From “two-scoop” plate lunches to high-end cuisine, rice is beloved in the Islands. This recipe, and reminiscences from longtime Island residents like the one below, can be found in The Hawaii Book of Rice, along with legends, trivia, history and more. Hawaiian Paella Chef Leanne Kamekona, executive chef of the St. Regis Princeville Resort 2 Tbsp. […]
You can almost taste the rich history in this flavorful and multicultural recipe from Hawaii Regional Cuisine pioneer and master chef Alan Wong. This and many more of his recipes can be found in his book, The Blue Tomato. From the chef: I’m intrigued by Singapore’s history, which parallels Hawaii’s in many ways. In Singapore, Chinese men arrived
Montage Kapalua Bay welcomes back the Champagne Hale at Cliff House, a pop-up bar and lounge featuring Veuve Clicquot. From now through September 1, Champagne Hale at Cliff House will be open to guests and locals to enjoy the finest sunsets in Maui while sampling a variety of Champagnes perfectly paired with an innovative dining
This quick and easy poke recipe from Hawaii Regional Cuisine pioneer and master chef Alan Wong includes two of our favorite things: Fresh fish and traditional Hawaiian garnishes of seaweed and kukui nuts that make the flavors pop. The recipe for this and many more of his dishes can be found in chef Alan Wong’s book, The Blue
When former President Obama dined at Alan Wong’s Honolulu, this was the dish he opted for. As served to the Obama—and to other diners in the restaurant—it is topped with gingered shrimp and garnished with additional sauces. The recipes for these can be found in chef Alan Wong’s book, The Blue Tomato. Chef Alan Wong
Presented by: We invite you to experience a multicultural culinary journey that exemplifies the diversity found within the people and mana (spirit) of Hawaii. Our menus reflect the freshest and most indigenous ingredients available throughout the islands. Inspired by the beautiful flower of Oahu, the Pua Ilima, and the pure rain waters of the Koolau
Presented by: We invite you to experience a multicultural culinary journey that exemplifies the diversity found within the people and mana (spirit) of Hawaii. Our menus reflect the freshest and most indigenous ingredients available throughout the islands. Inspired by the beautiful flower of Oahu, the Pua Ilima, and the pure rain waters of the Koolau
Duke’s mai tai is a visitor favorite, and now you can make the recipe at home. In this video, Duke’s Waikiki bartender Matthew Kamahele shows how to make the signature drink. The Duke’s Mai Tai recipe: .4 ounce orgeat syrup 1/2 ounce orange curacao 1/2 ounce gold rum 3 ounces fresh PPOG (pineapple, passion orange, guava) juice 1
Presented by Grand Wailea, A Waldorf Astoria™ Resort MARINATED TOMATOES Serves 4 8oz Baby Grape Tomatoes Halved 8 Thai basil leaves torn 2 oz Garlic shallot confit (Minced Shallot and Garlic (2:1 ratio) cooked in Extra virgin olive oil over very low heat for 2 hours Salt and Pepper Sourdough Bread torn into 8 small
Presented by Grand Wailea, A Waldorf Astoria™ Resort ULU RISSOTTO: Serves 4 1 ulu – Steam for 1 hour; cool, peel and mince, then deep fry until light golden brown ½ cup Ulu stock ½ cup Heavy cream 2 ounces Grated parmesan reggiano cheese 2 ounce Crème fraiche Lemon juice and Zest Chopped Chives Reduce ulu
In the last few years, the love of all things poke propelled to new heights as the ongoing American culinary revolution catalyzed its wide acceptance among foodies from across the United States. The sudden spate of poke eateries throughout the country is now comprised of upwards of 40 establishments in New York alone, with Yelp
What do you get when you mix natural beauty and sustainability efforts? Great coffee, of course! That’s what we find at the Kauai Coffee Estate on Hawaii’s beautiful “Garden Isle.” This sprawling, 3,000-acre former sugar plantation is home to the largest coffee estate in the United States, which thrives by utilizing some of the most innovative
