What You’ll Feast on at the 40th Annual Hale ‘Aina Celebration

HONOLULU’s biggest event of the year is coming up on Sept. 9 from 5 to 9 p.m. at the Hawai‘i State Art Museum. Attendees can look forward to an elevated foodie experience coupled with a VIP red carpet treatment at this year’s Hale ‘Aina Celebration presented by First Hawaiian Bank Priority Destinations® World Elite Mastercard.

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During the event, you’ll be treated to exclusive dishes from eight Hale ‘Aina Award-winning restaurants, including specialty cocktails created just for the evening. The menu features the following:

Y.Hata & Co. – Served during the VIP hour from 5 to 6 p.m.

Maine Lobster Cakes with Sevruga Caviar, Micro Greens, Yuzu Aioli

Photo: Courtesy of Y. Hata & Co.

Truffle Pâté with Apple White Balsamic Pearls

Photo: Courtesy of Y.Hata & Co.

BMW of HONOLULU Specialty Cocktail

Electric Cheshire – ube sour, Bourbon, ube syrup, lemon juice

100 Sails Restaurant and Bar

Koji marinated short ribs served on pomme puree and paired with Fresno pepper persillade and truffle bordelaise

Photo: Thomas Obungen

 

Arancino at the Kahala

Rigatoni alla Gricia – rigatoni, guanciale, toasted black pepper, percorino romano, parmigiano reggiano, finished in our imported pecorino romano cheese wheel

 

Photo: Courtesy of Arancino at the Kahala

 

Kapa Hale

Curry-smatic Ulu: Southeast Asian Curry with Ulu and Rice Noodles

 

Photo: Courtesy of Kapa Hale

Miro Kaimukī

Roasted Local Corn Cremeux, Milk Sponge, Hazelnut Caramel, Parmesan Ice Cream

 

Photo: Courtesy of Miro Kaimukī

 

MW Restaurant

“Eat Me” Cakes – Valrhona Manjari Chocolate Ganache, Buttermilk Chocolate Cake, Jivara Molk Chocolate Crunch

 

“Drink Me” Potion – Lā‘ie Vanilla Cream Soda

 

The Seaside

Poke Nachos

 

Photo: Courtesy of The Seaside

 

Tane Vegan

Manila Dune – pumpkin tempura, spiced burdock, shredded tofu, avocado crema, spicy chili, renkon chips

 

Photo: Courtesy of Tane Vegan

 

The Wedge – tempura roll with spicy tofuna, green onions, ichimi, sesame, spicy aioli, sweet soy

 

Photo: Courtesy of Tane Vegan

 

Tim Ho Wan

Siu Mai (aka Shumai, Shāo Mài, 燒賣) are steamed, cup-shaped, stuffed parcels with an unsealed open top, filled with pork and shrimp. Not only are they delicious, but they also stand out for their iconic texture: tender, juicy and wonderfully springy.

 

Photo: Courtesy of Tim Ho Wan

 

Turnip Cake (Lo Bak Go, 萝卜糕) is a savory rice cake loaded with cured meat, daikon radish and dried shrimp. It is steamed, then pan-fried to create a tender texture with a crispy crust.

 

Photo: Courtesy of Tim Ho Wan