Imagine going to one place and loading up on pastries from seven different chefs and bakers.
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.