Martha Cheng

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

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.

New Desserts at Top of Waikiki

New desserts by pastry chef Heather Bryan, formerly of Vintage Cave and Nobu.

Chris Kajioka: Last Days at Vintage Cave, Last Pop Up and Future Restaurant

“I’m kind of over fine dining,” he says. “It’s not what I like to eat when I go out.”

The Nook Neighborhood Bistro: A New Brunch Spot

Mochiko chicken and mochi waffles: The most awesome Hawaii food mashup since loco met moco.

Waianae Gold Kiawe Flour

A brand new ancient food, milled from kiawe bean pods.

Why We’re Excited About Hawaii-grown Oysters from Kualoa Ranch

Love on the half shell.

Noodle Tuesday: 5 Favorite Cold Noodles in Honolulu

Slurp your way to cool relief with these noodles.

Cookspace and Mangoes at the Moana: Reasons to Get in the Kitchen

Cooking classes and contests coming up this week.

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