Lilikoi brulee at Alan Wong’s
Michelle Karr-Ueoka, pastry chef at Alan Wong’s, likes to do studies. Her study of chocolate explored the life of the cacao bean from pulp to finished decadence via sorbet, cake, mousse and fudgesicle. This study of lilikoi—with lilikoi sorbet, lilikoi tapioca, fresh lilikoi, custard and a bruleed tuile—creates all sorts of hot-cold, sweet-tart, creamy-crunchy-chewy contrasts in each bite. No wonder it swept an all-star field of savory dishes at the 2012 Hawaii Rising Stars gala.
1857 S. King St., (808) 949-2526, $12.