It’s been 40 years since pioneering celebrity chef Roy Yamaguchi birthed Hawaiian Fusion at his first restaurant in Honolulu.
“When I started Roy’s I turned to the flavors I experienced as a kid, like teriyaki sauce,” Roy says. “It was what my dad made at home that gave me the fundamentals for what I wanted to achieve. I was just cooking from my heart. I always enjoyed coming up with these different concoctions that brought together Asian and French elements, and our guests enjoyed eating them. I never thought this fusion was creating a movement.”
One of Roy’s signature dishes lives on at his Pebble Beach location: the Wood-Smoked Szechwan-Style Baby Back Pork Ribs.
“Baby back ribs are something I ate all my life. I always want them. My father used to marinate them with vinegar, butter, garlic powder, and salt, and I know it’s what made me want to develop the wood-smoked, Szechuan-style ribs at Roy’s.”
Here’s how you can make them at home!
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Looking for more recipes from Roy? You can order his cookbook today, or meet Roy in person and pick one up on Sept. 30 at the annual Roy’s Hawaiian Luau Brunch at Pebble Beach.