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Hawaii Regional Cuisine
| Sea urchin, Kona lobster, Big Island butterfish, and abalone gelee? World-class cuisine with an island-style touch from highly-acclaimed Alan Wong's. |  |
Please follow the next two page links for the different Hawaii Regional Cuisine restaurants:
Recent Closing's - Samira's in Palolo Valley; Bali by the Sea has now closed and re-invented itself as Bali Steak & Seafood, now listed in the Upscale Steak section of American foods.
Hawaii Regional Cuisine
It was the '80's, especially, that signalled the advent of such power chefs as Roy Yamaguchi, Alan Wong, Russel Siu, Jean-Marie Josselin, Sam Choy, and George Mavrothalassitis, who have since become household names and, despite their different backgrounds, have each contributed, along with many others over the years, to the development of this uniquely local "brand."
Different names categorizing this particular type of high-end cuisine have come and gone over the years, with Euro-Pacific, Pacific Rim, Asian Fusion, and more all being used at different times and places. You'll sometimes hear me also use the name Pacific Rim, but in a more forward-looking decision, let's go with Hawaii Regional Cuisine as the "official" term because it's probably the most accurate, as well as encompassing, description so far. Hey, Alan Wong uses it, so it must be aaall good! Not that we should get hung up in such technicalities, though, as they all basically point in one direction, and that is, to the most modern, the most talent-laden, and the most creatively awe-inspiring cuisine found anywhere in the islands.
Hawaii Regional Cuisine is not limited to one genre of cooking. Besides featuring modern, cutting-edge dishes that could grace the cover of any culinary magazine, they also often employ a creativity and innovation to kick up classic comfort foods and otherwise ordinary dishes to previously unseen levels. Fresh, local ingredients are always emphasized, and have served to foster a proliferation of local farms bearing their bounty of items, such as abalone mushrooms, tender mesclun greens, creamy-rich goat cheese, berries of all kinds, and fresh meats like beef and pork. Advanced aquaculture farms in the form of giant underwater cages housing hundreds of thousands of fish at one time also serve to feed the fresh-fish needs of our chefs throughout the state, as do the catches of fishermen who daily bring in their harvest from right offshore or hundreds of miles out to the open expanse.
Even though Michelin, James Beard, Zagat, and many other such names are frequent guests here, don’t think that they have to be snooty, high-minded affairs. You may be surprised at how many walk in with dress shorts or jeans. Perhaps they could be considered more along the lines of a relaxed elegance, typical of the modern island-style prevalent here – quality dining without the arrogance! Food, service, and atmosphere range from good to impeccable, but are usually experienced in a more casual tone than classic fine-dining.
Da Big Boy’z: Oh, don't make me do this! Each of these fine restaurants are spectacular, but each have their own unique personalities and styles. I suppose, however, if a visitor had only one night left in the islands, I'd send them to Alan Wong's, and perhaps 3660 on the Rise or Mavro's if another night became available. They are all oozing with island-style charm to go with their superior atmosphere, service, and cutting-edge menu items, and these Chefs have been here since the very beginning. But if you have more time, don't even think about discounting the rest of 'em!
