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In-Depth Information
mary, and Madras curry add exotic flavors to the French-inspired cooking and fresh island in-
gredients. The desserts are extraordinary, especially the all-American apple tart with Hawaii-
an vanilla ice cream. The split-level room is quietly cordial, and the menu changes monthly to
highlight seasonal ingredients.
1969 S. King St.
&
808/944-4714.
www.chefmavro.com
. Reservations recommended. Prix-fixe menu $75-$128
($123-$191 with wine pairings). AE, DC, DISC, MC, V. Tues-Sun 6-9:30pm.
EXPENSIVE
Alan Wong's Restaurant
★★★
HAWAII REGIONAL Alan Wong is one of Hawaii's most
sought-after chefs, but the service at his bustling eatery has often suffered because of his pop-
ularity. Long waits in front of the elevator have angered many. Still, worshipful foodies come
from all over the state, drawn by the food—which is brilliant—and a menu that is irresist-
ible. The 90-seat room has a glassed-in terrace and open kitchen. Sensitive lighting and curly
koa wall panels accent an unobtrusively pleasing environment—casual, but not too much so.
The menu's cutting-edge offerings sizzle with the Asian flavors of lemongrass, sweet-and-
sour, garlic, and wasabi, deftly melded with the fresh seafood and produce of the islands.
The California roll is a triumph, made with salmon roe, wasabi, and Kona lobster instead of
rice—served warm. We love the opihi shooters, day-boat scallops, and fresh-fish preparations.
But don't get attached to any one item, as the menu changes daily.
1857 S. King St., 3rd floor.
&
808/949-2526.
www.alanwongs.com
. Reservations highly recommended. Main courses
$25-$52, 5-course sampling menu $75 ($105 with wine), chef's 7-course tasting menu $95 ($135 with wine). AE, DC,
MC, V. Daily 5-10pm.
MODERATE
ContemporaryMuseumCafe
★
INTERNATIONAL The surroundings are an integral part of
the dining experience at this tiny lunchtime cafe, part of an art museum nestled on the slopes
of Tantalus amid carefully cultivated Asian gardens, with a breathtaking view of Diamond
Head and priceless contemporary artwork displayed indoors and out. The menu is limited to
sandwiches, soups, salads, and appetizers, but you won't leave disappointed: They're perfect
lunchtime fare. Try the day's crostini, hummus and pita, Moroccan chicken wrap, cold soba
noodle salad with Asian slaw, or tuna salad with basil pesto. Crown your meal with flourless
chocolate cake or fresh, locally made gelato. You can also buy a Lauhala picnic for two ($30)
to enjoy in the gardens.
At the Contemporary Museum, 2411 Makiki Heights Dr.
&
808/523-3362.
www.tcmhi.org
. Reservations recommended.
Main courses $10-$12. AE, MC, V. Tues-Sat 11:30am-2:30pm; Sun noon-2:30pm.
Maple Garden
CHINESE This Szechuan specialist hums like a top and rarely disappoints.
Maple Garden is known for its garlic eggplant, Peking duck, and Chinaman's Hat, a version of
mu shu pork, available in vegetarian form as well. The crisp green beans are out of this world.
Other hits: braised scallops with Chinese mushrooms, sautéed spinach, and prawns in chili
sauce. Vegetarian selections are ample, as are dozens of seafood entrees—everything from sea
cucumbers and braised salmon to lobster with black-bean sauce. An ever-expanding visual
feast adorns the dining-room walls, covered with original drawings, sketches, and murals by
