By Jerome R.
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The flagship restaurant opening in 1995 has always shown the true meaning of Aloha spirit. Beautiful exposed wood sprinkled with flowers and artwork, welcomes guests as they enter this island getaway.
This crew of amazing chefs are always experimenting with new flavors and new ideas from the regions freshest ingredients crafting such delicacies as kiawe wood-grilled mahimahi, ginger-crusted onaga, and roast duck prepared three ways.
Alan wong's Honolulu
Queen of the sea