Hawaiian Airlines today announced the second phase of its Featured Chef Series with a brand new in-flight menu by Chef Lee Anne Wong of Koko Head Café and Hale Ohuna. Subsequent menus highlighting the islands’ top cuisine will be prepared by Wade Ueoka of MW Restaurant; Andrew Le of The Pig & The Lady; and Sheldon Simeon of Mala Wailea and MiGRANT.
The Featured Chef Series launched in June 2015 with the premiere of Chef Jon Matsubara’s menu. Through 2017, dishes created by each local chef will be featured on a six month rotation in the First Class cabin of all flights from Hawai‘i to the Mainland. Chef Chai Chaowasaree, Hawaiian’s award-winning executive chef, will continue to prepare menus for all Mainland flights returning to the islands.
“Our Featured Chef Series has been a great success, and we’re excited to welcome aboard a chef as innovative and talented as Lee Anne,” said Renee Awana, senior director of product development for Hawaiian Airlines.
Chef Wong’s Featured Chef menu draws from both of her restaurants and incorporates fresh island-inspired breakfast items as well as deep, flavorful noodle dishes.
“I think it’s incredible that Hawaiian Airlines is taking the really ambitious and creative move to showcase not only local talent but local cuisine,” added Chef Wong. “I’m using this opportunity to prepare dishes that I would want to eat as a guest.”
A selection of Chef Wong’s Featured Chef dishes include Mahi Mahi Poke Omelet with spicy masago aioli and hash brown potatoes; Tomato Chukamen Salad with mizuna, Chuka noodles, grape tomatoes and parmesan cheese; Miso Salmon Salad with baby vegetables and Miso ginger dipping sauce; Guava Shoyu Kalbi Short Ribs with mashed truffle kalo and pickled vegetables; and Okinawan Sweet Potato and Pumpkin Ravioli with parmesan cream sauce, broccolini and shiitake mushrooms.
Since trading her fashion career for the culinary world, Chef Wong’s modern-global fusion cuisine made her a “cheftestant” on Season One of Bravo’s Top Chef, where she later served as the show’s Supervising Culinary Producer. In December 2013, Wong moved from New York City to Honolulu to open Koko Head Cafe, an Island-style brunch house.
September marked a momentous month for Chef Wong, who opened the doors to her new, modern Hawaiian noodle bar Hale Ōhuna and announced she would be creating the menus for all Hawaiian Airlines flights from Japan to Hawai‘i.