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The Spirit of Ohana: Roy’s Sets the Table for Family Fine Dining

Hawaii, fabled string of islands awash with sun, sea and sand, beckons to one and all not only because of the climate, but also the “aloha” spirit that permeates the culture. Roy’s fabled restaurants (31 worldwide) not only bring award-winning Hawaiian fusion cuisine to the palates of non Polynesians, here in Las Vegas they are extending the Hawaiian spirit of “ohana”: an all embracing acceptance of unrelated acquaintances as family.

At Roy’s in Summerlin Wednesday night, an intimate group of media persons gathered to meet the new Chef Partner, Quy Trinh, and sample a four-course menu of his favorite creations, followed by Roy’s famous Molten Chocolate Soufflé.

Managing Partner Cheryl Mahar greeted each guest with a heartfelt “aloha!” and a polished Hawaiian ku kui nut lei. Personalized menus were in place at each setting along with a gift box containing a made-for-the-occasion Roy’s martini glass.

Hong Kong born, and Long Beach, California raised, Chef Quy wore an easy, open smile as he mingled with the group prior to the seating for dinner. A sous chef at the Roy’s on Flamingo Road for two and a half years, Quy’s talent and creativity made him a natural to replace the former Chef Partner at Summerlin whose contract had expired.

When asked just how open the chef’s creative door is at Roy’s, Quy replied, “In the kitchen I pretty much have my own way, but I focus on using Hawaiian spices, fruits vegetables and herbs. I use taro, sea salt, Hawaiian ono, and the tuna from there (Hawaii).”

Once guests were seated, applause greeted the chef’s  “Appetizer Canoe”: Szechuan Baby Back Ribs, Crunchy Golden Lobster Potstickers, Blackened Island Ahi, and Tempura Crusted Ahi Sushi Roll. The Maui Wowie Shrimp Salad With Caper Lime Vinaigrette that followed simply vanished from salad plates.

The third course, a trio of Macadamia Nut Mahi Mahi with Lobster Essence, Misoyaki Butterfish with Sizzling Soy (my favorite- firm not mushy, flavorful, and melted like butter on the tongue), and Quy’s Grilled Yellowtail with Citrus Salt, Heirloom Caprese & Balsamic Reduction, literally had the guest next to me, Alison Gerstein (on-air host at KSHP 1400 am Radio), wriggling in delight.

Between courses Mahar explained Roy’s spirit of “ohana”. “We want all our guests to feel like family. And that includes their children. People have a misconception that Roy’s isn’t a child-friendly restaurant.” Mahar displayed a mini-DVD player, one of many she has on hand to entertain younger guests. “I have a complete video game and movie library for children of all ages.” Keiki (children) are definitely welcome at Roy’s.

The meat-lovers trio that comprised the fourth course; Quy’s Fire Grilled Filet Mignon with Roasted Garlic Pancetta Demi Glaze, Slow Braised Beef Short Rib with Roy’s Power Natural and Quy’s Mongolian Curry Pork Tenderloin with Chinese XO Sauce, was “so ono, it broke da mouth”.

Again, each offering was greeted with gustatory exclamations of delight and toasts to Chef Quy. Roy’s signature tropical cocktails, or the guest’s preference from the wine list and bar, complemented each course. Add to that the stellar service, and Roy’s again deserves a resounding “mahalo nui loa!”

Enjoy Roy’s “Aloha Hour” seven days a week: $5.00 cocktail and appetizer specials from 4:30 p.m. – 6:30 p.m. http://www.roysrestaurant.com/aloha_hour.asp