Alan Wong's at The Kahala

Alan Wong's at The Kahala is a fine-dining restaurant at 5000 Kahala Avenue in Honolulu, Hawaii, inside The Kahala Hotel and Resort in the quiet Kahala neighborhood east of Diamond Head. It opened in 2026 in the space previously occupied by Hoku's and marks the return of chef Alan Wong to Honolulu fine dining. Wong is among the figures most closely associated with Hawaii Regional Cuisine, a movement that began in the 1990s and emphasized local ingredients, island farmers and fishers, and the blending of Hawaiian, Asian and European techniques.

The menu is built around that tradition. Ginger-crusted onaga, a red snapper preparation, is the dish most closely tied to the chef's reputation and is the one named most often as a signature. The kitchen presents a range of Hawaii Regional dishes, often in tasting-style or multi-course formats that highlight island seafood, produce and meats. Because the restaurant opened recently, menu details may change, and visitors should check current offerings before booking.

The dining room is upscale and resort-styled, with attentive service and a celebratory feel. It is better suited to special occasions than to a casual meal, and the volume is moderate rather than loud. A formal dress code is not typically stated, but smart attire is the norm in a luxury hotel. The beverage programme is expected to include a wine list and cocktails appropriate to a fine-dining room, though specifics should be confirmed with the restaurant.

Reservations are strongly recommended and are arranged through The Kahala Hotel and Resort website. Dinner is the main service, and opening days and hours should be confirmed on arrival given the recent opening. Prices are at the top of the Honolulu range, generally about US$100-175 per person before drinks and gratuity. The Kahala location is a drive of about fifteen to twenty minutes from Waikiki, so visitors should arrange transport, and booking several days to a few weeks ahead is sensible for weekends and holidays.