Grilled Rosemary and Garlic Pork Tenderloin, part of the Early Bird menu ($50)
As the sun sets and the workday ends in downtown Honolulu, the lights of Chef Chai restaurant illuminate Kapiolani Boulevard, inviting guests to an evening of sumptuous wine and delicious Hawaiian fusion cuisine.
“Let us pamper you — no cooking, no cleaning, just come in and enjoy,” says restaurant owner and chef Chai Chaowasaree. “From handcraft cocktails and mouthwatering dishes to great services.”
Jumbo Black Tiger Prawns Curry, part of the Early Bird menu ($50)
Guests can choose to dine indoors or alfresco while perusing the Early Bird Menu ($50), which offers a choice of Grilled Rosemary and Garlic Pork Tenderloin served with crispy rice, apple and cucumber kimchee, or Jumbo Black Tiger Prawns Curry served with toasted French bread.
This menu also offers a starter of Chicken Sate with Thai peanut sauce and cucumber salad, Asian flatbread, and a heart-shaped white chocolate truffle with raspberry-guava puree for dessert.
“The early bird special is the best deal in town with top quality food at a reasonable price,” Chaowasaree says.
Established more than 30 years ago inWaikiki, Chef Chai has won myriad awards and has been recommended in many international magazines including Bon Appétit, Brides, Sunset and Travel + Leisure.
“We always evolve with time; dishes change constantly with the exception of the signature dishes,” says Chaowasaree.
For more information about the restaurant and its full menu, visit chefchai.com.
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