The wait is over — Alan Wong’s new restaurant officially opens to the public today at The Kāhala Hotel & Resort. The iconic King Street restaurant is now in the space of Hoku’s at The Kāhala.
“Welcoming Alan Wong’s is deeply meaningful for our resort,” states Joe Ibarra, general manager of The Kāhala Hotel & Resort. “We celebrate the extraordinary legacy chef Alan Wong and his peers built through Hawaiʻi Regional Cuisine, while starting a new chapter that reflects our hotel and the spirt of Hawaiʻi today.”
The current menu features signature dishes from Wong’s King Street eatery, along with new, creative presentations that reflect his approach to Hawaiʻi Regional Cuisine. The menu celebrates Wong’s relationships with the Island’s community of ranchers, fishermen and farmers through the use of locally sourced ingredients.
"I want our guests to be able to taste Hawaiʻi,” states chef Alan Wong. “That comes through in the ingredients we grow here, the fish from our waters, and the local flavors so many of us grew up with. I hope guests enjoy that approach in every dish and continue to make lasting memories with us.
“By being back on the saddle, I’m back onto my platform,” he adds. “My platform is all about making Hawaiʻi a better place — making it more sustainable, making it more self-reliant; that farm-to-table idea.”
The meal begins with complimentary housemade French rolls served with chili pepper aioli. There’s also soy sauce and housemade chili pepper water — representing “salt” and “pepper” — at each table.
The “soup and sandwich” ($18) is easily a must-try appetizer and one of the highlights of our meal; we were served a smaller tasting portion to try. The chilled tomato soup is paired with a grilled cheese sandwich stuffed with kalua pig and foie gras. The playful yet elevated take on a classic comfort food combo was reimagined for Hawaiʻi’s warm climate. The chilled tomato soup is creamy yet refreshing; it’s complemented nicely by the cheesy, savory sandwich.
Wong recommends taking sips of the soup between bites of the sandwich. Or, you can dip the sandwich into the soup, which is served in a martini glass.
While the eatery has opened with signature dishes from its King Street restaurant, newer options include the Dungeness crab and shrimp cake ($16) — with yuzu caper aioli, ikura and mustard cabbage wasabizuke — and soy milk panna cotta topped with uni, ‘ahi, shrimp and ikura ($24).
The Dungeness crab and shrimp cake is the eatery’s version of a seafood cake. Meanwhile, the soy milk panna cotta is ideal for diners who enjoy raw seafood. The delicate panna cotta is topped with chunks of ‘ahi, shrimp, mentaiko, ikura and uni, along with sea asparagus. The seafood is tossed in Tokyo negi oil with soy. This dish boasts a variety of textures; the silky panna cotta is balanced by the pops of ikura, creamy uni and slight saltiness from the mentaiko.
We’re told that the restaurant used to serve this dish at its King Street location, but it wasn’t on the regular menu.
This Caesar salad boasts a 2.0 version, as the original was made with Romaine lettuce. The current rendition features watercress from Sumida Farms, along with radicchio, kalua pig, Parmesan crisps, anchovy, lomi tomato and poi vinaigrette. The croutons are made from the eatery’s housemade bread, while the poi vinaigrette is made from fermented poi.
“Da Bag” ($22) is a customer favorite; it takes a little bit of time to prepare, but the wait is worth it. It features an impressive presentation — steamed Manila clams are served with shiitake mushrooms, kalua pig, spinach and tomatoes inside a foil bag, which is opened tableside.
We enjoyed the buttery broth, the tender vegetables and the kalua pig’s subtle smokiness.
Other appetizers include the eatery’s iconic whole tomato salad with li hing mui ume dressing ($14); ‘ahi poke, avocado salsa and crispy won ton pi stack ($24); and Asian slaw with spicy ‘ahi poke and yuzu soy dressing ($24).
Iconic entrees from the King Street restaurant include the ginger crusted onaga ($44) and Macadamia nut coconut Marrunga lamb chops ($70).
The onaga (longtail red snapper) is inspired by a beloved dish from Wong’s childhood. It’s served with miso sesame vinaigrette, Kahuku corn and mushrooms. All entrees come with your choice of white or brown rice.
The light, flaky onaga is cooked perfectly. The slight bite from the ginger is balanced nicely by the Kahuku corn’s sweetness.
The Marrunga lamb features lamb from Australia that’s crusted with macadamia nuts and coconuts, and served with eggplant salad, tomato slaw, green beans and local chevre. The lamb chops are tender and flavorful — not gamey — and the macadamia nuts deliver a satisfying crunch.
Other entrees include Kauaʻi shrimp and manila clams ($32), twice-cooked kalbi-style short ribs ($40), beef tenderloin ($58), steamed opakapaka ($46) and North Shore Farm raised tilapia ($34). The latter is nicknamed as “The Ugly Duckling” on the menu; we’re told it’s served with chickpeas, barley, shiitake mushrooms, duck, taro and nage. The duck meat, combined with a chickpea and barley mix, is inspired by stuffed duck.
The beef tenderloin entrée features a new presentation with chili lemongrass and goat cheese from Sweet Land Farm. Meanwhile, the twice-cooked kalbi-style short ribs with Gochujang sauce are a nod to nostalgic memories of shoyu on the hibachi.
Be sure to save room for dessert; many of the featured desserts were at Wong’s King Street restaurant, with small changes from executive pastry chef Miya Nakashima.
Longtime customers will recognize “The Coconut” ($20), a signature dessert of haupia sorbet with a chocolate shell exterior topped with shaved coconut. It’s served with an assortment of local fruits and drizzled with lilikoʻi sauce. The haupia sorbet is creamy yet refreshing, with bright, citrusy flavors balanced by the chocolate shell's sweetness. This is an ideal choice if you want something light after a savory meal.
If you want something indulgent, opt for the Waialua chocolate crunch bars ($18). They’re made with chocolate from Oʻahu’s North Shore, and come topped with a bourbon diplomat cream and Nicoise olive cacao nib relish. The crunch from the macadamia nut crust and cacao nibs contrast nicely with the creamy chocolate layer.
Other options include pineapple “shave ice” ($20) — served with pandan tapioca and lime panna cotta — banana caramel kinako custard “cream pie” ($16) and five spoons of brulee ($18). The latter features Ka’u orange, Kona coffee, lilikoʻi, kalo and black sesame chocolate.
The restaurant is open for dinner from 5 to 10 p.m. Tuesdays to Saturdays. Customers can make reservations via OpenTable.
CONTACT
Alan Wong’s
The Kāhala Hotel & Resort
5000 Kāhala Ave., Honolulu
808-739-8760
kahalaresort.com/dining/alan-wongs/
Instagram: @alanwongskahala
Open 5 to 10 p.m. Tuesdays to Saturdays
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Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
