Alan Wong Sauce Recipes
Independent adaptations of Alan Wong's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Alan Wong.
Hawaiian Regional Cuisine chef of Alan Wong's Honolulu; James Beard Best Chef: Pacific. Pacific Asian flavors with local Hawaiian produce and seafood.
By the numbers
3
recipes
67%
pour-and-shake ready
8.7
ingredients per recipe, field average 6.8
Rice vinegar is Alan's acid of choice, showing up in 2 of 3 recipes.
Compared with the whole catalog, Alan reaches more often for ginger (100% vs 8%), canola oil (67% vs 3%), and garlic (67% vs 35%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 2 recipes adapted from Alan Wong. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 1 national award
- Honey-Lime VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
- PonzuNATIONAL AWARD WINNEROn the jar: PONZU
Get these recipes by email
PantryFlex turns published sauce recipes into pour-to-the-line jars. Join the Alan Wong list for first dibs on the first run.
No spam. First word when jars ship.
Kitchens
- Alan Wong's Honolulu · Honolulu
- Independent / Hawaiian Regional Cuisine projects · Honolulu
Awards
- James Beard Best Chef: Pacific
Citations
- Honey-Lime Vinaigrette · adapted from Chef Alan Wong / Island Scene
- Korean-Shallot Hot Sauce · adapted from Alan Wong / Hashi Life
- Ponzu · adapted from Alan Wong Hawaii citrus-soy
Every recipe lists its source and original title in the Provenance section of the recipe page.