His restaurants — Alan Wong’s and The Pineapple Room — win every award you can think of, including “Restaurant of the Year” and “Best Restaurant” — 10 times. (You’ll see why when you eat anything on the menu, including the sweet pork belly appetizer above.)
In addition, he’s earned the prestigious James Beard Award for Best Chef-Northwest in 1996 and was one of 10 U.S. chef nominated by the Wedgewood Awards for the title of World Master of Culinary Arts and ranked as one of the best restaurants and chefs by national food publications.
So it’s no surprise his book, “The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong,” would be award-winning, too.
It won the Award of Excellence in Cookbooks on Friday — the top award in the category — by the Hawaii Book Publishers Association‘s Ka Palapala Po‘okela Awards. (It also got an honorable mention for design.)
And for good reason.
• “The French Laundry Cookbook” by Thomas Keller
• “How to Cook Everything” by Mark Bittman
• “The Dessert Bible” by Christopher Kimball
• “Joy of Cooking” by Irma S. Rombauer, Marion Rombauer, Ethan Becker
• “America’s Test Kitchen Family Cookbook” by the producers of PBS’ cooking show of the same name
• “James Beard’s American Cookery”
• “Mastering the Art of French Cooking” by Julia Child
“The Blue Tomato” ranks up there for two reasons: 1) You hear about Wong’s inspiration through his own words — it’s a personal journey — and 2) the recipes are pornographic just to read.
Plus, Wong’s book is the only way you’ll get your hands on the recipe for his popular Li Hing Mui Dressing.
Congratulations to Wong and Watermark Publishing!