Pastry Chef Perry Ho’s Summer Treat

Our Pastry Chef Wai Kit “Perry” Ho is from Hong Kong but is not new in Hawaii and very comfortable with local flavors.  His new summer dessert is a perfect illustration.  Big Island Lychee, Soursop Puree, Rice Pudding in Hawaiian Honey Crisp, Pomegranate Tapioca Pearls.  I love the combination of lychee and sousop enhanced with Hawaiian vanilla.  Also his idea of serving a lychee sorbet with pomegranate tapioca pearls is brilliant. The wine a Muscat de Beaume-de-Venise from Provence has natural aromas of honey and caramel which complement beautifully the dish.

In addition to Perry I would like to thank our chef de cuisine Kevin Chong and our sous chef Andrew Le for their outstanding job in the kitchen.  And many thanks to our sommelier Todd Ashline who pre-selects the wines for the pairing committee (please check his wine column in the Honolulu Star-Advertiser Wednesday, June 23).

Also explore the complete Summer Menu on the Menu page of this site.

To Feasts & Friends!  See you soon.

George Mavro

I love talking to watercress at Sumida’s