November 18, 2009 at 10:16 AM HST - Updated June 19 at 1:20 PM
This year Chef Chai Chaowasaree has not one but two special milestones. It's the 10th anniversary of Chai's Island Bistro and the 20th anniversary of Singha Thai. To celebrate, he's throwing a huge party.
Chef Chai Chaowasaree Aloha Tower Marketplace Friday, November 20, 6-9pm
Guest chefs and entertainers will celebrate Chai's Island Bistro's 10th anniversary and Singha Thai Cuisine's 20th year, Friday, Nov. 20, from 6 to 9 p.m. at the base of the tower. The party continues when Glam Photography Russell Tanoue plays host to a party at Chai's, from 9 p.m.-2 a.m.
The evening will feature top chefs from Hawaii's leading restaurants, including Chef Mavro's Chef Kevin Chong, The Beach House's Chef Rodney Uyehara, 3660 on the Rise's Chef Russell Siu, d.k Steakhouse's and Sansei's Chef DK Kodama, Vino's Chef Keith Endo, Hiroshi Eurasian Tapas' Chef Hiroshi Fukui, Le Bistro's Chef Alan Takasaki, Tango's Chef Goran Streng, The Poke Stop's Chef Elmer Guzman, Michel's Restaurant's Chef Hardy Kintscher, Ola Restaurant's Chef Fres DeAngelo, and More.
Wine and sake tasting stations will be provided by World Sake Imports, Southern Wine and Spirits, and Chambers & Chambers.
The A-list of award-winning entertainers will include Olomana's Jerry Santos, Sista Robi, Brothers Cazimero and the kane of Hula Halua Nakamalei.
Reserved VIP seating with waiter service cost $1,500 per table of ten (or $150 per person). Reserved seating without service is priced at $1100 per table, and grazing is $90. All prices include tax and tip. Tickets are available by calling Chai's Island Bistro at 585-0011; or log onto www.ChaisislandBistro.com after October 15, 2009.
3660 On the Rise, Chef Russell Siu Pan Seared Wild Salmon with Pickled Maui Onion, Yuzu Butter Sauce
Beach House at the Moana, Chef Rodney Uyehara Diver Scallop Sandwich with Nalo Greens and Citrus Butter
Chef Mavro, Chef Kevin Chong Dayboat Catch Ceviche with manchego croquette, raïto sauce
dk Steak House, Chef Jason Miyasaki Filet of Beef tenderloin & Crab Oscars with Béarnaise Sauce
Le Bistro, Chef Alan Takasaki Red Wine Short Ribs with Polenta
Michel's, Chef Hardy Kintscher Cornbread crusted Big Island Goat Cheese on Hirabara Greens with crisp Muscovy Duck Prosciutto bits, red beets, poached red wine pear and a light Orange Cranberry vinaigrette
OLA, Chef Fred DeAngelo Seared Lemongrass Shrimp Lollipop with Luau Cream
Poke' Stop, Chef Elmar Guzman Hot Peanut oil Splashed Ahi Sashimi with Chiso Inamona Pesto Calamansi Juice and Ginger Scallion Blackbean Chili Oil
Sansei Seafood Restaurant & Sushi Bar, Chef Rod Dizor Asian Rock Shrimp Dynamite with Nalo Greens
Tango Contemporary Café, Chef Goran Streng Duck Confit on Risotto Cake, Foie Gras Demi Glace Asian Slaw with Citrus Dressing
Vino's, Chef Keith Endo Grilled Fresh Local Tako with Barolo Red Wine Risotto Nalo Baby Arugula Salad, Sicilian Olive Oil
Singha Thai Cuisine, Chef Joy Saetung Lemongrass & Curry Crusted Breast of Chicken with Thai Peanut Sauce and Cucumber Salad
Chai's Island Bistro,Chef Eldon Ricardo Mongolian Style Lamb Chops with Merlot Demiglace Mashed Potato & Stir-fried Sugar Snap Peas
Chai's Island Bistro,Chef Mark Lopez Baby Abalone with Mesclun Greens and Tangerine Vinaigrette Poached pear, Teardrop Tomato and Candied Walnut@
Alaskan King Crab Cakes with Roasted Garlic Aioli
Thai Curry Puffs with Fresh Tomato Mango Salsa
Vegetarian Spring Rolls with Pineapple Plum Sauce
Roasted Butternut Squash and Lobster Bisque Shooter
Fresh Oyster On Ice with Spicy Garlic Mignonette
Jumbo Shrimp and Crab Claws Cocktails with Pineapple Cocktail Sauce
Fresh Salmon Roulade Stuffed with Crab Mousse on a Seedless English Cucumber