Martha Cheng

Our food and Biting Commentary editor Martha Cheng graduated from Wellesley College with degrees in Computer Science and English. She's a former line cook, food truck owner, Peace Corps volunteer and Google techie. 

  

Stories by Martha

Meet Nancy Oakes at the 4th Annual Hawaii Food and Wine Festival

“If I were making a list of pioneering chefs, Nancy Oakes would be at the top,” writes San Francisco dining critic Michael Bauer.

19 Gluten-Free Friendly Restaurants in Honolulu, Hawaii

We’ve rounded up the best spots to avoid gluten on Oahu.

Wada Introduces a New Happy Hour Menu

Go for refined-casual Japanese food at amazing prices (everything between $3 and $5).

New: Scratch Kitchen and Bake Shop

Until Scratch Kitchen and Bake Shop opened, downtown office workers had to wait for weekends to participate in Honolulu’s Great Breakfast Boom. But now that there’s Scratch, there’s breakfast for all, everyday.

New French-Latin Bistro, Grondin Opens in Honolulu’s Chinatown

Grondin French Latin Kitchen: A new but surprisingly familiar restaurant opens at the sketchy end of Chinatown.

Morning Glass’ New Spot in Kakaako

Inside the home design store Fishcake, Morning Glass is serving the same perfect espresso and coffee we love.

Cicerone Chat: Beer Festival, Pairings and Events with Bill Carl

What's the perfect beer for ramen and burgers?

Tucker and Bevvy: Breakfast

At this Sydney-inspired breakfast spot: kale and quinoa, waffles and ice cream.

Baker Faire: A Pop-up Bakeshop Featuring Honolulu Pastry Chefs and Bakers

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

The Right to Bare Hands

The state Department of Health’s new rules for restaurants requires gloves for handling food.

Chinatown Tour by Slow Food Oahu

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?

Meet Johnny Iuzzini at the 4th Annual Hawaii Food and Wine Festival

Some pastry chefs, after a day of working with sugar, crave salt. Not Johnny Iuzzini, a self-proclaimed sugar freak.

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