THIS RESTAURANT IS CLOSED Hale Ohuna

THIS RESTAURANT IS CLOSED Hale Ohuna Restaurant Review:

The name of this gem from chef Lee Anne Wong means “secret house” in Hawaiian. The space is intimate, yet comfortable with a well-stocked bar and bar seating on the ground floor, and a small dining area in loft-like environs upstairs. There’s nothing particularly Hawaiian about the dishes, although chef Wong makes use of local ingredients, such as Niihau lamb, Ho Farms tomatoes and Shinsato Farm pork. For pupus (or appetizers), the kawa gyoza, chicken-filled dumplings wrapped in chicken skin, are crispy and satisfying. Noodle dishes make up most of the menu with Asian and local influences. ‘Elima Pua’a Ramen is full of porky goodness, with miso-braised pork belly, kalua pig and chicharron in a pork bone broth with Sapporo-style noodles, topped with an onsen egg and black garlic kotteri. Haloa’s Bowl is a creative combo with fried salted opah fish in a spicy coconut broth, with udon noodles and topped with ice cream banana and pa’i’ai (taro pounded to the texture of mochi). Also available are Wong’s takes on popular local dishes such as pho, saimin and chicken long rice. Consider as well the Ichiban Lamburger with spicy tempura cheese served on a challah bun. Arrive for happy hour and enjoy drinks at the bar, which features exclusive sakés, hard-to-find whiskies and craft cocktails. Open only for dinner, the restaurant can get quite busy and crowded. For something less harried, check out the green room hidden upstairs, where you can enjoy a drink in a lounge-like setting.