Award-winning chef Alan Wong has partnered with Tama Foods to open his namesake restaurant at The Portman Ritz-Carlton, Shanghai, allowing business travellers the chance to taste Hawaii regional cuisine in the metropolis in China.

Inspired by the culinary tradition in Hawaii, Alan Wong’s Shanghai offers an abundance of seafood options, including chilled seafood salad of salmon caviar, abalone, and tuna with scallion-infused Negi oil and katsuo soy; as well as ginger crusted Kagoshima red snapper with miso sesame vinaigrette, honshimeiji mushrooms and corn. The restaurant also includes a bevy of Hawaiian staples, including a variety of poke, a very traditional Hawaiian food of carefully sliced bite-sized raw fish tossed in seasoning and served as an appetizer salad, and the classic kalua pig.

For dessert, Wong blends Chinese flavours like lapsang souchang tea with his signature Five Spoons of Brulée. Guests should also try the Hawaiian-style Pineapple “shave ice” with coconut sorbet and Madagascar vanilla panna cotta.

The dining room is panelled in natural timbers the tint of a sandy beach; while the nearby Sunset Lit Raw Bar boasts a Hawaii sunset backdrop.  The innovative drink menus feature Diamond Head, a mixture of Cognac, bitters, and preserved plum; Dark Side of Pudong, a robust blend of Bourbon, Scotch, sweet vermouth and bitters; and the iconic Mai Tai, a concoction of house-made Falernum, fresh lime, pineapple and a trio of rum.

In addition, the restaurant features four private rooms perfect for a business lunch or dinner. Each room showcases the work of famed Hawaiian photographer John De Mello, and is themed around four powerful forces in Hawaii: water, land, sun, and ohana (a Hawaiian concept of strong family bonds). www.alanwongs.com