Celebrate with Chai

Chef Chai Chaowasaree and a number of guest chefs and entertainers will celebrate Chai’s Island Bistro’s 10th anniversary and Singha Thai Cuisine’s 20th year with an evening under the stars on Friday, November 20^th, from 6 to 9 p.m. at the base of Aloha Tower.

Chef Chai is the owner/chef of Chai’s Island Bistro and Singha Thai Cuisine and one of Hawaii’s best known chefs. He is the host of a popular TV show "Dining Out with Chef Chai". He is one of the founders of Hawai‘i’s Island Chefs (HIC), an organization devoted to promoting agriculture and aquaculture in Hawai‘i, and a promiment figure in Hawai‘i Regional Cuisine.

Chef Chai opened his first restaurant, Singha Thai Cuisine in Waikiki in 1988. A decade later, he followed with Chai’s Island Bistro at the Aloha Tower Marketplace in Honolulu, which has won a Hale Aina Award in every year since it opened.

The Bros. Cazimero. Photo courtesy of Chai’s.

The event will also feature an A-list of award-winning entertainers like Olomana’s Jerry Santos, Sista Robi, Brothers Cazimero and the kane of Halau Hula Na Kamalei.

Chef Chai has also lined up a cast of culinary talents to help celebrate this special milestone.

• 3660 On the Rise, Chef Russell Siu
  Pan Seared Wild Salmon with Pickled Maui Onion, Yuzu Butter Sauce
   
• Beachhouse at the Moana, Chef Rodney Uyehara
  Diver Scallop Sandwich with Nalo Greens and Citrus Butter
   

Jumbo Shrimp and Crab Claws Cocktails with Pineapple Cocktail Sauce

Mongolian Style Lamb Chops with Merlot Demiglace

Baby Abalone with Mesclun Greens and Tangerine Vinaigrette Poached pear, Teardrop Tomato and Candied Walnut

Alaskan King Crab Cakes with Roasted Garlic Aioli. Photos courtesy of chai’s

• Chef Mavro, Chef Kevin Chong
  Dayboat Catch Ceviche with manchego croquette, raïto sauce
   
• dk Steak House, Chef Jason Miyasaki
  Filet of Beef tenderloin & Crab Oscars with Béarnaise Sauce
   
• Hiroshi Eurasian Tapas, Chef Hiroshi Fukui
  Steamed Kurobuta Belly
  Torched brie cheese, ginger, shiso & “Adobo” glaze
• Le Bistro, Chef Alan Takasaki
  Red Wine Short Ribs with Polenta
   
• Michel’s, Chef Hardy Kintscher
  Cornbread crusted Big Island Goat Cheese on Hirabara Greens
  with crisp Muscovy Duck Prosciutto bits, red beets, poached red wine pear
  and a light Orange Cranberry vinaigrette
   
• OLA, Chef Fred DeAngelo
  Seared Lemongrass Shrimp Lollipop with Luau Cream
   
• Poke’ Stop, Chef Elmar Guzman
  Hot Peanut oil Splashed Ahi Sashimi with Chiso Inamona Pesto
  Calamansi Juice and Ginger Scallion Blackbean Chili Oil
   
• Sansei Seafood Restaurant & Sushi Bar, Chef Rod Dizor
  Asian Rock Shrimp Dynamite with Nalo Greens
   
• Tango Contemporary Café, Chef Goran Streng
  Duck Confit on Risotto Cake, Foie Gras Demi Glace
  Asian Slaw with Citrus Dressing
   
• Vino’s, Chef Keith Endo
  Grilled Fresh Local Tako with Barolo Red Wine Risotto
  Nalo Baby Arugula Salad, Sicilian Olive Oil
   
• Singha Thai Cuisine, Chef Joy Saetung
  Lemongrass & Curry Crusted Breast of Chicken with Thai Peanut Sauce
  and Cucumber Salad
   
• Chai’s Island Bistro, Chef Eldon Ricardo
  Mongolian Style Lamb Chops with Merlot Demiglace
  Mashed Potato & Stir-fried Sugar Snap Peas
   
• Chai’s Island Bistro, Chef Mark Lopez
  Baby Abalone with Mesclun Greens and Tangerine Vinaigrette
  Poached pear, Teardrop Tomato and Candied Walnut

• Buffet Station:
  • Alaskan King Crab Cakes with Roasted Garlic Aioli
  • Thai Curry Puffs with Fresh Tomato Mango Salsa
  • Vegetarian Spring Rolls with Pineapple Plum Sauce
  • Roasted Butternut Squash and Lobster Bisque Shooter
  • Fresh Oyster On Ice with Spicy Garlic Mignonette
  • Jumbo Shrimp and Crab Claws Cocktails with Pineapple Cocktail Sauce
  • Fresh Salmon Roulade Stuffed with Crab Mousse on a Seedless English Cucumber

Click Here To See The Official Menu

Photo courtesy of Chai’s

Wine and sake tasting stations will be provided by World Sake Imports, Southern Wine and Spirits, and Chambers & Chambers. Hawaiian Water and Hawaiian Ka`u Coffee, rated number one coffee in Hawaii. 

Reserved VIP seating with waiter service cost $1,500 per table of ten. Reserved seating without service is priced at $1000 per table, and grazing is $90. All prices include tax and tip.

Tickets are available by calling Chai’s Island Bistro at 585-0011; or log onto www.ChaisislandBistro.com

The party continues with TEMPLE and the 20th anniversary of Russell Tanoue plays host to a party at Chai’s, from 9 p.m.-2 a.m. DJ’s, models, fashion show and gift bags for the first 100 people. Cover is $10; V.I.P. Tickets for $25.

Get the details.