The Future of Hawaii Regional Cuisine

In 1991 Chef Alan Wong was part of the Hawaii Regional Cuisine movement that focused on the effort to promote the use of local products and ingredients in a cuisine that combined all of the ethnic influences found in Hawaii. Now, 18 years later, Chef Alan Wong’s flagship restaurant Alan Wong’s Honolulu will be highlighting “The Future of Hawaii Regional Cuisine” by showcasing the culinary talents of the National Champions “Team Hawaii” from Kapiolani Community College and the freshest island products from Ho Farms, Kahuku Farms, and Nozawa Farms.

L-R: Tate Nakano-Edwards, Ken Yi, Rena Suzuki, Keaka Lee. PhotoS: courtesy of Alan Wong’s.

Back Row (L-R): Keaka Lee, Rena Suzuki, Tate Nakano-Edwards, Ken Yi
Front Row (L-R): Kylie Matsuda, Stephanie Nozawa, Shin Ho

As part of the six-man team, Tate Nakano-Edwards, Keaka Lee, Rena Suzuki, and Ken Yi recently won the prestigious Americian Culinary Federation’s National Student Championship competing against 400 teams across the U.S.

Chef Alan Wong has worked with each of the next generation chef hopefuls to prepare their courses for the Farmer Series Dinner. Each student was challenged to come up with a dish that highlighted the local products produced by the evening’s featured farmers and mentored by Chef Alan and his team to create a menu for this special dinner. This will be the first time Alan Wong’s Honolulu will sell out the Farmer Series Dinner. No ala carte menu will be offered.

Shin Ho of Ho Farms, Kylie Matsuda of Kahuku Farms, and Stephanie Nozawa of Nozawa Farms represent the second generation of farmers in Hawaii. They have all taken the reins from their parents to continue their families’ legacy of growing fresh, quality products for their communities. Their passion and dedication have furthered the efforts to diversify agriculture in Hawaii. Shin, Kylie, and Stephanie will all be available in the restaurant to answer guests’ questions.

Here’s a look at the prix fixe menu:

Shin Ho, Ho Farms.

Kylie Matsuda, Kahuku Farms

Stephanie Nozawa, Nozawa Farms

First course – to start

  • Big Island Goat Cheese Samosa with Kahuku Farms Eggplant, Ho Farms Japanese Cucumber Raita
  • Kona Kampachi Crudo, Negi Oil and Tapenade
  • Chirashi Style Miso Marinated Cold-Smoked Butterfish
  • Kona Baby Abalone in the Shell, Sherry Sauce
  • Cold Smoked Hamakua Springs Tomato and Japanese Cucumber filled with Poppin’ Ahi Poke and Nozawa Farm Corn Chutney

Second course
Butter Poached Kona Lobster with Ho Farms’ Long Squash, Uni Sauce
By Rena Suzuki

Third course
Pan Seared Moi with Nozawa Farms Corn and Kahuku Farms Eggplant Succotash with Yuzu Sauce, Lomi Tomato Salad
By Ken Yi

Fourth course
Maui Cattle Co. Beef Tenderloin, Served on Three Preparations: Taro Luau Croquette, Hearts of Palm Salad, Celery Root
By Tate Nakano-Edwards

Kahuku Farms Apple Banana and Vanilla Trio: Apple Banana Chocolate Mousse, Banana Cardamom Ice Cream, “Dunking Doughnuts” with Banana Pudding and Jam
By Keaka Lee

The prix fixe menu is available for $75/person, $105 with wine pairing (not including tax or gratuity).

For reservations, please call (808) 949-2526.

To learn more about these farmers and their products, visit