Skip to main content

Honolulu: Alan Wong's

Anne, Chris and I enjoyed a superb dinner at Alan Wong's. When we asked the hotel bellman for a cab to ALan Wong's, he said "Wow, that's the best restaurant on the island." He was certainly correct. The exterior is very, very low key so don't be surprised when you arrive.

The elevator to the third floor restaurant gives you a peek at what awaits.

Anne and I ordered the tasting menu while Chris went with a risotto. We were offered a choice of two breads to start; of course I had to try both.

The first course was a small pork sandwich with a cup of tomato soup. The sandwich was a perfect little slider.

Anne shows us the second course, a wonderful combination of lobster and shrimp.

The next course, a red snapper, was truly spectacular. The fish was perfectly cooked, most likely sous vide. The sauce combined ginger and coconut to create a taste that was both striking and rich.

Here is Chris's silky risotto.

The short rib's soy-based sauce was full of umami and gave a perfect contrast to the seafood courses

Anne shows the crunch bars that formed what turned out to be the first round of dessert. The crunch played very nicely against the mousse.

It wasn't anyone's birthday but we received this anyway. The table next to us also received the birthday chocolates. Anne and I assigned Chris to dispose of the plate.

As a final touch, we received these ginger cookies.

Comments

Popular posts from this blog

Serious Spices

During our Bengali breakfast session, Milu showed me her spice tray. All the spices here are whole and unground, allowing them to stay fresh for longer. She explained that this type of tray is standard issue in Indian kitchens. But the tray only her first line of defense in her never-ending war against boring food. This is her pantry. You can see the vast array of spices and flavorings that make up the core of her stock. I can't think of a better illustration of the palate of flavors that make up Indian cuisine.

Brooklyn: Ganso

When I hit the ground in Brooklyn, I was in the mood for something fast and fun. I decided to try this small, hip ramen shop. I ordered the traditional miso ramen. I enjoyed the slightly salty broth and the firm, toothy noodles. The egg and pork belly provided a nice spot of protein. It was a satisfying meal for a cold winter evening.

Tucker: Monterrey

This restaurant, part of a regional chain, has been in the neighborhood for untold ages. Its feel is cozy and welcoming. The staff is very nice. I ordered an interesting dish, pork and cheese on a sizzling platter. The cheese makes this a very different dish from fajitas. The cheese browns and crisps up, putting a real spin on the pork. The browned cheese complements the sweetness of the pork to make a very umami dish.