Sheraton Waikiki Resort, 30th Floor
2255 Kalaukaua Avenue
Honolulu, Hawaii 96815
sheraton-waikiki.com/de_hanohano.htm
Phone: 808-922-4422 (main)
Fax: 808-931-8050
Ryan Loo and Shaun Ono
Shaun Ono, Outlet Manager
Ryan Loo, Exécutive Chef
With a kitchen set thirty stories above famed Waikiki Beach, Executive Chef Ryan Loo has brought Twist at Hanohano to new culinary heights with his innovative cooking concepts of bringing the farm to the table. Loo’s award-winning skills and enthusiasm have reinvented the former Hanohano Room. A native Hawaiian, Loo was honored in 2002 as the regional recipient of the Commis de Cuisine award in the Chaîne de Rôtisseurs professional cooking competition in Hawaii.
Pairing
“Peking style” 7-spiced duck and foie gras buns, gingered cranberries, Nalo Farms micro arugula
Paired with 2007 Red Diamond Merlot Columbia Valley
The body of the wine is in perfect balance with the richness of the meat. It is a classic match of duck and merlot, enhanced by the perfect harmony of gingered cranberries and the Red Diamond Merlot’s rich berry flavors.
Recipe
1 pc duck breast, 8 oz
1 T. 5 spice
½ T. ground coriander
½ T. allspice
Combine dry ingredients and rub on duck. Let marinate 24 hours. Render on skin side down, cook to medium rare, and slice.
1 oz. balsamic vinegar
2 oz. apple juice
1 oz. dried cranberries
½ oz. sugar
½ oz. ginger
Combine and cook until berries are rehydrated and liquid has evaporated.
3 pc Kauyuk buns
Steam and cook until soft.
1 oz. foie gras
Sear and garnish with micro arugula.