His cooking goes far beyond the fad and may indeed set a trend for an East-West cuisine truly based on the integrity of classical French cooking. I encourage you to read this book from cover to cover. On the practical side there are over 100 clear, concise recipes. Each one is preceded by comments from chef Wong and there are numerous notes peppered throughout each chapter. Surprisingly, and happily, only a few of the recipes call for items that are exclusive to the Hawaiian Islands.
Most ingredients are readily available in Asian and Latin markets.
The recipes are really straightforward and easy to follow. You might start out preparing some of the side dishes such as the Wasabi Mashed Potatoes or Alan's Asian Guacamole. I particularly liked the Grilled Lamb Chops with Macadamia-Coconut Crust, Star Anise Sauce, and Asian Ratatouille. You'll have a lot of fun with whatever you choose, but do choose to get this book. Frank Chlumsky received his certification from the Chef's department at Washburn Trade School in Chicago in 1966.