Alan Wong Biography, Age, Net worth, Wife, Restaurants, Menu, Recipe

Last Updated on August 7, 2022 by Administrator

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.

Alan Wong

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

The Slurry

1 tablespoon (9 grams) cornstarch

1 tablespoon (14 grams) water

The eggplant

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

Canola oil for frying

Kosher salt

The broccoli

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

Alan Wong Honolulu Menu

Local Butter Tasting
Naked Cow Dairy Butter, Hula Cow, Salted and Unsalted Butter
“New Wave” Opihi Shooter
Local Limpet in Spicy Tomato Water, Fennel Basil Ume Shiso Essences
“Da Bag”
Steamed clams with kalua pig, shiitake mushrooms in a foil bag
Crispy won ton wrapped 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 Cheese
Richard Ha’s Whole Tomato Salad
Li hing mui ume vinaigrette
Ma’o Farms Sassy Salad Greens
Hamakua Springs Tomato, Ho Farms Tsukemono Cucumber, AW House Dressing
Hawai’i Island Goat Dairy Ume Chevre & Pickled Beet Salad
Ume PIckled Tomatoes, Baby Arugula, Olives
Maui Kula Country Farms Baby Romaine Salad
Kalua Pig, Parmesan Garlic Crouton, Peterson Farm Sunny-Side-Up Egg
Ginger Crusted Onaga, Long-Tail Red Snapper
Miso sesame vinaigrette, organic Hamakua mushroom & corn
Pan Steamed Opakapaka, Short-Tail Pink Snapper
Shrimp pork hash, truffle nage, gingered vegetables, tapioca pearls
Miso Marinated Butterfish, Black Cod
Wasabi Sauce, Otsuji Farms Mustard Cabbage Vinegared Rice
Shrimp and Clams, Linguine
Chili coconut lemongrass basil sauce
Twice Cooked Short Rib Soy Braised & Grilled “Kalbi” Style
Gingered shrimp, ko choo jang sauce
Steamed Shellfish Bowl
Lobster, shrimp and clams, mussels, braised fennel, bouillabaisse style broth, crab aioli
Maui Cattle Company Beef Tenderloin
Spicy Hawaii Island Goat Dairy Chevre, Taro Frites
Niman Ranch Ribeye
Okinawan Sweet Potato “Hash”, “Crazy Steak Sauce”
“Lilikoi Brulee”
Lilikoi‎ tapioca, “fruit gems,” sorbet, custard
“The Coconut”
Haupia sorbet in a chocolate shell, tropical fruits, and lilikoi sauce
Waialua Chocolate “Crunch Bars”
Layers of milk chocolate macadamia nut crunch and bittersweet chocolate mousse
Kula “Strawberries Romanoff”
Hawaii Island Dairy goat cheese pannacotta, kula strawberry-hibiscus consommé, goat cheese sorbet
Lilikoi White Chocolate “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

Alan Wong Facebook

Alan Wong Instagram

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