Alan Wong

My Venues


  • 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

Where I Go Out

Behind the Scenes

"SEAFOOD CAKES Lobster, Shrimp, “Remoulade”, Cucumber Namasu"
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Seared Day Boat Scallops
"Seared Day Boat Scallops accompanied by a carrot purée, braised kale and parsnip purée dots. #foodphotography"
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"HAWAIIAN CROWN SWEET GOLD PINEAPPLE “SHAVE ICE” Vanilla Panna Cotta, Coconut Tapioca, Haupia Sorbet, Pineapple Salad, “Shaved” Pineapple"
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The must have dessert to
"The must have dessert to complete your dinner- Alan Wong’s signature “THE COCONUT” Haupia Sorbet in a Chocolate Shell, Tropical Fruits, and Hanaoka Farm Lilikoi Sauce."
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The American Revolution was
"The American Revolution was built on Rye Whiskey in 1776. Made with Bulleit Rye, Madeira Malmsey to honor the popularity of Madeira in America at that time and Bonal to represent the French who fought alongside us. #cocktail"
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Join us for a menu inspired by
"Join us for a menu inspired by the diverse ethnic cultures found in Hawaii and the freshly farmed ingredients from our islands."
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At My Venues