We were finally able to make use of our gift certificate to celebrate a belated anniversary. We said good bye to Nomz as we left her at her cousin’s and headed off to our reservation at Alan Wong’s.
Neither D or I drink much alcohol. Our virgin passion fruit mojito and yuzu soda. So refreshing!
After studying the menu, the Chef’s Tasting Menu seemed very attractive, but we decided to go ala carte and share everything. First came the Seafood Cakes with tsukemono relish ($20.00). The delicious cakes are made of lobster, shrimp and crab and topped with chopped tsukemono which I loved.
Hudson Valley Foie Gras with Vermont cheddar, maple syrup and macadamia nuts ($20.50) – such a rich decadent dish.
Hawaii Island Goat Dairy Chèvre and Pickled Beet Salad ($15.00). The tomatoes were lightly marinated in sweet ume and matched perfectly with the creamy goat cheese hiding under the greens.
D’s entree was Beef Tenderloin ($45.00) served with spicy chèvre on top, bearnaise sauce on the side, and mushroom purée.
My Pan Steamed Opakapaka ($42.00) with shrimp pork hash, gingered veggies, green onions and cilantro, and truffle nage all around. So much going on in this dish!
We skipped dessert since I had already put in a request for a stop at Bubbies afterwards, but macadamia nut chocolates were served as mignardise.
Everything was so elegantly done and delicious it’s no wonder after so long in business they’re still booked full every night. I most of all enjoyed slowly savoring a multi course meal in a fine dining restaurant, a rare opportunity these days. I can’t believe we are celebrating 10 years of marriage! What a wonderful 10 years it’s been, especially the last year with the addition of our daughter. If I had to choose one word to sum up how I feel, it would probably be “gratitude”.
1857 S. King St. #208
Honolulu, HI 96826