A meal at MW...

What makes a food critic? Is it someone who eats certain food and then write about it or is someone who searches for heart and soul through the chefs food? I'm going to have to go with the latter because for most chefs, the food is an extension of their personality and their state of mind. 

I was sent to MW restaurant by another chef. And it turns out Chef Wade has a big story to tell and a large canvas paint on. Our meal started off with a small variety of canapés that gave A quick glimpse into the traditional and modern Hawaiian cuisine. From butterfish arancini to an open faced pork bun. All of these little bites for a small explosion of flavor that depicted Chef's Culinary passion. 

Kind of enjoy how Hawaiian food is well rounded with Japanese cuisine and a lot of Asian profiles. For example we received chawanmushi with a mushroom ankake that had a sliver of seared foie gras and uni gently floating on top. What a combination that was. There were sauces infused with the bright and citrusy yuzu kosho and nori. A pasta that was light and creamy yet full of rich flavor danced on your tongue as if it were teasing you. And to finish it off, chocolate with bananas and ice cream. Where can you go wrong? From this meal, my answer would be no where.