So excited to see the long-awaited return of Alan Wong. As a local, it feels special to have this dining experience back, and the buzz is absolutely deserved. Everyone has been raving about it, and after going, I completely understand why. Availability is already very limited, so book as soon as you can. If you're visiting the island, make your reservation months in advance--it is absolutely worth planning ahead for. Every dish we tried was fabulous, but "Da Bag" and the "Soup and Sandwich" were genius. Creative, memorable, and perfectly executed--both are must-orders. A truly special meal from start to finish - thanks to Alan, the kitchen staff and Taryn! read more

Dinner in Honolulu, Hawaii... My friend really wanted to dine at the new Alan Wong's Kahala. She tried for a while to get us a reservation, but it was filled for months... and we didn't want an 8pm or later time slot. Finally, an opening for 7pm appeared and we took it! It was a wonderful experience! Parking at the Kahala Hotel and Resort is either valet or self-parking in the garage. I chose to self-park which was no problem. Service was excellent! I pointed out a crawling insect on our tablecloth and we were moved to a window table. The staff cleared away our former table. We enjoyed the complimentary bread and dip. We even got a refill because it was delicious! Our appetizer was Da Bag: steamed clams with kalua pig in a foil bag. We used some of our complimentary bread to soak up the broth! We both ordered the Ginger-crusted onaga with miso sesame vinaigrette, Kahuku corn and mushrooms. It was tender and tasty! For dessert, we shared The Coconut: haupia sorbet in an edible chocolate shell... fabulous and just right... not too filling and not too sweet! The fresh fruits made it healthier and more colorful! This was a wonderful foodie adventure! The view was unique and memorable! read more

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Review 47 (2026) Dinner: birthday celebration We booked at 6:30pm. We were seated near by window seat. Inside interiors/decorations were so gorgeous and beautiful. We could watch the sunset, ocean views. Our server Michellene. She was so polite, very friendly, attentive. She told me " Happy birthday " She brought special birthday menu for me. I was getting excited. I ordered, " Dungeness crab and shrimp cake " as an appetizer, and " Ginger crusted Onaga". My husband wanted to order " Twice cooked Kalbi ", unfortunately there wasn't available at a moment, instead he ordered " Sesame crusted Seared Ahi ", this was great choice. She brought fresh homemade bread with chili garlic butter. Super !! Delicious!! It was hot and crispy. Crab cake was Ono. Beautiful dish, with sauces. My entree " Ginger crusted Onaga ", ginger flavored with Miso Sesame sauce was unbelievable, AMAZING !!! Hard to describe. So ! So ! So delicious !!! Chef Alan Wong is genius, so talented, to introduce Pacific Rim, European and Asian fusion. His menu, all menu are so creative. Michellene explained about 2 sauce, Soy sauce and Hawaiian chili sauce. We added to our dish, made better tastes. My husband and I were no talk just enjoyed each dish. We were so impressed by each dish. Then she brought special birthday cake for me. 3 different flavored cake and ice cream mixed. What an enjoyable and unforgettable time there. All staffs were so nice and wonderful. Thank you so much. We will see you next year in August again. read more

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Parking --Valet with validation Ambiance--Clean lines, sophisticated, warm. Can easily hear your companion talk. Clean. Before sun sets--an ocean view. Overcast this day. The crowd seemed like they may have enjoyed the original location dressed in Hawaiian casual to dressy; with a smattering of hotel guests, dressed in Tshirts. Service--Welcoming. Warm. With a smile. Attentive. Food--My companion went several times to the original on King Street. I went once probably pre 2000's. So it was like trying it for the first time for me. Comfort food. Warms the tummy and soul. From the first bite of the warm roll--served one at a time with chili aioli. I usually try to skip the bread--but once I spread the aioli on the roll--crispy on the outside and soft and warm in the inside--I was hooked. The Panna Cotta--I liked the true flavors of the seafood shining through the subtlety of the soy milk. "Da Bag" --this dish was my favorite of the evening. I wanted to skip the second roll, but it tasted delicious sopping up the broth. By the time the Ginger Crusted Onaga and Steak came--I will admit I was getting full. Both dishes were done just right. I'm a dessert lover so I saved room for dessert (they boxed our leftovers). "The Coconut" haupia sorbet--I like coconut--I enjoyed the visual as well as the flavors. The structural integrity of the chocolate coconut shell--amazing. My companion helped crack it into pieces and this coconut is it moving from the plate. It's a half dome--that stays put. We already talked about returning to enjoy the good feel of the service and the good food! Happy to enjoy leftovers. read more

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I was super excited when I found out Alan Wong's had reopened. It had always been a favorite of mine and was so bummed when he announced he was retiring. I didn't blame him of course since it was during the pandemic when the world was ending. Joe k was going to be town for his birthday so promptly made a reservation for it. From start to finish the experience was top notch. We both started out with a cocktail, I had the Geisha, a lychee martini made with sake and shochu, and Joe had the Bully's Drink which is a pineapple martini. Both were good but we agreed the Geisha won the favorite. To start we ordered 3 appetizers, the Soup and sandwich, the Ahi poke stack, and the Whole tomato salad. The winner by far was the Whole tomato salad. Not only was it beautifully presented but that Li hing dressing was out of this world good. We ordered our entrees along with a second set of cocktails. I got the Passionfruit mojito and Joe got the Muddled old fashioned. Hard to say which we liked better, the mojito was a nice refreshing drink while the old fashioned was the perfect sipper. For entrees I ordered the Ribeye and Joe got the Ginger crusted onaga. Once again both were perfectly cooked and phenomenal but I really think the onaga was a cut above., absolutely perfect. We ended up boxing up a portion of both entrees so we could try some dessert. We ordered the Coconut haupia sorbet and the birthday boy got a complimentary Neapolitan semifredo layered in chocolate cake. Perfect end to the meal for sure. Really looking forward to the time we're back and so happy that Chef Wong decided to come out of retirement. He truly hasn't missed a step. read more

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I was so excited to try Alan Wong's at The Kahala, given the legacy of this culinary institution. It definitely did not disappoint! We ordered: "Da Bag" Steamed clams with Kalua pork Twice Cooked Kalbi Style Short Ribs Ginger Crusted Onaga Everything was DELICIOUS. The pairing of the clams and pork was incredible. The broth was nice and light, yet full of flavor. The fresh baked French rolls were perfect for dipping into it. The short ribs melted in your mouth, so tender and savory. I can see why the ginger crusted onaga is their signature dish. The fish was perfectly cooked, and the fresh corn and light cream sauce really complimented it. Our server Chelsea brought a complimentary Neapolitan dessert and a menu signed by the staff for my birthday. It was a lovely surprise and a nice touch! I look forward to coming back! read more

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Mark Y. chose Alan Wong's for my 62nd birthday celebration. He was super excited that Alan Wong's was back in business as he had dined at the previous incarnation many times. I had no expectations - but I know Mark Y. has high standards. We arrived a few minutes before our reservation. As we were waiting to be seated Mark recognized Alan Wong in the kitchen. Mark snapped a photo and chef Wong noticed and lit up with a big smile. A great omen of things to come. The dining room is pretty, if understated. Tables are relatively spread out so conversation is not difficult. Our server came and took drink and appetizer orders. I went for the Bully (pineapple martini) and Mark chose the Geisha. The first sip of the Bully was almost bracing it is so pineapple forward...while the Geisha was much more balanced and complex. Be like Mark - opt for the geisha! We got 2 appetizers...the soup and sandwich, the whole tomato salad, and the ahi poke stack. The soup/sandwich is a signature dish for good reason - but the show stopper was the tomato- Or rather the dressing the tomato is served with. It is indescribable and MAGIC! Sweet and complex and makes you remember that tomatoes are fruit. The poke was delicious but it was what I anticipated. Not a bad thing. Special mention: the chili aioli that is served with the rolls is next level! We ordered the rib eye and the ginger crusted onaga. Both great but the fish eclipsed the steak. Second cocktails ordered were the muddled old fashioned (me) and the passion fruit mojito (Mark). Both great but the old fashioned edged out the mojito. We ordered the nearly obligatory coconut sorbet. The presentation itself is worth it... but it also is yummy. They also brought me a birthday dessert - a Neapolitan semifreddo that I don't think is on the menu. It should be. The service was attentive and friendly and just about perfect....there when you needed them...but no hovering. I can't wait to return. You can bet I will have the tomato salad again, if available...and next time I won't share! read more

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100% a must-go-to restaurant! Love it!!!! When Alan Wong's was on King street, it was my absolute favorite restaurant. Alan and The Kahala Hotel did not disappoint with this new location! Ambiance: Elevated! - The new location has a beautiful view of the ocean. The overall improved space, compared to the king street location, really elevates the dishes and dining experience. Service: Superb! - Our server Daniel was so attentive, kind, and fun! He definitely represented the quality of what Alan Wong's stands for. Price: Very Reasonable - I would consider Alan Wong's a fine dining restaurant. However, the quality and presentation of the dishes for the price point is great. Food - Spectacular! - I'll admit I'm a bit biased bc Alan Wong's has always been my favorite restaurant. But, all the dishes we ordered tasted just as good or better than before! Food Recommendations: - Soup and Sandwich - Tomato salad with a li hing mui vinaigrette - Ahi, Avocado, salsa stack - (sushi-inspired, savory) panna cotta - "The Bag" - Special - Seafood Pot (like a pan roast) - Dessert - "The Coconut" - a must try especially if you love haupia flavors Tips: reservations are a must! Make a reservation for around 530-6p and ask for a table by the window for the best view and quieter dining. Come early to take a nice stroll on the property to see hotel's dolphins and the awesome ocean scenery. read more

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I was really looking forward to eating here since we ate at the original Alan Wong's restaurant a few times and were never disappointed. Now that it's in a hotel, the vibe seemed different. It was busy out front with cars and hotel guests. The restaurant was not as warm and bright as the original but they do have a nice view. Of course, the service was excellent from beginning to end with the servers being very attentive. The food was delicious but not as creative as the menu at the original restaurant. I think my expectations were too high but I totally respect Chef Wong and the restaurant is relatively new so I'm sure he'll figure things out. read more

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Dinner is served. I ventured to Alan Wong's new location last month at the Kahala Resort for dinner with my mom, brother and SIL. NOTES 1. Reservation made via OpenTable. 2. Parking available at the resort: self-park or valet. We chose to valet for the convenience. Remember to get validation at the restaurant; parking is complimentary for 4 hours with validation. Thankfully, the hostess did ask if we needed parking validation when we checked in for our res. 3. There's a 15 minute grace period. If you're running late, please call the restaurant to notify them. 4. As stated on the res on the OpenTable app, our table would be reserved for 2 hours. 5. Automatic gratuity is added for parties of five or greater. 6. I made my reservation 2 months in advance to secure the date and time I wanted (my mother's birthday). 7. The restaurant is located near the primary drop off area; just look for the double doors and the golden/yellow pineapple carpeted design. We walked into the restaurant slightly after 5pm (opening), and were greeted by the friendly hostess. I appreciated that she did ask if we needed parking validation, which she readily provided. A polite young man showed us to our table, which overlooked the hotel grounds and ocean. The restaurant decor is simple and elegant (IMHO): Wooden/dark tones on the ceiling and floor blend the light coloured walls and seating. Suspended from ceiling in the center of the room are four lit orbs that would later provide modest/moderate lighting as the evening progressed. Our server, Shirley, greeted us shortly after we were seated and proceeded to take our drink orders. After looking over the menu, we ordered individual appetisers, consisting of the crab cake, tomato salad, ahi poke, ceasar salad, as well as ordering "Da Bag" for the table to share. Dinner entrees ordered included the seared ahi, ginger crusted onaga, braised duck, and the lamb chops. A round of drinks completed the meal. We all enjoyed the entire meal very much. My SIL kept raving about the tomato salad, while my complemented the portion size of the ahi poke dish. I enjoyed the crab cake, and my brother had only good things to say about his salad. "Da Bag" was a decent "second course" before the main entrees. I thought my entree was a small portion....until I started to get full. All delighted in their entrees, and my mom commented time and time again that she really liked her food: it was prepared well, decent portion, and the sauce was just exquisite. The desserts were a veritable sweet treat to end the meal. We all shared: "The Coconut"...which is hauling sorbet in a chocolate shell served with fruits and berries, as well as the Five spoons of Brûlée, consisting of the flavors of Ka'u Orange, Kona Coffee, Lilikoi, Kalo,and Black Sesame Chocolate. The restaurant/server kindly provided a complimentary birthday dessert for mom (which were the Waialua Chocolate crunch bars). SERVICE All of the staff we encountered at the restaurant provided exceptional customer service. I want to especially THANK and recognize our server, Shirley, for being so kind, patient, friendly, and thoughtful.....especially to my mom. I appreciated the attention to the detail, knowledge of the menu, and checking on us periodically throughout the meal. Such outstanding service. side NOTES 1. Bathrooms are located outside the restaurant. After exiting, hang an immediate left. 2. Chef Wong was actually present in the kitchen that night. Yes, we WERE fan-girling as we walked out of the restaurant. BOTTOM LINE Thank you, Chef! Thanks to you and your staff for providing a memorial meal and evening for our family as we celebrated my mom's birthday. Great food and exceptional service. Recommended. read more

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The world food tour duo waited with bated breath to try the resurrected Alan Wong's ... at The Kahala Resort, replacing Hoku's (one of my favorite restaurants). The décor is unchanged, as is, I believe the staff. A couple of my favorite employees retired ... I will miss them. Our servers were Micheline and Chelsea. None of the cocktails interested us so I ordered a 2016 Morey-Saint-Denis Premier Cru 'Aux Charmes' from Lignier-Michelot ($345); overpriced, IMO. (I thought many of the bottles in the wine list were overpriced.) This was a rich Burgundy, with notes of cherries, mushrooms, and a little spice. We opted for Asian Slaw with spicy ahi poke and a yuzu soy dressing ($24) and the Sumida Farms Leko Kalua Pig Caesar ($20). Our entrees were the Braised Duck ($52) and the Macadamia Nut Coconut Marrunga Lamb Chops ($70). I didn't want rice, so I ordered a bowl of Ho'okua'aina Poi ($8). The Asian slaw was tasty, but there wasn't much ahi and there was too much of the crispy wonton pi. The flavor was very good, but this dish wasn't what I was expecting. The Caesar salad was okay, but we didn't sense much of the poi vinaigrette. The braised duck reminded us of taro stuffed duck found in Chinese restaurants. I really liked this dish. The lamb dish featured three chops, coated with macadamia nuts, and came with a quenelle of eggplant, some string beans, and tomato halves. The lamb was tasty, as was the eggplant mixture. Being that it was the better half's birthday, the restaurant provided her with a signed copy of the menu and a dessert consisting of a slice of ice cream cake, featuring three flavors of ice cream. We ordered the Five Spoons ($18) dessert and a French Press of Waialua coffee ($28). The spoons contained different flavors of crème brûlée: sesame, lemon, lilikoi, kulolo, and coffee. The only one I didn't like was the lemon spoon. The coffee was a bit light for my taste, I'd expected something richer. One might think we didn't enjoy our meal ... We did, but it could have been better. Service didn't start off smoothly but righted itself as the evening wore on. We were a little disappointed with the menu; it wasn't as adventurous as we expected from Alan Wong. My friend dined here a few days prior, and she raved about the dishes they ordered. Did we not choose wisely? This was an expensive meal, as such, we gave this experience a 4.5 rating. read more

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Where do I even begin? On a whim, I searched AW hoping that they reopened somewhere on the island. It's been years since they closed their King St location and every time I'm back in town, a little bit of hope resurfaces. Thank goodness I did bc "WHAT?! Alan Wong's reopened?!" Tried to get a dinner reservation for our anniversary but there only ONE spot available for our entire trip. ONE. I never booked a brunch appt so fast. Sunday came before we knew it. A nice drive past Kahala Mall, a residential neighborhood and Wailae CC and we arrived to the Kahala Hotel. Beautiful ocean front views. We were the last seating so it was nice and peaceful in the dining area, with only a hand full of tables still enjoying their meals. Taryn immediately greeted us and offered lobster tails (grilled) and ahi tuna crispy rice musubi. I am generally not a huge buffet person unless you can wow me with top notch flavors. Even though I knew Alan was behind this, the expectation was low. Boy oh boy. I was in love at first bite. There was a variety of fresh fish (sashimi, poke, tako, rolls), shrimp cocktail, snow crab legs, halved oysters, and chilled salads and cheeses. The dessert section looked absolutely fabulous as I walked the line to plan my meal, wanting to leave room for my sweet tooth. The counter top near the kitchen it wear my mouth watered. This steam jammy egg with puree potato, truffle oil and kahlua pork was the first thing I got since it was so unique. The nice gentleman offered me sliced rib eye behind the counter, prime tender pieces. Korean fried chicken with sauces, this Chilean seabass (or was it misobutterfish) was a favorite as I went back for 2 servings. By the time I went back to the table, the grilled lobster tails and ahi tuna crispy rice musubis had arrived. I thoroughly savored every bite, enjoying the beautiful view of the ocean and swaying palm trees outside. Despite being the last seating, we never felt rushed. Taryn always came by just enough to check in on us. I was so excited for the dessert station as was my DD we couldn't contain ourselves. We pretty much tried everything and shared with the table. Bread pudding with the vanilla sauce was a huge fav next to the sweet potato cake. The chocolate fondue station for dipping strawberries, marshallows, and pretzels was another hit. Such a relaxing way to celebrate our anniversary week at Alan Wong's, how we used to celebrate in the past. Looking forward to trying out their dinner on our next trip. Excellent food. Quality was spot on Alan Wong's. Great service all around from the valet to the hosts to the kitchen staff and of course, Taryn, our server. read more

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Went to Alan Wong's since the whole family was together for the week. We had an incredible dinner. Full disclosure, I met Chef in person and ran into him a few times over the past couple years. He is very personable and brings everything dining down to a layman's level when asked any questions. Very comfortable. First question always asked was when are you going to open a new place? Well, the opportunity happened and he took on the challenge. As you should be able to tell from my label, I'm not a foodie type. In fact when my pops used to take us out to "ya gotta wear pants" places, 99% of the time I would have been just as satisfied with a Rainbows plate. But after we went to AW's on King St., a while ago, that was the first time I told him that THAT was a experience. Blown away by the Giant Scallops over risoto. Well, last night Scallops weren't on the menu. In fact, the Onaga, which I had spied on the menu in Yelp prior to going, was out too, as was the Opakapaka. They did have a Kampachi replacement for the fish dishes, as well as a seafood stew, and a steak. If there was any disappointment at all when ordering, it all went poof when the first appetizers appeared. Oh geez. There is no way to describe the euphoria we experienced when the Poke/Guac/Wonton, Tomato "salad" w/li hing, Crab/shrimp cake, and Da Bag showed up. There were 6 of us and we were each treated to a portion of all four. All I can say is wow. To top it off we were treated to the Kalua Fois Gras "sandwich" on a parmesan wafer served over a serving of cold tomato soup. One of the best things we agreed that any of us had even eaten. Should you go, do not skip one of those. After a break to catch our breath and compare notes and how good things were, little french rolls came out and they are perfect to sop up the sauces and juice from the bag and other dishes. Now came the Entrees. Oh geez, said that a lot, I was served up a 1lb rib steak with what seemed like a couple handfuls of mushrooms and veal reduction "gravy" all over. 2 of us had the seafood stew, a kin to a Bouillabaisse served over mashed potatoes, which melted into the stew and made the broth that much better. A trio of the fish completes the table. They were all terrific. Even after sharing a bunch of the steak, with everyone, I still managed to drag some home. Sorry no room for dessert... Service? Great. Parking validated... Had a late res (8:30), but checked when we arrived and got called a half hour early. Pretty easy to pass time at Kahala watching the dolphins and walking the paths. A great value if going out for a special occasion. I think a decent sized party is the way to go so you can sample a little of each appetizer. You know I hardly ever give 5 stars... I'd do 6 if could. read more

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SO, SO, SO glad Alan Wong re-opened his glorious restaurant. I remember the first time I went...it was located in a random building in a not-so-glam part of town, but I was blown away by the food (esp that coconut dessert!). When I heard that he was back in business, we immediately booked reservations even prior to booking a flight and hotel. We came here to celebrate our minimoon and our server, Tony, was an absolute gem. I mentioned I was a bit chilly, and he brought over a shawl to keep me comfortable. My husband ordered the soup and sandwich app ($19) and ate it on his own as I don't eat meat or foie gras. It was an elevated play on a grilled cheese and tomato soup. I ordered the whole tomato salad ($18) and was obsessed with the li hing mui ume dressing. We then opted for the onaga ($44) and opaka ($46) - both fish entrees for our mains, as well as a side of poi and the potatoes ($8 each). My only regret was ordering too much as I really wanted the coconut dessert! Fortunately, Tony sent us home with a complimentary dessert to celebrate this special occasion. I believe it was the chocolate crunch bars, which we enjoyed the next day since we were both so incredibly stuffed. Service was stellar! Kitchen was a bit slow at times, but Tony was so apologetic when it wasn't even his doing. Tony is definitely on top of his game and I hope we'll be able to run into him on future visits. read more

Alan Wongs Kahala - Hawaiian Near Me - Honolulu, Hawaii

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We celebrated my lady's birthday at the highly anticipated new Alan Wong restaurant at the Kahala Resort, and it exceeded our expectations. From the moment we arrived, we were warmly welcomed by a friendly hostess and promptly seated at a beautiful window table. Service throughout the evening was attentive, professional, and genuinely welcoming. We started with cocktails, sparkling water, and warm dinner rolls served with an incredible aioli. For appetizers, we enjoyed Da Bag and the crab-shrimp cake. The presentation of Da Bag was impressive, and the flavors were even better. The crab-shrimp cake was delicate, flavorful, and perfectly prepared. For our entrées, we chose the Kalbi short ribs, which were incredibly tender, and the ginger-crusted kampachi, which was simply outstanding. The light, creamy sauce complemented the fish beautifully. Dessert was the perfect ending to a wonderful meal. The coconut sorbet served in a chocolate shell with tart fruit was heavenly, while the Waialua chocolate cake was rich, moist, and absolutely delicious. The ambiance was elegant yet comfortable, and every member of the staff was accommodating and gracious. Best of all, the pricing felt very reasonable for such a memorable dining experience. read more

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I've been anxiously awaiting our reservation at Alan Wong's. Missed this restaurant since they closed! We arrived a 1/2 hour early for our dinner reservation, but were promptly seated! Nice! Unfortunately, our experience was unusual. Our server, Jared, was more than friendly, but he started by explaining all the things they were out of: Lilikoi Mojito Opakapaka, could be served with a substitute fish Onaga, could be served with a substitute fish Those fish dishes are signature Alan Wong dishes that my significant other was looking forward yo enjoying OK, so we pivot and order what IS available on the menu... Oh no! They only have one beet salad! OK, pivot again, we'll share the salad. The ahi poke appetizer was melt-in-the mouth delicious! My significant other thought it was great, and he doesn't like avocado! The locally sourced (yay! support local!) beet salad was also delicious and generous, so we didn't really need two salads as originally thought...The tarragon dressing on the side was light and clean on the palate, not overly vinegary. I enjoyed the duck, while my significant other enjoyed the twice cooked braised short ribs. Both entrees were amazing l, though my duck was a little salty. The chili pepper water at the table was "broke da mouth" ono! Yum! Yum! Complimented the meal perfectly! And no dinner is complete without DESSERT!!! Of course, we had to have Alan Wong's signature Coconut ice cream dessert. No sharing, thank you! The presentation and taste is as I remembered, beautiful and colorful and spot on delicious! Everything we ordered was ono, enjoyable, and pleasing! The disappointment of not having the lilikoi mojito or the fresh fish entrees paled. We'll just have to return to enjoy what we missed this time! Woo hoo! read more

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Such a lovely new location in Kahala! As luck should have it, Chef's grand opening coincided with my birthday and what a way to celebrate. We were told that only 50 people were able to dine in that night. We each received a lei for being at their Opening. Talk about Classy! The former location didn't have much of a view so we were very pleased being seated at the window for a breathtaking view of Kahala Beach. Our Server was delightful and she remembered her "regulars" which I am happy to see the loyalty between Chef Wong and his employees. We started off with appetizers. Can't go wrong with steamed clams in "Da Bag." We were encouraged to dip the bread into the sauce if we wanted something in lieu of butter. We also shared the duck Salad which was incredibly crisp and tasty. I thoroughly enjoyed the beef tenderloin. They have an amazing lemongrass with goat cheese sauce that paired well with the tender beef. My guests enjoyed their entrees as well, one had snapper and the other had onaga. When it was time for dessert, we ordered the banana cream and the 5 spoons of creme brulee. All of these treats were perfect in size and taste. Thank you for the slice of strawberry birthday cake and signing my birthday menu. We had a wonderful dining experience for for my birthday! Looking forward to coming back because we know the food and service will be superb :) read more

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We came to Alan Wong's on King Street back in 2010 for our honeymoon. It was so nice, we went twice! We were devastated when they shut their doors due to COVID. We were so ecstatic to hear that it was opening again at the Kahala Resort. Just like our honeymoon, it was so nice we went twice this past June. This is now a new tradition for us when we visit Oahu. The space at the Kahala is wonderful, with ocean views, and a peaceful and serene setting. The food was outstanding, the favorites, such as the bag and the coconut dessert, transported us back to King Street and our honeymoon. The service was phenomenal and the food was delightfully outstanding! Alan Wong's is back! read more

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THE Legendary CHEF is back!!!! I was really missing the Short Ribs from the King Street location....and was so excited that Chef Alan Wong was reopening his iconic restaurant. We were so lucky to have snagged a reservation on our visit to Oahu. I remember the ribs to be So tender and full of flavor with the right kick. Ordered ribs at the new Kahala location . The entree definitely did not disappoint. Met all of my expectations!! :) Happy to see the same ono signature dishes. This location is better ....,each person on our table having a beautiful ocean view. Service as you would expect was impeccable. Everything was perfect. And we had the pleasure of seeing the Chef. :) Can't wait to come back again! read more

This was the first time our family had visited Alan Wong's in its new location at The Kahala, in the spot formerly occupied by Hōkū's, though we've enjoyed many celebratory meals at the restaurant's original S. King location. Honestly, I had the best meal I've ever had at this latest incarnation of the restaurant. 1. Location: easy access from the front of the hotel. If you face the hotel entrance from the outside, Alan Wong's is to the right. Go up a few shallow steps, and through its double doors. Just ahead, to the right, a show kitchen, bordered by funky black squiggly-rod pendant lights, allows you to scope out the culinary action. Bonus points for celebrity chef sighting on the evening of our visit: Chef Wong was in the house! The new location feels more spacious and much better-lit than the old S. King location, with stunning views: makai windows look out on the ocean, and the east side windows have a stunning view of Koko Head. 2. Food: Long-time Alan Wong fans will be delighted to know that the menu has not markedly changed. All the old familiar Asian fusion favorites are there, or at least the vast majority of the favorites... Alan Wong's used to offer a terrific Ka`u coffee, served up via French press...alas, no longer on the menu. Appetizers, shared by our table: 1.Dungeness Crab and Shrimp Cake: my favorite bite of all the appetizers: delectable! Crispy on the outside, all meaty, savory crustacean on the inside, perfectly seasoned. 2.Whole Tomato Salad with Li Hing Mui Ume Dressing: I know this is one of Wong's beloved signature dishes, but I don't care for it. Awkward presentation: tomato plopped onto a pool of heavy, cloying sweet dressing, which although definitely li-hing flavored, arguably detracts from the beautiful tart freshness of a great, perfectly ripened tomato. This particular tomato also tasted like a standard hothouse tomato, however, so perhaps not that much of a flavor loss. But critique aside, our family is split on this dish: it has strong fans and strong detractors. If you've never had the Whole Tomato Salad, it's worth trying, especially if your table is sharing. 3.Ahi Poke Stack: I thought the contrasting flavors and textures were excellent: satiny poke, crackly wonton, mousse-like avocado puree. That being said, another diner felt the poke should've been the star of the show, and that there were too many things going on--the avocado, though delicious, masked the subtle flavors of the poke, and that there was too much wonton pi: California poke bowl syndrome! Some of our party members also commented that the dish was extremely awkward to serve and share, due to its verticality, and thought it'd be better served in a flatter incarnation. Even if you were enjoying it solo, it's inevitable that you'll topple your little tower into sloppy oblivion. Main entrees/sides: -Two menu items sadly were not available: the opakapaka and the Ho`okua`aina poi. Mike, our server, offered the option of having the onaga prepared in the opakapaka style: steamed with pork hash and truffle nage. -Onaga, two ways: Both the opakapaka-style and the ginger-crusted miso vinaigrette - were fabulous, highlighting the goodness of fresh island fish: perfectly cooked, umami-bomb, lick-your-plate delicious. -Braised Duck: this entree pays homage to Eight Treasure duck, a Chinese nine-course banquet classic: duck braised to fall-off-the-bone tenderness, nage scented with star anise and citrus peel, with a hearty taro-barley-shiitake stuffing. Winner! -Twice-Cooked Kalbi Style Short Ribs: Be forewarned. If you're ordering this dish, anticipating classic galbi marinade flavors: soy, ginger, honey/sugar, sesame oil, black pepper, onion, and Korean pear, then read the menu carefully, because you might be disappointed, otherwise! The beef was wonderfully tender, accompanied by gorgeous honey-sesame glazed whole carrots, but alas, the gochugaru sauce felt heavy, overpowering, and one-note. -Roasted garlic parmesan mashed potatoes: tasty, but not exceptionally so. Butter-heavy, it felt too rich to be a good foil for food. The Coconut: indisputably the perfect showstopping finish to a dinner at Alan Wong's. A dark chocolate shell, flecked with toasted coconut, encases a cornucopia of coconut ice cream, a fan of green Granny Smith apples, seasonal berries, apple banana slices, mint, and a luscious gold waterfall of lilikoi. Pineapple Shave Ice: refreshing and pretty, with Southeast Asian flavors! Triple layers: lime panna cotta and pandan tapioca, crowned by bright yellow pineapple shave ice, feathered with of baby makrut lime leaves. Though flavors were complementary, the delicate warm subtlety of the vanilla-like pandan in the pearl tapioca was completely obliterated by the assertive acid sweetness of the pineapple shave ice. All in all, if you're looking for a special occasion (price point matters), fine dining experience, and now with a lovely view, Alan Wong's delivers! read more

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Well we were finally abject return to Alan Wong's for the ever popular ginger crusted onaga and the opakapaka. It was very nostalgic to one again have the "Soup and sandwich" as a starter and yes! It's the exact same tomato soup with the Parmesan crisp and the Kalua pig, foie gras and mozzarella cheese sandwich. The French dinner rolls were so good with the chew crust and warm soft center. I wasn't sure it would be as good since Michelle is no longer there. Appetizers were the same, although I thought the crab cake could have been lighter. The fish dishes were as I remembered and always good. They had some familiar desserts on the menu but we just had the creme brûlée samplers. It was ok. I do miss the wider assortment of coffees. Will and grace Kai coffee is no longer only 2 choices, Wailua and Kauai. I thought $28 for the small pot of coffee was kind of high. All in all, it was good.. great memories. Our server, Jared was fantastic! Knowledgeable, cordial and attentive. He was perfect and so welcoming. read more

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Came to Alan Wongs for my birthday dinner and am so glad we got to try it! We got lucky with a reservation since it looks like they have been limiting seating while they fine tune everything. That being said service was great! I was also happy to hear that the servers were all from Hokus as well. The restaurant looks the same and remains a nice romantic dinning experience. To start the bring a hot bread roll and Alan Wong's famous garlic aioli spread! I missed this spread from his previous restaurant pinapple room! For our starters we ordered the poke pi stack and the crab and shrimp cake. Both tasted really good. The crab and shrimp cake has a different texture than we expected but there were big pieces of shrimp in there. The pi stack was definitely something different and the sauce with it was yummy. For our entrees I had the steamed fish with shrimp pork hash- they didn't have opakapaka the night we went but their substitute I believe was kanpachi and it was still cooked and seasoned very nicely. My boyfriend had the short ribs and he was also very pleased with his meal. The meat was super tender and the sauce was flavorful. Our dessert was the pineapple shave ice and I also got complementary strawberry shortcake for my birthday. The pineapple was actually frozen pineapple that was shaved super fine! We've never had something like it before. Overall a great experience and can't wait to come back! read more

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It's back! And we couldn't be happier. Alan Wong's belonged to pretty much every local child's highlight reel as that one very special place where core memories are made. Special occasions and big moments deserved an Alan Wong's dinner to celebrate. And it was devastating when they decided to close. But, they're back, and dare I say, better than ever. Their new home at the Kahala is much more spacious with sweeping views of the pacific. The fine-dining, elevated, yet warm and local ambiance is still there, and he has all of the favorites on the menu. Needless to say, between the nostalgia and the curiosity, it is THE hottest ticket in town. Service remains to be excellent, with warm and attentive servers who exude passion for the food and the place. There is almost a reverence to their explanations of each dish, and a sincerity that is uniquely Alan Wong's. They were amazing to our two kids too, and treated them as valued as they treated us. It was refreshing. Of course, the food. With every bite, my husband and his mom were wracked with pure bliss as the waves of nostalgia washed over them. Every dish was every bit as good as they remembered, and the memories came flooding back. We had a blast reminiscing all the wonderful moments and it was as if Alan's never closed after all. First, we got the soup and sandwich, which was a cold yellow and red tomato soup with a Parmesan crisp, and a "grilled cheese sandwich" with kalua pig and foie gras. One of my personal favorites. I also had the uni, ahi, and shrimp on soy milk panna cotta, which was extremely fresh and light. We of course also had "Da Bag" which was kalua pig and clams with greens in a hearty broth. Definite must-have classic. For our mains, we got the ginger-crusted Onaga (red snapper) which was the runaway favorite. I also got the steamed opakapaka (pink snapper), and short ribs with gochujang for the table. They had a keiki (kids') menu too, and my daughter devoured the pan-seared salmon, while the other one got chicken tenders. Everything was excellent and everything was cooked to perfection. The meat melted away and the fish was flaky, with all the flavors just exploding in my mouth. It was heavenly. And of course, the desserts. I got "The Coconut" which was the first thing that popped into my head when I heard they were opening back up. It's haupia (coconut) sorbet shaped like an actual coconut, with a "shell" of dark chocolate and coconut shavings, and an abundance of fresh fruits (bananas, pineapple, green apple, strawberries, blueberries, a blackberry, and a raspberry) drizzled with lilikoi (passion fruit) sauce. It's definitely my favorite and I always make sure I leave room for it when we go. We also got the pineapple shaved ice with some tapioca and I think panna cotta in the bottom, and the banana caramel kinako cream pie, which hubby could only describe as like bananas foster with kinako. Because it was my MIL's birthday, they also gave her a strawberry shortcake slice, which rivals those you can only get from Japan. All in all, we left extremely satisfied and happy, with our tummies and hearts full, and armed with brand new core memories to cherish. Would I recommend it? 1000%. I can promise that you won't be disappointed. Pro Tip: definitely get the soup and sandwich and Da Bag for appetizers, then the ginger-crusted onaga and short ribs for mains to share. Then finish with The Coconut. Those are definitely the best of the best and the ultimate classics Alan is know for. And although we didn't have to use them, I've always appreciated the fact that instead of salt and pepper on the table, he has shoyu (soy sauce) and chili pepper water instead. It's definitely the little touches that does it for me. read more

Alan Wongs Kahala - The Coconut - honestly one of the most beautiful and creative desserts I've seen. - Hawaiian Near Me - Honolulu, Hawaii

Superb Food and Excellent Service! Our Daughter took my wife and I to Alan Wong's to celebrate our 41st Wedding Anniversary. We were married at the Kahala Hotel 41 years ago by the waterfall. It was one of the best dinners we experienced and we have been around the world. Mike and Rodel provided excellent service. The food was superb. It started with terrific freshly baked piping hot French Dinner rolls with the chili garlic aioli sauce. That was an impressive start with a lot more to follow. The Mojito Mocktail is a must try. It is mixed brilliantly. We followed with the "Soup and Sandwich" which is a nice combination of chilled tomato soup with a sandwich of kalua pork, cheese, and foie gras. The Dungeness Crab and Shrimp Cake was next which was moist, tender, and full of flavor. It's a nice rich combination. My wife and daughter thoroughly enjoyed the Ahi Poke, Avocado Salsa Won Ton Pi Stack with the Sambal. Then we had fresh oysters on the half shell which provided an authentic refreshing taste from the sea. We followed that with "DA BAG". The presentation was done expertly with the steamed clams and kalua pig that blended well together. My wife enjoyed the well known Ginger Crusted Onaga which was moist and tender in a nice vinaigrette sauce. My Daughter enjoyed the Kalbi short ribs which was moist, tender, and packed with kochujang flavor. I had the Shellfish Bowl (Bouillabaisse) special which was a great combination of seafood in a rich broth. We all enjoyed the garlic parmesan mashed potatoes. For dessert, we all enjoyed the Wailua Chocolate Crunch bar (combined chocolate flavors), The Coconut Haupia Sorbet was a stunning work of artistry and taste refinement. The Pineapple Shaved Ice was a good fresh match with the Panna Cotta. The Banana Caramel Kinako Cream Pie was good. A nice touch was the Anniversary dessert which was personalized. Overall, a terrific evening with superb food and excellent service. The ambience and sunset view were great. Thanks Alan for opening at the Kahala! read more

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Thank you Chef Alan, Mark Shishido & Leigh Ito for wonderful hospitality, service & amazing food. Chef you really outdone yourself with so many delicious dishes. The li hing tomato was unbelievable amazing-just like we remembered 5 years ago. The Kalbi was fork tender & wonderful. The arroz de Marisco was "Broke da mouth" along with the curry. We will be back! read more

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I loved Alan Wong's when it was on King Street. The food and service were consistently top tier, which is why I was excited to try the new location. I attempted to make reservations through the website, but our group was too large, so I needed to call instead. After several calls that went to voicemail, I eventually left three messages but never received a callback. For a restaurant with the reputation of Alan Wong's, it was disappointing, although I understand they are still new and likely working through some growing pains. I'm hoping they're able to work out the bugs because I've always enjoyed the Alan Wong's experience and would love to dine there again in the future. read more

The OG of Pacific Rim Cuisine is back! You'll find most of your favorites on the menu, including the ginger crusted onaga, Da Bag, Soup and Sandwich, and The Coconut Dessert. But now with an ocean view, the overall experience is even better than ever!! read more

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We went here for our anniversary. The atmosphere was great and the service was amazing! They started off with the crunchy warm and soft bread with a spicy aioli.We then had the lychee martini with sake and passion fruit mojito to start with which was delicious! We then shared the kalua pig Caesar salad which was to die for!!! I had the ginger crusted onaga and my husband had the braised duck. They were both very good! We were too full to tackle dessert but maybe next time. Overall an excellent meal read more

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What a happy flashback! Services a little slow and Da Bag was served a little under cooked but immediately remedied. But otherwise everything was spectacular and true to memory. This will certainly be the hot ticket this year. Limited seating until the kinks are worked out but it's already tasting pretty smooth! read more

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Incredible service from the staff; very attentive (they all work as a team)! Food is just as incredible as before (Short ribs, crusted onaga, seared ahi, soup & sandwich, and all the desserts)!!! Great place for an amazing evening!!! read more

MENU IS AVAILABLE AT THE BAR!!! Possibly the best dining experience on the island. Staff remembered me from two months ago. This is now a part of my top 10 restaurant list. Fight me if you don't think so. read more

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If 10 STARS were available I would give them!! This literally was the best meal I have had in Hawai'i since Alan closed King Street. EVERYTHING about it was Top Tier and it felt like being home again. He brought back so many of the amazing menu items that made him THEE CHEF for Hawai'i Pacific cuisine!! I ordered the Ginger Crusted Onaga...it was ONOLICIOUS TO DA MAXXXXX!!! His classic Haupia Ice Cream in Chocolate Coconut Shell was like I said, coming home....we were fortunate enough to be dining while Alan was in house, so that made the meal even more special!! Made our next reservation before leaving!!! Can't wait to return!!! Thank you Alan!!! read more

Alan Wongs Kahala - Ginger Crusted Onaga - Hawaiian Near Me - Honolulu, Hawaii

The entire evening and experience were outstanding. First, Chelsea and Micheleen, the waitresses, were very attentive and anticipated what we wanted or needed. Thankfully, we were not rushed through courses or the entire dinner. Each course was delicious, prepared exceedingly well, and visually delightful. The prices are reasonable for the quality of food and service. My only slight complaint is that the salt shakers never work well. Maybe that keeps me from eating too much salt :-)! We look forward to returning soon. read more

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Was an amazing environment for any kind of celebration or special occasion dinner. The service was great & they made sure to make it a night to remember! 10/10 recommend the Ahi Poke Wonton Stack & Kalbi Style Short Ribs--they were definitely favorites! read more

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We patiently waited two months for our reservation, and the wait was worth every bite. The entire experience exceeded our expectations from start to finish. Service Phenomenal: The staff was attentive, knowledgeable, and genuinely gracious, making us feel valued the moment we arrived. We loved Tony Food Exceptional: Each dish showcased inventive flavors, flawless execution, and a deep respect for ingredients. Desserts: Out of this world, creations that linger in memory long after the last bite. Must-try appetizer "Da Bag": Presentation was a showstopper, cleverly plated starter that teased flavors and textures in a way I've never experienced before. It was a great way to end our meal. Overall experience Such a pleasant and enjoyable dining experience! We're already counting down until our next reservation. read more

Absolutely can't miss and if you love when they were at king st.... You will love the new location. Service was superb and good quality was top notch. We saw chef Wong as we walked in so you know he is serving up all of favorites! read more

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Great return with all of our old favorites. Wonderful food. Excellent service and reasonable value. Strongly recommend

Fantastic food, service, and atmosphere. Highly recommend! Located at the Kahala Hotel in a sophisticated setting. Get the De Bag for appetizer which is clams, Kalua pork, and spinach in a savory broth. It is opened from a foil bag at the table. read more

Alan Wongs Kahala - Coconut ice cream in a chocolate shell - Hawaiian Near Me - Honolulu, Hawaii

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We are so excited that Alan Wongs is back! Service was absolutely exceptional. Super knowledgeable, attentive, and genuine staff. Restaurant is spacious and gave an elegant old hawaii feel. Food was amazing. We got the onaga & opakapaka for entrees & they were both crazy good. We were hesitant to get two fish entrees but we were glad we did. Two totally different flavors. & Ofcource the classic soup & sandwich app was so refreshing. We also got the tomato salad and shrimp & crab cake! For dessert we tried their 5 spoon creme brûlée. A great taster of all the flavors (black sesame, kulolo, lilikoi, orange, and Kona coffee). My favorite was definitely the kulolo. We will be back! read more

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This was my first dining experience at Alan Wong's, and it absolutely lived up to the hype. I loved the playful yet elevated take on local cuisine. "The Tomato," along with the chilled tomato soup and sandwich, were starters and standouts, incredibly flavorful and beautifully presented. I also tried the clams and braised short ribs. The portion sizes were generous, and the service was warm and attentive throughout the evening. Mahalo to the AW team for such a memorable experience. I especially appreciated learning more about the dishes, ingredients, and the restaurant's sustainability efforts. It's easy to see why Chef Wong is so beloved and recognized as one of the founders of Hawaii Regional Cuisine. read more