Alan Wong Restaurant is among one of Gourmet Magazine’s top 50 American Restaurants specializing in Hawaiian Regional cuisine. Chef and owner Alan Wong describes his cuisine as a contemporary version of traditional Hawaiian cuisine that utilized both local and ethnic ingredients.

photography and article by David C Lee

In the world of gourmet cooking, Wong is well known for his unique creative flair. A renowned master of Hawaii Regional Cuisine, Chef Wong has made a highly successful career out of marrying elements of different ethnic cooking styles, along with the finest Island-grown ingredients. Fusing French techniques with local and Asian ideas naturally makes for an East West menu.

He got his start in the industry as a dishwasher and eventually sumbled upon cooking.  Wong was fascinated by the vast combinations of tastes and textures and eventually decided to become a chef.  He finds inspiration from his mom, friends, fellow chefs and his travels, particularly to Japan and Singapore.

Wong also has a restaurant in Japan which is similar but the taste is modified for the Japanese Pallete.  Japanese ingredients are a little different from Hawaiian products because they don’t like seasoning as much. Let’s see what he had to say:

 

What are your plans for the future?

One of our goals is to give our guests an opportunity to taste Hawaii.  I want to serve as much local fish, beef, lamb, things that are produced here.  That’s what makes us unique, besides the people.  I would like to take something old and make it new.  We keep the flavors but its a different presentation.

Have you ever thought about opening a restaurant in Las Vegas?

Its a tough economy now but given the right opportunity, we’d love to open something there.  Vegas has become the food mecca.  Everyone is there now. I’m not sure if its the right time yet.

Can you explain the farm to table concept?

It is important to be a locavore–to  utilize whatever is being grown around you.  That’s what we strive for,  to support case in Hawaii. A lot of people are concerned with food safety, who grows it, how its raised.  People are most sensitive to this today.