The state Department of Health’s new rules for restaurants requires gloves for handling food.
If we’re going to carbo-binge with the Baker Dudes, it’s going to be with their macadamia sticky buns.
Did you know that Sun Yat-sen, founding father of the republic of China, went to Iolani? Or that there’s a butcher in Chinatown who uses rendered fat to make soap?
How could we claim to be the (maybe) unofficial noodle capital of the world without a noodle dessert?
Some pastry chefs, after a day of working with sugar, crave salt. Not Johnny Iuzzini, a self-proclaimed sugar freak.
Hurry over for curry. On Wednesdays, you’ll find the triumvirate of curries: Indian, Thai and Japanese.
New desserts by pastry chef Heather Bryan, formerly of Vintage Cave and Nobu.
“I’m kind of over fine dining,” he says. “It’s not what I like to eat when I go out.”
Mochiko chicken and mochi waffles: The most awesome Hawaii food mashup since loco met moco.
Did you know Hawaii produces about $2.4 million worth of honey per year?
Lunch service more lackluster than luxe.
A brand new ancient food, milled from kiawe bean pods.