Wang Chung’s new food menu

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Wang Chung’s, the popular karaoke bar in Waikiki, unveiled its new food offerings at a special media event last night. Owner Danny Chang and chef Randy Sanchez created a whimsical menu of Asian- and Latin- inspired dishes to go with their fun, unique cocktails.

If you’ve never been to Wang Chung’s before: Dan likes to have names and merchandise that poke fun at his first- and second-generation Asian heritage. In addition to a full bar, special infused spirits and singing bartenders, the new dishes reflect that spirit in a delicious way. Here are a few that we tried (all photos by Grant Shindo unless marked):

Wang Chung's lamb sliders.

Wang Chung’s Vietnamese pork hash sliders ($6).

Everyone’s favorite was the Vietnamese pork hash sliders, which are moist, meaty, and get a little tang from the pickled veggies. These are perfect for sharing, but you won’t want to! I appreciate that they call this a banh mi that doesn’t hurt the roof of your mouth.

Wang Chung's Uncle Juan Tachos ($8).

Wang Chung’s Uncle Juan Tachos ($8).

The Uncle Juan Tachos feature house-roasted kalua pig, Randy’s nacho sauce, mango pico de gallo, and house made wonton chips. These are pretty filling! Also, they go pretty fast. I only had two bites.

General Wang's chicken torta ($7).

General Wang’s chicken torta ($7).

I really liked the General Wang’s chicken torta — the chicken was so moist, I thought it was fish at first. The slaw, orange gastrique and chili dust give it a nice, sweet/spicy Asian flavor.


Wang Chung's handcut house fries.

Wang Chung’s handcut house fries.

The handout house fries are really good — they’re lightly salty, but I loved that they are lightly crisp on the outside and fluffy inside. Served with sriracha mayo and house ketchup, Randy says these fries are “made with Mexican sweat and tears.”

Wang Chung's sweet corn chicken tamale dumplings.

Wang Chung’s sweet corn chicken tamale dumplings.

I didn’t see these sweet corn chicken tamale dumplings on the menu, but they are dericious! They’re sweet and savory, and a little too easy to eat with the dipping sauce. Definitely a dish for sharing, so you don’t end up eating the whole plate yourself.

Wang Chung's flied pickles.

Wang Chung’s flied pickles.

Fried pickles? No, flied pickles! Say it like you’re fresh off the boat. As you might guess, these are a little tangy, which works with it being battered and fried. The sriracha mayo that it’s served with is perfect. I didn’t think I’d like this, but found myself eating them like chips.

Wang Chung's Fried Oyster Bao (FOB, $3).

Wang Chung’s Fried Oyster Bao (FOB, $3).

Another nod to Dan’s Asian-ness: the F.O.B. (Fried Oyster Bao). Peking duck buns are filled with Asian-inspired cole slaw and a whole fried oyster. It’s quite a mouthful! Maybe more than a mouthful. Get a lot of napkins for this one.

We got more party pics from the event, which featured Ocean Vodka cocktails and shots. Party pics are easy to do at Wang Chung’s now, since the current location is exponentially larger than its original spot down the street.

Wang Chung's bigger Wang!

Wang Chung's bigger Wang!
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Wang Chung’s
2424 Koa Ave. (in the Stay Hotel)
(Parking available at nearby hotels or on the street)