“Terroir. To me it means taste the land. Come meet the farmer.” — Alan Wong

Alan Wong’s Restaurants embraces Hawaii’s farmers and agriculture, striving to use as much locally, organically grown product as possible. Chef Wong and his staff have been meeting with farmers (now friends) well before the restaurant’s start and have come to appreciate and value each farmer’s philosophy and passion for the land and what they grow and raise.

“When I visit the farms in person, I get to walk among the goats. I get to roam between tomato vines and pick and eat at will. I get to talk with the growers and discuss the product. I get to see the “terroir”— feel the soil, experience the climate, the environment, in which it grows. This is not only grounding, but also the best way to appreciate what the farmers do. The best way to appreciate the food that we cook with.”(AW)  >>