Tommy Bahama Waikiki Restaurant & Bar "Herbs & Spices" Prix Fixe Dinner

I recently attended a preview of a Prix Fixe dinner at Tommy Bahama Waikiki Restaurant & Bar, a new quarterly event showcasing the diverse talents of the culinary team.

Herbs & Spices featured a multi-course menu by Executive Sous Chef Yan Aung, whose upbringing in Burma inspired his dishes.

Tea & Tea

The first course, Tea & Tea, consisted of a fantastic Tea Salad consisting of Kula Romaine, Ho Farms cherry tomatoes, crispy garlic, and peas, paired with a cup of Tea.  I thought the salad was light and refreshing, and I wanted a larger serving!

Basil Banana Blossom Leaf

I had no idea the banana blossom was edible, but Chef Yan incorporated this part of the banana tree into a lovely chilled noodle dish.  The blossom is comparable to an artichoke in flavor.

Saffron Shellfish Bouillabaisse

The Saffron Shellfish Bouillabaisse included Mediterranean black mussels, scallops, shrimp, Kahumana Farm baby fennel, and hon shimeji mushrooms.  

"Tom Yum Pla"

The "Tom Yum Pla" was one of my favorite courses.  The coriander-crusted mahi was perfectly cooked!

Tamarind Pork Tenderloin

The Tamarind Pork Tenderloin was a hearty dish, with pork medallions accompanied by a lovely Bare Claws Farm green beans and quinoa salad.  I loved dipping the pork in the tamarind sauce!

Tapioca & Coconut

The Tapioca & Coconut, complete with a marlin tuile  (the marlin is part of the Tommy Bahama logo), was so yummy!  I loved the contrasting textures of the tapioca and macadamia nut streusel.

Herbs & Spices was a great dinner showcasing Chef Yan and his influences and inspirations!

Tommy Bahama Waikiki Restaurant & Bar

298 Beachwalk Drive
Honolulu, HI 96815