Escabeche Part of the Filipino Food Week menu ($65)
Chef Chai Chaowasaree and his talented team are bringing together a medley of tastes, sights and sounds to help local ohana celebrate dads during Father’s Day weekend, June 17-18, at his namesake restaurant.
The incredible Father’s Day Menu is complemented by heralded local performer Melveen Leed, whose performances coincide with her 80th birthday month.
Miso Sea Bass, part of the Father’s Day menu ($95-$125)
The cost per person for the dinner and show — with seatings at 4-4:30 and 7-7:30 p.m. — is $125. Meanwhile, cost is $95 for diners who choose to enjoy their meal on the patio without entertainment. A Sunday brunch option is also available — with seatings at 9-9:30 a.m. and noon-12:30 p.m. (without entertainment) for $95.
Pork Guisantes, part of the Filipino Food Week menu ($65)
The Father’s Day feast kicks off with a family style appetizer sampler featuring a delicious medley of smoked duck taco with fresh mango salsa; salmon gravlax roulade with cream cheese and crab meat; kataifi and macadamia nut-crusted jumbo black tiger prawns; chicken tenderloin sate with Thai peanut sauce; fresh ahi tartar in a mini waffle cone; and Japanese eggplant and zucchini soufflé with fresh tomato basil sauce (as a vegetarian/gluten-free option).
Mongolian-style Lamb Chops, part of the Father’s Day menu
Diners then select an en trée choice of roasted prime rib of beef with natural beef jus, creamy horseradish and mashed Yukon Gold potatoes; Mongolian-style lamb chops with brandy demi, mashedYukon Gold potatoes and stir-fried vegetables; miso seabass with pickled vegetables, steamed coconut milk and ginger brown rice; spiny lobster tail with drawn butter and creamy Hamakua mushroom truffle risotto; and vegetarian terrine with green curry sauce and naan bread.
Pork Guisantes, Escabeche and Crispy Pork Adobo, part of the Filipino Food Week menu
As Chaowasaree explains, “These are our signature dishes, so you can’t go wrong with any of the choices. There are only 15-or-so tables available per seating, so call us now as this special event will sell out fast.”
For dessert, diners can choose from an array of favorites including Chef Chai’s signature heart-shaped white chocolate gelato with fresh raspberry guava puree and Waialua Chocolate lava cake with fresh berries.
Crispy Pork Adobo, part of the Filipino Food Week menu
A credit card is required when making a reservation, and a fee will be issued to cancellations within seven days of the event.
To make reservations before this opportunity sells out, call 808-585-0011 or visit chefchai.com.
Melveen Leed will perform on Father’s Day weekend. Photo courtesy Chef Chai
After more than three decades of adapting and updating previous restaurant ventures in Waikiki and Honolulu, Chaowasaree continues to perfect his iconic award-winning island fusion cuisine at Chef Chai on the ground level of the Pacifica Honolulu building on Kapiolani Boulevard across from the Neal S. Blaisdell Arena.
The restaurant, which also impresses with award-winning interior design elements, boasts a contemporary look and feel,and features a private dining room and seating at the spacious full bar and outside on the patio.
Following the Father’s Day celebration, Chaowasaree and chef Mark Lopez are teaming up for Chef Chai’s Filipino Food Week, June 21-25.
This special partnership with the Consulate General of the Republic of the Philippines in Honolulu features a family-style, seven-dish dinner for just $65 (minimum of two people) with seatings at 5-5:30 p.m. and 7 p.m.
This can’t-miss special dinner features crispy duck lumpia, crispy pork adobo, pork guisantes, chicken tinola and escabeche, a crispy whole Hawaiian sunfish with sweet-andsour pineapple, bell peppers and onions. For dessert, the meal ends with the sweet notes of minatamis na saging and halohalo with strawberry shave ice.
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