Alan Wong’s only restaurant outside of Hawaii was opened in Shanghai in 2015.  It maintains the original Pacific regional cuisine made popular by Alan Wong, one of the most respected chefs in Hawaii.

On arrival a Hawaiian welcome awaited members, many in Hawaiian dress, with leis from a traditionally-dressed hula girl and boy … perfect for photo opportunities!

Reception drinks included Mai Tais, Cuban Mojitos and Champagne Louis Auger Brut. The ambiance resulted in a very relaxed group of 60 ready to enjoy dinner prepared by Beth Cosgrove.  Beth was the opening chef at Alan Wong’s. Alan sent his greetings via  a video link to welcome us to his restaurant.

The flavours of the menu reflected Hawaii’s multi-cultured society influenced predominantly by Japanese, Chinese, Korean and Western cuisine. The five courses started with a tasty chilled tomato soup presented in Martini-like glasses presented with the image of yin yang accompanied with a grilled cheese sandwich with Kalua pork.

Grilled Hokkaido scallops followed. They were made very special due to Beth’s use of an Iberico XO sauce giving a very Asian twist.

Ginger crusted red snapper came next with the crispy skin and tender meat made special due to the miso sesame vinaigrette sauce. For the main course a twice-cooked soy braised Australian Wagyu short rib which was almost ‘melt in your mouth’ tender.

Beth’s finale was a fromage blanc mousse with another Asian inspired dish of plum-flavoured Li hing mui and guava sorbet. Coffee and Hawaiian style petits fours brought the sumptuous dinner to a conclusion.

Wines were predominantly from California. The sommelier did a great job with the wine selection which received praise from the members.

All in all we enjoyed a fun evening with a relaxed Hawaiian atmosphere. Although our members could not travel to Honolulu to dine at Alan Wong’s, I know that we were able to bring his flavours to our members.

Lorin Young
Bailli