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•
Christmas Gala,
December 20, 2002
• Mystery
Dinner, May 4, 2003
• Taste
of Italy, June 29. 2003
• A Salute
to the Navy, September 27, 2003
• Mele
Kalikimaka at the Halekulani Hotel, December 5, 2003
• A Festival
of Mushrooms at Le Bistro, February 20, 2004
• Welcome
Summer Matsuri - New Otani Kaimana Beach Hotel, June 5, 2004
• Jewel
of the Orient - Kahala Mandarin Oriental Hotel, September 11,
2004
• Mele
Kalikimaka at the Royal Hawaiian Hotel, December 17, 2004
• Taste
of Australia, April 2, 2005
• Chaine
Cruise on the Crystal Harmony, May 2005
• Hiroshi's
Eurasian Tapas, July 10, 2005
• Nutcracker
Christmas Gala 2005, December 3, 2005
• The World,
March 8, 2006
• Dinner at 3660 on the Rise,
June 24, 2006
• Pinot Challenge,
September 16, 2006
• Christmas at the Halekulani Hotel,
December 2, 2006
• Kyoya,
January 27, 2007
• A Taste of Provence at The Pacific Club,
June 2, 2007
May 4, 2003
Location: Koko Marina, Hawaii Kai
» view
menu
PHOTO GALLERY
By Beverley S. Grimmer
Vice Chargee de Presse
The evening of May 4, 2003, Bailli Fred Hellekes and Bailli
Provincial Bob Lee gathered the most adventurous of the Honolulu
Bailliage at the Paiko Island home of Vice Chancelier Argentier
Garrett Saikley. Enjoying a beautiful sunset behind Diamond
Head, we sipped Piper-Heidsieck Champagnes provided by Vice
Conseiller Echanson David Gochros and nibbled delectable morsels
prepared by Vice Conseiller Culinaire Goran Streng of the Hawaii
Prince Hotel and speculated about exactly when and where dinner
might be presented.
With the sound of a gong our attention was quickly drawn to
our officers who, after a bit of teasing play, announced that
we were headed to Bailli Provincial Bob Lee's favorite Chinese
restaurant, Harbor Village at the Koko Marina, Hawaii Kai. Maps
in hand, members and guests quickly scurried to their cars and
off to the restaurant where they were greeted in the parking
lot with a tremendously exciting Chinese lion dance.
Once the lion's tummy was full with contributions from party
revelers, we headed into the beautifully decorated restaurant.
From the jolly, firecracker and flower laden Buddha greeting
us inside the door to the tables topped with traditional red,
gold and pink and centered with intricately carved watermelons
and flowers, Harbor Village presented the perfect setting for
a traditional nine-course Chinese dinner.
Chef Kevin Lee prepared course after course of wonderful, traditional
Chinese delights. Never to be forgotten was the fried Kona crab
with hot chili and roasted garlic. This dish truly is a must
at Harbor Village. Each dish presented was welcomed with rousing
applause and toasts of Chinese beers, Germain-Robin Fine VSOP
lot #16 Brandy provided by Echanson Provincial John Doty and
a variety of very old Scotches provided by Bailli Provincial
Bob Lee.
As we savored our final course of sweets prepared by Vice Couseiller
Culinaire Goran Streng and his staff, Bailli Fred Hellekes declared
the evening a "mystery" no more, but rather, based on the incredible
excitement and laughter throughout the restaurant, a major success.
With that all stood to honor Chef Lee, Shi Ming Chen, Kong Ng,
Flora Lee and their staff for an outstanding presentation.
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