Ten years after Chef Chai Chaowasaree opened his first restaurant, Singha Thai Cuisine in Waikiki, he opened his second restaurant, the much acclaimed Chai’s Island Bistro at Aloha Tower. What would he do to commemorate his second decade as a prominent figure in Hawai‘i Regional Cuisine? Why, put together his long-awaited guide to contemporary cuisine: The Island Bistro Cookbook, a collection of more than 90 recipes from his two award-winning restaurants.

At last, Chef Chai shares the secrets behind his unique brand of Pacific Rim cooking—from Butternut Squash Bisque to Pad Thai Noodles with Crab Claws to his signature dish, Kataifi and Macadamia Nut-Crusted Black Tiger Prawns. Chaowasaree is a founder of Hawaiian Island Chefs, the organization promoting homegrown agriculture and aquaculture. He hosts the popular television cooking program “Dining Out with Chai” and has earned numerous culinary honors, including the America’s Top Tables award from Gourmet magazine.

Why have you taken so long to put out a solo cookbook?

I wanted to be sure that I took the time to do it right, and to do it at the right time. By waiting so many years, I’ve been able to put together a large collection of recipes that I am proud of. Earlier this year, I decided to do the book so that I could share my accomplishments with my family in Thailand, who I never get to see. It was my hope that both my parents, who are very important to me, could see The Island Bistro Cookbook; unfortunately, my father passed away very recently, and I was unable to share it with him.