Alan Wong Is Back: James Beard Chef to Replace Hoku’s at the Kahala Hotel

Celebrity chef Alan Wong is bringing his acclaimed Hawaii regional cuisine back to Honolulu, announcing plans to open a new restaurant at The Kahala Hotel & Resort in the space formerly occupied by Hoku’s.

The James Beard Award-winning chef, whose original Alan Wong’s restaurant on King Street became a cornerstone of Honolulu’s fine-dining scene for 25 years before closing in November 2020, will debut his revamped concept at the luxury Kahala resort sometime in 2026.

“We’re excited to return with a fresh perspective while honoring the traditions that made Hawaii regional cuisine what it is today,” Wong said in a recent interview. “The Kahala location offers us an opportunity to create something both familiar and entirely new.”

Wong’s original restaurant, which opened in 1995, helped define Hawaii regional cuisine alongside fellow island chefs Roy Yamaguchi and Sam Choy. The King Street establishment earned national recognition for dishes that blended local ingredients with techniques from around the Pacific Rim, creating a distinctly Hawaiian fine-dining experience that influenced restaurants across the islands.

New Location, New Vision

The new Alan Wong’s will occupy the oceanfront space at The Kahala Hotel & Resort that previously housed Hoku’s, the hotel’s signature restaurant that closed in recent years. The prime real estate offers panoramic ocean views and positions Wong’s cuisine within one of Oahu’s most prestigious resort destinations.

While details about the menu remain under wraps, Wong has indicated the new restaurant will evolve his signature style to reflect changes in both his cooking philosophy and Hawaii’s culinary landscape over the past four years.

The original Alan Wong’s was known for innovative dishes like ginger-crusted onaga, twice-cooked short ribs, and his famous chocolate soufflé with lilikoi sauce. Wong pioneered the use of local ingredients like Kahuku prawns, Kona lobster, and Big Island beef in elevated preparations that respected both the ingredients’ origins and international culinary techniques.

Impact on Honolulu’s Dining Scene

Wong’s return comes at a time when Honolulu’s fine-dining landscape has undergone significant changes. The pandemic forced several high-end establishments to close or dramatically alter their operations, while a new generation of chefs has emerged with their own interpretations of Hawaii regional cuisine.

The announcement has generated excitement among both industry professionals and longtime diners who mourned the loss of the original Alan Wong’s. Many consider Wong’s influence on Hawaii’s culinary identity irreplaceable, crediting him with elevating local dining beyond traditional plate lunch fare and tourist-focused luau presentations.

Local food critic and longtime Alan Wong’s patron Jennifer Tanaka recalls the original restaurant’s impact. “Alan Wong didn’t just cook Hawaii regional cuisine — he created it,” she said. “His return represents more than just another restaurant opening; it’s the continuation of a culinary legacy that shaped how the world sees Hawaiian food.”

Looking Forward

The new location at The Kahala Hotel & Resort suggests Wong is positioning his return within Honolulu’s luxury hospitality sector, potentially attracting both high-end tourists and local diners seeking special occasion dining.

This strategic placement could help fill a void in Kahala’s dining options while providing Wong with the infrastructure and clientele base of an established resort. The partnership also represents The Kahala’s commitment to maintaining its reputation as a premier destination for sophisticated travelers.

Wong has not yet announced specific opening dates, staffing plans, or detailed menu concepts for the new restaurant. However, industry observers expect more information to emerge as the project moves forward through 2026.

For Honolulu diners, Wong’s return represents both nostalgia and anticipation — the chance to experience familiar flavors in a new setting while discovering how one of Hawaii’s most influential chefs has evolved his vision. The announcement also signals continued vitality in Honolulu’s fine-dining sector, demonstrating that established culinary voices can successfully reinvent themselves for new generations of diners.

As Wong prepares for this next chapter, his return promises to reignite conversations about what defines authentic Hawaii regional cuisine and how traditional techniques can adapt to contemporary tastes while maintaining their cultural integrity.