A Dining LegacyA La Carte Columns
March 29, 2016
Story By: Caitlin Basilio | Photos by: Lawrence Tabudlo
House of Wong Restaurant has served Hawaii for nearly 30 years. Previously located in Waikiki, the Cantonese eatery currently sits proudly on Kapahulu Avenue and is known for its quality cuisine and customer service.
House of Wong strives to keep that reputation and cater even more to locals, now that it no longer is in Waikiki. New to the restaurant is chef Vincent Tso, who will be joining House of Wong as head chef starting April 1.
Not yet on the menu, but available to order, Rice Paper Wrapped Tofu with Shrimp ($13.95) is served with shoyu and wasabi. This tasty dish is prepared by first mashing the tofu and then mixing it with water chestnuts, celery and shrimp. Then, the ingredients are wrapped in seaweed, steamed, rolled into rice paper and deep-fried to perfection.
A HOUSEHOLD NAME
At House of Wong, be sure to look out for Stir Fried Egg White with Mixed Seafood ($13.95). Though not yet on the menu, this unique dish is one you mustn’t overlook, as it’s made with cooked egg whites mixed with scallops and shrimp. The concoction is laid on broccoli, topped with bacon bits and served with a vinaigrette on the side.
According to waiter Ryan Wang, the story behind this dish is that an ancient emperor of China once requested crab, but his chef didn’t have any. So he threw together egg whites and other seafood to imitate crab, and it has been a yummy favorite ever since!
House Of Wong Restaurant
477 Kapahulu Ave., Honolulu
Daily, 10:30 a.m.-9:30 p.m.