GREAT EATS HAWAII: ALAN WONG'S RESTAURANT

ALAN WONG'S RESTAURANT

1857 KING STREET, #208

HONOLULU, HI 96826

808-949-2526

HOURS: Daily 5:00 PM - 10:00 PM

Reservations: www.opentable.com

www.alanwongs.com

My last few visits to Alan Wong's were for business so I did not whip out the old IPhone and take pictures. Therefore Alan Wong's has not made it on my blog. This was a mistake because Alan Wong's is one of the best restaurants in Honolulu and worthy of all of the awards they have racked up since opening in 1995. Alan Wong, the James Beard Award Winning Chef is a Hawaii institution all to himself. He basically has created his own culinary academy at the restaurant, and his students have gone on to become Executive Chefs, Sous Chefs and owners of restaurants in Hawaii and around the world. When you look into the kitchen and see all of those young focused chefs you cannot help to think which one will be the next superstar chef. In 2015 Alan Wong's has been named Best Oahu Restaurant, Best Service and Best Tasting Menu. After my dinner here I would agree. Service was exceptional from the time we arrived until we departed. The waiter and staff were able to explain each dish and each glass of wine paired with the dinner. Everything was relaxed, not rushed and professional. Like the fact that this place is casual. Yes you have people who dress up a bit for a night out, but at the next table you have a guy in shorts and tee shirt. I actually put on a pair of pants and Aloha shirt for this occasion. Now that is dressing up for me. As our menus were presented a Manager or someone different than our waiter approached our table and wished my Daughter a Happy Birthday. I did not make the reservation and since we normally do not announce birthdays at restaurants, I was a bit surprised. What I did not notice is that the person wishing my Daughter a Happy Birthday also handed her the menu and may have even opened it for her. To everyones surprise and delight, the menu for my Daughter was custom made with her name on it. Not hand written but printed on the menu. The menu was also hand signed by the staff. This I thought was marketing and service genius. That gesture from Alan Wong's staff to me was a restaurant gold medal winner and put me on notice that Alan Wong's had raised the bar once again. I spent a minute reviewing my unsigned and unpersonalized menu but my eyes just could not leave the "Tasting of the Classics" menu ($85 / $125 with Wine Pairing). When my Wife and Daughter read the Tasting Menu they both said "lets go for it" and we did. First came the "Soup and Sandwich" along with the Chopped Ahi Sashimi and Avocado Salsa Stack. Why these two separate appetizers were plated and served together to me was a mistake. The flavors however were perfect. The sandwich with Mozzarella Cheese, Fois Gras and Kalua Pig was probably one of the best tasting items on the menu. The entire family was raving about this little mini sandwich that is soaked in butter. The flavors are simply amazing. Like eating candy. The Chef is smart enough to only give you a small bite and tease you with this. For if there were more on the plate you would surely eat every last morsel and be full for the night. With eyes rolling and smiles of enjoyment we moved onto the Chilled Vine Ripened Tomato Soup. The soup was cool, delicious and refreshing. Perfect with the sandwich. Right then and there we could of be done and gone home happy campers. That was two perfect dishes and we were all happy. A nice break here would have been nice but they basically set the next appetizer on the same plate. The small Sashimi and Avocado Stack was lost under the towering Martini glass now empty of soup. Why it was placed there boggles my mind when you are the Best Restaurant on Oahu and have the finest Chef's cooking here. Maybe it is just me but it really took away from the presentation of the dish and I don't think the flavors mix with the Soup and Sandwich. My personal views aside, the Sashimi and Avocado Stack was delicious. Thought that the Crispy Won Tons on the bottom were not necessary and did not go with the smooth and consistency of the Avocado and Sashimi. With the appetizers down, we all were very happy and content eaters. Next up came the Butter Poached Kona Cold Lobster. Another example of how Chef Wong really attempts to use local ingredients from our Islands. The dish was pure heaven. Lobster, Abalone and Mushrooms from Kona and Green Onions from Oahu. I loved the Green Onion Oil and the fact that the dish included thin slices of Abalone. Again, I could have quit eating now and left a very happy man. My Wife said the same thing as we took a deep breath and awaited our next dish of Ginger Crusted Onaga. The fish was cooked to perfection and served with an incredible Miso Sesame Vinaigrette with local corn and mushrooms. The sweetness of the corn made the sauce for me. Could of taken a spoon and ate the sauce like soup. Loved it. Perfect with the light flavor of the fish and very fresh ginger. Again I was done and very happy. But wait theres more. Now I must admit that I did go for the wine pairing so at this point I am a bit full of both food and wine. The wines served with each course were perfect with a little Champagne to start and then off to some whites and finally a red. The red paired beautifully with the Twice Cooked Short Rib. This was a rich meaty dish with deep..deep flavors. Served with a lone Shrimp off to the side. Again I asked myself "why". Why the Shrimp? I ate the Shrimp and it was good. But it is the beef that is the star of this plate and it should stand alone and bright. I looked around the table and my girls were hitting the wall. Full and happy they were raving about this meal. We asked the waiter to box up the leftover beef because not one of us could finish the dish. My Wife said it was one of the best ever on Ohau. My Daughter agreed but said she was full. We talked about how many Chef Tasting Menu's we have had in the past with most not living up to expectations. Some costing $100-$300 each and not comparing with Alan Wong's on any level. This my friends was THE BEST TASTING MENU ever in Hawaii. A real treat for the family and one that we shall not soon forget. Wait however....there is more!

You cannot visit Alan Wong's without trying one of their Signature Desserts. "The Coconut" is probably the perfect way to end a meal like this. Haupia Sorbet with a chocolate shell that resembles a Coconut. Served with fresh fruit. My goodness. So sweet, light and delicious. I could not get the Coconut away from my Wife. She went silent for a few minutes and when I looked over at her plate the Coconut was gone. My Daughter fell silent too and was in chocolate heaven eating the Chocolate Crunch Bars. This is also one of my favorite desserts of all time. I dream about these Chocolate Bars and could eat them with every meal. Deep decadent chocolate flavor with a crunch. But wait...theres still more. The Banana Cream Pie could not compete with the flavors of The Coconut or Chocolate Crunch Bars. It was good but I wanted more of that Coconut and Chocolate. Now we are ready to go home. So full and content. One of the best meals ever. But no....theres more. Out comes a Panna Cotta with a Happy Birthday wish and candle. I could not eat another bite so could not tell you what Panna Cotta tasted like. I think my daughter got down a few bites and was happy smiling from ear to ear. To see a 14 year old having so much fun with her Mom and Dad made me so happy inside. I wanted to remember this meal and night with my family forever. I sat back and sipped a glass of water awaiting the bill which I happily wanted to pay. But wait...there is more. Out came small cubes of cake with slice almonds. My Daughter who hit the wall a half hour ago and was so full grabbed one off the plate before I could even take the picture. That is why only two are shown in the photo below. So is Alan Wong's deserving of all of the accolades, James Beard Award and Restaurant of the Year Awards? Hell Yes!!!!!!

Click link below to view another post on Alan Wong's;

http://greateatshawaii.blogspot.com/2016/02/alan-wongs.html