An Alan Wong's anniversary dinner

This year, we celebrated our anniversary by having dinner at Alan Wong's in Honolulu. It was our 7 year anniversary! Time sure flies when you having fun!

From time to time, we go to the Alan Wong's in Tokyo (at the Ikspiari Shopping center located in front of Tokyo Disneyland) which is very close to our home in Japan. There are many things missing from the menu at the Tokyo location that are available only in Hawaii. Obviously, fresh Hawaiian fish would be hard to have available at the Tokyo location (on a regular basis anyway, there are times when Mr. Wong brings over something special).

This being said, the food is fabulous in Tokyo as well as Hawaii. The Tokyo location is also a bea-u-tiful feast for the eyes when you walk in (check out the pictures when you click on the link above)! The King Street restaurant in Honolulu is the original location and to me, is "Alan Wong's". I love the relaxed yet sophisticated atmosphere and the down to earth yet professional manner of the people working there.

This time, I ordered my favorite Hawaiian fish, Opakapaka. It is getting harder to find these days so I was pleased to be able to indulge, on this our 2nd to the last night in Hawaii (and not finding it on the menu of anywhere else we dined the previous 12 days in Hawaii). It was prepared pan steamed, with Shrimp Pork Hash, Truffle Nage, Gingered Vegetables and Tapioca Pearls.

Opakapaka is commonly known as Crimson Snapper or Hawaiian Pink Snapper even though it's skin is a light brown color. They are usually caught at depths between 30 to 100 fathoms. It is found throughout the tropical Pacific, but it doesn't grow as large as it does in Hawaii anywhere else. A 12 -18 pound fish could be around 10 years old!

Last year, there was a 5 month emergency ban on bottom fishing in Hawaiian waters. Click here to read an article on this past ban. Deepwater snapper in Hawaii have been commercially exploited since the early part of the century. Efforts have been and are still being made to make changes in the fishing methods of the past, so that many of Hawaiian fishes, not just Opakapaka, can be saved.

Here is a picture of our friend the Opakapaka

Back to our anniversary....

I guess I was so excited getting ready for our 'date', that I ended up forgetting to bring my camera, so the only photos we could get at the restaurant were from Ken's cell phone camera. The quality is not very good as you will see. I also have included here a couple of other photos we have pulled off AW's website, etc.

Ken had for his entree, a yummy seafood steak (mixed seafoods made into a steak type patty, sorry I don't have the official description of this dish).

We started off with Alan Wong's famous Poky Pines. They are essentially, deep fried Wonton skins with Ahi poke inside. They sure make a striking appearance on your table! Here is a picture of them from my "Chefs of Aloha" cookbook.

Alan Wong's "Poky Pines", a signature item on the menu

The special and thoughtful Anniversary wish dessert plate for us from the restaurant. A frozen chocolate Tiramisu with fresh Roselani (from Maui) vanilla ice cream on the side.

WOW this was the most interesting and delicious dessert I have ever had, or right up there with the top 5! The 'coconut' shell is made entirely of chocolate sprinkled outside with toasted coconut shavings. The white inside is coconut ice cream (Haupia Sorbet), with fresh fruits and Lilikoi (Passion Fruit) sauce. Be sure to order this if you go! This is the picture we took with Ken's cell phone, but below is an 'official' photo of it from AW's website.

Alan Wong's - King Street
1857 South King Street, Third Floor
Honolulu, Hawaii 96826
808-949-2526
*Reservations are a must

Alan Wong's Japan
(at the Tokyo Disney Resort, Ikspiari)
1-4 Maihama
Urayasu, Chiba 279-8529
047-305-5630 (dialing from within Japan)