MW Part 2: Reimagining afternoon tea

Nadine Kam photos
A Chinese roast duck sandwich was among the petite morsels served at MW restaurant’s inaugural afternoon tea. In the background is a roast pork sandwich.

The news is all about fairness, so I really don’t like going to the same place or writing about the same place back to back, but news is about the new after all, and MW’s Wade Ueoka and Michelle Karr-Ueoka have consistently shown their ability to innovate.

To be a restaurateur today is not only about serving good food and hoping people will follow, but about being top-of-mind, and Michelle and Wade are proving to be Oahu’s culinary power couple, with no shortage of ideas and complimentary skill sets to back them up.

On Saturday morning I was there for Michelle’s inaugural Baker Faire. On Sunday morning I was back for the restaurant’s inaugural Afternoon Tea. And what a tea it was! With Wade’s five delectable, dim sum-size savory bites and Michelle’s nine sweet flourishes, everyone else serving tea in this town may need to up their game.

Those feeling extra hungry could add supplemental items at $5 each, such as a caviar-topped vichyssoise, lobster corn dumpling and foie gras-and-pork bao.

Tea selections ranged from jasmine pearl to lemon mamaki, lychee acai, fruity mango peach and custom MW chai.

Considering the quality and quantity of the food offered, the $35 cost was very reasonable, though I imagine the price may fluctuate depending on offerings at future events. The afternoon tea is slated to take place every third Sunday of the month and it’s best to call early for reservations as guests in swoon mode throughout this inaugural event vowed to return.
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MW Restaurant is at 1538 Kapiolani Boulevard. Entrance on Makaloa Street. Call (808) 955-6505.

The tea selection.

In the foreground, spicy ahi “BLT,” and in the background, a seafood summer roll.

Crumpets were served with lilikoi curd and strawberry compote.

Refreshing Ho Farms cucumber sorbet.

Sweet bites, from top, Meyer lemon meringue tarts, MW Candy Bar, Tokachi azuki matcha mousse cake, mango lime chiffon, and strawberry cheesecake.

 Mini baklava.

Macadamia nut praline bars in a bamboo basket, with the baklava beneath.

An add-on of foie gras and pork bao “bun” was not to be missed, topped with a Chinese-style ginger-green onion sauce. Below, creamy vichyssoise topped with caviar.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.