Who is Alan Wong? Instagram, dating, bio

Alan Wong is an American chef and restaurateur known as one of the 12 co-founders of Hawaii Regional Cuisine. They came together to form an organization to create new American regional cuisine, highlighting locally grown ingredients and different ethnic styles of Hawaii. In 1992, they got together and compiled a cookbook, The New Cuisine of Hawaii, to be sold for charity.
He cooked a luau in the White House for President Obama in 2009 during the annual White House Congressional picnic for members of Congress and their families. In 2001 he was awarded Chef of the Year by the magazine Sante. One of its restaurants ranked sixth on a list of America’s Top Fifty Restaurants. Received the James Beard Award for Best Chef, he was also recognized by Robert Mondavi as one of the thirteen emerging chefs in America.

ALAN WONG WIFE

Wong’s wife Jennifer is also a chef and has a background in accounting and finance. The two met at Alan’s King Street restaurant, where they cooked together for a couple of years. Before they even got married, they had planned to open a brunch restaurant in Kailua.

ALAN WONG AGE

Details of Wong’s date of birth are not known, so it is not known when he is celebrating his birthday. He likes to keep his personal matters out of the public eye by making it difficult to know his age, so this information will be updated as it becomes available.

ALAN WONG’S BODY MEASUREMENTS

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ALAN WONG NET WORTH

The best-known chef, Wong, has an estimated net worth of $ 1.1 billion that he earned during his successful career as a chef and restaurateur.

ALAN WONG HONOLULU

Alan Wong’s unique Honolulu location continues to be the heart of where it all began and where it all happens. The flagship restaurant is a culinary studio experimenting with new flavors and new ideas. The dishes are tested and born; brainstorming sessions give life to innovative methods and partnerships; the next generation is trained and developed to be the best they can be; it is the central point from which AWR is able to explore, learn and serve. As Chef Wong relentlessly raises the bar for creativity, innovation, quality and service, your experience here will truly reflect Hawaii’s regional cuisine.

The ribs

For 8 servings.

5 pounds (2,268 grams) 2-inch Kosher boneless cut ribs

4 cups (528 grams) of water

150 g of sugar

1 cup (227 grams) of soy sauce

210 grams of mirin (sweet Japanese rice wine)

1 inch (15 grams) fresh ginger, crushed

1/2 head of garlic (25 grams), crushed

6 green onions (45 grams), only the white part, mashed

The Slurry

1 tablespoon (9 grams) of cornstarch

1 tablespoon (14 grams) of water

The eggplants

1 large Japanese eggplant (193 grams), quartered lengthwise, cut into 2-inch pieces

Canola oil for frying

Sale kosher

I broccoli

1/2 inch broccoli florets (154 grams)

Ko Choo Jang Vinaigrette

1/2 cup (108 grams) of rice wine vinegar

1/2 cup (230 grams) ko choo Jang (Korean chili paste)

1/2 cup (100 grams) of sugar

2 tablespoons (30 grams) of soy sauce

RISTORANTE ALAN WONG

On April 15, 1995, Chef Wong opened his flagship restaurant, Alan Wong’s, on King Street in downtown Honolulu. Just a year after opening in 1996, it was named the nation’s ‘Best New Restaurant’ by the James Beard Foundation.

Alan’s restaurant was ranked in the top ten of America’s ’50 Best Restaurants’ in Gourmet magazine and was included in the ‘Go List of the 376 Most Trendy Restaurants in the World’ in Food and Wine magazine. Alan Wong continues to win ‘Restaurant of the Year’ at the Hale ‘Aina Awards’ and ‘Best Restaurant’ at the Ilima Awards in Hawaii.

In 1999 Chef Wong opened another restaurant, The Pineapple Room, located inside Macy’s department store at the Ala Moana Shopping Center. The Pineapple Room, modeled and designed in the style of breezy and relaxed island plantations, was created in search of a more casual dining spot where guests could also have breakfast and lunch, as Alan Wong on King Street was only open for dinner .

At The Pineapple Room, guests can enjoy favorite local dishes with a gourmet twist, such as loco moco and ‘spong’, spam meets Wong, which is Chef Alan’s personal recipe for spam.

Alan Wong is not only renowned for his award-winning restaurants, but he is also famous for being one of the 12 founding members of Hawaii Regional Cuisine (HRC). HRC was a new movement born of the desire of chefs in Hawaii to let the world know that a distinct new type of American cuisine was emerging in the Pacific.

MENU AT ALAN WONG HONOLULU

STARTERS Local butter tasting Naked cow’s milk butter, Hula cow, salted and unsalted butter ‘New Wave’ Opihi shooter Local potato chip in spicy tomato water, fennel basil Ume Shiso Essences ‘Da Bag’ Steamed clams with kalua pork, shiitake mushrooms in foil ‘Poki-Pines’ Crispy won ton wrapping ahi poke balls, avocado, wasabi sauce Lobster ‘Tofu’ Agedashi Tofu-like Lobster Mousse, Kona Lobster Medallions, and Crab Meat, Kudzu Dashi Hawaii Island Goat Dairy & Naked Cow Dairy Cheese Platter Waianae Tomme, Feta, Fromage Blanc, Pika Moon, Red Hill Seafood Cakes Lobster, Shrimp and Crab Cakes, Caper Mayonnaise, Tsukemono Relish Seared Hudson Valley Foie Gras Li Hing Mui Chutney Keahole Lobster “Escargot” Style Red Onion Butter ,Parmesan SALADS Richard Ha’s Whole Tomato Salad Li hing mui ume vinaigrette Ma’o Farms Sassy Salad Greens Hamakua Springs Tomato, Ho Farms Tsukemono Cumber, AW House Dressing Hawai’i Island Goat Dairy Ume Chevre & Pickled Beet Salad Ume Pickled Tomatoes, Baby Rucola, Olive Maui Kula Country Farms Insalata Baby Romaine Maiale Kalua, Crostino Di Parmigiano All’aglio, Uovo Sunny-Side-Up di Peterson Farm ENTREESOnaga in ginger crust, long-tailed snapper, miso sesame vinaigrette, organic Hamakua mushrooms and steamed Opakapaka pan-fried corn, pink snapper short-tailed pork hash with prawns, truffle nage, ginger vegetables, tapioca pearls marinated butterfish Miso, Black Cod Wasabi Sauce, Otsuji Farms Mustard Cabbage Rice Vinegar Shrimps and Clams, Linguine Chili Pepper Coconut Lemongrass Basil Sauce Twice Cooked Braised And Grilled Soy Rib eye ‘Kalbi’ Style Ginger Shrimp, Ko choo Jang sauce Shellfish bowl Steamed Lobster, Shrimp & Clams, Mussels, Braised Fennel, Bouillabaisse Style Broth, Maui Cattle Company Crab Aioli Sauce Hawaii Goat Dairy Chevre Spiced Beef Fillet, Taro Frites Niman Ranch Ribeye Okinawan Sweet Potato ‘Hash’, ‘Crazy Steak Sauce’SWEETS ‘Lilikoi Brulee’ Lilikoi tapioca, ‘fruit buds’, sorbet, custard ‘The Coconut’ Haupia sorbet in a chocolate shell, tropical fruits and lilikoi Waialua Chocolate ‘Crunch Bars’ Layers of crunchy milk chocolate macadamia and sweet and sour chocolate mousse Kula ‘Strawberries Romanoff’ Hawaii Island Dairy goat cheese pannacotta, consommé of strawberry and hibiscus kula, goat cheese sorbet Lilikoi Chocolate White ‘Mousse Tart’ Lilikoi Caramel, Honey Goat cheese sorbet Hawaii Island Goat Dairy & Naked Cow Dairy Cheese Platter Bulgarian White, Colby, Feta, Fromage Blanc, Pika Moon, Gouda