About 7 years ago, we hosted a wine dinner at Pah Ke's Chinese Restaurant whereby chef/owner Raymond Siu created a six course menu that married Hawaiian product, Chinese technique and Hawaii Regional creativity. The eleven diners that evening were pleasantly surprised at Raymond's creativity and everyone left with a night that exceeded expectations.
Fast foward to this weekend where a new group of diners were again treated to Chef Raymond's culinary creations. We started the evening with a NV Egly-Ouriet Les Vignes de Vrigny 1er Cru Brut Champagne.
The menu this weekend read like this:
Chinese Roast Duck Nachos with Won Ton Chips & Hoisin
Raymond originally intended on starting with a Curried Dungeness Crab Meat Stuffing Spring
Roll with Fresh Maui Yee's Orchard Mango Relish and Coulie but due to the shellfish allergies of two diners, switched the whole course so everyone could enjoy the same dish. And enjoy it we did! Crispy sliced roasted duck served with an assortment of chips - Okinawan purple potato, plantain, taro and spaghetti on a taro mash with guacamole. We sampled both a 2009 Hollenberg Schloss Schonborn Pinot Noir and a 2005 Penner-Ash Willamette Valley Pinot Noir, both of which complemented the duck and hoisin sauce.
Kahuku Ho Farm Tomato Salad with Macadamia Nut Pesto
I know what Ho Farms tomatoes and pesto looks like. I just didn't expect the dish to be presented this way complete with baby greens, goat cheese and edible flowers. And to top it off, Raymond liberally drizzled new harvest Extra Virgin olive oil from U.C. Davis' agricultural program. We sampled this course with a 2008 Rudy Pichler Terrassen Gruner Veltliner. The only critique I have is that the dish could have used a tad bit more goat cheese to balance sweet and tart tomatoes.
Egg White Wonton Soup with Shrimps, ( two no shrimps )
The stock was exquisite, the dumplings even more so as they were wrapped in an egg white "crepe" if you will. Raymond stated that you cook it on very low heat - one at a time. We decided on uncorking a 2010 Poet's Leap Columbia Valley Riesling - maybe not the best pairing but sweetness to complement the sweet seafood and nice acid to balance rich broth.
Big Island Beef Tenderloin,Sliced with Brie Cheese On
Steamed Manapua Buns, Honey Glazed Walnut Demi
My personal dish of the night! Raymond explained that it was his take on a Philly Cheese Steak. Slow roasted then sliced beef tenderloin on flat "manapua" style buns then topped with Brie and served with candied walnuts and a sweet demi. Raymond stated that he wanted contrasting textures hence the walnuts and it all worked together beautifully! We uncorked both a 2007 Spence Howell Mountain Cabernet Sauvignon (for the beef side of the dish) and a 2002 Sine Qua Non Whisperin' E or California version of a white Rhone blend (for the dish as a whole). We agreed that the Whisperin' E completed the total food and wine package as it had enough body for the beef and cheese and also downplayed the saltiness of the sweet demi.
Fresh Kaneohe Bay Moi Fish Filet on Steamed Porkhash with
Truffle Butter Soy Ginger Broth and Baby
Bok Choy
And just when you thought it couldn't get any better, VOILA! Wild moi (Raymond was just as exited telling us the story of the fisherman who sold him these 2 huge wild caught moi that he HAD to put on our menu). Delicate fish, rich flavorful pork then truffle infused butter sauce with a hint of Asian touches. And to top this, we uncorked a 1981 Chateau Haut Brion Blanc! Do white wines get any better? I think NOT! Enough body to hold its own against the pork and truffle butter sauce and complexity not to get lost with the Asian spices. I was definitely in my happy place!
Steamed Rice
Pah Ke Style Sampling Desserts
We had six assorted desserts served family style (including Raymond's take on the chocolate crunch bars made famous by his pastry chef buddy who's now at Azure). We intended on uncorking a dessert wine but at this point, everyone was stuffed. And since we started with Champagne, we had to end with Champagne so a bottle of Veuve Fornay was opened. And once again a terrific meal was had by all... but importantly, it was in the company of good friends. A voitre sante!
Pah Ke's Chinese Restaurant
46-018 Kamehameha Highway
Kaneohe, Hawaii 96744
(808) 235-4505
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