If words like collision cuisine, Asian fusion and Pacific Rim excite you. Get ready for your pulse to start racing. Cuisines such as Thai, Italian, French, and Chinese enhanced, blended and transformed into a Hawaiian style creation, something fresh, something new and absolutely delicious.

BRIEF HISTORY OF HAWAIIAN REGIONAL CUISINE:
Hawaiian cuisine is no longer known as the luau. Since 1991, when a dozen of Hawaii’s most talented chefs joined forces and put their culinary minds together and pioneered a new regional cuisine—Hawaii Regional Cuisine. Utilizing the freshest, locally produce, Hawaii Regional Cuisine incorporates them into creative and delicious culinary masterpieces. Indulge in the fresh taste of Waimanalo greens in your salad, savor the sweet Kahuku corn in your lobster bisque, the crunch of the macadamia nut crusted onaga, and end it all with the sweet sensations of lilikoi malasadas.

The twelve chefs responsible for reinventing fine dining in Hawaii were Sam Choy, Roger Dikon, Mark Ellman, Amy Ferguson Ota, Beverly Gannon, Jean-Marie Josselin, George Mavrothalassitis, Peter Merriman, Philippe Padovani, Gary Strehl, Alan Wong and Roy Yamaguchi.

However, Hawaiian Regional Cuisine will always remain a work in progress…the chefs of Hawaii strive to produce dishes that not only delight their patrons but continue to redefine Hawaiian cuisine as we know it. Bon Appetit!