Kajioka pops in at MW
Perhaps he's been in the cave too long, because Chris Kajioka's seems to be making the most the light these days, popping up in kitchens of friends.
In April, word came that the chef would be leaving Vintage Cave by summer's end. His last day there is July 31, and his next project involves working with Aziza's Mourad Lahlou in opening a restaurant here, and for now, he's easing out of tidy Vintage Cave style by helping other chefs, such as Anthony Yang during the weekend's Ante Meridian brunch in Manoa, and creating more earthy fare with a hint of Moroccan inspiration during a series of Tuesday collaboration dinners at Wade Ueoka and Michelle Karr-Ueoka's MW restaurant.
Here's a look at what was on the menu at MW on July 8. It was very affordable, considering all you get, at $50 per person, with an additional $30 for wine pairings.
A rule of thumb for those of us who eat vast quantities of food is, don't eat the bread so we can enjoy more of the good stuff. But that's just a reference to average bread. Chris Sy's bread is irresistible and easily qualifies as "the good stuff," so we ended up with double orders of bread and left very full.
The next collaboration dinner will take place July 22, and is likely sold out to the very people who were there on the 8th. Yes, it was that good!
Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage appears in print on Wednesdays and Thursdays. Contact her via email at firstname.lastname@example.org and follow her on Twitter, Instagram and Rebel Mouse.