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

Maui Fruit Jewels

Pate de fruits made with mostly Maui fruits

Grass Jelly Bowls at Timi House

A new Taiwanese trend hits Honolulu.

Biting Commentary in New York: Favorite Oyster Happy Hours

Four places to find joy on the half shell—for cheap.

Biting Commentary in New York: 8 Favorite New York Sweets

Sundaes, frozen s'mores, macarons and more.

Biting Commentary in New York: Grand Central Oyster Bar

A must for any oyster lover

Biting Commentary in New York: New Russ and Daughters Cafe

The 100-year-old appetizing store expands with a new cafe.

The Old Way, The New Way and The Highway Inn Way

Highway Inn’s third generation tries to figure out how to keep a postwar restaurant relevant.

New Honolulu Restaurants: Dagon, Goofy Cafe & Dine, Izakaya Torae Torae

Burmese, Surf and Stamina.

Hawaiian Shochu Co.: Sweet Potato Shochu Made in Haleiwa, Hawaii

Hawaiian Shochu Co., a tiny craft distillery, turns sweet potatoes into shochu.

Kaimuki's 12th Ave Grill Goes Big

The biggest little neighborhood restaurant.

Tucker and Bevvy in Waikiki: New Aussie-style Takeout Sandwich Spot

Picnic food from down under.

Review: MW Restaurant

The new MW Restaurant serves food with influences from two of Hawaii’s most beloved kitchens, Alan Wong's and Zippy's.

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