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Michelle Karr-Ueoka and Wade Ueoka, the wife-and-husband team in the kitchen, are Alan Wong alums, and here they give their own take on Hawaii Regional Cuisine. What that means at MW is local comfort food re-envisioned for fine dining. An ahi poke dish turns the familiar staple into something unexpected, with spicy tuna, ikura, ʻahi, and uni topped with crispy rice crackers. Oxtail soup becomes oxtail, deboned and stuffed with more meat, and set on beef-stew risotto. Desserts outshine the entrees, though, such as a chocolate banana cream pie layered into a jar or a lemon meringue brûlée, full of custard, chewy jellies, and lemon sorbet and sealed with a torched sugar crust. You’ve never had anything like it.