The Dining Dish blog is Dara Bunjon's take on anything food, both national and in her hometown of Baltimore. Warning: this food blog can be harmful to your waistline.

Sunday, August 10, 2014

Roy's invites you to eat creative

It was the world renowned restaurateur and James Beard award-winner Chef Roy Yamaguchi, who in 1988 with his first Roy’s Restaurant in Hawaii was a pioneer in establishing Hawaiian regional cuisine. In the years that have followed, his regional Hawaiian cuisine has shown brightly at his twenty plus restaurants throughout the United States but the culinary tide has changed. Roy’s is no longer just Hawaiian cuisine that is the center of their plate, but the flavors of the Pacific Rim; Malaysia, Japan, Korea, Vietnam , Philippines, Indonesia and Thailand.  One of the best places to taste Roy’s creative cuisine is an upcoming Pinot Noir Wine dinner at a majority of Roy’s restaurants with details listed below.

With Roy’s new Pacific Rim influences one can enjoy starters of Misoyaki Butterfish Lettuce Wraps, Beef Short Rib Bi Bim Bap or the Canoe Appetizer for Two that takes you on a Pacific Rim culinary tour with Thai Peanut Chicken Satay, Vegetable Spring Roll, Szechuan Ribs, Spicy Tuna Roll, Kim Chee and Shrimp.  

Check out the Pinot Wine Dinner Menu, slideshow, and full story HERE.

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