It’s practically a TV commercial: hot bowls of pho, steam wafting into happy customers’ faces as they slurp up noodles, their neighbors enthusiastically digging into giant banh mi overflowing with pastrami. Piggy Smalls is the second restaurant by Andrew Le, the executive chef and owner of the Chinatown restaurant The Pig & The Lady. Its […]
Sons of Thunder wasn’t planning on serving poke. The small restaurant in New York was supposed to be a burger and sandwich joint. But when the utilities company took forever to turn the gas on, Sons of Thunder decided: When life gives you a cold stove, you make poke. Shrimp tempura, tofu, seaweed, golden beets
Food is a huge component of social life here in the Islands, right down to the smallest, teeny-tiniest of dishes. Pupu, or bite-sized appetizers, tap into a wide range of ethnic foods present in everyday life and locals lay them down thick during the holidays. With the swing of Christmas and New Year’s Eve right
Megan Tomino, food stylist.Photo: Megan Tomino Will you look at that? In our world where no serving of food shall go un-Instagrammed, we consulted the assistance of someone who has an eye for pretty plating. Oahu-based food stylist Megan Tomino has worked her culinary magic for clients such as Hawaiian Airlines and Ward Village, and premium foodie destinations including
There’s nothing like pulling up a seat to these premier tables set up across the Hawaiian Islands. 1. A private chef … and helicopter ride to Hana
Outside of the cozy takeout-style eatery, there’s a line. It’s 1:45 p.m., 15 minutes before chef and owner Sheldon Simeon closes for the day, but there’s still a strong demand for a bowl of his ‘ono comfort-food grinds. Tin Roof is nestled between an art gallery and a payday loan store in Dairy Center, a nondescript
This longstanding favorite served during the fall and winter season is by no means isolated to the Islands, but there’s something unique about Hawaiʻi’s version of the dessert when compared to the other recipes you can search online … Is it the thickness, the texture, the whipped cream cheese frosting? Not sure, but it’s ʻono,
“Is it local?” It’s one of those questions Hawaii food writers have to ask. Not just because sourcing local is a great thing to do, but it’s a strong, good detail for an article. Moku Kitchen in Kakaako.Photo courtesy: Moku Kitchen/Instagram But asking Chef Peter Merriman whether his new restaurant Moku Kitchen uses local ingredients
We’re standing in Hakipuu Valley on the east side of Oahu with large fishing nets strewn across our left shoulders. Near an earthen pond, we learn how to throw a fishing net.Photo: Aaron Yoshino/HAWAIʻI Magazine Our tour guide, Kaipo, is telling us to fling this large web of material into the air toward the bucket sitting
It’s not often that new eateries open up right off Alii Drive in Kailua-Kona. There, popular chains mix with pubs and long-standing Island stalwarts in a way that feels entirely predictable. So you can imagine my excitement when earlier this month Foster’s Kitchen, a new eatery promising locally sourced produce and a neighborly vibe opened
From fresh-caught poke to a piping bowl of saimin, the Garden Isle is a culinary destination marked by the bold flavors of Asia and the Pacific. Read on for our roundup of not-to-be-missed dishes found across Kauai. 1. Kauai Shrimp Dumplings Kauai Grill at The St. Regis Princeville Resort These pillowy dumplings stuffed with fresh-caught
Oahu chef Ed Kenney knows a thing or two (or three) about food that brings communities together with his trifecta of restaurants in homey Kaimuki: Town, Superette and Mud Hen Water. Now, with Mahina & Sun’s, at the Surfjack Hotel & Swim Club, he’s about to pop Waikiki’s tourist bubble. HAWAIʻI Magazine: Kaimuki is your comfort
