Earlier this year, the Alan Wong’s Honolulu ohana, along with Hawaii’s culinary community, said aloha to Conrad Nonaka, who was the Director for the Culinary Institute of the Pacific (CIP). One of Conrad’s dreams was to complete the building of the CIP, and Restaurant Week Hawaii was part of bringing that to fruition. In honor of his legacy, Alan Wong’s Honolulu will be offering a special menu inspired by Conrad, one of our dearest friends.
The four-course prix fixe menu will feature Chef de Cuisine Paul Matsumoto’s interpretation of one of Conrad’s favorite dishes, “Oxtail Soup,” as well as a “Surf and Turf,” an entrée that Conrad enjoyed whenever he traveled with Chef Alan. For dessert, guests will enjoy a “Lilikoi Chiffon Pie,” a popular menu item that Conrad served at Conrad’s Restaurant and Wong’s Chinese Restaurant, his restaurants on Kauai, many years ago.
Restaurant Week Hawaii
Prix Fixe Four-Course Menu
Boneless Oxtail, Kai Choy, Shiitake Ginger Salsa, Star Anise Beef Broth
Steamed Island Fish
Ho Farms Baby Bok Choy, Long Bean Water Chestnut Salad, Negi Coulis, Mushroom Soy
“Surf and Turf”
Black Tiger Prawns, Petite Filet, Truffle Sweet Soy, Mushrooms, Onions, Daikon Oroshi, Spicy Ponzu
“Lilikoi Chiffon Pie”
Lilikoi Curd, Sable Breton, Toasted Meringue
To help bring Conrad’s dream closer to a reality, Alan Wong’s Honolulu will be donating $5 from every Restaurant Week Menu to the CIP. Guests who order our Restaurant Week Menu will also be entered into a nightly drawing for a Dinner for Two at Alan Wong’s Honolulu.
*Advanced reservations for the Restaurant Week Menu are highly recommended.