Roy's Restaurant Eat Creative Hawaii – A Taste of Hawaii Stateside

If you were looking to get a sense of the flavors of Hawaii, you are going to be hard pressed to find a better person than Roy’s Restaurant founder and master chef Roy Yamaguchi. Chef Roy has brought Hawaii literally by flying in fresh ingredients straight from Hawaii to help create his Eat Creative Hawaii three course prix fixe menu.

A dish of entrees

The centerpiece of the menu created by Chef Roy is the pan-seared Hawaiian Opakapaka, which is flown in fresh from Hawaii six days a week. The level of freshness of the Opakapaka is evident and it is a treat in not only the preparation, but also in the sense that it is quite different than most fish you are typically going to eat. A little bit on the firm side and leaning towards a meaty texture it will give you pause at first bite, but when you get used to the nuances of the fish that are complimented by the hint of mint from the shiso and with a side of the wonderful vadouvan carrot puree. The other entrée is the Kona coffee-crusted pork along with Kauai prawns. The pork is delicately prepared locking in the moisture, but what really sets this apart is the Kona coffee. If you have not tried it before, Kona coffee is an extremely rich and dark blend and it leaves a light crust but all of that richness is littered throughout the pork creating a sublimely unique flavor.

Kona Coffee Crusted Pork

While Roy’s has an exquisite wine collection and a staff that will expertly pair your dinner with a fabulous choice, make sure to try one of the island inspired cocktails. The Hawaiian Martini brings all the flavors into one powerful drink as the Maui pineapple is infused with the trio of SKYY Vodka, Stoli Vanilla and Malibu Coconut Rum. The Roy’s Island Mai Tai is a must try, as they make this classic cocktail to perfect with their own recipe that is floated with the flavorful Cruzan Black Strap Rum.

To begin your meal you can choose from the heirloom tomato salad or the shrimp shumai. A very tough choice, but if you are a fan of tomatoes the heirloom salad with ripe and fresh tomatoes to go along with house-made ricotta is a really refreshing way to begin your evening. On the slightly heavier side you can go with the shrimp shumai which would be comparable to a dumpling. Cooked for just a short duration, giving it a soft texture, it is filled with shrimp and Chinese cabbage.

Heirloom tomato salad

Dessert offers two options as well, but there is clearly only one way to conclude this Hawaiian experience. The chocolate tart passion fruit sorbet is nice, but the chocolate soufflé is a work of art. One bite of this delicacy not only says dessert, but perfection. Simply one of the best soufflés you will ever taste and amazingly it is a flourless chocolate cake. Vanilla cake is served with it, but I would almost suggest you just enjoy the soufflé solo so nothing interferes with the taste.

Soufflé with vanilla ice cream

Roy’s is simply one of the best restaurants on the west coast. The levels of freshness of the food is remarkable and combine that with a staff that always seems to be one step ahead of your needs when it comes to service. Finally if you are in Pasadena you will get the pleasure of enjoying Chef Chris George who has worked with Chef Roy for a number of years and runs his restaurant flawlessly.

If you would like to get a taste of Hawaii in Hawaii, Roy's is currently running a sweepstakes that will take the winner to The Hawaii Food & Wine Festival. This is the premier culinary destination of the Pacific and will allow you to enjoy the festivities alongside our founder and co-chair of the event, Roy Yamaguchi, and the other renowned chefs from around the world. To enter visit: Roy's Sweepstakes

Fpr more information visit: Roy’s

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