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, […]
Tucked away in his eatery on South King Street in Mōʻiliʻili, Robin Abad is swiftly slicing fresh fish, prepping pohole fern salad and carefully plating a row of short rib pipi kaula, all while talking story with his customers from behind the counter. He hands over fresh poke bowls, pork belly bao buns and smoked
Hawaiʻi’s culinary scene is one of a kind and robust. Here, you’ll find decades-old mom and pop restaurants with servers who know customers’ names and food trucks along the highway that serve some of the freshest seafood around. And one of the sweetest parts of the local food scene? You don’t have to spend more
Hawaiʻi’s culinary experts dish out their hot takes, from the nonnegotiable beach snacks, to the freshest poke and the disputed age-old question, ‘What’s your favorite Island?’ While you’ll learn what to order next at Palace Saimin, (thank you, Mark Noguchi), a hearty, family-cooked meal for these chefs appears hard to beat. Brian Hirata Brian Hirata
Aloha Friday Picks is a weekly news blog that will run every Friday and features three things we recommend you do, try or experience over the weekend. Send us tips at media@hawaiimagazine.com. If you’re lucky enough to be in the Islands this weekend, we suggest grabbing some lunch—poke bowl, anyone?—and heading outdoors. It’s National Picnic Day
