Highway Inn’s third generation tries to figure out how to keep a postwar restaurant relevant.
For Mother’s Day, special occasions and all the days in between.
Burmese, Surf and Stamina.
Hawaiian Shochu Co., a tiny craft distillery, turns sweet potatoes into shochu.
The biggest little neighborhood restaurant.
Nothing more than $6.
Irish whiskeys are enjoying a renaissance, at home and in Honolulu.
Picnic food from down under.
The new MW Restaurant serves food with influences from two of Hawaii’s most beloved kitchens, Alan Wong's and Zippy's.
Just when you thought you’d chosen your favorite ramen, three new spots open up, making you question your loyalties.
A survey of Honolulu’s chocolatiers and bean-to-bar makers, just in time for Valentine’s Day.
This year, for the 30th anniversary, we take a look at the two winningest chefs in the history of the awards, who continue to influence Hawaii dining today.