Monday, November 4, 2013
Davidoff Opens Two Branded Lounges
Wednesday, October 30, 2013
The Lodge and Spa at Brush Creek Ranch, Rural Wyoming
Monday, October 7, 2013
Ashton Cigar Bar, Philadelphia
Tuesday, October 1, 2013
Puffing in the 2013 Baseball Playoffs
Thursday, September 12, 2013
No Vacancy, Hollywood, California
- More from Where to Smoke
Alan Wong's Restaurant, Hawaii
Posted: December 1, 2009
Alan Wong's is, perhaps, the best place to eat in Honolulu and one of the best restaurants in all of Hawaii to sample local fare. In a state that imports much of its food, about two-thirds of what master chef Alan Wong serves originates in Hawaii.
Wong's love for what is native to Hawaii even extends to cigars. He champions cigars from a tobacco farm on the nearby island of Kauai—unexpected in Hawaii—that grew out of a coffee farm. It's not legal to light them up in the restaurant, but you can buy them and take them with you to savor another time as a memory of a wonderful evening.
More about those smokes later. What comes first is the food.
You can't tell from the outside of the restaurant what awaits you inside. Alan Wong is on the third floor of a small office building on a block about a 10 minute taxi ride from Waikiki. A receptionist greets you in the tiny lobby and sends you upstairs via elevator to a lively and cheerful room with spot lighting, yellow and brown wood accents, floral photos, an open kitchen with counter and chairs and comfortably separated tables. Service is fine-restaurant perfection, minus pretension—this is Honolulu, and the spirit of aloha prevails.
You might start with nori-wrapped tempura ahi: sushi-grade tuna, cut in thin circles, perfectly raw on the inside, cooked and breaded ever so slightly on the outside with a gently spicy tomato ginger relish and a soy mustard sauce.
Or try Wong's signature appetizer, "Da Bag." The dish includes steamed clams, locally grown shredded kalua pig, shiitake mushrooms and broth steamed in a foil bag that expands like a balloon and is pierced for you at the table. It gives richness and flavor a new meaning.
Mains include two more Wong signatures: Ginger-crusted onaga (longtail red snapper) with miso sesame vinaigrette, organic Hamakua mushroom and corn. The corn is juicy and sweet, the mushrooms distinctive and earthy, and the fish impeccably prepared in its spicy sauce.
Speaking of spicy and sweet, the other specialty is twice-cooked short rib, soy braised and grilled, with gingered shrimp. The sumptuous rib, robustly flavored, seemingly melts the moment it leaves the fork.
The wine list is extensive and multinational, with reasonably priced choices. Flights are a focus, including three three-ounce glasses of Riesling for $22: a 2007 Betts & Scholl from Eden Valley, Australia; a 2007 Gunderloch "Jean-Baptiste" Kabinett, Rheinheissen, Germany; and a 2007 Leitz "Rudesheimer Magdalenenkreuz" Spatlese, Rheingau.
Desserts are rich and copious, and there's a large selection of premium Hawaiian (of course) coffees.
You must be logged in to post a comment.