This story was originally published on July 8, 2020, and updated in May 2026. Springer Kaye remembers growing up in Mānoa on Oʻahu with a neighbor who would share lychee with her family. It has always reminded her of summer in Hawaiʻi. “We would sit there, with that big paper bag of lychee, covered in […]
Hawaiʻi is no stranger to great chefs, both homegrown and imported, and one of the newest ones that foodies are buzzing about is Hawaiʻi Island’s Rhoda Magbitang. Not only is Magbitang the executive chef at the prestigious CanoeHouse at Mauna Lani, Auberge Collection on Hawaiʻi Island, she’s also been on our TV screens for the
There’s beauty in the simplicity of the poke bowl. Rice—white or brown—is topped with cubed ʻahi, tako or other bite-sized chunks of seafood. (But most of the time, it’s ʻahi). Often the rice is layered with a thin sprinkle of furikake, a Japanese seasoning made of sesame seed and seaweed. And voila, the poke bowl! It can be eaten on the beach,
It makes sense that only in Hilo can you order something called a gravy burger. The sleepy town on Hawaiʻi Island has the distinction of being the birthplace of the loco moco, the classic local dish of hamburger patties, white rice, brown gravy and eggs being first served at the now-defunct Lincoln Grill in Hilo.
For 25 years, locals and travelers celebrated milestones and a variety of occasions at Alan Wong’s on King Street on Oʻahu. The restaurant closed in 2020, and more than five years later, Alan Wong’s reopened in The Kāhala Hotel & Resort earlier this month. It’s already booked for the next two months, with resort guests
Whether it’s a trip to another island, the continental U.S. or abroad, locals like to bring home omiyage to share pieces of their travels with family and friends. The Japanese term omiyage generally refers to souvenirs or gifts—but it’s more than that. In Hawai‘i, it’s an endearing practice meant to express appreciation and aloha. The
From flying saucers and saimin to kūlolo, Kauaʻi is known for a few signature dishes. But beyond its iconic foods, the Garden Isle is also home to unforgettable eateries that are off the beaten path. You just need to know where to look. 1. Japanese Grandma’s Café Tucked in the colorful town of Hanapēpē, Japanese Grandma’s Café serves a blend of authentic and
Kaua‘i’s rainy North Shore is particularly verdant as I make my way to Common Ground in Kīlauea from my home on the south side. The 83-acre property, once home to the Kīlauea Sugar and Guava Kai plantations, has been repurposed as a community gathering place and a starting point for future agricultural projects. The sun-soaked
This playful and refreshing cocktail brings together two Hawaiʻi-Island based brands: Kōlea Sparkling Hop Water and Kuleana Rum Works. Both companies are crafted on Hawaiʻi Island, drawing inspiration from the land, its ingredients and the community. The collaboration celebrates local pride, blending the spirit of Kuleana’s rum with the crispness of Kōlea’s sparkliing water. READ MORE: The Beloved Kōlea Birds Return to Hawaiʻi Kōlea in the Tomato Patch Ingredients 1.5 oz Kōlea Classic Hop
To me, the best part of traveling is eating. You can learn a lot about the history and culture of a place through its foods; take Hawai‘i, for example. The Islands’ diverse cultures and rich history are showcased through its varied cuisine. You can find everything from Vietnamese pho to Portuguese bacalao to Puerto Rican
*This story was originally published on March 3, 2020, and updated in February 2026. During Japan’s Edo period (1603-1868), families began displaying hina-ningyo or dolls, on the third day of the third month. Timed with the blooming of vibrant pink peach blossoms, displaying hina-ningyo was believed to ward off evil spirits. The custom became known
The soft glow of the string lights shines down on groups of customers, some seated at a high top while others play giant Jenga around a picnic table, and a few dance to a local funk band called The New Salts. This place, “it’s about bringing the sugar mill back to life,” says Nate Sisler,
