Hawaii Mom Blog: The Pacific Plate at Ward Village




November 8, 2019

The Pacific Plate at Ward Village

Last night kicked off The Pacific Plate at Ward Village, a 3-night event featuring some of the country's most amazing culinary talent, led by Ward Village's Culinary Director, Chris Kajioka of Senia. 

The six-course meal showcased Pacific ingredients and flavors from Chris Kajioka, as well as Mei Lin of Nightshade in LA and 2015 Top Chef winner, Matt Lambert of the Michelin-starred The Musket Room in NYC, and Jon Yao of the Michelin-starred Kato Restaurant in LA. 

From top left, clockwise:
Smoked Tuna "Nigiri," Crispy Pa`i`ai (Chris Kajioka)
Uni and Brown Butter Toast (Jon Yao)
Kusshi Oyster, Lilikoi Leche de Tigre, Charred Garlic Oil (Mei Lin)
Caviar Tart (Matt Lambert)
The starters were amazing!   The Uni and Brown Butter Toast was such a decadent bite, and I loved the Crispy Pa`i`ai paired with the soft Smoked Tuna.  The Caviar Tart was just sublime, and I really enjoyed the Kusshi Oyster.
New Zealand Salmon, Apple, Yogurt, Kale (Matt Lambert)
Everyone on our table raved about the salmon, commenting that it was the best salmon that they've ever had.  The presentation was just beautiful!
From top, clockwise:
Chicken Liver Mousse, "Everything" Spiced Financier (Chris Kajioka)
3 Cup Abalone (Jon Yao)
Crab Toast, Agrodolce, Green Curry Spice (Mei Lin)
"Mince and Cheese" Croquette (Matt Lambert)
The bites on this course were so good - I wanted seconds of each! 

When inquiring about the name "3 Cup Abalone," I learned all about 3 Cup Chicken, which is a popular Taiwanese dish. Jon Yao's interpretation of this classic dish was so delish! 
Seared Foie Gras, Asian Pear, Crispy Seaweed, Black Truffle Rice, Peppercorn Sauce (Chris Kajioka)
The Foie Gras was my favorite dish of the dinner.  I could've eaten a bowl of just the Black Truffle Rice and have been very happy, but combined with the melt-in-your-mouth Foie Gras and the Peppercorn Sauce - it was one of the best dishes I've had all year!
Onaga "If Chris were Chinese" Style (Jon Yao)
The Onaga was delightful, and this dish also had many raves from our table.
Black Garlic Wagyu Short Rib, Pickled Vegetables, Bonito Habanero Emulsion (Mei Lin)

The Black Garlic Wagyu Short Rib was so tender and just packed with flavor.  It was another favorite of mine.  
"Creamsicle," Yuzu Curd, White Chocolate Yogurt Sorbet, Coconut Water Granita, Meringue (Chris Kajioka)
The "Creamsicle" dessert was the perfect ending - light, refreshing, and so yummy!  The combination of textures was perfect!

Guests for the next two nights of The Pacific Plate are in for a treat!

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