Gluten-Free Soy Sauce


Chef Terence Fong, Zenshin Asian Restaurant



All of these ingredients are cold-smoked together for 2.5 hours at 175° F

Salad Ingredients

  • Salmon (Cubed)
  • Sea Asparagus
  • Sliced White Onion
  • Limu
  • Green Onion
  • Avocado (Mashed)
  • Cucumber
  • Heirloom Tomato
  • Grilled Lime
  • Crispy Wonton
  • Furikake
  • Micro Rainbow Greens

Sauce Ingredients

  • Aloha Gluten-Free Soy Sauce or Aloha Regular Soy Sauce
  • Minced Garlic
  • Sesame Seed Oil


  • Assemble ingredients with Heirloom Tomatoes, Grilled Limes, Crispy Wontons, Furikake, Micro Rainbow Greens
  • Make your bowl with all of the ingredients using Salad for base.



Aloha Hawaiian Style Gluten-Free Soy Sauce has no MSG added and is wheat free. Smooth Tasting blend.


Chef Terence Fong came from humble beginnings. Growing up on Oahu’s south shore with Chinese and Japanese up bringing’s. He ventured from Hawaii the summer of 1979 graduating from Kaiser High School and moved to Las Vegas. He attended the University of Nevada, Las Vegas studying hotel administration.

Terence began his career in 1980 at The Baachanal Restaurant inside the Caesars Palace Hotel & Casino as a runner working his way up Assistant Garde Manger. Then in 1982, he took a demotion to work at The Palace Court Restaurant as a Vegetable Cook. Under guidance through the years of Chef’s Rene Gaillard, Lionel Garnier, Pierre Duraz and Arnauld Briand where he stayed for 11 years covering all stations and finishing his tenure as Sous Chef in 1993. He then took a promotion to become the first Chef Tournant in 1993 which was learning other areas of the Hotel and learning assistant Executive Chef work for the hotel.

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Then in 1994, Terence got promoted back to the Bacchanal Room as Chef also inside of Caesars Palace. He had a brief stay as Chef due to the changes of quality of food that the hotel made and that he was not used to as being part of the Palace Court.

Terence had a brief stay in 1994 at the famous Andres French Restaurant downtown honing his skills of French cooking under Chef Andre Rochad.

A year later in 1995, Terence then became the Executive Chef at Gatsby’s Restaurant inside the MGM Grand Hotel. At Gatsby’s, Chef Terence won many awards including: Best Gourmet Restaurant (1995-1996,2000), Best Overall Restaurant (2000), Las Vegas Gourmet Chef of the Year (1999-2000), and upheld a 5-Diamond Award (1996-2000).

He left Gatsby’s to become the Chef and partner of Osaka Japanese Restaurant in Summerlin due to being closer to his kids as a single father. Shortly after he assisted with the design and menu with Malibu Chan’s Restaurant and became the Executive Chef.

He landed another Executive Chef position, but this time at Wolfgang Puck’s Chinois Fusion Restaurant inside the Forum Shoppes at Caesar’s Palace from 2002-2008. While at Chinois, he also won many awards including Asian Restaurant of the Year (2006), Asian Chef of the Year “Las Vegas” (2005-2006), and a few others.

Chef Terence soon began working on creating his own business making different Hawaiian-style bakery items in the back prep room of a small restaurant called,

Island Sushi & Grill. Not even a year later, the previous owner of Island Sushi decided to sell, and Chef Terence jumped at the opportunity and took over the restaurant.

Since then, Island Sushi & Grill has become one of the most highly talked-about Sushi bars in Las Vegas that also offers Hawaiian plate lunch, bakery items, and a fresh poke bar. He opened his second location inside the Union Plaza Hotel in downtown Las Vegas, Island Sushi & Hawaiian Grill, only 2 years later. He left the Plaza in 2014 and sold the Island Sushi and Grill in October 2021.

His third restaurant, Zenshin Asian Restaurant, located inside the South Point Hotel, Casino & Spa opened in March of 2013 and has accomplished a great guest response through the years. As Zenshin name means in Japanese, “Moving Forward” as does Chef Terence with a Big Irashaimase to all guests!