Alan Wong has a reputation as a stern taskmaster. The James Beard Award winner works his people hard and in his kitchen there are only two ways to do things -- the wrong way or the Wong Way. I guess you earn that right when you get the number 8 slot in Gourmet Magazine's top 50 U.S. restaurant rankings. But he's also not shy about giving them the limelight. A regular bi-monthly feature at his Hawaii restaurants are Next Generation Dinners. At these events executive chefs or sous chefs create a whole new menu with wine pairings and flex their culinary creative juices. Some of these prix fixe affairs have been quite memorable and the price for the four course meal, at $75 bucks, is actually quite reasonable (you can always count on one if not two amuse bouches as well as nice little cookies or chocolates on the tail end). The next one is Febuary 8 with sous chef Wade Ueoka (pictured here) taking the top billing. Ueoka is following a common Wong theme of novel, whimsical takes on traditional American comfort foods. corned beef and cabbage treatment -- Braised House Cured Shortrib, Kim Chee, Braised Root Vegetables -- sounds interesting if the spices are more on the Korean side. And his Thai spiced seafood gumbo sounds like a zippy mix of Bangkok and Big Easy. Don't miss.
Alan Wong's
1857 King Street, Third Floor / 808-949-2526 /
Map
Advertisers, reach Hawaii |
