Restaurant Week Hawaii Menu

Starter
Chicken Tenderloin Sate’ with Thai Peanut Sauce

Appetizers Sampler
Fresh Ahi Katsu with Wasabi Curry
Baked Stuffed Cherrystone Clam with Shrimp, Lobster, Scallop and Crab Meat
Roasted Butternut Squash and Lobster Bisque Shooter
Smoked Duck Breast Taco with Spicy Mango Salsa

Salad
Kataifi and Macadamia Nut Crusted Prawn and Big Island Baby Greens
Tangerine Vinaigrette

Choice of Entrée
Petite Beef Tenderloin with Five Spice Demi
Roasted Leek, Baby Carrot, Shiitake Mushroom and Haricot Vert

Grilled Kobayaki New Zealand King Salmon with Spicy Pineapple
Sautéed Vegetables and Steamed White Rice

Miso Chilean Seabass with Pickled Vegetables and Steamed White Rice

Vegetarian Terrine with Thai Green Curry Sauce
Steamed White or Brown Rice

Choice of Dessert
White Chocolate Amore Truffle with Raspberry Guava Puree
Coconut Cheese Cake with Tahitian Vanilla Crème Anglaise
Frankie’s Nursery Honey Cream Pineapple

$50 per person

“Mahalo for dining with us”

Chefchai.com

Chef Chai at Pacifica Honolulu is recognized as one of the best restaurants in Hawaii. Known for fusing fresh Hawaii ingredients with the exotic flavors of Asia, Chef Chai has created a culinary style that reflects the cultural diversity of Oahu and the Hawaiian Islands.

To further strengthen the partnership with Hawaii’s local farmers and fishermen, Chef Chai co-founded Hawaii Island Chefs (HIC), the second generation of Hawaii Regional Cuisine Chefs. This group of HIC chefs is on a mission to provide the world with the best of Hawaii’s diverse culinary resources from the culture of the people and the bounty of the land and sea.

In addition to running his two restaurants, Chef Chai was named executive chef of Hawaiian Airlines for which he manages more than 20 kitchens worldwide. He also hosts the weekly cooking show, “Dining Out with Chai” and “Chai’s Choices.”

Chef Chai is constantly seeking out new spices and ingredients at Oahu’s farmers markets and in Honolulu’s Chinatown, which brings back childhood memories of shopping the local markets in Bangkok to find the freshest ingredients for his family’s popular restaurant. His mastery at blending flavors are shown in many of his signature dishes including Fresh Ahi Katsu with Tomato Mango Salsa Wasabi Curry Sauce, Kataifi and Macadamia Nut Encrusted Black Tiger Prawn Rainbow Salad with Tangerine Vinaigrette, Thai Style Oxtail Soup, and Fresh Mahi Mahi with Thai Red Curry Sauce.

Recently, Chef Chai was voted the winner of the 2011 Hale Aina CHEF’S CHOICE award, selected by Hale Aina Award winning Chefs. Chai’s restaurants also have been critiqued and recommended by many international magazines, from Bon Appetit, Brides, Sunset, Cooking Light, Travel & Leisure to Gourmet Magazine and many more.

2013 Hale Aina Award Best New Restaurant Honolulu Magazine Readers
2013 Ilima Award Best New Restaurant Honolulu Star Advertiser Readers
2013 People Choice Award Best New Restaurant Hawaii Magazine
2013 Grand Overall Winner, Design Excellence Awards from American Society of Interior Designers