Pork Belly Lechon Roulade with Pancit and Fresh Calamansi, part of Filipino Food Week offerings ($60 per person)
Known for fusing fresh Hawaii ingredients with the exotic flavors of Asia, Chef Chai is presenting an upscale, mouthwatering menu for Filipino Food Week June 22-26.
Sit down to white tablecloths in Chef Chai’s modern Pacifica Honolulu restaurant to enjoy a full dinner served family-style ($60 per person, minimum two people). Seatings will be at 5:30 and 7:30 p.m., and reservations are highly recommended to secure your place.
Crispy Golden Tilapia with Spicy Garlic Calamansi Dipping Sauce, part of Filipino Food Week offerings ($60 per person)
A highlight dish is the Crispy Golden Tilapia with Spicy Garlic Calamansi Dipping Sauce. Using Hawaii farm-raised tilapia sunfish, which are “as good as any snapper” according to chef Chai Chaowasaree, guests will enjoy a nicely textured dish — crisp outside and moist inside.
The tilapia dish’s sauce utilizes Filipino Food Week’s key ingredient, calamansi, a Philippine citrus that adds acidity and sweetness, awaking guests’ palates and enabling them to eat more and more.
Seafood Kilawen with Fried Shrimp Chips a Filipino Style Ceviche, part of Filipino Food Week offerings ($60 per person)
The Pork Belly Lechon Roulade with Pancit will also incorporate locally sourced calamansi. This traditional dish of the Philippines will be baked to achieve an outer crispness and infused with sweet, salty, and spicy flavors.
After enjoying the entire menu which also includes a Filipino Style Ceviche, Chicken Papaya Soup, Oxtails Kare Kare and Steamed Rice, diners will be served unique desserts: Halo-Halo with Fresh Strawberry Shaved Ice ($11, regular menu) — a gluten free, dairy free, low-sugar dessert — and Fried Caramelized Banana Lumpia A La Mode.
Chef Mark Allen Lopez
“I have always loved Filipino food,” says Chai. “We are excited to share a different vision of Filipino cuisine for guests.”
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