Quickbites: Goma Tei, Beachhouse at the Moana, Prince Waikiki, Advent Health Castle

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COURTESY PRINCE WAIKIKI

The first course at the Prince Waikiki’s inaugural Off the Eaten Path dinner is ‘Umeke, a dish of sour poi, poi cracker and kalo leaf ash.

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HOUSEMADE FLOUR WRAP LEADS TO FRESH WON TON

Local ramen specialist Goma Tei is adding a Chinese twist to its menu with the addition of won tons made with its own housemade pi, or flour wrap.

After investing in custom noodle-making equipment to turn out Goma Tei’s ramen noodles, owner Kenneth Siu turned his attention to other uses for the machine. He’s experimented with making won ton wrappers thinner than most commercially available, but still sturdy enough to support the juicy pork filling.

Meanwhile, the Hong Kong-style filling combines pork and shrimp, with dried scallop adding a touch of sweetness and wood ear providing crunch.

The won tons are available in soup ($9.95), and deep fried as crispy gau gee ($8.35 for five pieces) that are light and filled with the same pork-seafood filling.

For now, the won tons are available only at Goma Tei’s Kahala Mall and Pearlridge locations.

ENJOY AN UPSCALE SUMMER BARBECUE

Chef Colin Sato of the Beachhouse at the Moana will present a four-course seasonal menu, paired alongside selections by sommelier Chris Ramelb, at the Smokin’ Summer BBQ dinner at 6 p.m. Friday.

The dinner features a hearts of palm and corn bisque paired with a rose from Italy, barbecued Kauai prawns with German reisling, smoked short rib with Australian grenache and lemon cream cheese mousse and basil cake with Champagne from France.

The meal is $120. Reserve a seat at 921-4600. The restaurant is in the Moana Surfrider hotel, 2365 Kalakaua Ave.

TAKE A CULINARY TOUR OF HAWAII HISTORY

In eight courses, take a cultural food journey from Hawaii’s precontact days to present day, at Prince Waikiki’s inaugural Off the Eaten Path chef’s table dinner, 6 to 9 p.m. May 22.

The quarterly event is curated by a chef from the hotel’s 100 Sails restaurant; this time, sous chef Jared Suekawa takes the lead.

The chef’s lineup includes charred tako (octopus) leg with various preparations of ogo and raw coconut vinegar, lomi lomi salted cod with preserved tomatoes and raw allium, island fish with coconut milk, calamansi and hot pepper, plus more. Optional beverage pairings include the Kealakekua made with okolehao, poha juice and lilikoi, plus more.

Cost is $125, $160 with beverage pairings. Make reservations at 808ne.ws/eaten path. The Prince Waikiki is at 100 Holomoana St.

LEARN VEGAN RECIPES USING LOCAL PRODUCE

Farm-to-fork caterers Homecooked with Love will teach a vegan cooking class at Advent Health Castle, focusing on Hawaii grown items such as olena (turmeric), marungai (moringa leaves), coconut and more.

The demo class, 6 to 7:15 p.m. May 23 at the Wellness and Lifestyle Medicine Center Auditorium, will include samples and recipes. Cost: $12. Space is limited; register at 263-5050. Visit adventi sthealthcastle.org.