“Wong peregrinates through the local craft cocktail scene as a sort of bodhisattva of booze, a wise teacher, constructive critic, and staunch advocate for complex, well-balanced beverages.”—Hana Hou magazine, Aug-Sept. 2014
Last Fall, I was featured in an Hana Hou magazine article on Honolulu’s craft cocktail scene. Hana Hou is the inflight periodical for Hawaiian Airlines—I never had any idea how many people read that thing, until the story came out. Basically, the author (a self-proclaimed beer guy not too into cocktails) was seeking a cocktail he could identify with, and visited a bunch of cocktail bars and restaurants to figure out what he liked. Each spot gave him different insight into that bar’s program and into Honolulu’s cocktail renaissance. At the end of the article, he’s introduced to me, and it’s me who ends up putting together a cocktail for him.
In real life, I actually coordinated / connected him with the six establishments on his journey, introduced him to the bar managers, and was there every step of the way. Anyway, it was a fun project to be involved with, and the writer’s published piece was very nice. Read PDF!