Chef Chai Chaowasaree and his culinary team
Kataifi and Macadamia Nut–Crusted Kauai Prawns with Pineapple Vinaigrette
Ahi Katsu with Wasabi–Curry Sauce and Tomato–Mango Salsa
Spicy Lemongrass–Oxtail Soup Shooters with Ho Farms Cherry Tomatoes, Hawaiian Chili Water, and Lime
Sautéed Escargot–Hamakua Mushroom Tartlets with Chili–Ginger Sauce
Bistro's Signature Chai Tai > Captain Morgan Spiced Rum, Grand Marnier, Canton Ginger Liqueur, and Fresh Juices
Kona King Crabcake with Big Island Rainbow Baby Vegetable Salad and Raspberry–Guava Vinaigrette
Coconut Milk and Lemongrass–Poached Kona Lobster with Creamed Aloun Farms Corn, Lobster Reduction, and Baby Corn Shoots
Hawaiian-Style Barbecued Lamb Chop with Zinfandel Demi-Glace, Mashed Potatoes, Sugar Snap Peas, and Roasted Bell Peppers
Deconstructed Beef Tenderloin Wellington with Mashed Hawaiian Taro Root, Oven-Dried Tomatoes, and Waialua Asparagus
Waialua Chocolate Mousse with Toasted Haupia Cake, Raspberry–Guava Purée, and Exotic Fruit
Dinner

Flavors Under the Hawaiian Sky

Chai Chaowasaree

Chai’s Island Bistro and Singha Thai Cuisine, Honolulu

For 20 years chef Chai Chaowasaree has been wowing Honolulu residents and tourists alike with his mastery of bold Pacific Rim flavors. Join us when he brings a taste of this island paradise to the mainland, courtesy of the Oahu Visitors Bureau.

Event photos taken by Eileen Miller

MENU

  • Hors d’Oeuvre
    • Kataifi and Macadamia Nut–Crusted Kauai Prawns with Pineapple Vinaigrette
    • Sautéed Escargot–Hamakua Mushroom Tartlets with Chili–Ginger Sauce
    • Ahi Katsu with Wasabi–Curry Sauce and Tomato–Mango Salsa
    • Grilled Huli-Huli–Style Chicken Summer Rolls with Thai Peanut Sauce
    • Spicy Lemongrass–Oxtail Soup Shooters with Ho Farms Cherry Tomatoes, Hawaiian Chili Water, and Lime
    • Bistro’s Signature Chai Tai > Captain Morgan Spiced Rum With Grand Marnier, Domaine De Canton Ginger Liqueur, and Pineapple, Guava, and Lemon Juices
  • Dinner
    • Kona King Crabcake with Big Island Rainbow Baby Vegetable Salad and Raspberry–Guava Vinaigrette
    • Birichino Vin Gris 2010
    • Coconut Milk and Lemongrass–Poached Kona Lobster with Creamed Aloun Farms Corn, Lobster Reduction, and Baby Corn Shoots
    • Champalou Cuvée Des Fondraux Vouvray 2010
    • Hawaiian-Style Barbecued Lamb Chop with Zinfandel Demi-Glace, Mashed Potatoes, Sugar Snap Peas, and Roasted Bell Peppers
    • Carol Shelton Lopez Vineyard Monga Zin Old Vine Zinfandel 2008
    • Deconstructed Beef Tenderloin Wellington with Mashed Hawaiian Taro Root, Oven-Dried Tomatoes, and Waialua Asparagus
    • Vita Nova Pikake Family Reserve 2007
    • Waialua Chocolate Mousse with Toasted Haupia Cake, Raspberry–Guava Purée, and Exotic Fruit
    • Pavaraga 100-Percent Kona Peaberry Coffee

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 03.14.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

November 2012

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Greenhouse Gallery Thu, 11.01.2012
 
 
Love, Umbrian Style Sat, 11.03.2012
 
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Kansas City, MO Sun, 11.04.2012
 
Boston Sun, 11.04.2012
 
 
Enlightened Eaters Wed, 11.07.2012
 
Northwest Bounty Wed, 11.07.2012
 
Tavern on the Square Thu, 11.08.2012
 
Culinary Kaleidoscope Fri, 11.09.2012
 
 
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Fall Truffle Celebration Mon, 11.12.2012
 
South Texas Coastal Catch Tue, 11.13.2012
 
Beard on Books Wed, 11.14.2012
 
Harlem Sensation Wed, 11.14.2012
 
Autumn Pinot Noir Dinner Thu, 11.15.2012
 
 
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Spanish Holiday Table Mon, 11.19.2012
 
 
 
 
 
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Beard on Books Wed, 11.28.2012
 
Seattle Surf and Turf Wed, 11.28.2012
 
McNally’s Masterpiece Thu, 11.29.2012
 
Four Seasons Reunion Fri, 11.30.2012
 
 
JBF Kitchen Cam