Hey - let's get a proper noun out there. Soon after the original Roy's of Hawaii opened in Honolulu (on Oahu), Food & Wine Magazine dubbed it the "crown jewel of Honolulu's East-West eateries," and it was named one of Conde Nast Traveler's "Top 50." He was honored with the prestigious James Beard award for "Best Pacific Northwest Chef". Gourmet acknowledged Yamaguchi as "the father of modern East-West cooking" while the New York Times described him as "the Wolfgang Puck of the Pacific." Yamaguchi has hosted six seasons of the PBS-TV show, Hawaii Cooks with Roy Yamaguchi. His cookbook Hawaii Cooks is a companion to the sixth season.
You can look at pictures of his entrees all day on his official website. But you can try his Mahimahi recipe at home. (Good luck coming up with the apple bananas and passion fruit syrup let alone good fresh mahimahi.) Here's a recipe of his for a Macadamia Nut Pie. Low in calories I'm sure...
My wife Molly and I had a wonderful time dining at his place on Kauai on the south end of the island. They were serving a fixed menu as the south end island had just suffered a power outage. I had no idea a caeser dressing so loaded with large fresh black peppercorns could taste so good... I embarrassed Molly by asking for another ramekin of the stuff and spreading it on the bread.
A little known Roy fact: If you feed his name into You Tube you get a massive return of ads for his kitchen gadgets.
Enough of my blabbing about the man - I'll let him speak for himself in this interview.
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