The Island Bistro Cookbook by Chef Chai Chaowasaree. Watermark Publishing, 2008. ISBN 978-0-9815086-7-2. Hardcover w/ dustjacket, 168 pages. Retail price: $32.50.
The key to Hawai‘i Regional Cuisine is using the freshest ingredients from local suppliers, like these herbs grown at Nalo Farms, located in Waimānalo on the island of O‘ahu. PHOTO CREDIT: Rae Huo/The Island Bistro Cookbook.
Located in the shadow of world-famous Aloha Tower in downtown Honolulu, Chai’s Island Bistro blends contemporary design with a tropical ambience. PHOTO CREDIT: Rae Huo/The Island Bistro Cookbook.
Chef Chai shops for fresh ingredients at the Chinatown Market, just blocks away from his Island Bistro restaurant. PHOTO CREDIT: Rae Huo/The Island Bistro Cookbook.
Chef Chai and Dean Okimoto, owner of Nalo Farms, at the farm in Waimānalo on the island of O‘ahu. PHOTO CREDIT: Rae Huo/The Island Bistro Cookbook.
Chef Chai and the staff of Chai’s Island Bistro. “I thank my staff for their hard work. I love them like my family. Without them we would never have become the success that we are today.” – Chef Chai Chaowasaree PHOTO CREDIT: Rae Huo/The Island Bistro Cookbook.
Wok-Seared Jumbo Black Tiger Prawns with THai Chili-Ginger Sauce. PHOTO CREDIT: Rae Huo/The Island Bistro Cookbook.
Blackened Fresh 'Ahi Summer Rolls with Soy-Ginger-Sesame Sauce. PHOTO CREDIT: Rae Huo/The Island Bistro Cookbook.
Tom Yum, Spicy Lemongrass Soup with Seafood. PHOTO CREDIT: Rae Huo/The Island Bistro Cookbook.
Pan-Roasted Chicken with Spicy Shiitake Musroom Sauce. PHOTO CREDIT: Rae Huo/The Island Bistro Cookbook.
Thai Tapioca Pudding with White Chocolate-Grand Marnier Sauce. PHOTO CREDIT: Rae Huo/The Island Bistro Cookbook.
