Alan Wong’s Menu Prices (Updated: July 2023)

Alan Wong’s Restaurant is a popular destination for food lovers in Hawaii. The restaurant has been serving up delicious, high-quality cuisine since 1995 and continues to be one of the premier places to enjoy a meal in Honolulu.

Alan Wong’s menu features a variety of tantalizing local dishes made with fresh ingredients that showcase the flavors of Hawaii. The innovative Hawaiian regional cuisine restaurant offers an extensive selection of dishes, ranging from traditional favorites such as Lychee Tea, Sen Cha Tea, The Coconut, Waialua Chocolate Crunch Bars, Keahole Seared Abalone In Its Own Sauce, Maui Cattle Company Tenderloin, Pan Seared Salmon Ochazuke, Twice Cooked Short Rib, Soy Braised and Grilled Kalbi Style, Kualoa Farms Mix Greens Salad, Roasted Mao Farms Beet, Ho Farms Tomato.

There’s something for everyone at Alan Wong’s! In addition to the main menu, diners can also choose from a selection of exquisite desserts such as white chocolate macadamia nut cheesecake or haupia pie.

The food menus at Alan Wong’s Restaurant are designed to provide an unforgettable culinary experience. From fresh seafood and salads to hearty entrées and desserts, there is something for everyone on the menu.

Alan Wong’s Menu Prices In 2023


Lychee Tea Lychee flavors this delicious black tea blend
Sen Cha Tea Green tea grown in the shadow of Mt. Fuji
Ceylon Silver Tips Rich, full-bodied black tea from Sri Lanka
Jasmine Dragon Phoenix Pearls Fragrant pikake flavors this delicate green tea
Olakai Hawaii Tea Kahuku, O‘ahu. Marine agrifuture’s dried sea asparagus shoot tips

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The Coconut Haupia sorbet in a chocolate shell, tropical fruits and lilikoi sauce
Hawaii Island Goat Dairy & Naked Cow Dairy Cheese Platter Guava wood smoked goat cheese, feta, fromage blanc, pika moon, morbier
Lilikoi Semifreddo Irigenmai sorbet, matcha chiffon, arare crisp
Kualoa Farms Banana Cream Pie Hanaoka farm lime whip, vanilla ice cream, brown sugar crisp
Hawaiian Crown Sweet Gold Pineapple Shave Ice Vanilla panna cotta, coconut tapioca, haupia sorbet, pineapple salad, “shaved” pineapple
Waialua Chocolate Crunch Bars Layers of milk chocolate macadamia nut crunch and bittersweet chocolate mousse
Strawberry Cheesecake Strawberry sorbet, sable breton, basil meringue

Other Restaurant Menus: Glimpse the Bacco current pricing

Chefs Tasting Menu – Amuse Bouche

Hawaii Island Goat Dairy Panna Cotta Mao farms beet puree, roasted beets
Poached Kualoa Shrimp and Somen Noodles Kochu jang asian pear, wasabi sour cream
Ahi Tartare, Opihi Kahuku sea asparagus, ginger soy
Hudson Valley Foie Gras and Black Bean Clams Port wine lup cheong, smoked sausage
Keahole Seared Abalone In Its Own Sauce
Keahole Lobster with Ham Savoy Cabbage Broth Kualoa farms daikon, carrot sambal emulsion
Maui Cattle Company Tenderloin Kahuku sea asparagus sesame chimichurri
Dessert Duo Makaha mango and mini coconut

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Pan Seared Salmon Ochazuke Grilled musubi, kahuku sea asparagus kombucha, ikura tsukemono
Ginger Crusted Onaga, Long Tail Red Snapper Miso sesame vinaigrette, hamakua mushrooms and corn
Pan Steamed Opakapaka, Short Tail Pink Snapper Shrimp pork hash, truffle nage, gingered vegetables, tapioca pearls
Shrimp and Clams Linguine Chili coconut lemongrass basil sauce
Keahole Lobster Lasagna Crab cioppino sauce, saffron braised vegetables
Surf and Turf Misoyaki farm raised tilapia, seared hudson valley foie gras, unagi short rib roulade
Twice Cooked Short Rib, Soy Braised and Grilled Kalbi Style Gingered shrimp, kochu jang sauce
Kauai Makaweli Ranch Rib Steak Its own bone marrow croquette, roasted mushrooms, bernaise
Macadamia Nut-Coconut Crusted Lamb Chops Asian ratatouille, taro gratin, red wine lamb jus

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Kualoa Farms Mix Greens Salad Ho farms tsukemono cucumber, tomato, AW house dressing
Wow Farms Whole Tomato Salad Li hing mui ume vinaigrette
H.R.Caesar Salad Maui kula country farms baby romaine, kalua pig, parmesan cheese shell, lomi tomato, creamy anchovy dressing
Hawaii Island Dairy Fried Goat Cheese Tomato Salad Lilikoi mustard vinaigrette, spicy seeds and nuts
Roasted Mao Farms Beet, Ho Farms Tomato, Avocado Salad Heart of palm, ho farm cucumber, li hing mui ume vinaigrette

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Local Butter Tasting Naked cow dairy butter  waianae, oahu. hula cow, lalamilo farms, salted and unsalted butter  waimea, big island
Yesterdays Idea For A Taco
Opihi Shooter Local limpet in spicy tomato water, fennel basil ume shiso essences
Da Bag Steamed clams with kalua pig, shiitake mushrooms in a foil bag
Pork and Shrimp Hash Dumplings Soy mustard, szechuan chili sauce, parmesan cheese
Poki-Pines Crispy won ton wrapped ahi poke balls, avocado, wasabi sauce
Lobster Tofu Agedashi Tofu-like lobster mousse, kona lobster medallions and crab meat, kudzu dashi
Hawaii Island Goat Dairy & Naked Cow Dairy Cheese Platter Guava wood smoked goat cheese, feta, fromage blanc, pika moon, morbier
Seafood Cakes Lobster, shrimp and crab cakes, caper mayonnaise, tsukemono relish
Chopped Ahi Sashimi and Avocado Salsa Stack Stacked on crispy won ton, spicy aioli and wasabi soy
Seared Hudson Valley Foie Gras Li hing mui chutney
Keahole Lobster Escargot Style Red onion butter, parmesan cheese

Alan Wong’s History

Alan Wong’s restaurant opened its doors in 1995 with 12 co-founders led by the legendary Alan Wong. The Honolulu-based eatery quickly gained a reputation for being one of the best restaurants in Hawaii, and eventually around the world.

Since its inception, Alan Wong’s has sought to provide diners with an unforgettable experience through an ever-evolving menu of local flavors and ingredients.

The restaurant was founded on a commitment to creativity, quality and service that has made it a fixture on Honolulu’s culinary scene. Its signature dishes are often credited as setting a new standard of excellence for Hawaiian cuisine.

With the help of local farmers and other purveyors, each dish is crafted using fresh ingredients sourced from throughout Hawaii. What began as a grassroots effort among 12 co-founders has grown into an iconic business that celebrates unique flavors from all over the islands.

Alan Wong’s restaurant was among the first to focus on using fresh, locally sourced ingredients from Hawaii’s diverse range of ecosystems; its menu changes daily based on availability of ingredients from fisherman and farmers.

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