Blue Tomato Merchandise Now Available!

Chef Alan Wong’s new line of Blue Tomato merchandise is available exclusively via our online store and at Alan Wong’s Honolulu. Special online-only deals allow you to receive a discount on your purchase when combining your order of Blue Tomato merchandise with the purchase of The Blue Tomato cookbook. Now available: Blue Tomato Mug — … Continue reading

Macy’s Cooking Demonstration & Book Signing

Join Chef Alan Wong, Pineapple Room Executive Chef Lance Kosaka and Alan Wong ’s Honolulu Chef de Cuisine Wade Ueoka at Macy’s, Ala Moana, in the 4th floor demonstration kitchen on Saturday, May 28. Learn to make Chef Lance’s Singapore Clams and Chef Wade’s Mochi-Crusted ‘Ōpakapaka. Noon to 2:00 p.m. (Seating begins at 11:30 a.m.)  … Continue reading

Chef Alan Wong’s The Blue Tomato Wins Top Cookbook Award from Hawaii Book Publishers Association

The annual Hawai‘i Book Publishers Association’s Ka Palapala Po‘okela Awards were announced Friday, May 6, 2011. The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong by Chef Alan Wong was nominated in two categories: Excellence in Cookbooks and Excellence in Design. The Hawai‘i Farmers Market Cookbook, Volume 2: The Chefs’ Guide to Fresh … Continue reading

For the Love of Japan

A personal message from Chef Alan Wong regarding the Japan earthquake and tsunami and his efforts to help: For the love of Japan I am part Japanese. Japan was my mother’s birthplace and my birthplace. In 1885, the first Japanese immigrants began arriving in Hawaii to work on the sugar plantations, and by 1924 over … Continue reading

Chef Alan Helps Japan Relief Efforts

Chef Alan Wong will lend his aid to two organizations raising funds to benefit the victims of the devastating earthquake and tsunami in Japan. Chefs Help Japan Brunch (Adults: $50; Children 6 – 12: $25; Children 5 and under: free) Sunday, April 17, 2011 from 9:30 a.m. – 1:30 p.m. The Pineapple Room, Ala Moana … Continue reading

Chef Alan in New York

At the beginning of March 2011, Chef Alan Wong and Chef George Mavrothalassitis, both James Beard Award-winning chefs, traveled to New York to present a Chefs of Aloha dinner at the James Beard House (March 9, 2011). While in New York, Chef Alan taped a segment with Epicurious.com’s Tanya Steele for ABC News’ Chef’s Table … Continue reading

Taste The Blue Tomato – Prix Fixe Dinner

Experience the endless possibilities at Alan Wong’s Honolulu   Blue Tomato Dinner Wednesday, March 23, 2011 5:00 – 10:00 p.m. PRIX FIXE MENU featuring recipes from Chef Alan Wong’s latest cookbook, The Blue Tomato. Each diner receives a special “Behind The Blue Tomato” DVD gift to take home. A Tasting of Appetizers Leche de Tigre Crispy … Continue reading

Oyster Shaved Ice with Red Onion-Jalapeño Granité

Fuel the flames of love with this vivid red, spicy-yet-cool oyster dish. The original presentation of this simple dish from The Blue Tomato is bound to win you serious sweetheart points. Oyster Shaved Ice with Red Onion-Jalapeño Granité Makes 5 tasting portions The Granité 1 cup (227 grams) fish stock (use store-bought or homemade; Chef … Continue reading

IMAGE GALLERY: Borders, Ward Signing

Photos from Chef Alan Wong’s book signing at Borders, Ward Centre. The signing featured three tasting exercises and guest speakers Wade Ueoka, Chef de Cusine, and Mark Shishido, Wine Director, from “The Next Generation” of Alan Wong’s Restaurants’ talented staff.     For a captioned gallery of these photos, visit our page on Facebook.

Culinary Exercises with The Blue Tomato

Chef Alan Wong’s January 22nd book signing event at Borders, Ward Centre, for The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong, will feature three culinary exercises led by Chef Alan, and guest speakers from “The Next Generation” of Alan Wong’s Restaurants’ talented staff: Chef de Cuisine Wade Ueoka and Wine Director Mark Shishido. … Continue reading