Today was the last day we would be able to have a full day, since we would be leaving on Tuesday morning. Instead of going to Three Tables or Shark’s Cove, we wanted to make sure that we were able to snorkel… and see Sea Turtles. Sure enough, we saw two, feeding away off the coral reef like they were at a Las Vegas buffet. Looked good, but it couldn’t have been as good as the Angelo Pietro restaurant, who manufactures my favorite salad dressing. It’s off Kapiolani Blvd. and sort of tucked into a corner. I was so full from lunch but I HAD to try Angelo Pietro’s. They only had locations in Hawaii and Japan and I certainly hope they open up one in Los Angeles.
I ordered the raw potato salad topped with radish sprouts and their signature Sesame-Miso dressing. It was so refreshing and good. Probably the freshest vegetables I’ve had so far in Hawaii. Tempura and macaroni salad DO NOT COUNT. I also ordered the bacon/pickled vegetable spaghetti which was light and flavorful. Nothing difficult to make. I really prefer eating Japanese-style, Italian food as opposed to traditional Italian because I think it’s lighter. Yum. I’d go back here again.
And to end the trip with a bang, we decided to have an exquisite dinner at Alan Wong's. We crossed off Roy’s and Sam Choy’s because they have locations in California. We ran late because Alan Wong’s was hidden inside a non-descript building. 30 mins after our reservations, we were seated in the nicely decorated restaurant. The chefs worked quietly, yet efficiently in the open kitchen. The waiters buzzing around our table like bees in a hive. It’s rare that I treat myself to exquisite dining, and I think Alan Wong’s was a great place to experience Hawaiian-fusion and end the trip. The 11 of us decided to order appetizers and entrees and share with everyone. Here's what we had... (getting drool towel ready*).
Ahi Tuna Tartare. Basically it was a poke-pie with soy sauce and wasabi. Light, crispy and intensely flavorful .
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Sushi. I didn't try this but I'm sure it was good. I had my stomach space reserved for bigger and bolder things.
Kiawe Grilled Maui Cattle Company Rib Eye. This dish was served with mushrooms, green beans and a port wine sauce... it was so good. Steak was too simple and plain for me to order though.
Poki-Pines. One of Alan Wong's specialties. Wonton skins were shaped into miniature pineapples and stuffed with ahi tuna poke. So good! This recipe is available in Alan Wong's hawaiian cookbook.>
Broiled Lobster and Abalone with Aioli. This one was one of my favorites. Eaten together with the aioli, the meat just melts.
Macadamia Nut-Coconut Crusted Lamb Chops. Awesome. The reduction sauce was a little too sweat and thick though.
Da Bag. Clams and kahlua pork are steamed in a large foil bag and served in flavorful clam broth. Nothing really special. I did enjoy the broth though.
Butterfish with Foie Gras. This was my favorite dish of the night and also my first time trying foie gras. I'm gonna try my hardest to replicate this dish .
Duck Salad. Moist pieces of duck served over greens. Bland..
Crabcakes. I thought these were sort of dry.
After dinner, I started to think my career options. I figure I can only do advertising for a few years because I am more interested in the culinary arts. Before Hawaii, I was talking to a few chefs from Café Pinot in Downtown Los Angeles. I expressed my interest in working there part time and they encouraged me to send in my resume. I like pretentious and haute dining. I like that they treat a white plate as as though it’s a canvas, with food as the form of art. I'm crossing my fingers as we speak because I'd be overwhelmed if I got the job. They told me I wouldn't have to start on dishes, so that's good to know. haha. I'll let you guys know what happens.
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