You might not expect a quality wagyu burger—or any burger, for that matter—from a place called Island Vintage Wine Bar. But it’s quickly become one of its most popular menu items. In fact, the Waikīkī restaurant—created by the owners of Island Vintage Coffee and Island Vintage Shave Ice—serves three different kinds of wagyu burgers now. […]
Need a dinner idea for this weekend? And missing the Islands? Matt Young, executive chef of Duke’s Waikīkī, shows you how to make the restaurant’s signature dish—and it’s a lot easier than it seems. (To see more videos, follow us on Instagram @hawaiimagazine.) Here’s the recipe: Duke’s Coconut Shrimp Ingredients: 1 lb. large shrimp 4
Who doesn’t love rum? It‘s a liquor distilled from sugar—pure cane sugar, syrup or molasses—that adds the sweetness to some of the most popular vacation cocktails. The mai tai, daiquiri and mojito—they all owe their iconic tiki status to rum. Sunday, Aug. 16 is National Rum Day. So we asked our friends at Kōloa Rum
Bread pudding. It could be the ultimate comfort-food dessert. And it couldn’t be simpler: bread, eggs, sugar, milk. Executive chef Wesley Pumphrey of Stripsteak Waikīkī shows you how to take the humble bread pudding to the next (local) level with brown sugar, orange zest and macadamia nuts. He offers expert tips and step-by-step instruction on whipping
I’m panicking as I type this, because in researching the topic I’m about to get into here, I’ve just discovered some bad news. With the end of summer comes the end of something I never imagined I’d feel so strongly about: lychee season. SEE ALSO: Everything You Need To Know About Lychee in Hawaiʻi A
Garlic shrimp. Fried rice. These are two food favorites in Hawaiʻi—and Bogart’s Café in Kapahulu on Oʻahu found a delicious way to combine the two. SEE ALSO: Hidden Gems: Bogart’s Café on Oʻahu Mitchel Tomas, chef at the beloved café, shows you how to combine these two local staples—with really helpful tips—into a quick and easy
Who doesn’t love fortune cookies, cracking open the crispy, sugar shell to get the “fortune” inside? Even in Hawaiʻi, you can find fortune cookies everything, given as favors as weddings and graduation parties or after-meal snacks at Chinese restaurants. While this crispy wafer-like cookie is often assumed to be rooted in China, its origin is
The smash burger is the ultimate summer barbecue burger. It’s a thin patty, “smashed” on a hot griddle (with clarified butter) until the edges are crispy. Then it’s topped with American cheese, sliced onions and a special mayo-based sauce. It’s one of those easy-to-eat burgers that’s perfect with an ice-cold (preferably local) beer at the beach. We asked
Friday is National National Piña Colada Day, a day to celebrate the sweet cocktail that originated in Puerto Rico and can now be found at just about any beachfront bar. One of the world’s most popular cocktails, the piña colada is made with a mix of rum, cream of coconut or coconut milk and pineapple juice, most
The mai tai is one of those quintessential Hawaiʻi cocktails. It’s that perfect blend of tropical flavors, orgeat and rum that’s best enjoyed on the beach—preferably at sunset. And there’s no better day to celebrate this drink than today, National Mai Tai Day.
Not all honey is created equally. Three times a year, millions of bees from Big Island Bees on Hawaiʻi Island feast on the nectar of a single type of flower that blooms in a particular ecosystem in this part of the island. This results are flavors that are unique to the Islands. Like theʻōhiʻa lehua honey,
Created in New Orleans in 1951, this classic dessert features ripe bananas sautéed in a rum-infused caramel sauce, then flambéed tableside and served over vanilla ice cream. Can it get any better? Well, David Viviano, executive chef at the Fairmont Orchid on Hawaiʻi Island, has reinvented bananas foster with local ingredients. It’s deceptively easy—and even easier to
