With its focus on the flavors of the Pacific Rim and a reliance on local ingredients, Alan Wong's cooking is a perfect fit for Honolulu's population with its multicultural heritage. Wong serves a number of signature dishes, and for most of the restaurant's 15 years, offerings like Poki-Pines (crispy wonton ahi poke balls on avocado with wasabi sauce) and Da Bag (clams, Kalua pig and shiitake mushrooms steamed in a foil bag) and Opakapaka crusted in its own brandade with Otsuji Farm vegetables have resulted in reviews that described the "wonderfully inventive fare" at a restaurant that is "upscale yet down to earth."