Treat Dad to a fantastic Father’s Day feast

Mongolian Style Lamb Chops (part of the Father’s Day special)

In honor of dads, Chef Chai has prepared a special Father’s Day menu that’s available for dine-in or curbside pickup/takeout June 20-21.

Located at Pacifica Honolulu (across from Neal S. Blaisdell Center on Kapiolani Boulevard), the restaurant reopened its dining room June 5, featuring chef Chai Chao-wasaree’s innovative culinary masterpieces in a modern, elegant setting, and top-notch service.

“We’re practicing Centers for Disease Control safety guidelines,” notes Chaowasaree, who has been in the restaurant business in Hawaii for more than three decades. “All staff wear face masks and gloves, and tables are 6 feet apart.”

Chaowasaree adds that the upcoming Father’s Day menu is similar to what he offered for Mother’s Day, which did very well (they had more than 900 orders that weekend).

Prime Rib of Beef (part of the Father’s Day special)

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“I think the reason we were so successful is because people had to stay home for so long and most of the takeout places are casual, but ours is restaurant quality and restaurant presentation,” he says. “That’s what people really enjoy.”

The Father’s Day menu includes two starters (Alaskan King Crab Cake with Roasted Garlic Aioli and Fresh Tomato Mango Salsa; as well as Fresh Baked Prosciutto and Bacon Rolls), and a Naked Fresh Prawns Salad with lemongrass garlic vinaigrette served with a bouquet of organically grown baby greens and tangerine vinaigrette, tomato, mango, cucumber, cilantro roasted beet and candied pecan.

For the entrée, choose between Roasted Prime Rib of Beef, Mongolian Style Lamb Chops, Miso Seabass or Vegetable Terrine with Green Curry Sauce.

Miso Seabass with Kabayaki Miso Cream (part of the Father’s Day special)

“Our Prime Rib is slow-roasted for four hours, so it’s very tender and juicy, and we use the drippings from the beef to make a natural beef jus and serve it with creamy horseradish, kabocha pumpkin and Hamakua mushroom,” shares Chaowasaree. “And our lamb chop is marinated with hoisin sesame oil and brandy — that’s how they cook it in Mongolia. It’s grilled and served with demi-glace, mashed potato, Waialua asparagus, sundried tomato and baby carrots.”

For those who prefer seafood, the Miso Seabass with Kabayaki Miso Cream is one of Chaowasaree’s signature dishes, and is served with pickled vegetables and steamed coconut milk ginger brown rice.

Finally, completing the menu are three delectable desserts — Chocolate Mousse Cake with Fresh Berries, Tapioca Pudding and Haupia wrapped in pandan leaves, and a French Macaroon.

The Father’s Day special can be preordered for pickup between noon and 7 p.m. ($69 per person, order by June 18), or make a reservation for limited dine-in seating at 4:30 p.m. or 7 p.m. ($79 per person) June 20 and 21.

“Fathers work hard all day just like mothers,” adds Chaowasaree. “It’s one day you can treat them to the best gift, and sometimes they just want good food.”