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Alan Wong Net Worth [Updated]

PublishedBy: in Net WorthMarch 4, 2020 -


We are going to update as usual on Net Worth, Alan Wong’s Dress Code, Alan Wong’s Menu And Lot More.


alan wong net worth


Table of Contents

About Alan Wong:

is a chef and restaurateur with an estimated net worth of $1.1 billion.
He was born in Tokyo to a Japanese mother and half-Hawaiian and half-Chinese father. He has worked on various restaurants in Japan and Hawaii. He is most widely known as one of the co-founders of Hawaii Regional Cuisine. Together, they came to form an organization that will create a new American regional cuisine that will highlight locally grown ingredients in Hawaii and its diverse ethnic styles. In 1992, they compiled a cookbook called The New Cuisine of Hawaii and was sold for charity.



Net Worth: $1.1 Billion
Full Name:
Age: Undisclosed
Born: Undisclosed
Country of Origin: Tokyo, Japan
Source of Wealth: Restaurant
Wife: Undisclosed
Awards  James Beard Award for Best Chef: Northwest
Last Updated: 2020
Website: www.alanwongs.com 




Wong’s wife, Jennifer, is also a chef and has an accounting and finance background. The 2 met at Alan’s King Street restaurant, where they cooked together for a couple of years. Before they even got married, they had planned to open up a brunch restaurant in Kailua.


Details about Wong’s date of birth are not known therefore it is not known when he celebrates his birthday. He likes to keep his personal matters away from the public eye making it difficult to know his age, hence this information will be updated as soon as it’s available.


Alan Wong’s Dress Code

Alan Wong’s Dressing Code is Yet To Be Disclosed


Alan Wong’s Coconut Dessert 

Below is the image of alan wong’s coconut dessert

alan wong's coconut dessert




Honolulu Menu

Below is Alan Wong’s Menu

Local Butter Tasting
Naked Cow Dairy Butter, Hula Cow, Salted and Unsalted Butter
“New Wave” Opihi Shooter
Local Limpet in Spicy Tomato Water, Fennel Basil Ume Shiso Essences
“Da Bag”
Steamed clams with kalua pig, shiitake mushrooms in a foil bag
Crispy won ton wrapped ahi poke balls, avocado, wasabi sauce
Lobster “Tofu” Agedashi
Tofu-like Lobster Mousse, Kona Lobster Medallions, and Crab Meat, Kudzu Dashi
Hawaii Island Goat Dairy & Naked Cow Dairy Cheese Platter
Waianae Tomme, Feta, Fromage Blanc, Pika Moon, Red Hill
Seafood Cakes
Lobster, Shrimp and Crab Cakes, Caper Mayonnaise, Tsukemono Relish
Seared Hudson Valley Foie Gras
Li Hing Mui Chutney
Keahole Lobster “Escargot” Style
Red Onion Butter, Parmesan Cheese
Richard Ha’s Whole Tomato Salad
Li hing mui ume vinaigrette
Ma’o Farms Sassy Salad Greens
Hamakua Springs Tomato, Ho Farms Tsukemono Cucumber, AW House Dressing
Hawai’i Island Goat Dairy Ume Chevre & Pickled Beet Salad
Ume Pickled Tomatoes, Arugula, Olives
Maui Kula Country Farms Romaine Salad
Kalua Pig, Parmesan Garlic Crouton, Peterson Farm Sunny-Side-Up Egg
Ginger Crusted Onaga, Long-Tail Red Snapper
Miso sesame vinaigrette, organic Hamakua mushroom & corn
Pan Steamed Opakapaka, Short-Tail Pink Snapper
Shrimp pork hash, truffle nage, gingered vegetables, tapioca pearls
Miso Marinated Butterfish, Black Cod
Wasabi Sauce, Otsuji Farms Mustard Cabbage Vinegared Rice
Shrimp and Clams, Linguine
Chili coconut lemongrass basil sauce
Twice Cooked Short Rib Soy Braised & Grilled “Kalbi” Style
Gingered Shrimp, ko choo Jang sauce
Steamed Shellfish Bowl
Lobster, shrimp and clams, mussels, braised fennel, bouillabaisse style broth, crab aioli
Maui Cattle Company Beef Tenderloin
Spicy Hawaii Island Goat Dairy Chevre, Taro Frites
Niman Ranch Ribeye
Okinawan Sweet Potato “Hash”, “Crazy Steak Sauce”
“Lilikoi Brulee”
Lilikoi‎ tapioca, “fruit gems,” sorbet, custard
“The Coconut”
Haupia sorbet in a chocolate shell, tropical fruits, and lilikoi sauce
Waialua Chocolate “Crunch Bars”
Layers of milk chocolate macadamia nut crunch and bittersweet chocolate mousse
Kula “Strawberries Romanoff”
Hawaii Island Dairy goat cheese pannacotta, kula strawberry-hibiscus consommé, goat cheese sorbet
Lilikoi White Chocolate “Mousse Tart”
Lilikoi Caramel, Honey Goat Cheese Sorbet
Hawaii Island Goat Dairy & Naked Cow Dairy Cheese Platter
Bulgarian White, Colby, Feta, Fromage Blanc, Pika Moon, Gouda


was awarded Chef of the Year by Sante Magazine in 2001. In the same year, one of his restaurants was ranked number six in the list of America’s Best Fifty Restaurants by Gourmet Magazine. He was the recipient of the James Beard Award for Best Chef: Pacific Northwest in 1996. He was recognized by Robert Mondavi Winery as one of 13 Rising Chefs in America in 1994.

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