Hawaii Mom Blog: Autumn Brings Awards and New Seasonal Menus to PAI Honolulu

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October 19, 2018

Autumn Brings Awards and New Seasonal Menus to PAI Honolulu

PAI Honolulu was honored with HONOLULU Magazine’s Hale ‘Aina Award for Best New Restaurant, Editor’s Choice, at the publication’s 35th annual dining awards ceremony on September 30, 2018. PAI Honolulu was also recognized in the Best Service (Top Write-In) and Best Tasting Menu (Finalist) categories. In addition, Chef Kevin Lee was selected as one of two finalists in Pacific Business News’s Pineapple Awards, recognizing the best in Hawai‘i tourism and hospitality, in the category for Best Chef-Owner.

PAI Honolulu’s fall menus embrace the earthy, warming flavors of the season. The lunch menu now features a hearty Clam Chowder in the House-Baked Sourdough Soup Bowl and a Kabocha Risotto with toasted pumpkin seeds and baby vegetables. Lee’s riff on the classic Chinese dim sum dish Naw Mai Gai — a roulade of Cornish game hen stuffed with XO mochi rice, topped with chicken gravy and Burgundy truffle — has been added to the dinner entrée options. Highlights of Lee’s Fall 2018 Chef’s Tasting Menu include a Wild Mushroom Ragù with matsutake mushrooms, escargot, gnocchi and Pecorino cheese, optionally paired with a 2016 Planeta Frappato (Vittoria, Sicily), and —back by popular demand — Lee’s Basmati Rice Congee, in this iteration with shiitake mushrooms, pickled grapes, garlic chives and shiso, topped with seared foie gras and surprisingly paired with a 2016 William Fevre Chablis “Montmains” Premier Cru Chardonnay. Bar Lead Joe Arakawa has also added fall flavors to the cocktail menu in the form of his spicy Bee Sting (cardamom, star anise, Thai chili-infused gin, sloe gin, lemon and honey) and Fun-Guys, Monks & Pirates, which complements Lee’s menu use of mushroom with shiitake-infused Kikori whisky, Ramazzotti, Ferreira tawny port and green Chartreuse.

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