Earlier this year I tried Chef Kevin Lee's Tasting Menu at
PAI Honolulu, and I'm eager to go back after trying some items on the new Tasting Menu.
The new menu is inspired by local-style potlucks, with each dish influenced by a myriad of memories, flavors, and ingredients.
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| Grilled Tako & Watermelon |
The watermelon curry paired nicely with the tender octopus. When Chef Kevin first moved to Hawaii, he made a version of this dish when a local fisherman brought some tako to his backyard BBQ.
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| Lu`au Leaf |
This was my favorite of the new dishes. Braised taro leaves are mixed into ramen dough to create bright green noodles that are mixed with chicken confit, topped with deep-fried chicken skin, and served with Chef Kevin's "Fire Water."
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| Veal Sweetbread Katsu Curry |
Chef Kevin added his own unique twists on the traditional katsu curry that most are used to, using veal sweetbread (organ meat) instead of pork or chicken, smoked rye flour instead of panko, and a South Indian avial instead of Japanese curry.
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| Pickled Mango Gelato |
Chef Kevin makes his own li hing powder for this refreshing palate cleanser, which has just a little tartness to it. I could've eaten another scoop (or three)!
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| Malasada |
A play on ice cream and donuts, Chef Kevin takes a ricotta cheese-filled malasada, and places it atop a miso-cherry semifreddo and lilikoi cream base. This was fantastic as well. I loved the savory surprise in the middle of the malasada, and I already knew I'd like the miso-cherry semifreddo, having tasted the a mousse from a previous tasting menu.
The new menu runs for the next several months!
To see the entire menu, click
here.
PAI Honolulu55 Merchant St Suite 110
Honolulu, HI 96813
(808) 744-2531
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