Hubbry Logo
Alan WongAlan WongMain
Open search
Alan Wong
Community hub
Alan Wong
logo
7 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Alan Wong
Alan Wong
Alan Wong
View on Wikipedia
from Wikipedia

Alan Wong (born November 2, 1956), is an American chef and restaurateur known for his contributions to Hawaiian cuisine.[1]

Key Information

Career

[edit]

Born to a Japanese mother and a half-Hawaiian, half-Chinese father, Wong is known as one of 12 figures (along with Sam Choy, Roy Yamaguchi, Peter Merriman, Bev Gannon and more) credited for popularizing Hawaiian cuisine.[1][2]

The group came together to form an organization to create a new American regional cuisine, highlighting Hawaii's locally grown ingredients and diverse ethnic styles. In 1994 they all came together and compiled a cookbook, The New Cuisine of Hawaii, to be sold for charity. Wong and Choy are alumni of the Kapiʻolani Community College Culinary Arts program. Wong had several restaurants in Hawaii, as well as one in Japan.

Wong honed his skill working under André Soltner at Lutèce in New York, whom he considers as a mentor. Returning to Hawai'i, Wong opened Canoe House at the Mauna Lani hotel on the Big Island in 1989, where he began to develop his unique casual yet elegant Hawaiian style.[1]

He then opened his signature restaurant on King Street in Honolulu in 1995, where he earned a James Beard Award in 1996.

A favorite of President Obama, Wong cooked a luau at the White House at the annual White House Congressional picnic for members of Congress and their families in 2009, and the Obamas frequently visited the restaurant during their holiday trips to Honolulu.[3]

In 2004, Wong appeared as a guest judge on the television cooking competition Top Chef (the episode, part one of the season two finale, aired on January 24, 2007). The Top Chef contestants, after enjoying a luncheon hosted by Wong welcoming them to Hawaii, were challenged to cater his birthday luau.

Wong was also been featured on Season 4, Episode 9 of Anthony Bourdain: No Reservations in 2008, and on two episodes of Ed Kenney's Family Ingredients 2016.[4][2]

Recognition

[edit]

In 2013, Wong was inducted into the American Academy of Chefs Culinary Hall of Fame. In 2007, Wong was awarded Chef of the Year by Santé Magazine. Gourmet ranked his eponymous Alan Wong's number six in a listing of America's Best Fifty Restaurants in 2001. In 1996, he was awarded the James Beard Award for Best Chef: Pacific Northwest, and was recognized by Robert Mondavi Winery as one of 13 Rising Star Chefs in America in 1994.[4][5]

Wong also serves on the boards of Leeward Community College, the Culinary Institute of the Pacific's food service program, and the Hawaii Agriculture Foundation, as well as with Easter Seals Hawaii. He has been honored by Kapiʻolani Community College as a distinguished alumnus as well as by University of Hawaiʻi for services to state as a whole in education.[4]

Restaurants

[edit]

A casualty of the COVID-19 pandemic, Wong decided to close his eponymous restaurant in November 2020 on his 64th birthday, the first time in over 30 years Wong he wasn't working full time as a chef. He would contribute to charity events and regroup, with plans to reopen Alan Wong's at The Kahala Hotel & Resort in early 2026.[6][7]

Books

[edit]
  • Henderson, Janice (1994). The New Cuisine of Hawaii. Villard. ISBN 9780679425298.
  • Wong, Alan (1999). Alan Wong's New Wave Luau: Recipes from Honolulu's Award-Winning Chef. Ten Speed Press. ISBN 9780898159639.
  • Wong, Alan (2010). The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong. Watermark Publishing. ISBN 9781935690078.

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Alan Wong

View on Grokipedia
from Grokipedia
Alan Wong is an acclaimed American chef and born in , , to a Japanese mother and a half-, half-Chinese father, who moved to as a child and became a leading figure in the Hawaii Regional Cuisine movement through his innovative use of local ingredients and sustainable practices. Raised in Wahiawa on Oahu, where he worked on pineapple plantations during his youth, Wong pursued culinary training at Kapiolani Community College before gaining experience in restaurants across and , and later apprenticing under renowned chef André Soltner at Lutece in . In the late , as part of a pioneering group of island chefs, he helped elevate 's culinary reputation by emphasizing fresh, locally sourced seafood, produce, and proteins in creative dishes that blended global techniques with Hawaiian flavors, opening his first notable venue, Canoe House, during this period. Wong founded his flagship restaurant, Alan Wong's Honolulu, in 1995, which became a of in the state and earned widespread acclaim for signature creations like ginger-crusted onaga (a type of snapper) and chocolate-shell dessert, while also operating The Pineapple Room by Alan Wong as a more casual outpost. His contributions extend to advocacy for local , co-founding the Hawaii Ag and Culinary Alliance in partnership with fellow Award winner to support farmers, ranchers, and producers. Among his honors, Wong received the James Beard Foundation's Best Chef: Pacific award in 1996, recognition as a world-renowned chef by the of Hawaii in 2002, and an invitation to cook for President at a 2009 White House picnic. After permanently closing Alan Wong's Honolulu in November 2020 amid challenges from the , Wong announced plans in October 2025 to return to the Hawaii restaurant scene with a new venue replacing Hoku's at The Kāhala Hotel & Resort, slated to open in early 2026 and feature revived classics alongside fresh local ingredients.

Early Life and Education

Early Life

Alan Wong was born in , , in 1956 to a Japanese mother and a father of half- and half-Chinese descent. At the age of five, he moved with his family to , where he was raised in Wahiawa on the island of Oahu. Growing up in central Oahu, Wong was immersed in a multicultural environment shaped by his diverse family heritage and the vibrant local Hawaiian community. His upbringing blended influences from Japanese traditions through his mother, Chinese culinary practices from his paternal side, and the everyday rhythms of , including exposure to native Hawaiian customs and . At age 15, Wong took his first job working on a plantation, gaining hands-on experience with Hawaii's agricultural labor and developing an appreciation for the island's fresh produce and farming heritage. Wong's early interest in food was nurtured through family meals that fused Hawaiian, Chinese, and Japanese elements, prepared by skilled home cooks including his mother and Chinese grandfather, who emphasized fresh ingredients and flavorful home cooking. This foundation later led him to pursue formal culinary training at Kapiolani Community College.

Education and Training

Wong began his formal culinary education at Kapiolani Community College in , where he enrolled in the program. This training provided him with foundational skills in professional cooking, emphasizing technique and kitchen operations. He graduated from the program, which later honored him in 2001 for his contributions to Hawaii's culinary scene. Prior to his mainland apprenticeship, Wong gained practical experience through early jobs in Hawaii's , starting as a at the Waikiki Beachcomber Hotel in 1972 at age 15. He progressed through various roles, including , waiter, and eventually line cook, in high-volume Waikiki kitchens that demanded efficiency under pressure. These positions exposed him to diverse cuisines, from American classics to international influences serving tourists, laying the groundwork for his later fusion innovations. His upbringing in Wahiawa, Oahu, subtly steered him toward this path amid a family-oriented environment. Following college, Wong pursued an apprenticeship at resort in , as part of its renowned Culinary Apprenticeship Program, completing it in 1982. The program, modeled after traditional European training, immersed him in classical French techniques such as precise knife skills, sauce preparation, and garde manger work, alongside fine dining service protocols in a high-end resort environment. This rigorous two-year experience equipped him with disciplined approaches to ingredient handling and presentation. After completing the Greenbrier program, Wong spent three years apprenticing at Lutece in under renowned chef André Soltner, further honing his skills in and refined presentation techniques.

Culinary Career

Development of Hawaii Regional Cuisine

In 1991, Alan Wong co-founded the Hawaii Regional Cuisine (HRC) movement alongside eleven other prominent Hawaiian chefs, including and , establishing a collaborative effort to elevate local culinary traditions. This initiative emerged from a shared vision among the chefs to counter the dominance of imported ingredients and continental styles in Hawaii's dining scene, instead championing the island's multicultural heritage and natural bounty. The founding group formalized their commitment through organized events and partnerships, marking the birth of HRC as a distinct culinary philosophy that integrated Wong's classical training from institutions like Kapiolani into innovative Hawaiian expressions. At its core, HRC emphasized blending fresh, locally sourced Hawaiian ingredients—such as from surrounding waters, tropical from farms, and native elements like —with global cooking techniques drawn from Asian, European, and Pacific influences. This approach aimed to create a unique regional style that reflected Hawaii's ethnic diversity while promoting and reducing reliance on mainland imports, thereby fostering economic support for local agriculture and fisheries. Wong and his fellow founders viewed HRC not merely as a trend but as a movement to define Hawaiian on the world stage, emphasizing creativity that honored the islands' without exoticizing it. In 1994, the group evolved into the 12 Chefs organization, a dedicated entity focused on advancing HRC principles through advocacy for local farmers and sustainable sourcing practices. This body organized collaborations to connect chefs with producers, ensuring high-quality, seasonal ingredients became central to Hawaiian menus and reinforcing the movement's commitment to environmental and community stewardship. That same year, Wong co-authored The New Cuisine of Hawaii, a compiling recipes from the twelve founding chefs, which served as both a manifesto for HRC and a tool, with all proceeds directed toward local charities supporting culinary education and agriculture.

Key Roles and Innovations

In 1989, Alan Wong served as the opening executive at the CanoeHouse Restaurant at the Mauna Lani Bay Hotel & Bungalows on Hawaii's Big Island, near Kona, where he pioneered the use of local seafood and produce by forging direct relationships with island farmers and fishermen to create innovative dishes that highlighted fresh, regional ingredients. Wong gained national visibility as a guest judge on the season 2 finale of the Bravo television series in 2007, where he oversaw a luau challenge in that emphasized traditional and contemporary Hawaiian culinary techniques, introducing broader audiences to the islands' flavors. In 2009, Wong was invited to the to prepare a luau-style congressional picnic on the for President and lawmakers, featuring contemporary Hawaiian dishes such as ginger-crusted onaga served with miso-sesame vinaigrette, mushrooms, and corn. Wong's signature innovations include soy-braised , slow-cooked in a kalbi-style marinade and finished on the grill to blend Korean influences with Hawaiian beef, and grilled paired with corn cake, which fuses local moonfish with mainland-inspired accompaniments to showcase the fusion of indigenous and global elements central to Hawaii Regional Cuisine. Through his informal mentorship program, known as "Alan Wong University," Wong has trained over 150 chefs since the late , emphasizing not only technical skills like ingredient sourcing and precise execution but also professional values such as involvement and ethical practices.

Restaurants and Ventures

Flagship Establishments

Alan Wong's flagship restaurant in opened in April 1995 on South King Street, which operated until its permanent closure in November 2020, establishing a cornerstone for Hawaii Regional Cuisine through multi-course tasting menus that highlighted innovative preparations of local ingredients sourced from Hawaiian farmers, fishermen, and ranchers. The venue emphasized contemporary fusion techniques, blending ethnic influences with island produce to create dishes that celebrated 's multicultural heritage while prioritizing freshness and sustainability. Over the years, the menu evolved to incorporate seasonal rotations, adapting to the availability of hyper-local items such as Big Island mushrooms and Kona lobster, ensuring dynamic offerings that reflected the rhythm of 's agriculture. In September 1999, The Pineapple Room by Alan Wong launched within the Liberty House department store at Ala Moana Center, which operated until its permanent closure in July 2017, providing a more accessible counterpart to the flagship with casual breakfast, lunch, and dinner service focused on affordable, inventive Hawaiian fare. This venue maintained the commitment to local sourcing but in a relaxed setting, featuring approachable dishes like elevated burgers and loco moco that showcased farm-to-table elements from nearby suppliers. Menu developments here included seasonal integrations of fresh poke variations, using sustainably caught fish marinated with native flavors such as inamona and limu, to offer diners an entry point into Hawaii Regional Cuisine without the formality of fine dining. Signature innovations, such as the soy-braised , traced their roots to Wong's earlier tenure at The CanoeHouse restaurant, where he began experimenting with local beef cuts in kalbi-style preparations. Across both establishments, operational highlights included collaborative relationships with island producers, enabling menu evolutions that prioritized and reduced carbon footprints through direct farm and ocean sourcing.

Additional Projects

In 2000, Alan Wong partnered with to launch Alan Wong's Hawaii at Ikspiari, a shopping and complex adjacent to , introducing Hawaii Regional Cuisine to Japanese diners through a menu of dishes like ginger-crusted onaga and soy braised , recreated by a Japanese chef trained at Wong's restaurant; the venue later closed. The venture emphasized authentic Hawaiian flavors while adapting presentations to appeal to local tastes, avoiding associations with by prominently featuring the "Hawaii" branding in the name. Wong visited the site quarterly to ensure quality standards aligned with his culinary principles. Beyond his core Honolulu operations, Wong collaborated with luxury resorts, notably opening the Hualalai Grille by Alan Wong at the Four Seasons Resort Hualalai on 's Big Island in 2003, which operated until 2025, where he curated a blending grilled and local in an open-air setting overlooking the ocean. This partnership extended Hawaii Regional Cuisine to resort guests, incorporating island-sourced ingredients like Kona lobster and Big Island beef to highlight regional . Wong also participated in pop-up dinners and events through the Festival, which he co-founded in 2010, hosting collaborative tastings at venues across Kauai and the Big Island to showcase innovative pairings with local wines and spirits. Wong expanded into catering and private events, serving high-profile clients with bespoke menus that fused Hawaiian elements with global influences. A notable commission came in 2009, when he catered a luau at the for President , featuring dishes such as kalua pig and poke prepared with fresh Hawaiian imports. His team handled corporate gatherings and celebrity dinners, often transporting signature items like the ginger-scallion crab to maintain consistency in off-site executions. Wong also pursued international and additional resort collaborations, including Alan Wong's Amasia at the Grand Wailea Resort in Wailea, , which opened in 2012 blending Asian, Spanish, and Peruvian influences with Hawaiian ingredients and closed in 2014, as well as Alan Wong's Shanghai at The Portman Ritz-Carlton in , which opened in 2016 and closed in 2017.

Awards and Recognition

James Beard Foundation Honors

Alan Wong has received significant recognition from the for his contributions to Hawaiian regional cuisine, particularly his innovative use of local ingredients to elevate Pacific flavors on a national stage. In 1996, he won the James Beard Award for Best Chef: , honoring his early mastery of blending traditional Hawaiian elements with contemporary techniques at his newly opened Alan Wong's Restaurant in . This accolade underscored his role in pioneering Hawaii Regional Cuisine, showcasing dishes that highlighted indigenous seafood, produce, and multicultural influences to gain broader culinary acclaim. Wong's consistent excellence is further evidenced by multiple nominations and semifinalist selections from the Foundation. He was nominated for Best Chef in 1994, reflecting peer acknowledgment of his innovative work during his tenure as opening chef at the CanoeHouse restaurant on Hawaii's Big Island. That same year, 1996, his flagship restaurant earned a nomination for Best New Restaurant, highlighting its immediate impact in redefining through sustainable, locale-specific menus. In 2008, Wong was named a semifinalist for Outstanding , recognizing his sustained influence in advancing global perceptions of Hawaiian . Additionally, Alan Wong's itself garnered a semifinalist nod for Outstanding in , affirming the enduring legacy of Wong's vision in fostering a dining experience centered on fresh, regional bounty and cultural through . These honors collectively illustrate Wong's pivotal role in positioning Hawaiian cuisine as a sophisticated, ingredient-driven movement worthy of international attention.

Other Notable Accolades

In addition to his James Beard Foundation honors, Alan Wong has received numerous accolades from culinary publications, organizations, and regional awards programs that highlight his innovative approach to Hawaii Regional Cuisine. In 2001, Gourmet magazine ranked Alan Wong's Restaurant sixth on its list of America's Best 50 Restaurants, recognizing the establishment's elevation of local ingredients through creative fusion techniques. That same year, Santé magazine named Wong Chef of the Year for his contributions to global fusion cuisine, particularly his integration of Hawaiian flavors with international influences. Earlier in his career, Wong earned the 1994 Robert Mondavi Winery Rising Star Chef recognition as one of 13 emerging talents in America, praised for his promising work in Pacific-inspired . Locally, his restaurants have dominated Honolulu Magazine's Hale 'Aina Awards, winning Gold for Best Oahu Restaurant in 2014, 2015, and 2016, and Silver in 2017, among multiple other category victories that underscore sustained excellence in Hawaiian dining. In 2002, the University of Hawaii awarded Wong the Distinguished Alumnus Award for his outstanding professional accomplishments and contributions to the state. In 2013, he was inducted into the American Academy of Chefs Culinary Hall of Fame as a Celebrated Chef. In 2014, the American Culinary Federation presented Alan Wong's Restaurants with its Achievement of Excellence Award, one of only three such national honors that year, celebrating the team's commitment to culinary standards and community impact. Wong's mentorship efforts were further acknowledged in 2012 when StarChefs awarded him the Mentor Chef Award during its inaugural Hawaii Rising Stars Revue, honoring his role in training the next generation of island chefs.

Closures and Legacy

Restaurant Closures

In 2020, the led to the permanent closure of Alan Wong's remaining Hawaii-based restaurants, marking the end of his direct restaurant operations in the state. The flagship Alan Wong's on King Street in , which had operated for 25 years since its opening in April 1995, suspended operations temporarily in August 2020 before shutting down permanently on November 2, 2020. This closure came amid severe financial and operational strains, including a drastic reduction in —Hawaii's primary economic driver—which plummeted due to restrictions and concerns, leaving restaurants like Wong's unable to recover foot traffic or revenue. Staffing challenges compounded the issues, as the industry-wide labor shortages and safety protocols made reopening unfeasible, while attempts to pivot to services, such as offering dishes like Soupe de Poisson, failed to sustain the business long-term. Earlier closures further highlighted ongoing vulnerabilities in Wong's portfolio. The Pineapple Room by Alan Wong, located in at , ceased operations after 18 years on July 29, 2017, as part of broader retail shifts at the venue. Overseas, Alan Wong's HAWAII at Ikspiari in the area closed on March 31, 2010, after nine years, driven by economic challenges in including a sharp decline in customer visits amid the . The 2020 shutdowns had immediate ripple effects on staff and programs. Wong prioritized settling final paychecks for employees and vendors, but the closures resulted in layoffs across his operations, ending hands-on mentorship initiatives that had trained generations of chefs through farm visits and skill-building opportunities. These events ushered in a five-year hiatus for Wong from the Hawaii dining scene.

Recent Developments and Influence

Following the permanent closure of his flagship restaurants in 2020 amid the , Alan Wong maintained a five-year absence from Hawaii's active scene, during which he directed his energies toward select personal endeavors and community initiatives, including his ongoing role as co-founder of the Hawaii Food & Wine Festival. This period allowed Wong to step back from daily operations while preserving his commitment to culinary education and cultural promotion, as evidenced by his participation in festival events that highlight sustainable practices and local talent. In October 2025, Wong announced his return to the culinary forefront with a new iteration of Alan Wong's at The Kāhala Hotel & Resort, set to open in early 2026 and replacing the longstanding Hoku's after its 30-year tenure as the hotel's signature dining venue. This revival underscores Wong's enduring vision for Regional Cuisine, emphasizing fresh, locally sourced ingredients in innovative dishes. Wong's influence persists through the numerous chefs he mentored over decades, many of whom now helm prominent establishments across Hawaii's dining landscape, such as Wade Ueoka at MW Restaurant and Neil Nakasone at Hamada General Store, carrying forward his emphasis on ingredient-driven creativity and community ties. His mentorship philosophy, often dubbed "," has produced numerous alumni who integrate sustainable local sourcing into their operations, promoting practices that support Hawaii's agricultural heritage. On a broader scale, Wong's pioneering work has elevated Hawaiian cuisine to international acclaim, inspiring a global appreciation for Pacific fusion by blending indigenous ingredients with diverse cultural techniques, as seen in the worldwide adoption of Hawaii Regional Cuisine principles. This legacy continues to shape culinary discourse, fostering interest in sustainable, place-based cooking beyond 's shores.

References

  1. https://greatchefs.com/chef/alan-wong/
  2. https://campusstore.miamioh.edu/alan-wongs-new-wave-luau-recipes-from/bk/9780898159639
  3. https://www.hawaiimagazine.com/chef-profile-alan-wong/
  4. https://manoa.hawaii.edu/news/article.php?aId=241
  5. https://www.honolulumagazine.com/alan-wong-restaurant-kahala/
  6. https://data.capitol.hawaii.gov/sessions/session2022/2022GIA-Apps/Hawaii%2520Ag%2520and%2520Culinary%2520Alliance%2520OP_Redacted.pdf
  7. https://www.alanwongs.com/
  8. https://www.mashed.com/729308/the-untold-truth-of-alan-wong/
  9. https://www.mrowl.com/user/collink/greatchefs/alanwong
  10. https://jetsettimes.com/countries/usa-countries/hawaii/honolulu/how-chef-alan-wong-teaches-hawaiis-history-through-food/
  11. https://www.shulmansays.com/archives/BOSVIEW/Chef-Alan-Wong-on-Culinary-Influences-Holiday-Meals/
  12. https://www.mauimagazine.net/alan-wongs-amasia/
  13. https://kitchen.nine.com.au/latest/alan-wong-celebrity-chef-career-restaurants-net-worth-richest-chef-in-the-world-status/f4cbd306-92cb-4ee4-9d0a-bcffc3ac611d
  14. https://www.ktchnrebel.com/the-worlds-richest-chefs/
  15. https://www.alanwongs.com/sites/default/files/pictures/Press%20Kits/AW_Honors_and_Awards_rev10.1.18.pdf
  16. https://www.bizjournals.com/pacific/news/2019/09/20/career-achievement-alan-wong-a-taste-of-hawaii.html
  17. https://www.midweek.com/alan-wong/
  18. https://www.greenbrier.com/content/uploads/2024/02/Culinary-Graduation-Book.pdf
  19. https://greenbrierliving.com/wp-content/uploads/2017/10/GVQ_Winter_2015.pdf
  20. https://www.gohawaii.com/experiences/culinary/regional-cuisine
  21. https://www.hawaiipublicradio.org/arts-culture/2019-07-02/eating-around-foundations-of-hawaiis-cuisine
  22. https://hawaii.com/hawaii-regional-cuisine/
  23. https://archives.starbulletin.com/2001/08/22/features/index.html
  24. https://www.shulmansays.com/archives/BOSVIEW/20-Years-Later-HRC-Reigns-at-Alan-Wong8217s/
  25. https://www.honolulumagazine.com/revisit-hawaiis-culinary-past-with-alan-wongs-impressive-vintage-menu-collection/
  26. https://www.bravotv.com/top-chef/season-2/episode-12/videos/guest-judge-alan-wongs-luau-part-1
  27. https://www.shulmansays.com/archives/BOSVIEW/Wong8217s-Wins-for-Hawaii-Regional-Cuisine/
  28. https://www.govinfo.gov/content/pkg/DCPD-200900509/html/DCPD-200900509.htm
  29. https://www.hawaiimagazine.com/pass-the-poi-mr-president-obama-hosting-first-ever-white-house-luau/
  30. https://www.hawaiimagazine.com/recipe-alan-wongs-soy-braised-kalbi-short-ribs-with-ko-choo-jang-sauce/
  31. https://www.foodandwine.com/author/alan-wong
  32. https://www.honolulumagazine.com/alan-wong-university-where-are-his-alumni-now/
  33. https://www.alanwongs.com/sites/default/files/pictures/Press%20Kits/AlanWong-Bio_10.5.18.pdf
  34. https://www.staradvertiser.com/2020/11/02/breaking-news/alan-wong-closes-restaurant-permanently/
  35. https://www.staradvertiser.com/2017/07/03/breaking-news/pineapple-room-to-call-it-a-day/
  36. https://www.hawaiimagazine.com/recipe-alan-wongs-minute-poke/
  37. https://archives.starbulletin.com/2000/04/20/business/story3.html
  38. https://www.bizjournals.com/pacific/stories/2006/10/30/story18.html
  39. https://www.facebook.com/MJKonowicz/photos/bye-bye-hualalai-grillemiller-lux-is-adjusting-to-the-old-space-now-and-plans-to/10228961547731141/
  40. https://hawaiifoodandwinefestival.com/about/
  41. https://obama.artifacts.archives.gov/people/11932/alan-wong
  42. https://www.alanwongs.com/blog/blogs/dinner-catered-private-home/index.html
  43. https://mauinow.com/2014/09/19/alan-wongs-amasia-in-grand-wailea-resort-to-close/
  44. https://www.smartshanghai.com/wire/dining/2017s-last-casualty-alan-wongs-shanghai-closes
  45. https://archive.jamesbeard.org/chef/alan-wong
  46. https://www.alanwongs.com/sites/default/files/pictures/Press%2520Kits/AW_Honors_and_Awards_rev10.1.18.pdf
  47. https://jbf-media.s3.amazonaws.com/archive/jbf-2013/pressreleases/2010_JBF_Awards_Semifinalists.pdf
  48. https://www.bloomberg.com/news/articles/2001-11-05/and-americas-best-restaurant-is-dot-dot-dot
  49. https://www.honolulumagazine.com/2014-hale-aina-award-winners-hawaiis-best-restaurants/
  50. https://www.acfchefs.org/ACF/Partnerships/AAC/Hall_of_Fame_and_Inductees/Celebrated_Chefs/ACF/Partnerships/AAC/HOF/Celebrated/?section=partnerships&hkey=b0f6b90e-e16f-4189-911d-5cf791fb7f05
  51. https://www.fsrmagazine.com/industry-news/alan-wong-s-restaurants-receives-acf-award/
  52. https://www.starchefs.com/risingstars/alumni
  53. https://www.hawaiinewsnow.com/2020/11/03/alan-wongs-closing-after-years-king-street/
  54. https://www.hawaiimagazine.com/the-beloved-alan-wongs-honolulu-restaurant-is-closing-for-good/
  55. https://www.hawaiinewsnow.com/story/35805916/after-18-years-alan-wongs-the-pineapple-room-to-close-its-doors/
  56. https://ameblo.jp/tateyamahalo/entry-12511799550.html
  57. https://www.honolulumagazine.com/alan-wong-talks-about-the-difficult-decision-to-close-his-restaurant/
  58. https://www.khon2.com/local-news/chef-alan-wong-to-return-to-hawaii-after-five-years/
  59. https://www.hawaiimagazine.com/whats-new-at-the-hawaii-food-and-wine-festival-in-2025/
  60. https://alohastatedaily.com/2025/10/23/alan-wongs-is-opening-at-the-kahala-hotel-resort/
  61. https://www.travelweekly.com/Hawaii-Travel/Chef-Alan-Wong-is-back-with-Kahala-Hotel-restaurant
  62. https://hamadageneralstore.com/
  63. https://www.hawaiimagazine.com/chef-alan-wong-will-open-restaurant-at-the-kahala-hotel-resort-in-2026/
  64. https://www.reuters.com/article/lifestyle/world-chefs-hawaiian-chef-savors-its-melting-pot-cuisine-idUSBRE8540DH/
Add your contribution
Related Hubs
User Avatar
No comments yet.