ChefZone

We made this dish before, it’s so good we running it back 🍅🐖🔥 Added the garlic I forgot last time, kept the pork belly a little thicker, and my boy Heze got first taste test approval 😎 Simple Filipino-style comfort food with rich savory sabaw. “Sabaw” means soup/broth 🍲 Main ingredients sourced from my favorite place @chefzonehi 🤙 Ingredients 📝 🐖 Pork belly, chopped 🍅 Tomatoes, diced 🧄 Garlic, left whole (chop if you like) 🧅 Shallots 🐟 Fish sauce 💧 Water 🥬 Bok choy 🍚 Rice, optional but classic Instructions 🍳 1. Chop pork belly into bite-size pieces. 2. Start the pork belly in a cold pan and let it slowly render out its natural fat. 3. Once the fat starts coming out, add the garlic and let everything brown together. 4. Add tomatoes and shallots, then give everything a good stir. 5. Add fish sauce to taste. 6. Pour in enough water to cover the meat, about 1 to 1½ cups for me. 7. Bring it to a boil, then lower to a simmer and cover. Let the pork cook until tender. 8. Once tender, add the bok choy stems first. Then place the leaves on top and turn the heat off. 9. Cover and let the residual heat gently wilt the leaves and soften the stems. This keeps the vegetables fresh tasting without getting bitter. 10. Serve hot over rice and enjoy 🤙 Would you try this? 👀👇 #simpleanddelicious #easycooking #filipinofood #comfortfood #datastekitchen

A big mahalo to the Moanalua Culinary Class and @meneculinary for inviting @yhataco and @hrahawaii to experience firsthand how the HRA Educational Fund’s ProStart program helps students pursue their culinary aspirations 🙌 And for the ono food! Hawaiʻi Restaurant Association Education Foundation @hra_ef proudly implements the nationally recognized ProStart curriculum across all islands in the State of Hawai'i. This two-year program introduces high school students to Culinary Arts and Hospitality Management through industry-driven, hands-on instruction. Students train with professional chefs, participate in paid internships, and graduate with college credits, a nationally recognized Certificate of Achievement, and access to scholarship opportunities.

Mother’s Day Shrimp Scampi w/ Alan Wong 🦐 Ingredients • 1/2 lb compound butter • 2 lbs Kauai Shrimp #8/12 • 1 carton dry spaghettini • 1 carton cremini or button mushrooms • 1 bunch Italian parsley • Vermouth • Parmesan cheese • Lemon zest • Oil and salt, as needed Directions 1. Prepare the compound butter (recipe below). 2. Bring a pot of salted water to a boil and cook the spaghettini until about ¾ done. 3. Strain the pasta and set aside. Lightly toss with oil and a pinch of salt to prevent sticking. 4. Slice the mushrooms in half and place them cut-side down in a hot pan with oil. Do not salt the mushrooms. Cook until golden brown. 5. De-vein the shrimp and remove the shell and head, leaving the tail on if preferred. 6. In a separate pan, lightly cook the pasta with oil. 7. Turn off the heat and add a scoop of compound butter, allowing it to melt into the pasta. Toss until evenly coated. 8. In another pan, cook the shrimp with oil. (Cook shrimp last to avoid overcooking.) 9. Add vermouth, capers, and lemon juice to the shrimp. Then add the mushrooms and another scoop of compound butter. 10. Mix until combined, then finish with chopped Italian parsley. 11. To plate, add the pasta first, top with shrimp, then finish with parmesan cheese and fresh lemon zest. Serve and enjoy! #food #recipe #pasta

That’s all.🌹🥂👠 Take a look at tonight’s start to the long-awaited Rosé Soirée at @inspirationhawaiimuseum Devil Wears Prada Edition presented by @fhbhawaii and Mastercard. Special thanks to Y. Hata and ChefZone as sponsors for this event and their continued support of Hawaii’s restaurant community.⁠

LAST CHANCE⏳ This Saturday, Chef Hamamoto and his team from @arancinokahala will be serving up some risotto & gelato at HONOLULU Magazine’s Rosé Soirée presented by @fhbhawaii and Mastercard. 🗓️ Saturday, May 2 6:30pm-8:30pm 📍 Inspiration Hawaii Museum 👠 Devil Wears Prada Edition 🎟️ GA (includes unlimited food and drinks) Limited VIP tickets (Early access at 6pm + VIP & charcuterie cart access) Purchase tickets at the link in bio! ⁠ Special thanks to Y. Hata and ChefZone as sponsors for this event and their continued support of Hawaii’s restaurant community.⁠ ⁠ #HONOLULUMagazine #RoséSoirée

Do you know someone who has made a lasting contribution to the restaurant industry? HRA’s 2026 Hall of Fame and Restaurant Industry Awards nominations are open until Thursday, April 30th— submit yours through the link in bio.

NEXT SATURDAY🗓️ @arden_waikiki ’s Chef Jasmine shows us their dish for HONOLULU Magazine’s Rosé Soirée presented by @fhbhawaii on Saturday, May 2 at Inspiration Hawaii Museum🌹 ⁠ Limited VIP tickets are available, purchase tickets at the link in bio! 🎟️ ⁠ Special thanks to Y. Hata and ChefZone as sponsors for this event and their continued support of Hawaii’s restaurant community.⁠ ⁠ #HONOLULUMagazine #RoséSoirée

Join us at the Hawai’i Career Expo! Wednesday, April 29, 2026 From 9 AM – 2 PM At the Neal Blaisdell Center Exhibition Hall. We’re hiring in all departments including: • Admin • Warehouse • Drivers • Sales • IT • Security Become part of a company that was named one of Hawai’i’s Best Places to work by Hawai’i Business Magazine!

Hale‘iwa and Waialua need our aloha now, more than ever. Business in the area is drastically down following the Kona low floods, and restaurants like @stonefishgrill are struggling. For House Faves, presented by @yhataco and @chefzonehi , we visit Kanani Oury to try her favorites and to ask how we can all support the business and residents of the North Shore.

Let’s make GOBO NO KIMPIRA (FRIED BURDOCK ROOT)! 🍤 In this episode of Muriel’s Mainichi Cooking presented by @higoodenergy , we will learn to make a crunchy side dish using a Japanese root vegetable (aka Kinpira Gobo). 📖 Your Blue Flame Notebook (April 1972) 🛒 INGREDIENTS (7) 1 tablespoon salad oil 1 tablespoon dried shrimp 1 pound gobo (burdock root), cleaned and slivered 3 tablespoons sugar 1/4 cup shoyu 1/4 teaspoon MSG 1 small red chili pepper, minced 🤙 All ingredients were provided by @chefzonehi . ➡️ Visit our website to view all of Muriel’s mainichi まいにち (everyday) recipes featured in our video series as new episodes are released! . . . #jcchawaii #moiliili #JCCHeducates #japanesetradition #jcchseries

This is how I like my eggs 🍳🔥 Asian fried egg style… hot oil in the pan, let it get ripping, then crack the egg straight in and let it do its thing. The whites bubble up instantly, edges turning into that golden, lacy crisp 😮‍💨 while the bottom builds that crunchy undercarriage. Then you baste the top with that same hot oil so it cooks through just enough without touching the yolk. That yolk stays runny, rich, and ready to drip into everything. That balance right there… crispy edges, tender whites, silky yolk all in one bite. Amazing texture every time. It’s almost like that viral TKG… but cooked, with more texture, and honestly way better 🤙 Ingredients 🍳 • Eggs • Neutral oil (vegetable or canola) • Soy sauce (optional, for serving) • Rice (optional but recommended 🍚) All @chefzonehi Instructions 🔥 Heat a pan on high and add a generous amount of oil. You want enough oil so it can bubble around the egg. Once the oil is hot, crack the egg straight in. Let the whites bubble and crisp up, don’t touch it yet. When the edges start turning golden and crispy, grab a spoon and baste the top with the hot oil. Keep spooning the oil over the whites so it cooks through without flipping. Leave the yolk runny. Once the bottom is crispy and the top is just set, take it out. Best way to eat it? Plop it over hot rice 🍚 add a little soy sauce, break that yolk and let it run through everything… done deals 🤙 How you like your eggs?

Here’s a sneak peek at @paihonolulu ’s featured dish at Rosé Soirée on Saturday, May 2 at Inspiration Hawaii Museum🌹 ⁠ Secure your tickets to glamorous bites at the link in bio! 🥂 ⁠ Special thanks to Y. Hata and ChefZone as sponsors for this event and their continued support of Hawaii’s restaurant community.⁠ ⁠ #HONOLULUMagazine #RoséSoirée