Credit: CanoeHouse

Grilled Sugar Snap Peas with Goat Cheese and Wasabi Soy Dressing

Name: Grilled Sugar Snap Peas with Goat Cheese and Wasabi Soy Dressing
Prep time: 10 s
Cook time: 4 s
Total time: 14 s
Yield: 1
Cuisine: Japanese
Ingredients: FOR THE GRILLED SUGAR SNAP PEAS; Sugar snap peas; Wasabi soy dressing (see below); Big Island goat cheese; Toasted pine nuts; Maldon sea salt; FOR THE WASABI SOY DRESSING; Shallots; Rice vinegar; Soy sauce; Toasted sesame oil; Honey; Wasabi powder; Kizami wasabi; Grapeseed oil or light olive oil; Salt

18 Jun 2025

Rhoda Magbitang

Chef

Difficulty

Easy

Total Time

14MIN

Cuisine

Japanese

International

Ingredients

FOR THE GRILLED SUGAR SNAP PEAS

Sugar snap peas: 150 g (deveined)

Wasabi soy dressing (see below): 3 tbsp

Big Island goat cheese: 30 g (crumbled)

Toasted pine nuts: 1 tbsp

Maldon sea salt: to taste

FOR THE WASABI SOY DRESSING

Shallots: 1/2 tbsp (chopped)

Rice vinegar: 4 tbsp

Soy sauce: 3 tbsp

Toasted sesame oil: 3/4 tbsp

Honey: 1 tbsp

Wasabi powder: 1/4 tbsp

Kizami wasabi: 1.5 tbsp

Grapeseed oil or light olive oil: 1.5 cups

Salt: to taste

At CanoeHouse on Hawai‘i Island, chef Rhoda Magbitang balances bold flavor with island lightness in this deceptively simple dish. Blistered sugar snap peas get dressed in a wasabi-laced vinaigrette, then finished with tangy goat cheese and toasted pine nuts for crunch. It’s a punchy, addictive starter that captures the CanoeHouse philosophy: grounded in the land, elevated by technique.

How to make Grilled Sugar Snap Peas with Goat Cheese and Wasabi Soy Dressing

01.

Grill the Peas

Lightly oil and grill the sugar snap peas over high heat until blistered but still crisp, about 1 to 2 minutes per side.
Remove from heat and set aside.

02.

Make the Dressing

In a blender or bowl, combine the shallots, rice vinegar, soy sauce, sesame oil, honey, wasabi powder, and kizami wasabi.
Slowly whisk in the grapeseed oil until emulsified.
Season with salt to taste.
Store extra dressing in the fridge for up to 1 week.

03.

Assemble the Dish

In a bowl, toss the grilled snap peas with the dressing.
Plate in a shallow dish and top with crumbled goat cheese and toasted pine nuts.
Finish with a pinch of Maldon sea salt and serve immediately.

18 Jun 2025

The Chef

Rhoda Magbitang brings a precise culinary vision shaped by cultural depth, technical rigor, and decades of experience to her role as Executive Chef at CanoeHouse, the iconic oceanside restaurant at Mauna Lani on Hawai‘i Island. Born and raised in the Philippines, Magbitang’s culinary roots stretch back to childhood, when cooking for her five siblings became both duty and inspiration.

Before arriving in Hawai‘i, Magbitang led the kitchen at The Inn at Mattei’s Tavern in Los Olivos, California—earning Michelin Guide recognition in 2023, just months after opening. Her approach to food is grounded in sustainability, storytelling, and a commitment to local sourcing, often reimagining regional ingredients with a light but confident hand.

Magbitang's career includes work with renowned chefs such as José Andrés, Suzanne Goin, and Josiah Citrin, as well as executive leadership roles at some of Los Angeles’ most iconic hotels, including the Chateau Marmont and Petit Ermitage. She was recently featured on the PBS docuseries Hope in the Water, where she showcased her work with a Santa Barbara aquafarm, using uni and abalone in inventive, eco-conscious dishes.

At CanoeHouse, Magbitang carries forward the restaurant’s legacy as a cradle of Hawai‘i Regional Cuisine. Originally shaped by Alan Wong and later evolved by Allen Hess, the restaurant remains a pillar of local flavor and culinary innovation. With Magbitang guiding its next chapter, CanoeHouse continues to honor the land, build on its history, and shape a future rooted in place and purpose.

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