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

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.

3 New Ramen Restaurants in Honolulu: Agu, Santouka and Kiwami

Just when you thought you’d chosen your favorite ramen, three new spots open up, making you question your loyalties.

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