Foodie alert. Most serious gourmands who visit Hawaii have heard of Alan Wong, the James Beard Foundation award winner whose restaurants consistently rank among the best in the country. (Wong cooked with the legendary Andres Soltner of Lutece in New York City). These days Wong runs multiple restaurants stretching from Hawaii to the Big Island. So he had better have a top-notch staff backing him. Which is why every few months Wong puts on a "Next Generation Dinner" where a sous or executive chef takes the helm, crafts an entirely new menu showcasing their talents. The menu plays for one night and one night only. The next one is slated for September 21 when sous chef Wade Ueoka takes the toque and prepares what sounds like an amazing barrage of edibles.Moi carpaccio with kahuku sea asparagus and freshy truffle soy vinaigrette? Chilled Kula Strawberry and Hibiscus Soup? Count me in. At $65 per person, its a total steal in comparison to equivalent multi-course tasting menus in New York or San Francisco. Adding wine pairings brings the meal up to $90 per person, which is still a pretty good deal. The pours are generous and the pairings are rock-solid. These dinners are often sold out so if you want to get a table its good to book ASAP. The Web site doesn't necessarily keep up to date with these events so best to call or email and inquire. You can also make reservations online, as well.
Map and Reviews
Online Reservations
Ph: 808-949-2526
Em: reservations@alanwongs.com
Keep reading for the full menu.
ALAN WONG’S RESTAURANT
NEXT GENERATION DINNER
Prix Fixe Dinner: $65.00 per person • With Wine Pairings: $90.00 per person
Wade Ueoka
CHEF de CUISINE
Thursday, September 21, 2006
amuse bouche
“Miso Soup”
moi carpaccio with kahuku sea asparagus
Fresh Myoga and Truffle Soy Vinaigrette
Muller Thurgau, Paul Furst, 2004
Franken, Germany
Steamed moi
Yukari, Shiso, and Hamakua Eryngi Mushrooms
“Alsace Blanc”, Maison Kuentz-Bas, 2004
Alsace, France
Crispy moi
Stuffed Mustard Cabbage with Oxtail and Asian Vegetable Ragout
Tocai Friulano, “Honea Vineyard”, Palmina, 2005
Santa Barbara, California
dessert sampler
By Pastry Sous Chef Michelle Karr
Chilled Kula Strawberry and Hibiscus Soup,
Poamoho Organic Meyer Lemon Panna Cotta, Strawberry Watermelon Sorbet
reservations: 808-949-2526
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