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Yes, this restaurant is in a department store, but the chef is Alan Wong, a culinary icon. The dishes are gastronomic masterpieces, particularly anything with fresh island fish or kalua pig (such as the kalua pig BLT). The dining room features an open kitchen with a lava-rock wall and abundant natural light, but the food takes center stage. The menu changes regularly, so keep an eye out for the fresh Big Island moi (a highly prized Hawaiian fish, in this case served whole and steamed Chinese-style); crispy Asian slaw (with cilantro and mac-nuts); miso-glazed salmon; black-pepper ahi (with risotto); and pineapple barbecued baby back ribs (with garlic mashed potatoes and sautéed corn). We adore the apple-curry-glazed pork chop with pumpkin and mascarpone purée and mango chutney.