Would you like to attend our next pop-up or one of our events? See below for our upcoming pop-up dining as well as other event dates, times, locations, and menus that we will be serving. We hope to see you at one of our events!
TASTE TABLE POP-UP
Date: Every Wednesday from March 6, 2013 – May 29, 2013
Time: 10:00 am – 2:30 pm
Location: TASTE, 667 Auahi Street, Honolulu, HI 96813
Every Wednesday from March 6, 2013 – May 29, 2013 we will be popping up for lunch, from 10:00 am to 2:30 pm, at TASTE in Kaka’ako. Our menu will be changing from week to week exploring different types of cuisine. Menus may stay the same for consecutive weeks depending on demand so stay tuned to our blog, like us on Facebook, or follow us on Twitter and Instagram (@misoandale) to see what we’ll be serving. And, feel free to give us a holler if you want a menu to stay another week!
Week #11, Wednesday, May 15, Chef Wade Ueoka
We’ll be out of town this week Wednesday for our usual lunch pop-up at TASTE. However, we found an awesome replacement to fill our spot for the week, our friend Chef Wade Ueoka! Formerly of Alan Wong’s and Tsunamis, Chef Wade will be preparing his version of some local favorites. Saying “local favorites with a twist” or “contemporary versions” would be an understatement. Check out the menu below for what he’ll be serving this Wednesday and you’ll see what we mean! Enjoy and we’ll see you next week!
There will be no reservations taken for this event. Please feel free to come and go as you please during our hours of operation. Service will be strictly on a first come, first served basis.
PORTUGUESE BEAN SOUP
PORK AND LONG SQUASH SOUP
KIM CHEE POTATO SALAD
QUINOA, VEGETABLE, AND BEAN SALAD
CHILLED KAUAI SHRIMP SALAD
Served with baby Romaine, pickled tomato, and avocado
HO FARMS VEGETABLE POKE
SPICY AHI POKE
HOT B.L.T. SANDWICH
Served with braised bacon, wilted Romaine lettuce, and Ho Farms baby tomatoes
GARLIC STEAMED ONAGA
Served with Swiss chard
TWICE COOKED PORK TONKATSU
Served with kale and bacon
MOCHI CRUSTED ONO
Served with somen salad with yuzu kosho vinaigrette
Served with Yang Farms mushrooms, bacon, and kale