The annual Best of Hawaiʻi’s Best Kitchens event is celebrating a decade of culinary innovation.
This year’s 10th anniversary gala event is on Sept. 27 at 7 p.m. at the Hyatt Regency Waikīkī Beach Resort & Spa (in the Regency ballroom). Created by Darrell J. Chock, owner of Viper Group Media, this event honors 10 years of culinary excellence and will feature a delicious line-up from 15 of Hawaiʻi’s premiere restaurants.
The event is open to individuals ages 21 years and older; valid government-issued photo ID will be required. Parking is available in the resort’s self-parking structure ($10) or valet ($15). General admission tickets are still available.
Guests can anticipate “signature tastings and imaginative creations that showcase the islands’ diverse food culture from bold fusion flavors to beloved local favorites,” according to Chock.
Now in its fourth year supporting the Hawaiʻi Restaurant Association Education Foundation, The Best of Hawaiʻi’s Best Kitchens continues its mission to inspire the next generation of restaurateurs, chefs and food service operators.
Participating restaurants (subject to change) include:
430 PKWY
Dish: Shrimp toast with spicy mayo and hoisin sauce
604 Hospitality Group
Dish: Braised guanciale ragout (pork cheek applewood smoked bacon, celery, onions, garlic, shallots, espagnole and marinara, topped with a bed of saffron rice pilaf and garnished with Mari’s Garden spicy micro greens and red sorrel); lollipop lamb chop (New Zealand grass-fed lamb chops served with creamy polenta and red wine demi and topped with truffle oil, pea tendrils and red sorrel)
Arancino Ristorante Italiano
Dish: Beef carpaccio with truffle sauce
Bernini Honolulu
Dish: Phyllo wrapped Kauaʻi shrimp with tropical fruit ravigote sauce
Hinata Hawaiʻi
Dish: Truffle tuna handroll with house spicy ‘ahi topped with garlic chips and truffle pate; lobster handroll, featuring blended lobster meat with a house garlic kewpie mayo sauce
Hiro No Uchi
Dish: Salmon nigiri, comprising Ora king salmon nigiri topped with onion ponzu and sea grapes
Hyatt Regency Waikīkī Beach Resort & Spa
Dish: Seared Hokkaido scallops with ‘ulu, celeriac root puree, baby Sumida Farm watercress, Ho Farm tomato, local tangerine, Maui Gold pineapple, and macadamia nut nampla sauce
Luna Events & Catering Hawaiʻi
Dish: Wagyu nigiri with truffle ponzu and ikura; snow crab served with muoi ot xanh sauce; and pandan coconut panna cotta
Maile’s Thai Bistro
Dish: Thai lechon tacos with crispy lechon
Memoirs Hawaiʻi
Dish: Braised beef with smoked potato puree, roasted vegetables and demi glace sauce
Nami Kaze Hawaiʻi
Dish: Moroccan stew with Mountain View Dairy pork, uala puree, roasted local vegetables, spicy local vegetable torshi, and crispy quinoa with cilantro
Pop Culture Artisan Pops
Dish: Coffee cacao nib swirl and assorted tropical flavors
Westman Café + Lounge
Dish: Mini wagyu loco moco, comprising a hand-shaped premium wagyu beef patty, fluffy Japanese rice, rich demi-glace style Hayashi gravy and silky fried egg
For more information, visit hawaiisbestkitchens.org.
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Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
