This not-to-be-missed restaurant is like that very rare shell you stumble upon on a perfect day at the beach—well polished and without a flaw. We've never had a bad experience here, and we've never heard of anyone else having one either. The "Wong Way," as it's not-so-jokingly called by his staff, includes an ingrained understanding of the aloha spirit, evident in the skilled but unstarched service, and creative and playful interpretations of Island cuisine. Try Da Bag (seafood steamed in an aluminum pouch), Chinatown Roast Duck Nachos, and Poki Pines (rice-studded seafood wonton appetizers). With a view of the Koolau Mountains, warm tones of koa wood, and lauhala woven mats, you forget you're on the 3rd floor of an office building.
Reviewed by ohashimj from honolulu on 6/15/07
the chef's @ alan wong's incorporate many local foods/produce into their recipes. difficult to get a reservation when major events are happening, i.e. probowl. the ginger crusted onaga (local red snapper, highly prized fish) is outstanding when in season. the dayboat scallops are awesome too. the menu has gotten a little pricey over the years.
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