MW opens doors on Kapiolani
BY NADINE KAM / email@example.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):
Alaskan king crab trio: lumpia, lollipop and baked ($14):
Beer-braised pork belly bao ($10):
Fried Goose Point oysters ($12):
Pickled beet salad ($10):
Entree of steak and “potatoes” potato gnocchi, topped with kale and onions ($35):
Shrimp and uni with housemade linguine ($32):
Oxtail stew and rice, with oxtail roulade over beef stew risotto ($28):
Mochi-crusted opakapaka over somen ($32):
Grilled kalbi shortribs ($26):
Seafood gumbo with lobster, shrimp, clams and housemade andouille sausage ($32):
Tropical “Creamsicle” of guava semifreddo, lilikoi panna cotta and tropical fruits ($9):
Wailea Meyer lemon meringue crème brûlée with candied lemon, kanten, sorbet, custard and tapioca ($9):
MW Candy Bar with praline crunch, caramel, Waialua chocolate, bananas, kinako marshmallow, and okoshi popcorn ice cream ($9):
Waialua coffee “affogato” of warm chocolate cake topped with coffee gelato, with aerated coffee granite, dehydrated mousse and espresso ($9):
Kula strawberry “cheesecake” with li hing-ume-filled strawberries, strawberry yogurt sorbet, Kiawe Graham crackers and freeze-dried strawberries ($9):