Alan Wong was one of the founders of Hawaii Regional Cuisine, which championed Hawaii farmers and local flavors back in the ’90s when most restaurants were of the Continental variety and flying in frozen seafood and meat. Wong brought uniquely local flavors to the fine-dining table, in dishes such as a ginger-crusted onaga, soy-braised short ribs, and li hing mui tomato salad. To this day, Alan Wong’s remains one of Honolulu’s best restaurants. The menu retains many of the classics, but for newer dishes, try the chef’s tasting menu, which features the kitchen’s latest, creative dishes, such as a pan-seared opakapaka on kimchi risotto or Maui Cattle Co. rib steak with a beef and foie gras “burger.”