Page 4 - Dining Out - May 28, 2023

Cover Story
Photos by
ANTHONY CONSILLIO AND L. TABUDLO
Story by
KYLE GALDEIRA
Escabeche
Part of the Filipino Food Week menu ($65)
Chef Chai Chaowasa- ree and his talented team are bringing
together a medley of tastes, sights and sounds to help local ohana celebrate dads during Father’s Day week- end, June 17-18, at his name- sake restaurant.
The incredible Father’s Day Menu is complemented by heralded local performer Melveen Leed, whose per- formances coincide with her 80th birthday month.
The cost per person for the dinner and show — with seat- ings 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 pa- tio 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.
The Father’s Day feast kicks off with a family style appetizer sampler featur- ing 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
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Thai peanut sauce; fresh ahi tartar in a mini waffle cone; and Japanese eggplant and zucchini soufflé with fresh to- mato basil sauce (as a veg- etarian/gluten-free option).
Diners then select an en-
trée choice of roasted prime rib of beef with natural beef jus, creamy horseradish and mashed Yukon Gold pota- toes; 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. 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 avail-
4 / Dining Out / May 28-June 3, 2023