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We took a lunch break, experiencing “Hawaii in a Bowl” with chefs like Iron Chef Hiroyuki Sakai from La Rochelle in Tokyo.
Sakai served abalone with udon in abalone seaweed broth with julienne carrot.
Charles Phan set up a pop-up pho bar. His bowls featured fat rimmed brisket, raw eye of round, firm rice noodles, squeezed lime and torn basil leaves.
Colin Nishida from local favorite Side Street Inn featured chile pepper water pork hash lumpia, and tomato based beef stew with potato, carrot and rice.
Colin Hazama from the Sheraton Waikiki combined a skewer of ahi and kampachi with crispy chirashi rice, white soy dashi, chile gelée, sea asparagus, and crunchy palm heart.
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