Contents
Alan Wong’s Restaurant Menu:
The chef has owned many restaurants in the city of Oahu, Hawaii, and a third in Shanghai, China, including Alan Wong’s King Street and Pineaple Room. Alan Wong was a founder of the Island Fusion Kitchen, a movement that stormed the food and wines industries and made him over a billion dollars.
The King Street Restaurant of Chef Alan Wong has become a permanent victim of the epidemic. Wong stated in August that the activities at the 25-year old restaurant will be “temporarily suspended,” with the hope of reopening in a few months’ time. He decided to “retire” the eatery by Monday though.Wong founded the Canoe House in the late 1980’s and built his eponymous restaurant in Honolulu six years later, in 1996, one year after the opening, with the prize of James Beard for “Best Chef: Pacific.”
Alan Wong was a founder of the Island Fusion Kitchen, a movement that stormed the food and wines industries and made him over a billion dollars.
Alan Wong’s Restaurant Menu and Prices:
Appetizers |
| Local Butter Tasting |
Naked cow dairy butter waianae, oahu. hula cow, lalamilo farms, salted and unsalted butter waimea, big island
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| Yesterdays Idea For A Taco |
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| Opihi Shooter |
Local limpet in spicy tomato water, fennel basil ume shiso essences
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| Da Bag |
Steamed clams with kalua pig, shiitake mushrooms in a foil bag
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| Pork and Shrimp Hash Dumplings |
Soy mustard, szechuan chili sauce, parmesan cheese
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| Poki-Pines |
Crispy won ton wrapped ahi poke balls, avocado, wasabi sauce
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| Lobster Tofu Agedashi |
Tofu-like lobster mousse, kona lobster medallions and crab meat, kudzu dashi
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| Hawaii Island Goat Dairy & Naked Cow Dairy Cheese Platter |
Guava wood smoked goat cheese, feta, fromage blanc, pika moon, morbier
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| Seafood Cakes |
Lobster, shrimp and crab cakes, caper mayonnaise, tsukemono relish
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| Chopped Ahi Sashimi and Avocado Salsa Stack |
Stacked on crispy won ton, spicy aioli and wasabi soy
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| Seared Hudson Valley Foie Gras |
Li hing mui chutney
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| Keahole Lobster Escargot Style |
Red onion butter, parmesan cheese
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Salads |
| Kualoa Farms Mix Greens Salad |
Ho farms tsukemono cucumber, tomato, AW house dressing
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| Wow Farms Whole Tomato Salad |
Li hing mui ume vinaigrette
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| H.R.Caesar Salad |
Maui kula country farms baby romaine, kalua pig, parmesan cheese shell, lomi tomato, creamy anchovy dressing
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| Hawaii Island Dairy Fried Goat Cheese Tomato Salad |
Lilikoi mustard vinaigrette, spicy seeds and nuts
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| Roasted Mao Farms Beet, Ho Farms Tomato, Avocado Salad |
Heart of palm, ho farm cucumber, li hing mui ume vinaigrette
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Entrees |
| Pan Seared Salmon Ochazuke |
Grilled musubi, kahuku sea asparagus kombucha, ikura tsukemono
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| Ginger Crusted Onaga, Long Tail Red Snapper |
Miso sesame vinaigrette, hamakua mushrooms and corn
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| Pan Steamed Opakapaka, Short Tail Pink Snapper |
Shrimp pork hash, truffle nage, gingered vegetables, tapioca pearls
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| Shrimp and Clams Linguine |
Chili coconut lemongrass basil sauce
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| Keahole Lobster Lasagna |
Crab cioppino sauce, saffron braised vegetables
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| Surf and Turf |
Misoyaki farm raised tilapia, seared hudson valley foie gras, unagi short rib roulade
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| Twice Cooked Short Rib, Soy Braised and Grilled Kalbi Style |
Gingered shrimp, kochu jang sauce
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| Kauai Makaweli Ranch Rib Steak |
Its own bone marrow croquette, roasted mushrooms, bernaise
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| Macadamia Nut-Coconut Crusted Lamb Chops |
Asian ratatouille, taro gratin, red wine lamb jus
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Chefs Tasting Menu – Amuse Bouche |
| Hawaii Island Goat Dairy Panna Cotta |
Mao farms beet puree, roasted beets
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| Poached Kualoa Shrimp and Somen Noodles |
Kochu jang asian pear, wasabi sour cream
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| Ahi Tartare, Opihi |
Kahuku sea asparagus, ginger soy
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| Hudson Valley Foie Gras and Black Bean Clams |
Port wine lup cheong, smoked sausage
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| Keahole Seared Abalone In Its Own Sauce |
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| Keahole Lobster with Ham Savoy Cabbage Broth |
Kualoa farms daikon, carrot sambal emulsion
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| Maui Cattle Company Tenderloin |
Kahuku sea asparagus sesame chimichurri
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| Dessert Duo |
Makaha mango and mini coconut
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Desserts |
| The Coconut |
Haupia sorbet in a chocolate shell, tropical fruits and lilikoi sauce
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| Hawaii Island Goat Dairy & Naked Cow Dairy Cheese Platter |
Guava wood smoked goat cheese, feta, fromage blanc, pika moon, morbier
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| Lilikoi Semifreddo |
Irigenmai sorbet, matcha chiffon, arare crisp
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| Kualoa Farms Banana Cream Pie |
Hanaoka farm lime whip, vanilla ice cream, brown sugar crisp
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| Hawaiian Crown Sweet Gold Pineapple Shave Ice |
Vanilla panna cotta, coconut tapioca, haupia sorbet, pineapple salad, shaved pineapple
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| Waialua Chocolate Crunch Bars |
Layers of milk chocolate macadamia nut crunch and bittersweet chocolate mousse
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| Strawberry Cheesecake |
Strawberry sorbet, sable breton, basil meringue
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Teas |
| Lychee Tea |
Lychee flavors this delicious black tea blend
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| Sen Cha Tea |
Green tea grown in the shadow of Mt. Fuji
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| Ceylon Silver Tips |
Rich, full-bodied black tea from Sri Lanka
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| Jasmine Dragon Phoenix Pearls |
Fragrant pikake flavors this delicate green tea
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| Olakai Hawaii Tea |
Kahuku, Oahu. Marine agrifutures dried sea asparagus shoot tips
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* DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
CONCLUSION:
The aim is to have his visitors “Taste Hawaiian” to create creative meals with a contemporary touch. His restaurants reflect a casual yet sophisticated atmosphere and welcome customers to the ‘Aloha Spirit’ and the Hawaiian hospitality style.Keep an eye on our website for more menus.