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Best of Honolulu 2014: Food

The 32 editorial and reader picks for tastiest food from our Best of Honolulu 2014 issue.


(page 3 of 8)

Best Hot Sauce

Our drawers at work and kitchens at home are stocked with Adoboloco hot sauce. But we’re not the only ones who have an Adoboloco habit: Lee Anne Wong of Koko Head Café keeps a personal stash at her restaurant. “We normally serve Tabasco, but I keep Adoboloco on hand for the true hot-sauce connoisseurs,” she says. “I love the purity of flavor. There’s a hot sauce to fit everyone’s taste. I am particularly fond of the habanero because it reminds me of the traditional West Indian/Caribbean style hot sauces, and the Hamajang (made with kiawe-smoked ghost pepper) is the shizz nizz for its super local, super hot qualities.” 
Adoboloco, Found at multiple locations including Whole Foods, adoboloco.com


Best Gelato

Picking our favorite gelato maker, Il Gelato, wasn’t hard. What was hard was choosing a favorite flavor. Perhaps dark-chocolate gianduia, creamy and nutty with hazelnut; or the pistachio, made with Sicilian pistachios for an ultra-smooth and silky scoop? Would it be heresy to say that one of our favorite flavors isn’t even a gelato, but a sorbetto? The pineapple sorbetto is made with pure fruit and tastes of lush, summer pineapple. Owner Dirk Koeppenkastrop’s obsession with achieving the perfect texture ensures that even the dairyless sorbettos are rich and practically creamy. The intense flavors of both the gelato and sorbettos are unbeatable.  
Il Gelato, multiple locations, including 501 Sumner St. and Kahala Mall, ilgelato-hawaii.com.


Best New Locally Grown Ingredient

We’re surrounded by water, and yet almost all of the shellfish we eat is imported. Not only that, we’re actually exporting baby oysters for West Coast companies. What’s up with that? Thankfully, the tide is turning. For the first time in decades, locally grown oysters are for sale in Hawaii. Kualoa Ranch has been looking beyond its ranch to its fishponds for ways to grow food and, just this year, brought these bivalves to market. We’re excited, because, of all the things we really prefer to eat as fresh as possible, oysters top our list. The oysters from Kualoa Ranch taste like none other: decidedly briny, with a minerally finish. 
Kualoa Ranch oysters, Available at Kualoa Ranch’s visitor center. Reserve at kualoa.com/oysters-seafood


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Honolulu Magazine October 2019
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