Page 3 - Dining Out - Feb 12, 2023
P. 3

     Restaurant Insider with Anne Lee
 MW Restaurant
888 Kapiolani Blvd. Ste. 201, Honolulu 808-955-6505
Artizen by MW
888 Kapiolani Blvd. Ste. 102, Honolulu 808-524-0499
  chelle not only makes exception- al desserts and pastries, but her talents also go beyond her affinity for baking. Wade Ueoka (her hus- band) and Michelle also bring community to their restaurant by nurturing young chefs and letting them shine, while showing them the way of the restaurant world.
AL: One of the benefits of work- ing at MW Restaurant or Artizen by MW is how you and Wade nur- ture your team and let your chefs shine. Why is this so important? MKU: We realized that growing people is more important than ever. Through collaboration and working with these young chefs, encouraging them to create spe- cials and different things to sell, they get to develop more of a sense of themselves and find their style of cooking. That’s something that I enjoyed when I worked at Alan Wong’s. You always want to
show respect and continue on the person’s legacy. This was an opportunity that I was given, so I want to give back as well.
Chef Melanie Takeya, who is very interested in the sweet side, is a graduate of Kapiolani Commu- nity College’s culinary program and has been working with us for years. She has worked in a few small bakeries prior to joining our team and has a lot of talent. For Valentine’s Day, she created a red velvet cookie with a unique red- and-white checkerboard design shaped in a heart.
Chef Christian Inoue actually didn’t go to culinary school. He started in the back of the kitchen and Wade started to move him up. Christian is the creator of a new item that is on our menu: Scallop Dynamite ($22) served with fried nori tempura chips. The bottom is an edamame purée that’s topped with scallops, corn and warabi.
Chef Jason Wu created a Straw- berry No-Bake Cheesecake (con- tact for cost) inspired by his girl- friend who made a similar dessert for him on Valentine’s Day.
Chef Kaleb Molina, who grad- uated from Leeward Community College, was the 2022 winner of 7-Eleven Hawaii’s annual culinary competition — with his winning dish, a vegan rigatoni pasta.
AL: Tell me more about your whole cakes?
MKU: Go to and click “order online.” There are three sizes (6, 8 and 10 inches) for our standard and premium cakes. Prices start at $60 for a standard 6-inch round cake and varies based on size and flavors. Standard flavors are Valrhona chocolate buttermilk with feuil- letine crust, lemon yuzu crunch, lilikoi chiffon or coconut chiffon. Premium flavors are rainbow,
carrot or strawberry. We ask that you allow 72 hours for the cake to be produced. Once ordered, we will reach out for cake detail and preferences.
AL: There is a special drink you are featuring in February (The Elixir of Love) in collaboration with Hawaii Opera Theatre. Can you tell us more about this? MKU: The Elixir of Love (call for cost) is made with Kohana Rum and named after the upcoming HOT production. When you show your HOT The Elixir of Love ticket stub, you will receive 10% off your bill until Feb. 28.
AL: Speaking of collaborations, you added a baby boy to your team. How’s mommyhood? MKU: On Sept. 12, 2022, I gave birth to our son Ryeland. Being a mom is the best gift in the world. Every day he brings us so much joy.
1 . Elixir of love (call for cost) 2. Scallop Dynamite ($22)
3. Strawberry No-Bake Cheesecake (call for cost)
4. Brulee (call for cost)
AL: Anything else?
MKU: None of this would be pos- sible without our wonderful team and supporters; we are grateful. We are always growing and are hiring line and prep cooks; you can email your resume to info@
      The Perfect Afternoon at The Kahala
  Enjoy a delightful teatime at The Veranda with exclusive handcrafted fine teas and indulge in sweet and savory bites on our oceanfront lanai. Perfect for every occasion, Afternoon Tea at The Veranda is the best way to get an early start to the weekend with a blissfully excellent afternoon experience.
2-3:30 p.m., every Friday & Saturday
$80 per person, includes tax & service charge
OpenTable 808.739.8760
   Dining Out / February 12-18, 2023 / 3

   1   2   3   4   5