Search results
Wong is known as one of 12 figures (along with Sam Choy, Roy Ambel Yamaguchi, Peter Merriman, Bev Gannon and more) credited for popularizing Hawaiian cuisine. The group came together to form an organization to create a new American regional cuisine, highlighting Hawaii's locally grown ingredients and diverse ethnic styles.
Aug 14, 2022 · Alan Wong's net worth is impressive, yet the chef isn't well known to fans of food and cooking shows — so who is the richest chef in the world, and how did he make his money?
At Alan Wong's Restaurants, creativity, passion and good food remain at the heart of what we do through new dishes featuring local flavors and locally grown products.
Jan 10, 2022 · Get familiar with Alan Wong, one of the most celebrated chefs in Hawaii and whose many fans include Barack Obama.
Jul 12, 2021 · Alan Wong Talks About the Difficult Decision to Close His Restaurant. In November, Hawai‘i’s legendary chef decided to close his signature restaurant on King Street, one that earned dozens of...
Aug 25, 2017 · One of Hawaii’s fabled chefs, the quiet, unassuming Alan Wong offers tastes that are anything but demure. His food speaks loudly: Bold flavors, unconventional but seamless pairings, the freshest of locally sourced ingredients—all crafted with finesse, common sense and a splash of whimsy.
Apr 1, 2021 · Alan Wong - Where Hawaii Eats Ep #1. A 1996 James Beard Award Winner for Best Chef, Pacific Northwest and a renowned master of Hawaii Regional Cuisine, Chef Wong has made a successful career...
Mar 31, 2015 · I'm driving up Queen Kaahumanu highway on Hawaii's Big Island with Alan Wong, one of the state's—and many say America's—most innovative chefs.
Alan Wong is considered one of the godfathers of modern Hawaiian cuisine. He was part of the group of on-island chefs who, in the early 1980s, decided to erase the poor-food reputation in Hawaii and replace it with innovative, sustainable riffs on local favorites.
Dec 24, 2019 · It may seem hard to believe Alan Wong, a James Beard Award winner and pioneer of the groundbreaking Hawaii Regional Cuisine movement, who has cooked alongside some of the world’s greatest chefs and reimagined ethnic cuisine in the Islands, would prefer to eat beef stew—“the watery, tomato-y kine, not the thick, brown kine ...
