Celebrity Biographies
Alan Wong Biography, Age, Net Worth, Wife, Restaurants, Menu, Recipe
BIOGRAPHY OF ALAN WONG
Alan Wong is an American chef and restaurateur known as one of the 12 co-founders of Hawaii Regional Cuisine. They came together to form an organization to create a new regional American cuisine, showcasing locally grown ingredients and Hawaii’s diverse ethnic styles. In 1992, they all got together and compiled a cookbook, Hawaii’s New Cuisine, to sell for charity.
He prepared a White House luau for President Obama in 2009 during the annual White House Congressional Picnic for members of Congress and their families. In 2001, he was named Chef of the Year by Sante Magazine. One of its restaurants was ranked 6th in a list of the fifty best restaurants in America. He received the James Beard Award for Best Chef, he was also recognized by Robert Mondavi as one of the thirteen Rising Star Chefs in America.
ALAN WONG WIFE
Wong’s wife, Jennifer, is also a chef and has a background in accounting and finance. The two met at Alan’s King Street restaurant, where they cooked together for a few years. Even before getting married, they planned to open a brunch restaurant in Kailua.
AGE
Details about Wong’s birthday are unknown, so it’s unclear when he celebrates his birthday. He likes to keep his personal belongings out of public view, which makes it difficult to know his age. Therefore, this information will be updated as it becomes available.
ALAN WONG BODY MEASUREMENTS
- Height: Not available
- Weight: Not available
- Size: Not available
- Body shape : Not available
- Hair color: Not available
NET WORTH OF ALAN WONG
The best-known chef, Wong, has an estimated net worth of $1.1 billion which he earned through his distinguished career as a chef and restaurateur.
ALAN WONG HONOLULU
Alan Wong’s unique location in Honolulu continues to be at the heart of where it all began and where it all happens. The flagship restaurant is a culinary studio experimenting with new flavors and ideas. Dishes are tested and born; brainstorming sessions lead to innovative methods and partnerships; the next generation is trained and developed to be the best it can be; it is the focal point from which AWR can explore, learn and serve. As Chef Wong continually raises the bar for creativity, innovation, quality and service, your experience here will truly reflect Hawaii’s regional cuisine.
The short ribs
Makes 8 servings.
5 pounds (2268 grams) 2 inch kosher cut boneless short ribs
4 cups (528 grams) water
3/4 cup (150 grams) sugar
1 cup (227 grams) soy sauce
3/4 cup (210 grams) mirin (Japanese sweet rice wine)
1 piece (15 grams) of fresh ginger, crushed
1/2 head of garlic (25 grams), crushed
6 green onions (45 grams), white part only, crushed
slurry
1 tablespoon (9 grams) cornstarch
1 tablespoon (14 grams) of water
Eggplant
1 large Japanese eggplant (193 grams), quartered lengthwise, cut into 2-inch pieces
Canola oil for frying
Kosher salt
Broccoli
1/2 head (154 grams) 1-inch broccoli florets
Ko Choo Jang Dressing
1/2 cup (108 grams) rice wine vinegar
1/2 cup (230 grams) ko choo jang (Korean chili paste)
1/2 cup (100 grams) sugar
2 tablespoons (30 grams) soy sauce
RESTAURANT ALAN WONG
On April 15, 1995, Chef Wong opened his flagship restaurant, Alan Wong’s, on King Street in downtown Honolulu. Just a year after it opened, in 1996, it was nominated for the nation’s “Best New Restaurant” by the James Beard Foundation.
Alan’s Restaurant was ranked in the top ten of “America’s 50 Best Restaurants” by Gourmet magazine and was included in Food and Wine magazine’s “List of the 376 Hottest Restaurants in the World”. Alan Wong’s continues to win ‘Restaurant of the Year’ for the Hale ‘Aina Awards’ and ‘Best Restaurant’ for the Ilima Awards in Hawaii.
In 1999, Chef Wong opened another restaurant, The Pineapple Room, located in the Macy’s Department Store at the Ala Moana Mall. The Pineapple Room, designed and decorated in the style of airy and relaxed island plantations, was created out of need for a more casual restaurant where patrons could also enjoy breakfast and lunch, as Alan Wong on King Street n was only open for dinner.
At the Pineapple Room, you can enjoy local favorites with a gourmet twist, such as loco moco and ‘spong’ – spam meets Wong – which is Chef Alan’s personal recipe for spam.
Alan Wong is not only renowned for his award-winning restaurants, but he is also famous for being one of the 12 founding members of Hawaii Regional Cuisine (HRC). HRC was a new movement born out of the desire of Hawaiian chefs to let the world know that a distinct new type of American cuisine was emerging in the Pacific.
Restaurant Alan Wong
MENU ALAN WONG HONOLULU
APPETIZINGLocal Butter Tasting Naked Cow Dairy Butter, Hula Cow, Salted & Unsalted “New Wave” Butter Opihi Shooter Local Limpet in Spicy Tomato Water, Fennel Essences Ume Shiso “Da Bag” Steamed Clams with Kalua Pig, Shiitake Mushrooms in a Foil Bag ‘Poki-Pines’ Crispy Won Ton Wrapped Ahi Poke Balls, Avocado, Wasabi Sauce Lobster Agedashi Tofu-like Lobster Mousse, Kona Lobster Medallions and Crab Meat, Kudzu Dashi Island of Hawaii Goat and Waianae Naked Cow Cheese Platter Tomme, Feta, Cottage Cheese, Pika Moon, Red Hill Seafood Patties Lobster, Shrimp and Crab Patties, Caper Mayonnaise, Tsukemono Liver Relish Seared Hudson Valley Fatty Li Hing Mui Chutney Keahole Lobster Red Onion Buttersnail, parmesan cheeseSALADS Whole Tomato Salad Richard Ha’s Li hing mui ume Ma’o Farms dressing Sassy Salad Greens Hamakua Springs Tomato, Ho Farms Tsukemono Conumber, AW House Dressing Hawai’i Island Goat Dairy Ume Chevre & Pickled Beet Salad Ume Pickled Tomatoes, Arugula, Olives Maui Kula Country Farms Kalua Pig Baby Romaine Salad, Parmesan Garlic Crouton, Sunny Egg Peterson Farm STARTERSGinger-Crusted Onaga, Longtail Sesame Miso Dressing, Organic Hamakua Mushrooms and Steamed Pan Opakapaka Corn, Pork Hash with Pink Shorttail Shrimp, Truffle Nage, Ginger Vegetables, Tapioca Pearls Miso marinated butter, black cod wasabi sauce, Otsuji farms Shrimp and clams with mustard cabbage Vinegar rice Shrimp and clams, Linguine Coconut chili and lemongrass Basil sauce Twice-cooked soybean short ribs “Kalbi” style ginger shrimp, Jang ko choo sauce Steamed shrimp Lobster, shrimp and clams, mussels, braised fennel, bouillabaisse-style broth, Maui Cattle Company crab aioli Beef tenderloin Spiced Hawaiian Island goat cheese, Taro Fries Niman Ranch Ribeye Okinawan Sweet Potato “Hash”, “Crazy Steak Sauce”DESSERTS Tapioca “Lilikoi Brulee” Lilikoi, “fruit gems”, sorbet, “Coconut” custard Haupia sorbet in a chocolate shell, tropical fruits and lilikoi sauce Waialua Chocolate “Crunch Bars” Layers of milk chocolate with nuts Macadamia Crunch and Bittersweet Kula “Romanoff Strawberry” Chocolate Mousse Pannacotta with Hawaiian Island Dairy Goat Cheese, Strawberry Hibiscus Kula Consommé, Lilikoi Goat Cheese Sorbet, White Chocolate Mousse Pie» Lilikoi Caramel, Hawaiian Island Honey Goat Cheese Sorbet Hawaiian Naked Goat and Naked Cow Dairy Cheese Platter Feta, Cottage Cheese, Pika Moon, Gouda
FREQUENTLY ASKED QUESTIONS ABOUT ALAN WONG
Who is Wong?
He is one of America’s most well-known and beloved chefs and restaurateurs.
How old is Wong?
His age information is not available.
How tall is Wong?
Size information is not available.
Is Wong married?
He is married to his wife Jennifer.
How much is Wong worth?
He has an estimated net worth of $1 billion.
How much does Wong earn?
Information on his earnings is not available.
Where does Wong live?
He lives in Hawaii.
Is Wong dead or alive?
He is alive and healthy.
Where is Wong now?
He works in his own restaurants.