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
 
 
 

April 2013

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Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
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Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
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Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
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Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
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Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam