Page 5 - Dining Out - May 28, 2023

Cover Story
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1. Miso Sea Bass, part of the Father’s Day menu ($95-$125)
2. Pork Guisantes, part of the Filipino Food Week menu ($65)
3. Mongolian-style Lamb Chops, part of the Father’s Day menu
4. Pork Guisantes, Escabeche and Crispy Pork Adobo, part of the Filipino Food Week menu
5. Crispy Pork Adobo, part of the Filipino Food Week menu
6. Melveen Leed will perform on Father’s Day weekend. Photo courtesy Chef Chai
able 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 ge-
lato with fresh raspberry guava
puree and Waialua Choco-
late lava cake with fresh
berries.
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scan f menus and reservations
RESTAURANT GROUP
INTERNATIONALLY INFLUENCED HAWAII INSPIRED
A credit card is re- quired when making a reservation, and a fee will be issued to can- cellations within seven days of the event.
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Following the Father’s Day cele- bration, Chaowasaree and chef Mark Lopez are teaming up for Chef Chai’s Filipino Food Week, June 21-25. This special partnership with the Consulate Gen- eral of the Republic of the Philippines in Ho- nolulu features a fami- ly-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
To make reservations before this opportunity sells out, call 808-585-0011 or visit chefchai.com.
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 fu- sion 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.
crispy duck lumpia, crispy pork adobo, pork guisantes, chicken tinola and escabeche, a crispy whole Hawaiian sunfish with sweet-and- sour pineapple, bell peppers and onions. For dessert, the meal ends with the sweet notes of minatamis na saging and halohalo with straw- berry shave ice.
Chef Chai
1009 Kapiolani Blvd., Honolulu 808-585-0011
4-10 p.m. Wednesdays-Sundays chefchai.com
VISIT ROYYAMAGUCHI.COM FOR MENUS
HAWAII KAI | WAIKIKI | KO OLINA | TURTLE BAY | KAILUA KAANAPALI | WAILEA | WAIKOLOA | KUKUIULA
Dining Out
/ May 28-June 3, 2023
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