Chef Biography
Alan Wong is considered one of the godfathers of modern Hawaiian cuisine. He was part of the group of on-island chefs who, in the early 1980s, decided to erase the poor-food reputation in Hawaii and replace it with innovative, sustainable riffs on local favorites.
Born in Tokyo, Wong soon moved with his Japanese mother and half-Hawaiian, half-Chinese father to Hawaii. He worked on pineapple plantations but knew cooking was in his blood. He attended Kapiolani Community College, and worked at a number of restaurants on Hawaii and in Japan. Wong later worked at Lutece in New York City under GREAT CHEFS mentor André Soltner, who instilled the importance of being a skilled craftsman more than an artist.
Wong opened the Canoe House in the late 1980s and later opened his eponymous restaurant in Honolulu, which won the James Beard award for “Best Chef: Pacific” in 1996, one year after opening.
GREAT CHEFS caught up with Alan in 1994 at Le Soleil at the Mauna Lani Bay Hotel where they taped several shows for GREAT CHEFS OF HAWAII. GREAT CHEFS returned in 1995 to Alan Wong’s Restaurant which he had opened that year.
Today Wong is one of the unofficial ambassadors of Hawaiian cuisine, having cooked for President Obama at the annual White House Congressional picnic in 2009 and earning a place on Gourmet magazine’s “Best Fifty Restaurants” list in 2001.
Recipes
Opakapaka CanoeHouse
Serving: 4 Print Opakapaka CanoeHouse By Great Chefs September 23, 2015 This is a signature dish of the CanoeHouse at the Mauna Lani Hotel, where Alan Wong worked before opening his own restaurant. The opakapaka fillets are placed on a seared Chinese noodle pillow and bathed in a sauce of ginger, lemongrass, vegetables, clams, and […]
Red and White Sashimi Salad
Serving: 4 Print Red and White Sashimi Salad By Great Chefs September 23, 2015 Red snapper and ahi tuna strips, shaved in transparent pieces from blocks of the fish, are tossed with Asian-accented ingredients and soy vinaigrette. This fresh-tasting salad is sparked with the sharp bite of chilies and ginger. The recipe could also serve […]
Sautéed Shrimp and Penne Pasta with Rice Cream Sauce
Serving: 4 Print Sautéed Shrimp and Penne Pasta with Rice Cream Sauce By Great Chefs September 21, 2015 Penne pasta is topped with a creamy rice-based sauce studded with beautiful seared shrimp. The ingenious alfredo-style sauce is made without cream, and the only butter is used as an enrichment for the shrimp — cut the […]
Ahi Cake
Yield: 8 Print Ahi Cake By Great Chefs June 20, 2015 A Hawaiian version of a terrine, this ahi cakes combines the color and flavor of sweet Maui onion, eggplant, and seared ahi (tuna). Ingredients Garlic Clove – 1 Rosemary – 1 teaspoon, minced fresh Thyme – 3 springs, fresh Olive Oil – 1 cup […]
Ginger-crusted Onaga with Miso-Sesame Vinaigrette
Serving: 4 Print Ginger-crusted Onaga with Miso-Sesame Vinaigrette By Great Chefs April 23, 2014 Simple seared onaga — red snapper — is given an Asian touch with miso-sesame vinaigrette, stir-fried vegetables, and ginger-flavored oil. The bits of wasabi add heat. Ingredients Ginger-Scallion Oil Ginger – 1/4 cup, finely minced whole green onion – 1/2 cup, […]
Red and White Sashimi Salad
Serving: 4 Print Red and White Sashimi Salad By Great Chefs January 27, 2014 Red snapper and ahi tuna strips, shaved in transparent pieces from blocks of the fish, are tossed with Asian-accented ingredients and soy vinaigrette. This fresh-tasting salad is sparked with the sharp bite of chilies and ginger. The recipe could also serve […]
Sautéed Shrimp and Penne Pasta with Rice Cream Sauce
Serving: 4 Print Sautéed Shrimp and Penne Pasta with Rice Cream Sauce By Great Chefs January 27, 2014 Penne pasta is topped with a creamy rice-based sauce studded with beautiful seared shrimp. The ingenious alfredo-style sauce is made without cream, and the only butter is used as an enrichment for the shrimp — cut the […]
Opakapaka Canoe House
Serving: 4 Print Opakapaka Canoe House By Great Chefs January 27, 2014 This is a signature dish of the CanoeHouse at the Mauna Lani Hotel, where Alan Wong worked before opening his own restaurant. The opakapaka fillets are placed on a seared Chinese noodle pillow and bathed in a sauce of ginger, lemongrass, vegetables, clams, […]
Restaurant Information
Phone : 808-949-1939
Address : 1857 S. King Street, Third FloorHonolulu, HI 96826