Stage Restaurant loves to surprise the senses with their monthly performance dinner, which pairs great entertainment with delicious food and wine. This month, Stage celebrated the coveted mango with a headlining performance by Mango Season, a local band heavenly influenced by jazz and soul.
I love Stage’s pumpkin rolls and hummus. The rolls are served warm and have a nice kick of heat.
Chef Ron de Guzman put together an inspired 5-course menu that started with a smoked pork tostada amuse bouche .
Next was the Chili Mango BBQ Kauai Shrimp. The mango vinaigrette over the local sourced vegetables was ace. This was truly an island inspired plate with the Waimanalo greens, Big Island Hearts of Palm, Ho Farms grape tomatoes, and Molokai sweet potato.
For Act 2, we had a taste of Chef de Guzman’s Potato Crusted Pan Roasted Island Mahimahi. It was wonderfully moist. The lup cheong that Chef de Guzman incorporated into the dish was the perfect compliment to the mahimahi.
The Crispy Pork Belly was served with green mango chutney and a curried kabocha puree. It reminded both of us of a classic Filipino dish that incorporates both pumpkin and pork.
For the dessert finale, pastry chef Alissa Balmoja imagined up a fanciful Chestnut Financier that included fresh grilled mango, lilikoi fruit pâté de fui, and li hing mui mango sorbet. I could eat buckets of the mango sorbet.
If you love Stage Restaurant, then you’ll likely enjoy their monthly performance dinners and prix frix menu. Just sit, eat, and enjoy the entertainment.
Honolulu Design Center
1250 Kapiolani Blvd
Honolulu, HI 96814