Raw Sliced Tako with Miso Sauce were equally as tasty. All these dishes are a must order!

For the finale, we ordered the Bread Pudding with Ice Cream on the side which was super good! Then to our surprise, a generous order of Andagi came to the table (complimentary with the meal).

Ige’s Restaurant and 19th Puka
98-761 Oihana Place