to most passionate chefs and you’ll find their love
of cooking started early in life. Hawaiian-born Russell Siu
developed his zeal from his father and grandfather, the principal
cooks in his Chinese-American household. Catching the wave
generated by Roy Yamaguchi, George Mavrothalassitis and Alan
Wong that shaped Hawaiian cuisine, chef Siu created his own
style, further defining the gastronomy of the island state.
Yes, there are Chinese touches to the menu, like the Kalua
duck pot stickers with chile-ginger soy sauce or the island
snapper steamed in black bean sauce. But chef Siu may also
take a Continental classic, like a roasted rack of lamb with
a Cabernet-mint sauce, and crown it Hawaiian-style with a
macadamia nut crust. It all depends on the season.