Open Late June 2018!
More exciting changes are unfolding at The Street Food Hall by Michael Mina with the launch of the much anticipated Burger Hale, a kicked up burger concept by award winning local chefs Michelle Karr-Ueoka and Wade Ueoka from famed MW Restaurant. Located on the ground floor of the International Market Place at 2309 Kuhio Avenue, Burger Hale takes traditional American hamburgers and imbues the flavors of the Hawaiian Islands. Embracing the ethnic flavors of Hawaii’s diverse culture, Wade Ueoka of MW Restaurant pulls inspirations from Japanese sukiyaki, Korean spicy barbecue, and Southeast Asian cuisine to craft unique burgers and loco mocos.
Some of the mouth-watering burgers that will be offered include the Kim Chee Burger, featuring Korean spicy pork and onions with pepper jack cheese. The Pipikaula Burger is sure to be a local favorite with pickled onions, Hawaiian beef jerky and mozzarella cheese. If you’re feeling adventurous, you’ll love the Southeast Asian burger with chili-lemongrass eggplant and provolone cheese. An Asian-inspired burger features sukiyaki beef and onions (also known as Gyudon) covered with pepper jack cheese. All of these burgers have been translated into the ever-popular Loco Moco dish, each served over a generous portion of local fried rice and topped with a sunny-side up egg. Make it a combo with some fries with your choice of toppings and a tantalizing shave ice milkshake concocted by Michelle Karr-Ueoka for a burger experience like no other.
Chef Wade Ueoka
Wade Ueoka was born and raised in Honolulu, and graduated from Mid Pacific School. Wade took his first job as a fry cook at Zippy’s. Though his beginnings were humble, they did not deter him. Two years after working at Zippy’s, he landed a job as a prep cook at Alan Wong’s, and seven years after that, Wade rose to become chef de cuisine. Wade possesses a culinary degree from Kapiolani Community College, and notable stages at The French Laundry and Las Vegas’ Alex. His biggest inspiration, and the one that continues to drive him to this day are the Asian delicacies he grew up watching his mother cook.
In October 2013, Chef Wade Ueoka and wife/pastry chef Michelle Karr-Ueoka opened their first joint venture, MW Restaurant in Honolulu where they specialize in Hawaii Regional Cuisine. Both have traveled around the world, and draw inspiration from their journeys, but none bigger than the melting pot of Hawaii, and its exotic local bounty. In February 2014, MW Restaurant was nominated by the James Beard Foundation in the category of Best New Restaurant.
Chef Michelle Karr-Ueoka
Born and raised in Honolulu, Michelle graduated from Punahou School. While obtaining a degree in Travel Industry Management at the University of Hawaii, Michelle’s passion for cooking was ignited after an externship at Alan Wong’s. Pursuing her dream, Michelle furthered her training at The Culinary Institute of America in Hyde Park, New York, during which she completed a stage at Daniel,and an externship at The French Laundry. She rejoined Alan Wong’s where she spent 6 years on the savory side. Moving again, back to New York, she staged at Thomas Keller’s Per Se, and it is here that she realized she wanted to be a pastry chef. In 2012 Michelle received the Rising Star Chef Award from StarChefs.com as a Pastry Chef.
In October 2013, Michelle Karr-Ueoka and husband Chef Wade Ueoka opened their first joint venture, MW Restaurant in Honolulu where they specialize in Hawaii Regional Cuisine. Both have traveled around the world, and draw inspiration from their journeys, but none bigger than the melting pot of Hawaii, and its exotic local bounty. In February 2014, MW Restaurant was nominated by the James Beard Foundation in the category of Best New Restaurant, and Michelle Karr-Ueoka in the category of Outstanding Pastry Chef. In 2015, Michelle Karr-Ueoka was nominated for the second year in a row by the James Beard Foundation in the category of Outstanding Pastry Chef.