I recently enjoyed a fabulous dinner at Chef Ed Kenney's
Mud Hen Water, a place I've been wanting to try ever since it opened back in 2015.
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| Amuse Bouche - Carrot Orange Puree |
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| Chicken Long Rice Croquettes |
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| Yako o Pa`i `ai |
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| Buttered `Ulu |
I loved the Chicken Long Rice Croquettes, which was served with a delightful curry sauce.
Th Yaki o Pa`i `ai was reminiscent of mochi, and the buttered `ulu - fermented black beans, sour orange cilantro, was recommended by our server - and it was one of my fave dishes of the evening!
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| Fried Chicken |
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| Fried Chicken accompaniments |
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| I`a Lawalu |
The Fried Chicken was served with Szechuan salt, tamarind mustard, shrimp chips, lettuce, mushrooms, and cucumbers, allowing diners to make their own lettuce wraps. I liked the chicken on its own, however. The perfectly cooked chicken, with thin, crispy skin, was tender and juicy.
The fish in the I`a Lawalu was mahi. Served with pastele and a mixture of locally-grown veggies, the fish was flaky and full of flavor.
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| Pineapple-Polenta Upside Down Cake |
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| Chocolate-Kiawe Bean Brownie |
I loved the Pineapple-Polenta Upside Down Cake. Topped with grilled pineapple and a refreshing coconut sorbetto, the textures of the cake itself, along with the sweet coconut and tart pineapple, created such a delicious dish!
The Chocolate-Kiawe Bean Brownie tasted a little burnt on the bottom, but it was an overall great dessert, especially with the mac nut toffee and black sesame gelato. Such a great combination of flavors!
Service was great, and this was one of my favorite dining experiences so far this year!
Mud Hen Water
3452 Waialae Ave
Honolulu, HI 96816
(808) 737-6000
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