A Grand Feast And Great Savings For Early DinersFeatures Inside Feature
August 13, 2017
Story By: Kelli Shiroma | Photos by: ANTHONY CONSILLIO
The adage, “The early bird gets the worm,” often holds true, and at Chef Chai at Pacifica Honolulu, early diners can indeed take advantage of great savings. Early Bird Special Four Course Dinner is available every night (except Mondays) from 4 to 5 p.m. (customers must order before 5 p.m.).
Owner and chef Chai Chao-wasaree says this special Early Bird menu ($40 per person) provides the ideal way to relax and dine before a night out on the town, while scoring some extra savings.
“Normally, this menu would be $60-$65 per person,” he explains. “Because the economy is not the same, people are looking for ways to save money. We’ve had this Early Bird menu for a couple years now, and it’s the perfect place for dinner before you go to the movies or catch a concert at the Blaisdell Center across the street. Reservations are always recommended.”
The menu starts off with Chicken Sate with Thai Peanut Sauce and Cucumber Salad, as well as Asian Flat Bread. Then, customers are sure to be wowed by an elegant appetizer sampler, served family-style. Included are Fresh Ahi Katsu with Wasabi Curry Sauce, Salmon Gravlax Roulade with Cream Cheese and Crab Meat on Cucumber Chips, Kataifi and Macnut Crusted Jumbo Black Tiger Prawns with Pineapple Vinaigrette, and Roasted Butternut Squash and Lobster Bisque Shooters.
“These are the most popular appetizers from our regular menu,” Chaowasaree confirms.
Customers can then select one of three entrees. Chaowasaree says Grilled Kabayaki New Zealand King Salmon with Sauteed Vegetables and Steamed White Rice or Coconut Milk Ginger Brown Rice is the most popular choice.
“We use New Zealand King Salmon; we don’t use Atlantic King Salmon,” he says. “Atlantic salmon is farm-raised with hormones and pesticides; it’s not environmentally safe. But the New Zealand King Salmon is not raised using any hormones and pesticides.”
Chaowasaree also says Vegetable Terrine with Green Curry Sauce is available for vegetarians, or those allergic to gluten.
“The Terrine is a layer of vegetables, including kabocha pumpkin, Okinawan sweet potato, asparagus, bell peppers and mushrooms,” he says.
The four-course meal concludes with the aesthetically pleasing Heart Shaped White Chocolate Amore Truffle with Raspberry Guava Puree.
“It’s white chocolate gelato with strawberry sorbet in the center,” Chaowasaree says. “We created this dessert when I joined Hawaiian Airlines as the executive chef; we came up with this dessert for them.”
1009 Kapiolani Blvd., Honolulu
Tuesday-Sunday, 4-11 p.m.; closed Monday; happy hour: 4-6 p.m., 9 p.m.-close; Early Bird Special Four Course Dinner hours: 4-5 p.m.