Review: Chef Lee Anne Wong's Hale Ohuna

I am a big fan of Chef Lee Anne Wong because of her great brunch restaurant Koko Head Café so I was very excited to hear she was opening up a noodle bar.  I had a super easy time making a reservation on line for opening night.  Once I arrived at the restaurant, previously Salt on Waialae, I was taken to the Green room, a lounge area, to meet the rest of my party.  Once we were all there, we were seated at a table upstairs with comfy bench seating complete with decorative cushions.

I love, love the comfy and relaxing atmosphere of the restaurant.  It indeed feels like someone’s home which made me feel at ease and more apt to having a good time.
After ordering a round of drinks (they have an impressive drink list), our server went over the menu highlighting the unique dishes like the kawa gyoza (which uses chicken skin instead of a gyoza wrapper) and the pig face musubi. 

On the noodle menu are Chef Wong’s own versions including a ramen, saimin, cold noodles, and pho.  I chose the ‘Elima pua’a ramen which came with a shinsato pork bone broth, miso braised belly, kalua pig, chicharron, black garlic kotterri, onsen egg, and Sapporo style noodles.  It’s pricey at $20 a bowl, but the dish is innovative and you can taste the quality of the ingredients.  The miso braised belly is my favorite. 

I was a little taken aback with how my noodles were cooked.  They seemed to be heavy with broth.  Not bad, but different and I did eat it all.  For dessert, we had the Madre chocolate rice pudding brulee.  We loved the subtle richness of the chocolate and the texture of the rice pudding.
              
Service was great and parking was easy.  Hale Ohuna has a fun and exciting vibe that makes me want to return with friends and try a different dish off the creative and modern menu. 

You can make a dinner reservation here.

The Green Room

Upstairs seating.

Kawa gyoza

'Elima pua'a ramen

Madre chocolate rice pudding brulee

Cute way to present the bill.