• Best Chef: Pacific Northwest
    James Beard Foundation
  • Founding President
    Hawaii Regional Cuisine
  • One of the Top Ten Chefs in the United States
    The World Master of Culinary Arts
  • Best Lunch: Gold Award (The Pineapple Room)
    Honolulu Magazine Hale ‘Aina Awards
  • Reader’s Choice Best New Restaurant (Alan Wong’s Amasia)
    Maui News Best of Maui Awards
  • Cookbook Award: Chefs and Restaurants Category
    International Association of Culinary Professionals
  • Excellence in Cookbooks (The Blue Tomato)
    Ka Palapala Po’okela Book Awards
  • Co-author
    Alan Wong's New Wave Luau: Recipes from Honolulu's Award-Winning Chef
  • Co-author
    The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong
  • ChefsFeed Winner
    One of the Best Things to Eat in Hawaii

My Restaurants

Where I Eat

Behind the Scenes

Chef Alan Wong reviews  at
"LOCAL BUTTER TASTING Naked Cow Dairy Butter – Waianae, O’ahu Hula Cow, Lalamilo Farms, Salted and Unsalted Butter – Waimea, Big Island."
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Chef Alan Wong reviews  at
"Our Ahi and Avocado Stack is a popular appetizer at the restaurant."
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Chef Alan Wong reviews  at
"Our local cheese platter consists of tastes from different farms."
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From My Menu

Chef Vikram Garg reviews Ginger crusted onaga at Alan Wong's Honolulu
$$$$ | Hawaiian, | Asian, | Fusion
1 Review
"I know Alan well, and his ginger crusted onaga is a true demonstration of Hawaiian flavors prepared in a modern way. It's absolutely fresh and straight from the ocean with the perfect combination of flavors. You can't go wrong with ordering this dish."