We experienced the first night of The Pacific Plate by Ward Village. It’s an intimate pop-up dining event for 3 nights (November 7th to 9th) showcasing four nationally acclaimed celebrity chefs: Chef Mei Lin, Chef Matt Lambert, Chef Jon Yao, and Chef Chris Kajioka (Ward Village Culinary Director and leading chef of The Pacific Plate). It’s held at Scratch Kitchen and Meatery with an open kitchen and very intimate setting.

Tickets for The Pacific Plate:
Regular ticket: $150.00
Chef’s Counter Ticket: $175.00
Wine Pairing – Additional $50
*wine pairings will be available to purchase at the event.

Unfortunately, it is sold out for the next two remaining nights. Hopefully, this is a start of something amazing for the culinary scene at Ward Village! If you were able to get tickets to the event, get ready to have your taste buds amazed!

THE PACIFIC PLATE COURSES

We went with the wine pairings – which they poured very generously! For the six-course dinner, each chef had a starter and course dish. Reid and I were mind blown with every bite! Then chef Chris Kajioka ended the dining experience with an ambrosial dessert. For someone with a great liking for sweet-tasting food, I enjoyed the dessert and wine pairing more than I should have. To the point where I googled where to buy Vignalta Fior d’Arancio Spumante Colli Euganei Non- Vintage wine.

STARTERS

Caviar Tart by chef Matt Lamber – I’m not much of a caviar fan but this was tasty! Reid really liked this one.

Smoked Tuna “Nigiri”, Crispy Pa’i’ai by chef Chris Kajioka – An absolute favorite, hands down! If you’re familiar with chef Chris Kajioka, he’s from Senia restaurant and makes the Ahi Brioche. This was similar except he used the crispy Pa’i’ai instead of the brioche. Another dish that just melts in your mouth!

Uni and Brown Butter Toast by chef Jon Yao – Uni is something that grew on me. I love it even more now with this brown butter toast! I took one from the plate and was really tempted to eat it all!

Kusshi Oyster, Lilikoi Leche de Tigre, Charred Garlic Oil by chef Mei Lin – Reid and I are not much of an oyster eater but we slurped this one right away. The seasoning was perfect as it wasn’t salty!

1ST COURSE

New Zealand Salmon, Apple, Yogurt, Kale by chef Matt Lambert – The attention to detail in this dish is amazing! The apple shaped in flowers blew me away. For such a simple dish, chef Matt Lambert made this quite fancy.

Wine pairing: Henri Bourgeois Sauvignon Blanc 2018

2ND COURSE

“Mince and Cheese” Croquette by chef Matt Lambert

Chicken Liver Mousse, “Everything” Spiced Financier by chef Chris Kajioka – This just melts in your mouth! It has a touch of savory and sweetness, great combination.

3 Cup Abalone by chef Jon Yao

Crab Toast, Agrodolce, Green Curry Spice by chef Mei Lin (bottom right dish)

3RD COURSE

Seared Foie Gras, Asian Pear, Crispy Seaweed, Black Truffle Rice, Peppercorn Sauce by chef Chris Kajioka – This was my favorite dish! Honestly, all of chef Chris Kajioka’s dish was my top choices. The black truffle rice and the seared foie gras were divine!

Wine pairing: J&H Selbach Riesling Mosel 2017 – The wine pour was very generous! This was our first drink and we were feeling it already. 4 more glasses to go – we survived the night!

4TH COURSE

Onaga “If Chris were Chinese” Style by chef Jon Yao

Wine pairing: Roche de Bellene Bourgogne Blanc Villies Vignes 2017

5TH COURSE

Black Garlic Wagyu Short Rib, Pickled Vegetables, Bonito Habanero Emulsion by chef Mei Lin – This was Reid’s favorite course aside from the starters!

Wine pairing: Torremoron Tempranillo Ribera Del Duero 2018

DESSERT COURSE

“Creamsicle”, Yuzu Curd, White Chocolate Yogurt Sorbet, Coconut Water Granita, Meringue by chef Chris Kajioka – This dessert paired with the wine was perfection! It really complimented the dessert even more. Also, the meringue was a brilliant touch!