This week on Hawaiian Grown Kitchen, Executive Chef Grant Kawasaki invites The Alley Restaurant at Aiea Bowl with Executive Chef/Owner Glenn Uyeda and Chef Dean Heartwell to share the secrets that make this location a strike! Three recipes later and we have a sample of there famous Oxtail Soup, Tasty Chicken, and Furikake Crusted Ahi. To top it all off, a three layer lemon cake!
Standing out front of Aiea Bowl at 9:30 on a Friday morning, it’s hard to see why chef Glenn Uyeda would have chosen this as the place to put his Cordon Bleu training on display. The exterior of the old bowling alley is plain and drab and a little desolate. In fact, it barely looks like it’s still in business. The parking lot, though, is full.
And when you step inside, the cacophony of the bowling alley—the roistering of the crowd, the crashing of the pins, the balls rumbling down the maple lanes — it all starts to make Uyeda’s decision seem pretty sly. Because, when Glenn Uyeda and his brother, ...
