We dined at Alan Wong's South King Street Restaurant in Honolulu Saturday night. We'd dined previously at the restaurant and this time we reserved the Chef's Counter, where six stools are situated right next to the open kitchen. One of the chefs, Steven, introduced himself and the others, including the Chef de Cuisine, Wade Ueoka. It was great fun watching them work, as we enjoyed our own seven-course Chef's Tasting.
We won't argue with those who claim it as Honolulu's best restaurant. Thanks to our server, Jonah, other wait-staff, and of course, the kitchen staff, we enjoyed a great evening.
Stephen (on the far right in the picture) and the rest of the staff cooked up a marvelous meal for us. Pictured above: Upper Left - Butter Poached Lobster & Crab "Tofu", Upper Right - Steamed Moi, Barber's Point Pacific Threadfin, Dried Scallop Risotto Flan, Lower Left - Kabayaki Unagi Foie Grass Pork Hash Terrine, Lower Right - "Soup and Sandwich" Chilled Vine-Ripened Hamakua Springs Tomato Soup with Grilled Mozzarella Cheese, Foie Gras, Kalua Pig Sandwich.
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