MW opens doors on Kapiolani

Oct. 24, 2013 | 0 Comments

BY NADINE KAM / nkam@staradvertiser.com

One of the most highly anticipated openings of Fall 2013 is the arrival of MW Restaurant from husband and wife Wade Ueoka and Michelle Karr-Ueoka, both long-time alums of Alan Wong’s Restaurant, he as chef de cuisine and she as pastry maestro. Both won Rising Star accolades last year from StarChefs.com.

They’ve set up house in one of the refurbished spaces in the former KGMB building at 1538 Kapiolani Blvd., with valet or self-parking available via an entrance on Makaloa Street.

Alan Wong has always given those in his kitchen room to shine, putting team members in the spotlight through his Next Generation dinner series, but when someone leaves, there’s always a question of how close a protégé’s new endeavor will hew to that of his mentor.

In this case, MW appears to a whole different creature, with a casual temperament and novel twists on comfort food.

The Ueokas hosted three days of soft-opening dinners. Below are a few dishes you can expect now that the restaurant is open to the public.

Ahi poke with ikura, uni and crispy rice crackers ($18):

(Star-Advertiser photo by Nadine Kam)

(Star-Advertiser photo by Nadine Kam)

Alaskan king crab trio: lumpia, lollipop and baked ($14):

(Star-Advertiser photo by Nadine Kam)

(Star-Advertiser photo by Nadine Kam)

Beer-braised pork belly bao ($10):

(Star-Advertiser photo by Nadine Kam)

(Star-Advertiser photo by Nadine Kam)

Fried Goose Point oysters ($12):

(Star-Advertiser photo by Nadine Kam)

(Star-Advertiser photo by Nadine Kam)

Pickled beet salad ($10):

(Star-Advertiser photo by Nadine Kam)

(Star-Advertiser photo by Nadine Kam)

Entree of steak and “potatoes” potato gnocchi, topped with kale and onions ($35):

(Star-Advertiser photo by Nadine Kam)

(Star-Advertiser photo by Nadine Kam)

Shrimp and uni with housemade linguine ($32):

(Star-Advertiser photo by Nadine Kam)

(Star-Advertiser photo by Nadine Kam)

Oxtail stew and rice, with oxtail roulade over beef stew risotto ($28):

(Star-Advertiser photo by Nadine Kam)

(Star-Advertiser photo by Nadine Kam)

Mochi-crusted opakapaka over somen ($32):

(Star-Advertiser photo by Nadine Kam)

(Star-Advertiser photo by Nadine Kam)

Grilled kalbi shortribs ($26):

(Star-Advertiser photo by Nadine Kam)

(Star-Advertiser photo by Nadine Kam)

Seafood gumbo with lobster, shrimp, clams and housemade andouille sausage ($32):

(Star-Advertiser photo by Nadine Kam)

(Star-Advertiser photo by Nadine Kam)

Tropical “Creamsicle” of guava semifreddo, lilikoi panna cotta and tropical fruits ($9):

(Star-Advertiser photo by Nadine Kam)

(Star-Advertiser photo by Nadine Kam)

Wailea Meyer lemon meringue crème brûlée with candied lemon, kanten, sorbet, custard and tapioca ($9):

(Star-Advertiser photo by Nadine Kam)

(Star-Advertiser photo by Nadine Kam)

MW Candy Bar with praline crunch, caramel, Waialua chocolate, bananas, kinako marshmallow, and okoshi popcorn ice cream ($9):

(Star-Advertiser photo by Nadine Kam)

(Star-Advertiser photo by Nadine Kam)

Waialua coffee “affogato” of warm chocolate cake topped with coffee gelato, with aerated coffee granite, dehydrated mousse and espresso ($9):

(Star-Advertiser photo by Nadine Kam)

(Star-Advertiser photo by Nadine Kam)

Kula strawberry “cheesecake” with li hing-ume-filled strawberries, strawberry yogurt sorbet, Kiawe Graham crackers and freeze-dried strawberries ($9):

(Star-Advertiser photo by Nadine Kam)

(Star-Advertiser photo by Nadine Kam)

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