The food of Hawaii is most commonly described as being a reflection of its multiethnic population, a smorgasbord of exotic delicacies brought to the table by various ethnic groups as each came to call the Islands home. While this familiar axiom is largely true, it is also interesting to explore in greater detail why people […]
You can almost taste the rich history in this flavorful and multicultural recipe from Hawaii Regional Cuisine pioneer and master chef Alan Wong. This and many more of his recipes can be found in his book, The Blue Tomato. From the chef: I’m intrigued by Singapore’s history, which parallels Hawaii’s in many ways. In Singapore, Chinese men arrived
Duke’s mai tai is a visitor favorite, and now you can make the recipe at home. In this video, Duke’s Waikiki bartender Matthew Kamahele shows how to make the signature drink. The Duke’s Mai Tai recipe: .4 ounce orgeat syrup 1/2 ounce orange curacao 1/2 ounce gold rum 3 ounces fresh PPOG (pineapple, passion orange, guava) juice 1
Cruise on through the Coconut Coast and chances are you’ve seen this colorful, little shanty tucked just off the road with a health-conscious menu just as colorful as its exterior. Most make plans to stop in for their creative dinner creations, but their latest operation arrives by way of the Hippie Cafe, a convenient counter
One of Hawaii’s most popular plate lunch dishes, deliciously showcasing the state’s cultural fusion, is shoyu chicken. Shoyu, a borrowed Japanese word for soy sauce, adds saltiness and umami to otherwise ordinary chicken. The shoyu juices and chicken grease are perfect for sopping up with heaps of steaming white rice. The dish goes down even
HAWAII Magazine reader “C.C.” wrote us to ask how she could make one of her favorite Hawaii snacks at home. Do you have a recipe to make poke? My husband and I love to eat the version of it made with raw tuna. You ask. We Answer. There’s nothing better than heading to the beach
