Alan Wong Biography
Alan Wong is a chef and restaurateur known as one of 12 co-founders of Hawaii Regional Cuisine. They came together to form an organization to create a new American regional cuisine, highlighting Hawaii’s locally grown ingredients and diverse ethnic styles. In 1992, they all came together and compiled a cookbook, The New Cuisine of Hawaii to be sold for charity.
He cooked a luau at the White House for President Obama in 2009 at the annual White House Congressional picnic for members of Congress and their families. In 2001, he was awarded Chef of the year by Sante Magazine. One of his restaurants was ranked number six in a listing of America’s Best Fifty Restaurants. He was awarded the James Beard Award for Best Chef, he was also recognized by Robert Mondavi as one of 13 Rising Star Chefs in America.
Alan Wong Age
Wong’s age information will be updated soon.
Alan Wong Net Worth
Wong has an estimated net worth of $1.1 Billion dollars.
Alan Wong Wife
Wong’s wife, Jennifer, is also a chef and has an accounting and finance background. 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 up a brunch restaurant in Kailua.
Alan Wong Honolulu
The unique location of Alan Wong’s Honolulu continues to be the heart of where it all started and where it all happens. The flagship restaurant is a culinary studio experimenting with new flavors and new ideas. Dishes are tested and born; brainstorming sessions give rise to innovative methods and partnerships; the next generation is coached and developed to be the best they can be; it is the center point from which AWR is able to explore, learn and serve. As Chef Wong ceaselessly raises the bar for creativity, innovation, quality, and service, your experience here will truly reflect Hawaii Regional Cuisine.
The short ribs
Makes 8 servings.
5 pounds (2,268 grams) 2-inch Kosher-cut boneless short ribs
4 cups (528 grams) water
3/4 cup (150 grams) sugar
1 cup (227 grams) soy sauce
3/4 cup (210 grams) mirin (sweet Japanese rice wine)
1-inch piece (15 grams) fresh ginger, smashed
1/2 head garlic (25 grams), smashed
6 green onions (45 grams), white part only, smashed
1 tablespoon (9 grams) cornstarch
1 tablespoon (14 grams) water
1 large (193 grams) Japanese eggplant, quartered lengthwise, cut into 2-inch pieces
Canola oil for frying
1/2 head (154 grams) 1-inch broccoli florets
Ko Choo Jang Vinaigrette
1/2cup (108 grams) rice wine vinegar
1/2 cup (230 grams) ko choo Jang (Korean chili pepper paste)
1/2 cup (100 grams) sugar
2 tablespoons (30 grams) soy sauce
Alan Wong Restaurant
On April 15, 1995, Chef Wong opened his flagship restaurant, Alan Wong’s, on King Street in Downtown Honolulu. Only a year after opening, in 1996, it was nominated for the nation’s ‘Best New Restaurant’ by the James Beard Foundation.
Alan’s restaurant has been ranked within the top ten of “America’s Best 50 Restaurants” in Gourmet Magazine and has been included in “The Go List of 376 Hottest Restaurants in the World” in Food and Wine Magazine. Alan Wong’s continues to win ‘Restaurant of the Year’ for the Hale ‘Aina Awards and ‘Best Restaurant’ for the Ilima Awards in Hawaii.
In 1999 Chef Wong opened another restaurant, The Pineapple Room, located inside Macy’s department store at Ala Moana Shopping Center. The Pineapple Room, modeled and styled in the breezy and laidback island plantation style, was created in need of a more casual dining spot where guests could also have breakfast and lunch, as Alan Wong’s 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 out of the desire of Hawaii’s chefs to let the world know that there was a new distinct type of American cuisine emerging in the Pacific.
Alan Wong’s Restaurant