Chef Amy Ferguson-Ota combines Southwestern flavors with Hawai'i regional cuisine and a touch of French cooking. There are noodles of all types, in all shapes, from all ethnic backgrounds -- be it as delicate spring rolls, a crisp garnish to an exquisite salad, or as orecchiette in Ota's tuna casserole with wok-seared spiced 'ahi and shiitake cream.