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food | Aloha Luxury Properties

Alan Wong’s Amasia Opened on Maui at the Grand Wailea

Amasia Maui Grand OpeningThe island of Maui celebrated the grand opening of a new restaurant, Alan Wong’s Amasia. Elevating the standards of cuisine, style and service, Alan Wong’s Amasia is a collaboration between Chef Alan Wong, a founder of Hawaii Regional Cuisine and Grand Wailea, A Waldorf Astoria Resort.

Amasia Koi Pond

Alan Wong’s Amasia is tucked inside Grand Wailea’s Japanese garden surrounded by 800 tons of rock from Mt. Fuji and a pond filled with koi and turtles. Reminiscent of a teahouse in Kyoto, the original structure was built in Japan and brought to Maui in 1990. Following a $3 million renovation, the beautifully restored restaurant features private tatami rooms, a formal dining area, a cocktail lounge, a sushi bar and a robata for grilled delicacies. The bar offers private label wines and sakes and creative cocktails inspired by its global menu.

Amasia

Amasia by definition is the converging of continents. The cuisine in Alan Wong’s Amasia showcases Maui’s best bounty from land and sea, melding them with the different flavors and cooking techniques of cultures from the East and West.

Alan Wong Amasia
“This menu is inspired by street food and cuisines from all over the globe,” said Chef Alan Wong. “Our food will be experienced in small plates and family-style sharing portions, and our restaurant features a robata grill and a sushi bar in the dining room.”

Amasia Sushi Bar

Menu items include but are not limited to:
•   Dungeness crab chawanmushi, soybeans, shishito peppers
•   Crispy “garlic shrimp,” citrus, sweet paprika
•   Ahi chili, refried taro, “local” chips
•   Chicken meatballs, coconut-ginger-lemongrass broth, pimenton oil
•   Shoyu duck bun bao, hoisin Sriracha
•   Kurobuta char siu baby back ribs, crispy garlic, lime
•   Maui Cattle Company “cowboy” ribeye steak, Hamakua mushrooms, Hawaiian chili pepper butter
•   Whole chili garlic Dungeness crab
•   Kurobuta pork tenderloin, spicy miso mustard, eggplant
•   Crispy “shrimp tempura,” citrus chili salt
•   Sashimi salad, soy vinaigrette, wasabi
•   Uni shot, yuzu ume leche de tigre
•   “Ochazuke” kobujime whitefish, ume, furikake, kombucha, yukari sauce
•   Crispy soft shell crab, garam masala, cilantro dipping sauce
•   Lomi lomi salmon, marinated tomatoes, Maui onions, tomato water gelee

Small Coconut Dessert at Amasia

Alan Wong Maui Restaurant

Mango Cheesecake Recipe

Crust:

1 1/3 cups all-purpose flour
1 1/3 cups graham cracker crumbs
1 1/3 cups unsweetened coconut
3 tbsp. granulated sugar
2 tsp. lime zest
1 cup (2 sticks/8 oz./226g) unsalted butter, melted

Fruit Filling:
2 tbsp. (1/4 stick/1 oz./28g) unsalted butter
2 fresh mangoes, peeled and sliced
1/4 cup granulated sugar
1 tsp. lime zest
1 tbsp. lime juice
1 tsp. fresh ginger, grated
1/2 tsp. ground nutmeg

Cheesecake Filling:
1 lb. (two 8 oz. packages/16 oz./453g) cream cheese, room temperature
3/4 cup granulated sugar
1 1/2 tbsp. all-purpose flour
1/8 tsp. salt
1/2 cup fresh mango puree
2 tbsp. sour cream
1 tbsp. lime juice
1/2 tbsp. vanilla extract
3 eggs

Mango Peach Glaze:
2 Mangoes sliced
1 Jar Peach (fruit glaze)

Cooking Process
1. For Crust:
Preheat oven to 350°F/180°C. Combine flour, graham crumbs and coconut with sugar and lime zest. Stir in melted butter and blend until even and crumbly. Press into the bottom and an inch up the sides of an ungreased 9-inch springform pan. Bake for 8 to 10 minutes, until browned around edges and allow to cool. Wrap bottom of pan will foil and place in a baking dish that has at least a 2-inch lip. Reduce oven temperature to 300°F/150°C.2. To Prepare Fruit Filling:
Melt butter in a sauté pan over medium heat. Add mangoes, sugar, lime zest, lime juice, ginger and nutmeg. Sauté for 5 to 6 minutes, until fruit is tender and juices have evaporated. Allow to cool for 10 minutes and spread into bottom of baked crust.

3. Cheesecake Filling:
Beat cream cheese in a mixer fitted with the paddle attachment or with electric beaters until smooth and fluffy, scraping down the sides of the bowl often. Add sugar, flour and salt and beat again scraping down the sides of the bowl often. Mix in mango purée, sour cream, lime juice and vanilla and blend well. At this point, there should be no lumps – if there are, beat again until smooth. Add eggs one at a time, beating well after each addition, and scraping bowl thoroughly. Pour cheesecake into prepared pan.  Take cheesecake in baking dish to oven door. Pour boiling water around pan to come up halfway. ** I would strongly recommend using a cheesecake moat to prevent your cheesecake from getting ruined.  Instead of putting your springform pan in an aluminum roaster pan, you would put it in the cheesecake moat which will protect it from water damage and provide the necessary water barrier to produce perfect cheesecakes!

Bake for 1 1/2 to 2 hours. Halfway through cooking, crack the oven door for 10 minutes then complete cooking. Turn off oven, crack oven door, and let cheesecake cool to room temperature. Chill overnight in springform pan.

4. Mango Glaze
Slice peaches into various sizes.  Place in pattern on top of cheesecake. Pour glaze over fruit.

5. To serve, run a paring knife around the edge of the cheesecake and remove ring.

Makes 12 to 16 servings.

*** Mahalo to Cooking Hawaiian Style for allowinf us to re=post the recipe and the photo – For more instructions and video on how to best cook this, please to to http://cookinghawaiianstyle.com/index.php?option=com_recipe&view=recipes&layout=detail&id=628