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Alan Wong's Restaurant

1857 S. King St. (Pumehana St.) Send to Phone
HonoluluOahu HI 96826
808-949-2526
Expect unexpected collisions of cultures and flavors at this must-try spot for Hawaii Regional Cuisine. Alan Wong's Restaurant is one of our | Top 10 Hawaii Regional Restaurants | Top 10 Hawaii Seafood Restaurants | Top 10 Hawaii FoodRating Restaurants | Top 10 Hawaii WineList Restaurants |

Cuisine

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Dining room at Alan Wong's Restaurant, Honolulu, HIAlan Wong was one of the founders of Hawaii Regional cuisine (along with Roy Yamaguchi and Georges Mavrothalassitis), and his restaurant remains one of the hottest in Honolulu. It's not the setting that makes the place---the restaurant is on the third floor of an undistinguished office building and only the crowded valet parking downstairs tips off its location. Inside, it's the food that matters. Expect unexpected collisions of cultures and flavors. Wong developed his pyrotechnic style at CanoeHouse on the Big Island, and then opened his eponymous restaurant in Honolulu, followed by The Pineapple Room in the Ala Moana Shopping Center, and Alan Wong's Hawaii in Tokyo. The majority of the menu is composed of signature dishes such as the tomato soup and sandwich, a simple combo of puréed Big Island tomatoes, served chilled, and mozzarella cheese, foie gras and kalua pig. However, from time to time, new dishes like the Mini Loco Moco will make appearances. Chef de cuisine Derek Watanabe and his team also have a way with seafood; look for smoked butterfish and ginger-crusted onaga with miso-sesame vinaigrette. For dessert, try the Mango, Mango, Mango---mango "shave ice," kaffir-lemongrass mango sorbet, Hayden mango kanten, mango mochi and coconut tapioca. A well-edited wine list has a good selection of Rieslings and other whites that match Wong's work well.

User Ratings & Reviews for Alan Wong's Restaurant
Average rating    4
Reviews 1 - 1 of 11
Alan Wong's
by russkar on 01/28/2010
 
We enjoy dining at A/W's regularly and find his menu is creative and interesting. One of the memorable dishes recently was the Torchon of Foie Gras w/ Toro (Blue-fin Belly). I highly recommend the Farmer's dinner which occurs every few months. The Chef's Tasting Menu is always interesting and dependable.
 
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