It was New Year’s Eve. I was in Scotland meeting my stepmom’s family for the first time when I came to understand the appeal of shortbread—a cultural staple of that country, traditionally eaten during the holidays. Later I learned of some surprising connections between Scotland and Hawai‘i. The last heir to the throne of the […]
I did a lot of interisland travel this year—at least 10 trips I can remember—all for food. There were several notable restaurant openings, but four stood out. They’re the places I would return to again and again—and in some cases, I already have. One restaurant is tucked in Maui’s ritzy Wailea, which is having a
When I was a kid, my mom’s go-to dessert recipe was pineapple upside-down cake. She used canned pineapple—just like every other mom who grew up in the 1950s and ’60s—placed maraschino cherries in the center of each slice and served her gooey masterpiece on a glass cake platter. After dinner, using an antique silver cake
I’m told we’ll have a table in the kitchen where the chef will prepare us a special meal. What I don’t expect to find is an actual chef’s counter bolted to the end of the pass—the table on which cooks slide finished dishes to an “expediter,” who then sends them out into the dining room.
Clap, clap, stomp. Clap, clap, stomp. We keep the rhythm inside our double-hulled canoe as our guides chant, “E ala ē, ka lā i ka hikina.” As they continue with the remaining verses, repeating the oli (traditional Hawaiian chant) over and over, the sun begins to rise over Hawaiʻi Island as if summoned. Floating in
Most afternoons you can find Faria chef and co-owner Kawehi Haug prepping in the restaurant’s kitchen alongside her family. Haug’s dad—also the restaurant’s accountant—is scooping bay leaf butter onto dishes for bread baskets while her mom—head of human relations—is making desserts, and her hānai cousins are setting up the dining room and bar. When they
Oʻahu’s Chinatown is home to dozens of markets, restaurants and shops. Packed within just a few blocks, they’re brimming with local and imported produce, fresh meats and fish, Chinese herbal medicines, authentic dim sum, and plenty of lei and libations. Here are four places that have opened within the past year that are worth visiting
The story of chef Nobu Matsuhisa’s signature dish goes back decades. Over 30 years ago, he and five other chefs arrived at Haliʻimaile General Store in Upcountry to work a charity event. After it wrapped, when the chefs were ready to relax and have something to eat, Matsuhisa put together a late-night snack with leftover
In 2024, two chefs decided to deviate from Hawaiʻi’s regional fare, choosing instead to explore the cuisines and cultures of the Mediterranean. Through extensive research and dining experiences, they found similarities between Hawaiian culture and the cultures of the Mediterranean, especially when it comes to hospitality and the sharing of food. They also noted the
Hawai‘i, the most expensive U.S. State to live in, according to the world population review, can be an expensive vacation destination, too. But with some insider tips, you can significantly reduce the cost of your tripand still check it off your bucket list. There are plenty of affordable (or free!) ways to enjoy the islands,
At 8 a.m. on Oct. 26, 2024, a crowd of over 100 people hovered around the TVs at Coco Deck Kitchen + Bar in West Maui. Chef and co-owner Alvin Savella put a blast out on social media announcing the restaurant would be opening early that day to show the Ilia Topuria vs. Max Holloway
It’s 9 a.m. in Hale‘iwa on O‘ahu’s North Shore and surfers, paddlers and visitors are already hitting the beach and surf shops. But there’s another side to the world’s surfing capital: Tucked back from the main road, behind eateries and a row of palm trees, is the nonprofit Mālama Loko Ea, which has been restoring
