The gateway to Hanalei Town and a foodie’s paradise, Postcards Café lives up to its motto as a place “where time stops and memories begin.” The small plantation-style diamond in the rough is just past the one-lane bridge from Princeville. Hanalei, the last town on the North Shore of Kaua‘i, is rich in history, peppered […]
Kaua‘i’s cultural diversity combined with limited brick-and-mortar rental space has birthed a culinary revolution in the form of food trucks. The Garden Isle boasts some of the best local fare in the Islands, top-tier sushi, Euro-fusion, and even dessert trucks! Whether it be rising overhead costs or the Covid-induced lull in tourism, Kaua‘i’s chefs have
Walking into Warehouse 3540 may transport you to old Hawaiʻi as the 1950s-built former glass factory-turned-marketplace vibrates with history. Nestled on Kauaʻi’s south shore, “The Warehouse” as it is lovingly referred to by locals, is home to a number of boutiques, shops, and food trucks. A long, rustic wooden table at the center of the
Our 2021 Readers’ Choice Awards digital issue will be available for download on Monday, April 19, 2021. Deep fried and coated in sugar, malasadas are the perfect comfort food anytime you want something sweet and filling. They’re a local favorite, though the title of who serves the best is often up for debate. This
This cool, overcast and sometimes humid fall weather has me craving everything sweet. If you’re feeling the same way, check out these three eateries for a fun adventure on Kaua‘i’s east side. Sweet Shop By The Sea Step into Sweet Shop By The Sea and you’ll be met with walls filled with colorful gummies, rocky
When you think of watermelons, you probably think of the typical round, pink-fleshed summer fruit. I do, too, so I was surprised to learn that watermelons can have bright yellow flesh. Depending on who you ask, yellow watermelons might be just as sweet or sweeter than traditional pink ones. Sakda Meephol, who farms on 50 acres
Starchy and addicting. That’s how I describe poi and kūlolo, two Hawaiian staple dishes made from kalo (taro). Poi, which is made from a mixture of cooked kalo and water, starts off sweet and sours as it ferments. It also has a starchy taste and a puddling-like texture. Depending on where you get it from,
What started as a Sunday-only pop-up in Hanalei, Kaua‘i, is now a full-fledged food truck operation that offers locally harvested taro doughnuts and plant-based beverages made to order. “The creation of the idea is something that we have been developing over the past four years together,” says Nile Dreiling, who owns Holey Grail Donuts with
Early Hawaiians caught and diced fresh fish, marinating it with sea salt, limu (seaweed) and ʻinamona (roasted kukui nuts). They called the dish poke, which means to slice, or cut. As emigrants from China and Japan landed in the Islands to work on sugar plantations, they brought ingredients such as shoyu (soy sauce), sesame oil,
“This is so good, it’s dangerous.” I’m intrigued—but since this woman is also handing out shots of alcohol, I’m also concerned. Kalei fills up my small glass with a ready-to-drink cocktail that combines pineapple and passion fruit purée with premium Kōloa Kaua‘i white rum. I consider her first statement as I easily down the cupful.
It’s obvious when Mark Noguchi walks into Palace Saimin in Kalihi on Oʻahu that he’s been coming here for decades. Practically his whole life. “I’m a creature of habit,” explains the gregarious chef, who greets everyone in the kitchen with a hug and kiss on the cheek. “If you had to kill me, I would
There’s nothing ordinary about the new Timbers Kauai Ocean Club & Residences, which opened last June and sprawls across 450 oceanfront acres on Kauai’s sunny southern coast. This resort community, developed and operated by the Colorado-based Timbers Resorts, offers a variety of ultra-luxe residences that range from timeshares to outright ownership for up to $9.75
