Alan Wong’s Is Back — The Legendary Chef’s New Home at the Kahala Hotel

The name that helped put Hawaii Regional Cuisine on the culinary map is making its comeback. Alan Wong, the James Beard Award-winning chef whose eponymous King Street restaurant closed during the pandemic, is returning to Honolulu’s dining scene as consulting chef for a new concept at The Kāhala Hotel & Resort.

The new restaurant, expected to open in early 2026, marks Wong’s first major return to the local food scene since Alan Wong’s Restaurant shuttered its doors in 2020 after 26 years of service. The original restaurant was a cornerstone of Hawaii Regional Cuisine, the movement that elevated local ingredients and fusion flavors to fine dining status in the 1990s.

“Alan Wong’s influence on Hawaii’s culinary landscape cannot be overstated,” said James Nakamura, food and beverage director at The Kāhala Hotel & Resort. “Having him return to create something new while honoring his legacy dishes is incredibly exciting for both our guests and the local dining community.”

The Kāhala location represents a significant shift from Wong’s original intimate setting on King Street near the University of Hawaii. The resort’s oceanfront Kahala neighborhood has long been synonymous with luxury dining, home to establishments like Hoku’s and the recently renovated Plumeria Beach House.

Classic Dishes Meet New Setting

While details about the menu remain limited, sources close to the project indicate that Wong will be drawing from his greatest hits while adapting them for the resort setting. Signature dishes like his ginger-crusted onaga, warm California rolls, and lup cheong fried rice helped define a generation of Hawaii dining.

The original Alan Wong’s was known for its innovative approach to local ingredients — taking everything from Keahole lobster to Maui onions and presenting them with techniques that bridged Asian and Western culinary traditions. The restaurant earned Wong the James Beard Award for Best Chef Northwest/Hawaii in 1996 and maintained its reputation as one of the islands’ premier dining destinations for more than two decades.

The new concept will operate within The Kāhala’s existing restaurant space, though renovations are planned to accommodate Wong’s vision. The resort has not yet announced whether the restaurant will carry the Alan Wong name or operate under a new brand.

A Changed Landscape

Wong’s return comes at a time when Honolulu’s fine dining scene looks markedly different than when he first closed his doors. The pandemic reshaped the industry, with several longtime establishments never reopening and new concepts focusing more heavily on casual dining and takeout options.

The Hawaii Regional Cuisine movement that Wong helped pioneer has evolved as well. A new generation of chefs, many of whom trained under the movement’s original masters, are now leading kitchens across the islands. Chefs like Chris Kajioka at Miro Kaimuki and Robynne Maii at Fête have continued pushing the boundaries of local cuisine while honoring its foundations.

For many longtime Honolulu diners, Wong’s return represents more than just another restaurant opening. His original establishment was where many residents celebrated anniversaries, closed business deals, and introduced visiting family to the sophisticated side of local cuisine.

The timing also coincides with The Kāhala Hotel’s broader efforts to elevate its dining offerings. The resort has been investing heavily in its food and beverage program, recognizing that culinary experiences have become increasingly important for attracting both leisure and business travelers to Hawaii.

What’s Next

The restaurant is currently in the planning and design phase, with a target opening in the first quarter of 2026. Wong will be working alongside The Kāhala’s culinary team to develop the concept and train staff, ensuring that his standards for both food quality and service are maintained.

For Honolulu’s dining scene, Wong’s return signals a potential renaissance of fine dining experiences that celebrate local ingredients and techniques. As the city continues to recover from pandemic-related closures and adapt to changing dining habits, having a culinary legend like Wong back in the kitchen could inspire other high-caliber establishments to push creative boundaries once again.

The project represents not just nostalgia for what was, but anticipation for what Hawaii Regional Cuisine can become in its next chapter. For a city that takes its food culture seriously, that’s something worth waiting for.