Ming Tsai, a Boston culinary star who runs Blue Dragon and Blue Ginger, drew big attention at Hawaii F&W.

Tsai served pork and garlic chive wontons with ginger, scallion & ma la oil, crispy rice and avocado puree.

Andrew Sutton is the longtime chef of Napa Rose at Disneyland Resort.

Sutton served tamarind glazed ono with cucumber chile relish, toasted macadamia and mango coconut water.

Nyesha Arrington joined Melisse mentor Josiah Citrin in his booth.

Citrin offered island pork in a patty, roasted with macadamia honey, mustard cabbage, fermented black beans & eggplant.

Kevin Chong had a home field advantage, since he cooks at the Aulani’s ‘Ama ‘Ama.

Chong crafted crispy Singaporean pepper shrimp with green papaya, heirloom cherry tomatoes, Chinese long beans, Thai ketchup & baby cilantro.

Celestino Drago is a Los Angeles chef who brought Enoteca Drago chef Garrett Mukogawa.

Team Drago served balsamic lamb belly with blue corn polenta, goat cheese espuma & poha berry.

Dean Fearing of eponymous Fearing’s delivered terrific fried quail.

Jason Kina, chef of JW Marriott Ihilani Resort & Spa, represented the home team.

Earlier in the day, Ricardo Zarate and business partner Stephane Bombet caught bonito, but didn’t use it for this particular tataki, which also featured leche de tigre and soy.

Taimane Gardner is a 21-year-old ukelele prodigy, momentarily distracted guests from the food with her electric performance.