A meal created just for youA La Carte
March 17, 2019
Story By: Don Robbins |
Chef Chai, a pleasingly sophisticated restaurant situated along Kapiolani Boulevard in Honolulu, is the brainchild of famed chef Chai Chaowasaree. Using the knowledge he gleaned from his youth searching for fresh ingredients in the community markets of Bangkok to use in his family’s restaurant, Chaowasaree has three decades of experience creating his own distinct culinary style. Within his restaurant, he melds Asian and Hawaiian food elements to expertly balance both worlds.
Enhancing the dining atmosphere, the restaurant also hosts a monthly Full Moon Concert, which includes a set dinner menu and live music.
Among his accomplishments, Chaowasaree has hosted cooking shows, garnered acclaim as one of Hawaii’s best chefs, and his restaurants have been highlighted in several international magazines.
As an offer for Dining Out readers, Chaowasaree announces a four-course Special’s Menu ($50 per person) only available March 19-24. Customers need to mention Dining Out when making reservations, he adds.
The starter dish for this menu will be Chicken Tenderloin Sate with Thai Peanut Sauce, Asian Flat Bread and Cucumber Salad.
For the first course, customers can choose to enjoy Fresh Kumamoto Oysters On Ice with Lemongrass Garlic Mignonette. It is a delight for connoisseurs of the shellfish, as the dish lets the sweet Kumamoto oysters shine. The delectable creamy oysters are highlighted with small pieces of tobiko caviar, scallion, diced tomato, and Chef Chai’s Lemongrass Garlic Mignonette.
“This is one of our signature items,” Chaowasaree shares.
If a refreshing salad is what one is craving, opt for New Wave Caprese Salad with Ho Farms Cherry Tomato, Burrata Cheese with Balsamic Pearls and Prosciutto Carpaccio for the first course.
One of two entree choices guests can find on the Special’s Menu is Mongolian Style Lamb Chops with Brandy Demi. Tender chops are rubbed with a delicious mix of seasonings such as hoisin, brandy, sesame oil and green onions. Then, the lamb chops are carefully grilled to perfection. A medley of veggies are served alongside this dish, including mashed potatoes, sugar snap peas and cauliflower.
The other entree option up for grabs is Miso Fresh Chilean Seabass with Pickled Vegetables and steamed white or brown rice.
Guests who partake in this lavish four-course meal will be treated to Frankie’s Nursery Honey Cream Pineapple with Fresh Berries and Mango Sorbet for dessert. Chaowasaree shares that the small Waimanalo-grown Honey Cream Pineapples are highly admired for their extreme sweetness and deliciously soft texture.
Patrons also can experience Chef Chai’s daily happy hour menu from 4 to 6 p.m. or the early bird dinner menu available from 4 to 5 p.m. — reservations are highly recommended.
Note: All of these items are a part of the four-course Special’s Menu.