The following amazing appetizers are sure to whet your appetite.
Korean Fried Chicken 100 Sails Restaurant & Bar, Prince Waikiki Hotel, Honolulu, Hawaii
Executive Chef Joseph Almoguera created K.F.C. from one of his favorite choices of a Hawaiian “plate lunch,” Korean Fried Chicken, but as a vegetarian option that substitutes cauliflower for chicken. The chef went plant-based creating his version of Korean Fried Chicken by using locally sourced ingredients. Cauliflower is cut into florets, dipped in tempura batter and then deep fried crispy. The flavors are fresh, savory, sweet, garlicky and spicy. These flavors pair very well with any of Hawaii’s craft beers. Guests trying it for the first time are surprised of how cauliflower can be a flavorful bite.
The Betsy Crabcake
Chef Laurent Tourondel LT Steak and Seafood, The Betsy-South Beach, Miami, Florida
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Lured by the eclectic tastes of indigenous cuisine, foodies who love to travel often seek out destinations where they can experience dynamic regional culinary scenes. For many travelers with discerning palates, discovering the latest culinary trends has become a popular form of self-expression. According to top chefs, epicureans can expect to find several experimental food concepts on their plates this year.
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