Rosé, runway-worthy fashion and a little bit of drama took over downtown Honolulu at HONOLULU Magazine’s annual Rosé Soirée presented by First Hawaiian Bank and Mastercard.
Held at the Inspiration Hawaii Museum, this year’s event embraced a The Devil Wears Prada-inspired theme, transforming the venue into a chic, fashion-forward experience complete with flowing rosé, elevated bites and plenty of photo-worthy moments.
The night blended food, fashion and fun into one unforgettable soirée—proving once again why Rosé Soirée has become one of Honolulu’s most anticipated annual events.
Mahalo to our presenting sponsors First Hawaiian Bank and Mastercard, Foodservice Distribution Partners Y. Hata & Co., ChefZone and The Inspired Chef, as well as all participating restaurants, beverage partners and guests who helped make the evening such a success.
Scroll through the gallery below for some of our favorite moments from the night.
Editor’s note: Originally published three years, this post became one of our most popular of 2023—and it still shows up regularly among our Top 10. We’re revisiting it just ahead of summer travel season because it’s the perfect segue for former Frolic associate editor Thomas Obungen’s next step in life, which will take him to Las Vegas for the summer, and then onward. A hui hou, T!
I was never a fan of Las Vegas. Joke’s on me—now that my parents have permanently relocated to the Ninth Island, I call it home two weeks out of the year. I don’t gamble, nor do I seek out the shows. I do a little shopping, but after catching up on much-needed sleep and cuddles with the dogs, eating takes up most of my agenda. Luckily for me, Vegas knows food.
We go off The Strip to explore parts of the valley between Chinatown and Summerlin, with the occasional visit to downtown Las Vegas and the edges of Henderson. These Las Vegas area restaurants are favorites I look forward to visiting each time.
Photos: Thomas Obungen
This grand restaurant at Tivoli Village is a bastion of Roman sensibility with East Coast roots. Inside is a gorgeous bar with Vegas’s best Negroni menu and soft lighting accentuating the huge dining room. The fare skews toward red sauce Italian with servings that rival Buca di Beppo and much tastier. It’s from the mind of James Trees, aka the chef-owner of Esther’s Kitchen in Downtown, after all.
Al Solito’s seasonal menu revolves around fresh handmade pasta, like rigatoni alla vodka with spicy Italian sausage ($29) and silky pappardelle bolognese ($31), and entrées including lamb shank osso bucco ($44) and chicken marsala ($31). Even the warm foccacia bread shouldn’t be missed. For dessert, the Italian Rainbow cake ($14) with scoops of gelato ($10) makes you feel like it’s your birthday even when it’s not. Attentive service and an intimate ambiance make this one of my favorite places in Vegas.
Open Monday to Thursday from 4 to 10 p.m., Friday to Sunday from 10:30 a.m. to 2:30 p.m. and 4 to 11 p.m. Inside Tivoli Village, 420 S Rampart Blvd. #180, Summerlin, alsolito.com, @alsolitoposto
Photos: Thomas Obungen
Baguettes, croissants, brioche and crepes galore: Café Breizh is where we go when we’re in the mood for Breton and French pastries and sandwiches. This is one of my parents’ regular spots in Summerlin. For the quality and value, it does not disappoint. For Christmas, we stock up on croissants and eclairs from the case (from $4.50), plus a loaf of gruyere and bacon sourdough bread ($7.50) to eat with butter. It’s all tough to resist. Breakfast and lunch are casual affairs, especially when you go early on weekdays. The Croque Madame ($12) and peanut butter crepes ($7) are almost too good to be true.
Open Monday to Thursday from 7 a.m. to 5 p.m., Friday to Sunday from 7 a.m. to 6 p.m., 3555 S. Fort Apache Road #141, Summerlin, cafebreizh.com, @cafebreizh
A hole-in-the-wall Thai restaurant on an eerily quiet street near West Charleston Boulevard and South Third Street, D E Thai Kitchen is a happy discovery. For as small as it is, it sure punches above its weight class when it comes to food and service. My pad si ew with crispy pork ($16) reminds me of what I’d order in Los Angeles’s Thai Town. The curries are rich and so full of protein and veg, I don’t think you could mess up with any order. Dining in is quick for an 18-seat restaurant, and takeout is a solid choice, especially after a day of shopping at the nearby outlets.
Multiple locations, dethaikitchen.com, @dethaikitchen
Photo: Thomas Obungen
Located in the Arts District, Esther’s Kitchen is a prime hub of activity on any given day. I think it was a Monday when Mom and I stopped in for an early lunch and had to wait for a table. It’s worth it though. If your appetite was the Titanic, the hunk of country sourdough bread that rides sidecar to the platter of tomato bruschetta is an iceberg. So don’t go overboard and eat it all before your house-made pasta comes. Its sister restaurant, chef James Trees’ Al Solito Posto, is one of my other favorite spots and leans more East Coast red sauce, while Esther’s Kitchen brings California seasonal flair to Italian cooking.
Open 11 a.m. to 3 p.m. Monday to Friday; 10 a.m. to 3 p.m. Saturday and Sunday; 5 to 10 p.m. daily, 1131 South Main St., Downtown, (702) 570-7864, estherslv.com, @estherskitchenlv
Photos: Thomas Obungen
Nothing prepared me for what lies beyond the heavy wooden door to Gäbi Coffee and Bakery in Chinatown. An entire greenhouse (the kitchen) sits in the middle of this warehouse-loft chic café with a mix of post-Chosun era décor and antique western touches. There are loads of seating arrangements from high-top tables to armchairs, sofas and even a set of bleachers at the back.
The menu is extensive and changes with the seasons, but standouts are the epic sandwiches, milles crepe cakes and espresso coffee drinks. Favorites include the open-face crunchy turkey salad sandwich ($13), grilled ham and cheese sandwich ($15) and the Galaxy Lemonade ($7.50).
Open daily from 8 a.m. to 10 p.m., 5808 Spring Mountain Road Suite 104, Chinatown, (702) 331-1144, gabicafe.com, @gabicoffeebakery
Photos: Thomas Obungen
Guerrilla Pizza Co. wasn’t an easy find, but if someone is making Detroit pizza, I’m seeking them out. Formerly tucked in the Hard Hat Lounge, a dive bar near the North Outlets, Guerrilla is possibly the only Detroit pizza game in Sin City. Pies are consistent, loaded with toppings and framed with the signature crust of Wisconsin brick cheese. Every slice is a corner, so everyone’s happy. They’ve since reopened nearby in the Soho Lofts.
We tried a pepperoni mushroom pizza ($18.65) to go, and realizing it was actually very good, returned a couple of days later and bought two pies and garlic knots. They survived the 30-minute drive home and kept my lap warm before being devoured in record time. The Guerrilla Knots ($7.96) with marinara dip make for a good sidekick to the square pie when feeding more than a couple of people.
Open Sunday to Thursday from 10:30 a.m. to 10 p.m. and Friday to Saturday 10:30 a.m. to 1 a.m., 900 South Las Vegas Boulevard #120, Arts District, (702) 444-0550, @guerrillapizzaco
SEE ALSO: Parade of Poke: All the New Poke Coming to Frolic’s May 16 Poke Fest
Photo: Thomas Obungen
Food is my love language. If I can cook it, I most likely will, but in some instances, a restaurant will satisfy my craving much better. Indian and Ethiopian are the two cuisines I look forward to on the Mainland because I can’t get enough (or any) back home. While visiting the Ninth Isle, I found Gursha Ethiopian Restaurant, and it turned into one of the best dinners in recent memory. Families clustered around tables while Eritrean music videos played on the television, and I knew immediately Gursha was going to slap.
The sole woman working the kitchen and counter confirmed we could bring our own booze, so we went next door to the liquor store to pick up a couple of bombers of Dos Equis and shots of tequila while she prepared our food. Thirty minutes later, the sizzling Gursha Shekla Tibs ($22) arrives: beef cubes sautéed with spices, jalapeños and onions served table side from a clay vessel heated with charcoal from below. It comes with rolled injera. Our veggie platter for two ($25) has a complete set of Ethiopian legume and veggie curries. We rip, dip and fall into bliss with the flavors of the Horn of Africa.
Open Monday and Tuesday 12:30 to 9 p.m., Wednesday and Thursday 12:30 t0 9:30 p.m., Friday and Saturday 12:30 to 10 p.m., (702) 818-7878, gurshaethiopianrestaurantlasvegas.com
Is the whole tableside flame show a gimmick? Possibly. But how can you pass up Juan’s when the two-choice weekday lunch combos come in under $13? The pork tamales covered in salsa verde and Ranchero crispy tacos al pastor are my go-to picks and come with rice, beans and a basket of hot tortilla chips. Even if you’re not getting the flaming fajitas, the tables around you most likely are, so you can still enjoy the show.
Multiple locations, juansflamingfajitas.com
Photos: Thomas Obungen
Katsuya Ton Ton is the best katsu restaurant I’ve been to outside of Japan and Hawai‘i. For the price point, which rivals that of Tamafuji in Honolulu, you can expect huge portions, and it’s all very good. The tonkatsu tenderloin is bursting with juicy goodness while the seafood katsu is a treasure trove of delights. I also recommend the scallop katsu a la carte ($14) for a little something extra to add to your teishoku sets. One of the reasons it might be so good is the owner has ties to Japan and Hawai‘i, having previously worked at a famous katsu-ya in Waikīkī.
Open daily from 11 a.m. to 2:30 p.m. and 5 to 8:30 p.m., 7225 S. Durango Dr. Suite 105, Rhodes Ranch, (702) 605-4402, tontonlv.com, @tontonkatsuya
SEE ALSO: All Our Favorite Tonkatsu in Honolulu
Photos: Thomas Obungen
New Asian BBQ, or Tân Tùng Ký as it’s known in Vietnamese, is that restaurant. You know, the family-run spot in the tiniest Chinatown strip mall with 10 parking stalls that are always full and an outrageous line outside. But you go because it is worth the hassle it takes to get crispy roast pork, huge siumai and all you need for a New Year’s Eve feast. Because of the weather and the crowds, we get takeout, but inside, New Asian BBQ is like a portal to Hong Kong—round tables with lazy susans filled with platters of roast duck, baskets of dim sum and noodles for days. If you’ve tried Ping Pang Pong and you’re looking for a humbler experience, this is your spot.
Open daily from 10 a.m. to 10 p.m., 5150 Spring Mountain Road Suite 16, Chinatown, (702) 202-2262
Photo: Thomas Obungen
Thai was the first ethnic cuisine my parents introduced my tastebuds to. I loved it so much, they insisted I find a Thai girlfriend, so she could cook panang curry for me. When Mom and I are craving Thai, we drop into Nittaya’s Secret Kitchen in Summerlin. There isn’t one thing we haven’t raved about on the menu, from the nem khao crispy rice salad ($19) to the Siamese corn fritters ($14) and the stuffed chicken wings ($12).
Nittaya’s wine list is also impressive, going above and beyond what one might expect from a restaurant in a single-story strip mall. There’s a variety of sweet and dry rieslings, Albariño from the Rias Biaxas, a rose from Argentina and even a Sauternes for dessert. The restaurant is dark and moody but the service is cheerful and attentive. Nittaya’s is underrated, and a part of me hopes it stays that way, but it’s definitely worth a visit when you’re on this side of town.
Open 11 a.m. to 10 p.m. Monday to Sunday and 11 a.m. t0 9:30 p.m. on Sundays, 8427 West Lake Mead Blvd., Summerlin, (702) 360-8885, nittayassecretkitchen.com, @nittayas_secret_kitchen
Many of the Station Casinos have an Oyster Bar branch. The most famous of them all is the 24-hour location in the Palace Station, which often has hours-long lines at all times of the day. My parents live closer to Santa Fe Station, which is where we go for our pan roast fix. Pan roast is neither a soup nor a stew, but something closer to a runny gumbo. It’s warm, full of shellfish and can be spicy. Ripe for a piece of crusty bread or a bowl of rice, pan roast is comfort grinds to the max.
Multiple locations, stationcasinos.com
This spot gets a lot of hype, and I’ll gladly tell you it’s 100% real. Hand-pulled noodles, silky wontons, spicy soup noodles and a mighty wok hay fried rice that’ll blow your socks off: It’s all here at Shang Artisan Noodle, a cozy noodle bar with a view of the kitchen action. I especially love watching cooks pull noodles for each order, producing chewy strands in a crimson beef broth.
Pan-fried pork dumplings burst with juiciness (that’s your warning), and the Shang Fried Rice, with minced pork and loads of savoriness, are worth stretching for, even if you need to take home leftovers. If you can handle the numbing spice, the dan dan noodles are also a must-try. Go during off-hours for less of a wait, otherwise prepare to queue up.
Multiple locations, shangartisannoodle.com, @shangartisannoodle
SEE ALSO: 8 New and Coming Chinese Restaurants on O‘ahu
Photo: Thomas Obungen
The Bagel Café sounds like it could be your average mom-and-pop bagel shop, but it is far from average. It just might be Vegas’s best Jewish deli. Pastrami reubens, knishes, lox, schmears and matzo ball soup: There’s a breakfast diner off to the side and, as you might expect, upwards of 29 different bagels to choose from, most $2 apiece. Sharing is encouraged if you need to be active after your meal here.
Open Tuesday to Friday from 7 a.m. to 8 p.m., Saturday to Monday from 7 a.m. to 5 p.m., 301 N. Buffalo Dr., Summerlin, (702) 255-3444, thebagelcafelv.com, @bagelcafelv
Photos: Thomas Obungen
Breakfast is a sacred meal in our house, probably because we’ve always been morning people. So when we’re up early but don’t feel like cooking up a feast ourselves, The Egg and I is where we go. It’s a peculiar mix of Anna Miller’s and Koa Pancake House, with a solid menu in the form of a tabloid newspaper. Eggs are the specialty here, so definitely order them. They also serve Portuguese sausage, but not sliced into rounds—it’s an entire sausage split down the middle.
Multiple locations, theeggworks.com, @eggworksrestaurants
Thomas Obungen is a former associate editor of Frolic Hawai‘i and special projects editor of HONOLULU Magazine. @thomasohhh
From fitness and recovery to beauty, nutrition and self-care, wellness takes center stage at the new HONOLULU Health & Wellness Marketplace, happening Saturday, May 23, at Ward Centre.
Presented in partnership with StretchLab Hawaii, this one-day immersive experience will bring together 40 curated local brands, practitioners and wellness experts in a vibrant, design-forward marketplace created to inspire healthier living and meaningful connection.
Guests can explore a diverse mix of vendors, shop local wellness products, discover new services, meet industry professionals and experience interactive offerings throughout the day—all in one convenient location.
Whether you’re looking to refresh your fitness routine, prioritize recovery, upgrade your skincare lineup or simply support Hawaiʻi’s growing wellness community, this event is designed to help you discover something new.
Event Details
HONOLULU Health & Wellness Marketplace
Ward Centre (next to Fat Cheeks)
Saturday, May 23
⏰ 10 a.m.–3 p.m.
The marketplace is free to attend and open to the public.
Expect giveaways, activations, shopping opportunities and plenty of inspiration from some of Hawaiʻi’s most exciting wellness-focused businesses.
FREE Upcoming workshops:
Stability/Mobility Movement Clinic (30 minutes) with Legends of Aloha
10:00-10:30 AM
12:00-12:30 PM
Keiki Soccer Workshop for 1-8 y/o (15 minutes) with Keiki Kicks
10:30-10:45 AM
12:30-12:45 PM
2:15-2:30 PM
HIIT Class (30 minutes) with Body Fit Training
11:00-11:30 AM
Barre Demo (15 minutes) with Salt+Burn Studio
11:30-11:45 AM
1:30-1:45 PM
HIIT Class (30 minutes) with Salt+Burn Studio
1:00-1:30 PM
Recovery Services with StretchLab
10:00-3:00pm
IV Hydration Bag and Vitamin Shots with Hydraloha
10:00-3:00pm
Other featured vendors:
Sweat and Soul
Fit for Goddess
Blume Ruhm
Tatami Hawaii
Mana Up
Gameday Men’s Health
Turning Point Chiropractic
F45 Training Ala Moana
Plunge & Barrel
Mana Loa Health
& more!
Interested in becoming a vendor? A limited number of curated vendor spaces are still available. Please email: events@honolulumagazine.com. Participating brands will receive promotion across HONOLULU Magazine and Frolic digital, social and editorial channels leading up to the event.
Get ready, Hawai‘i — one of the most anticipated events for fishing enthusiasts, ocean lovers and families alike is back. The annual POP Fishing, Marine and Seafood Expo returns to Pier 38, on June 13th from 9 a.m. to 3 p.m. bringing with it unbeatable deals, hands-on experiences and a full day of community fun.
This isn’t just any expo — it’s POP Fishing’s biggest storewide sale of the year, where you can score major savings on gear, apparel and everything you need for your next day on the water. Whether you’re a seasoned fisherman or just getting started, this is the time to stock up.
Beyond the deals, the event transforms Pier 38 into a lively hub of activity. Browse vendor booths featuring some of the biggest names in the fishing industry, discover new products and connect directly with experts. Throughout the day, you’ll find live demonstrations showcasing techniques, gear tips and insights into Hawai‘i’s fishing and marine world.
And of course, it wouldn’t be a POP event without plenty of ono food to keep you fueled while you explore.
Photo: POP Fishing
Families are especially in for a treat. The always-popular keiki ice dig returns, where kids can dig through ice for prizes — a can’t-miss highlight that draws smiles (and a little friendly competition) every year. With additional giveaways, keiki prizes and interactive activities, there’s something for all ages to enjoy.
Entertainment Line Up:
More than just a shopping event, the expo also offers a chance to learn about opportunities in Hawai‘i’s seafood, fishing and marine industries, making it both fun and meaningful for the community.
Whether you’re coming for the deals, the demos, the food or the family fun, the POP Fishing, Marine and Seafood Expo is your one-stop event to celebrate everything we love about life on the water.
Don’t miss it — gather your crew and head down to Pier 38 for a full day of savings, learning and local vibes.
Photo: Jonathan You
Ever try crawfish poke, Caesar salad-inspired poke or a poke empanada? Taste exclusive poke creations from 15 vendors and cast a vote for your favorite to win the King of Poke Fest title. Expect newcomers like Poke Stand by Shokudo as well as veterans and past winners, including Hanapa‘a Market and Ali‘i Fish Market. There will also be live music from Trishnalei and the Situationships, keiki activities and non-poke food and drink vendors.
Family-friendly, free admission, food & beverage available for purchase, $45 poke pass, parking lot by ‘Ōlino theaters at Ka Makana Ali‘i, 91-5431 Kapolei Parkway, Kapolei, honolulumagazine.com, @frolichawaii
SEE ALSO: Parade of Poke: All the New Poke Coming to Frolic’s May 16 Poke Fest
Photo: Courtesy of Hawaiian Humane Society
The Hawaiian Humane Society is expecting! Kitten season is here, and the nonprofit is looking for families to adopt or foster the influx of vulnerable newborns. Learn how to care for both neonatal and transitional kittens at these two open-house style events. Just like a baby shower, you can also gift requested supplies from the kitten registry.
Free, Hawaiian Humane Society, Mō‘ili‘ili Campus and Kosasa Family Campus at Ho‘opili, hawaiianhumane.org, @hawaiianhumane
SEE ALSO: We Tried It and You Can Too
Photo: Courtesy of Hawai‘i Bicycling League
Dust off your wheels and pedal on over to Hawai‘i Bicycling League’s month of festivities. On Friday, ride to work and stop by the mini pop-up celebration at the Frank F. Fasi municipal building downtown for a free snack. Sunday’s BikeFest event at Salt at Our Kaka‘ako features a cycle swap meet, helmet giveaway, free bike workshop and a pau hana with beer specials at Village Bottle Shop. See the full schedule of events here.
Family-friendly, free, various locations, hbl.org, @hblridealoha
SEE ALSO: Celebrate AANHPI Month with These Can’t-Miss New (and Forthcoming!) Titles
Bring a friend or come solo for a stroll along the scenic Ko Olina shoreline all in the name of self-care. Strollers are welcome! BikiniBird, known for its trendy beachwear and accessories, will reward you with a free bracelet, a 20% off in-store shopping pass and other wellness goodies.
Family-friendly, free, meet at BikiniBird, 92-1048 Olani St., Ko Olina, bikinibird.com, @bikinibird
SEE ALSO: Stunning Lei from O‘ahu’s Lei Day Contest 2026
Photo: Courtesy of Kathy Griffin
She’s loud; she’s inappropriate; she’s hilarious. Comedian Kathy Griffin is back with all new stand-up content since the last time she stepped on the Hawai‘i Theatre stage. This latest tour title references her recent facelift, her third, which you can bet she’ll crack jokes about.
$60.50–$170.50, Hawai‘i Theatre, 1130 Bethel St., Chinatown, hawaiitheatre.com, @kathygriffin
Laura Dornbush is a regular contributor to HONOLULU Magazine. @ldornbush
Photo: Courtesy of Kaimukī Shokudo
I can’t name a favorite Thai, Indian or other curry, so in a group, I’ll always leave the choice to others. Except at Kaimukī Shokudo. The washugyu beef curry, an outlier on the dinnertime izakaya menu, is my go-to on every visit, a glossy luxuriance of tender beef strips that lend their unctuous umami to the sauce. That’s all there is—save for a raft of pickled onions and well-cooked rice, there’s nothing else in the bowl. This curry shares a pedigree with the one famously served at Japan Airlines lounges, I’m told, and it doesn’t surprise me. —Mari Taketa, Frolic editor
1127 11th Ave., Kaimukī, @kaimukishokudo
SEE ALSO: A Shokudo for Grownups
Photo: Alexander Pang
On slow weekday mornings, my eyes haze over as I daydream about the lunch platter at Kamana Kitchen on Bishop Street. The curries call out to me. Suddenly, I’m texting a friend for lunch, and I don’t even offer an alternative place to eat because to offer an alternative would be a lie. For who among us could resist the aroma of spiced spinach lifting from a spoonful of palak paneer? Why do we exist, if not to drag a wedge of naan through a buttery red dollop of lamb tikka masala? I just try to grab a coffee afterwards so my boss doesn’t find me underneath my desk in deep and spicy slumber. —Alexander Pang, Frolic
What is there to say about the curries at Kamana Kitchen beyond perfect comfort? The deep flavors tenderly envelop basmati rice, warm naan and my tongue. My number one is the palak paneer with creamy spinach and delightfully chewy cubes of cheese; other favorites include chicken tikka masala, mushroom matar and lamb curry. Medium is my preferred spice level at Kamana, enough for sensation without being distracting. If you work Downtown, don’t sleep on the Bishop Street location’s amazing lunch specials. —Andrea Lee, HONOLULU digital editor
Multiple locations, newkamanakitchen.com, @newkamanakitchen
SEE ALSO: Best of HONOLULU 2025: Food and Drinks on O‘ahu
Photo: Katrina Valcourt
Literally any curry dish here. Malaysian-style curry in the laksa risotto, khao soi chicken noodles, curried potato samosas, the special J. Ludovico chicken with tamarind curry I had for lunch the other day—it’s all delicious. What I love is these dishes are more flavorful than spicy, with so much depth and nuance. They can also be pretty rich, but not in a kanak attack kind of way at the skilled hands of chef Keaka Lee and his team. —Katrina Valcourt, HONOLULU executive editor
4614 Kīlauea Ave., Suite #102, Kāhala, (808) 888-2060, kapahale.com, @4614kapahale
Malai Kofta is a combination of minced vegetable and cheese balls served in a creamy almond and onion sauce. The veggie cheese balls are cooked to perfection and stay firm and flavorful while you enjoy the umami and lightly sweet curry sauce with each bite. Like all their curries, it’s served with basmati rice and can be ordered mild to spicy depending on how adventurous you’re feeling. I also recommend sharing multiple items: honorable mentions for Kadai Paneer, Aloo Matar, and Lamb Vindaloo (the last one only if you want to truly test your heat tolerance). —Alexander Gates, Frolic
McCully Shopping Center, 1960 Kapiolani Blvd., Ste. 109, McCully, tadkaindian.com, @tadkaindiancuisine808
SEE ALSO: Tadka: Where Indian Food Comes Alive
Photo: Melissa Chang
I know they are known for their katsu, but I literally go there and will buy a container (or two) of curry to go so I can eat it later. It’s very tasty and complex and has little chunks of meat in it. —Melissa Chang, Frolic
1232 Waimanu St., Ste. 101, Ala Moana, @tonkatsu_atmark_honolulu
SEE ALSO: Tonkatsu @Honolulu Is Hawai‘i’s Newest Katsu Hotspot
I also love Tonkatsu Sangi’s curry. It’s a little soupier, but also very tasty and comforting. Weirdly enough, both places are my top choices for katsu, so maybe there is a connection to the quality of their curry. —MC
900 Fort Street Mall, Downtown, tonkatsusangi.com, @tonkatsu_sangi
SEE ALSO: All Our Favorite Tonkatsu in Honolulu
Pressing the back of my spoon into a bed of sticky rice, then overfilling it with Thai yellow curry and tender chunks of potatoes, carrots and onions, and taking that first bite, I melt the miles and find the comfort of friendship. My half-Thai bestie would insist on a high spice level, but I keep it mild and add shrimp. “Sawadee ka!” —Christine Labrador, HONOLULU art director
Pearl Kai, 98-199 Kamehameha Highway, Ste. C2, ‘Aiea, (808) 488-2881, thaibistrosuksabay.com
Read the rest of the series: Our Favorites
Photo: Alexander Gates
“Hey everybody, this is Chris down here at Olohana Brewpub in Chinatown,” Chris Cook’s Instagram reel begins. “I wanted to jump up here and give you a message that gives me no pleasure to deliver. Unfortunately, we’re gonna have to stop business operations. Our last day is gonna be May 16.”
Amid closures that have been piling up lately—including longtime stalwarts like Nancy’s Kitchen, Manichi Ramen and Morio’s Sushi Bistro—this announcement stood out. Nine years after opening as Broken Boundary Brewery (later renamed Kalihi Beer) and less than a year after moving to North King Street as Olohana Brewpub, Cook’s full-time passion project is still waiting for the Honolulu Liquor Commission to greenlight its beermaking in Chinatown, he told us. Without Kalihi Beer to serve or distribute, he’s run out of time and money.
“I got into it because we’re so collaborative, you know? Brewers love talking to other brewers,” Cook says. “But from a business perspective—the extra regulations, extra taxes and a lot of limitations on being able to sell your product—I love the beer culture, but I don’t know if it’s the business for me.”
What sets his announcement apart? After explaining the reason behind the closure, Cook shifts the narrative and talks about Chinatown—the neighborhood’s businesses, new markets and festivals, even his landlord. Through his eyes, Chinatown becomes a multitude of passion projects like Olohana, independent and hopeful and personal, a hotpot of entrepreneurial Hawai‘i. “This isn’t Cheesecake Factory,” he says and asks us to support them.
This was the heart of a message delivered at a business’s most devastating juncture, and in journalism terms, it nearly buried the lede. We asked Cook for permission to reprint it. Here’s the Instagram message he posted last Wednesday, edited only for brevity.
SEE ALSO: Kalihi Beer Returns as Olohana Brewpub in Chinatown
“There’s a thousand different reasons why a business fails. Certainly a lot of ‘em I’ll look back on and see what I could’ve done better. But in the end, really the circumstance we couldn’t overcome is we are not currently permitted to manufacture beer. We’re permitted to sell alcohol, but we’re not permitted to manufacture. Without being able to make our primary product, we don’t have the resources to carry on.
So our plan is to stay open every day except for Thursday, right up until Saturday, May 16. I hope you guys will come down and have another pint. We’ll have a band playing, Butter Side Down has become our house band, they’re gonna be grooving out. Hope you guys will check that out.
Photo: Alexander Gates
I just, I want to shout out Chinatown. Talking to a lot of people, Chinatown has a bit of a reputation. But I just want to take a moment, let you know a couple of things. I’ve worked with a few landlords. The landlord here has been one of the most understanding, graceful, caring businesspeople I’ve met in this city. They’ve really worked to try and help make this place successful, selflessly.
I’ve lived in Honolulu for 18 years now, longer than anywhere else. When I look around and reflect on the experience I’ve had in the past year in Chinatown, there are some amazing, wonderful things you don’t see anywhere else. The open-air markets, fish markets, the produce you can’t get at grocery stores. And the people. Honolulu and Hawai‘i are celebrated as being multicultural. You really see that coming together in Chinatown.
I see a lot of incredibly creative, passionate people plying their trade down here, whether it’s restaurants, bartenders, coffee shops. There’s so much vibrance. There’s a lot of art. Come check out first Friday, it’s incredible. And the city’s done some work to open up Fort Street to some more activities. Come check out these night markets they’re doing, these festivals, they’re a lot of fun. Chinatown’s coming back.
I hope you guys will support these businesses because this isn’t corporate, man. This isn’t Cheesecake Factory. This is people who are really putting their hearts and wallets on the line trying to do something amazing for this city, and they deserve your support.
SEE ALSO: Will Restaurants Ever Be the Same?
As for us, it’s with a bit of a heavy heart that we’re closing down. We’ve been making Kalihi Beer for six years. We’ve made some great beers, we’ve made some incredible lifelong friends.
I’m gonna miss you guys. I’m gonna miss this business. I’m gonna miss making beer. I’m looking forward to spending more time with my family, and that’s the silver lining for me.
Alright, you guys, please come down and say hello and say goodbye. I really look forward to seeing you.
Mahalo.”
96 N. King St., Chinatown, @olohanabrewpub
Mari Taketa is editor of Frolic Hawai‘i and dining editor of HONOLULU Magazine.
May is a beloved month here at Da Shop as we celebrate Asian American, Native Hawaiian and Pacific Islander Month and the rich stories that emanate from these communities. As a local independent bookstore, we’re proud to stock a diverse selection of titles by Pasifika and Asian American authors, with new books published and featured regularly. This year has already seen a beautiful abundance of titles by ‘Ōiwi and Asian American authors that center the lives and narratives interwoven with our Hawai‘i community. In honor of AANHPI Month, we’ve curated some of our favorite new works by Native Hawaiian, Pasifika and Asian American authors for readers of all ages.
Photo: Courtesy of Da Shop: Books + Curiosities
On the heels of National Poetry Month, we’re loving Mele, the debut collection by Seattle-based multicultural poet Kalehua Kim. Winner of the Trio House Press Editor’s Choice Prize, Mele is an astonishing work of lyrical power. Kim’s poems explore ancestral inheritance, and the memories we hold in our bodies and our souls. The energy of complicated family vibrates from these pages, and we especially gravitate toward the unforgettable writing of the mother figure across poems. Mele is one collection to revisit again and again.
SEE ALSO: Poetry Recs from the New Poet Laureate of Hawai‘i, Lee A. Tonouchi
Winner of the Santa Fe Writers Program 2023 Literary Award, Bitter Over Sweet is an engrossing collection of flash fiction by Melissa Llanes Brownlee, a Native Hawaiian writer living in Japan. Just under 150 pages of linked vignettes convey the unforgettable story of Tita, an ‘Ōiwi wahine endeavoring to make a life in a homeland overtaken by tourism. Brownlee’s voice is especially captivating in these flash stories, and we couldn’t stop reading this collection by a powerful new voice in fiction.
Photo: Courtesy of Da Shop: Books + Curiosities
Our booksellers had been counting down the days until Whidbey entered the world, so we are especially excited to champion the novel here! T Kira Māhealani Madden is a diasporic Kanaka ‘Ōiwi writer whose memoir Long Live the Tribe of Fatherless Girls has long been a bestseller at Da Shop. Now, with Whidbey, Madden brings her singular prose and generous perspective to a masterful portrait of three women whose lives are triangulated by one man in the aftermath of his death. Whidbey asks some of the hardest yet most necessary questions, while prioritizing compassion and rehabilitative justice.
PS: Mark your calendars for Saturday, May 30, when we’ll be hosting Madden for a very special Whidbey publication celebration with bookseller and author Megan Kamalei Kakimoto!
Photo: Courtesy of Da Shop: Books + Curiosities
A special book for so many reasons, The Killing Spell is the first traditionally published adult fantasy novel by a Native Hawaiian author. Penned by the talented Shay Kauwe, this engrossing debut introduces readers to a world in which language magic dictates power and possibility, and centers around the Hawaiian clan of protagonist Kea Petrova. Throughout the novel, Kea wrestles with murder, mysteries, and death spells, all of which capture the animating ‘ōlelo no‘eau, “I ka ‘ōlelo nō ke ola, i ka ‘ōlelo nō ka make”: “In the language there is life, in the language there is death.”
A highly anticipated book by part-Hawaiian author Malia Maunakea, The Shark Prince is a middle grade fantasy novel about a Hawaiian boy Nohea hiding the secret that he’s half-human, half-shark. Recognized as a Junior Library Guild Gold Standard Selection, The Shark Prince is rooted in Hawaiian mythology while giving middle grade readers an immersive story to sink their teeth into. As longtime fans of Maunakea’s work, we couldn’t be more excited about this new installment of fiction for young readers!
Photo: Courtesy of Da Shop: Books + Curiosities
This last pick is one to add to your preorder cart asap. While Alicia Upano’s gorgeous debut novel Everything to the Sea doesn’t publish until July, we got a sneak peek and cannot recommend it enough. Part riveting love story, part unforgettable coming-of-age tale, Upano’s debut is already garnering significant praise from authors like Julia Phillips, Chloe Benjamin and Kristiana Kahakauwila—one of our favorite Hawaiian authors. In Everything to the Sea, creation and destruction live uncomfortably close, with protagonists Jane and Kenji seeking lasting love against the backdrop of a devastating Hilo tsunami. Preorder this beauty now—your future self will thank you!
SEE ALSO: Booksellers Show Love for Mahina ‘Ōlelo Hawai‘i
The books highlighted here are just a starting point—we hope you’ll stop by Da Shop to browse our collection in person!
Da Shop: Books + Curiosities, 3565 Harding Ave., Kaimukī, open Wednesday through Sunday from 10 a.m. to 4 p.m., (808) 421-9460, dashophnl.com, @dashophnl
(This story is the first in a series HONOLULU Magazine is publishing about the impactful work of Hawai‘i contractors, and how they’re Building for a Better Hawai‘i. The series is a partnership with Pacific Resource Partnership (PRP).)
“It’s important to stay rooted to the vision of what we’re doing to help the community we live in,” says Kaneshige, who has been Nordic’s president and CEO since 1999.
Nordic PCL Construction is advancing two major emergency department expansions on Oʻahu, at Straub Benioff Medical Center in Honolulu and The Queen’s Medical Center, West Oʻahu in ʻEwa Beach. At Straub Benioff, the new basement Observation Unit was completed late last year, strengthening short-term patient evaluation and care. Construction is nearing completion on a new 10,600-square-foot emergency room that will nearly double capacity, improve patient flow, integrate advanced technology, and create flexible, family-centered care spaces.
The team is also starting construction on a major expansion of emergency and patient care services at The Queen’s Medical Center–West Oʻahu, which will be one of the region’s most significant healthcare facility upgrades in recent history. Located on the ʻEwa Beach campus, the four-story, 123,590-square-foot project will include a new Emergency Department (ED) and patient care tower, an expanded utility plant, and renovation of the existing ED. The much needed expansion will dramatically increase capacity, modernize critical infrastructure, and strengthen Queen’s ability to serve the rapidly growing West Oʻahu community with faster, more advanced, and more accessible emergency care.
Kaneshige shares that once construction wraps, our island will be equipped with significantly better emergency care. “If you look at where our explosive growth has been, it’s been on the West Side,” he says. “We need to deliver facilities that truly serve West Oʻahu, so in a critical moment patients aren’t forced into long ambulance rides into town, fighting traffic when every second matters.”
By shortening the time it takes for patients to reach emergency care, Kaneshige says we’re not just improving service—we’re saving lives. He stresses that this matters even more in Hawaiʻi, where our senior population is large and growing. “These services are going to be absolutely critical for caring for our kūpuna.”
Nordic PCL Construction has also played a major role in strengthening Hawaiʻi’s hospitality sector, building landmark projects such as the Four Seasons Resort Oʻahu at Ko Olina and leading the renovation of Mauna Kea Resort as well as the revival of the historic Kona Village, A Rosewood Resort. Kaneshige underscores why this work matters: the visitor industry remains the engine of Hawaiʻi’s economy. “It’s the top driver of our state’s GDP. It creates local jobs, and that impact ripples through every business and service. It reaches every corner of Hawaiʻi.”
Focusing on the needs of the local community is something Kaneshige lives every day—both in his role at Nordic PCL Construction and in his personal life. He serves on the boards of several local nonprofits, including Child & Family Service, Aloha United Way, Girl Scouts of Hawaiʻi and the YMCA of Honolulu.
As President of Nordic PCL, he sees giving back as a responsibility, not an option. “Nordic has to be part of the community and serve it,” says Kaneshige, whose father, Mitsuru, led the company from 1978 to 1996. “It’s important to being seen as a local company with local values.”
That commitment has become part of the company’s culture. Kaneshige’s example inspires employees to get involved, supported by ʻImi Ola, Nordic PCL’s volunteer committee that organizes service events and community focused opportunities throughout the year. Their collective efforts have helped the company earn recognition as one of Hawaiʻi Business Magazine’s most charitable companies, reflecting a team wide belief that construction is about building stronger communities as much as building structures.
Overall, Kaneshige says his goal is not to be the largest local contractor, but a firm that consistently delivers quality projects, on schedule, and safely. He sees the company’s relationship with clients as a “trusted partnership.”
“If growth is the result of that, that’s great, but I don’t want to just become the biggest on the block,” he says. “Our priority is constant improvement by staying ahead of rapid change so we can better serve our clients and our community.”
For more information about Building for a Better Hawai‘i, visit the PRP website and follow @prphawaii.
Melvin “Moki” Labra’s lei kui, winner of the 2026 Mayor’s Grand Prize. Photo: Courtesy of Honolulu Parks & Rec
Puakenikeni, pua kalaunu, Pele’s hair, plumeria—the list goes on of the beautiful flowers featured as part of a lei-making contest at this year’s May 1 Lei Day Celebration. Hosted by the Honolulu Department of Parks and Recreation at Kapi‘olani Park, this year’s event carried a theme of “Mai ka ho‘oku‘i a ka hālāwai,” translated to “from zenith to horizon.”
Some 145 entries were submitted across multiple categories. The four main divisions were lei lanakila mua (beginner), lei pāpale (hat lei), lei po‘omana‘o (lei featuring the theme material), and lei ‘aī‘aī (neck lei). First, second, and third-place winners were selected from each category, with a winning prize pool of nearly $5,400 split between every award. The day after the contest, lei were taken to the graves of Hawai‘i’s ali‘i at the Royal Mausoleum State Monument-Mauna ‘Ala.
Melvin “Moki” Labra’s lei kui, winner of the 2026 Mayor’s Grand Prize. Photo: Courtesy of Honolulu Parks & Rec
Melvin “Moki” Tracy Labra won the Mayor’s Grand Prize for his gorgeous lei kui, made of hau, kī and tricolor dracaena.
See more of the beautiful lei on display at this year’s event.
SEE ALSO: Gorgeous Winning Lei from O‘ahu’s Lei Day Contest 2025
Esmé Betsch is the spring 2026 editorial intern for HONOLULU Magazine.
Frolic’s 9th Annual Poke Fest is going to be so ‘ono—not only are veteran poke shops and newcomers vying for the fan favorite King of Poke Fest vote, competition fever has spread to exciting non-poke specialists who are also creating new poke dishes. All this takes place at the island’s biggest poke celebration next Saturday, May 16, from 4 to 8 p.m. at Ka Makana Ali‘i.
The day is not just about poke: Trishnalei and the Situationships are performing live from 5 to 7 p.m., and admission to the whole event is free, as are keiki activities and music and entertainment all evening.
Poke Passes, available for purchase online, will get you a 4-ounce portion of exclusive new Poke Fest poke from five poke vendors of your choice, plus a special access fast lane at each booth and this exclusive new insulated logo tote to keep your poke cool. Poke Passes sell out every year, so get them fast.
Photo: Frolic Hawai‘i
Where: Ka Makana Ali‘i, 91-5431 Kapolei Parkway, parking lot by ‘Ōlino theaters
When: Saturday, May 16, 2026, 4 to 8 p.m.
Admission: Free
Poke Passes: Purchase online here
SEE ALSO: Save the Date: Frolic’s 2026 Poke Fest Returns to Ka Makana Ali‘i
So who’s coming?
Poke Stand by Shokudo, the Westman Group’s (Kaimukī Shokudo, Waikīkī Shokudo, Paris Hawai‘i, Búho Cocina y Cantina, Sushi Fukurou, Westman Café) new poke shack next to Rice Factory in Kaka‘ako. Look for their Poke Fest exclusive creation with Japanese touches below.
Monarch Poke, which closed this year, is resurrecting with a new poke just for the event. Ali‘i Fish Market is bringing a Southeast Asian-style creation with kaffir lime and crispy noodles, HiLux Catering is taking poke Ilocano-style, Sato Seafood is going Korean-style. Former King of Poke Fest HanaPa‘a Market is doing a Caesar ‘ahi treatment on parmesan toast.
Also vying for the crown are Guaiqueri, which is filling empanada pockets with Margarita-style poke; Let’s Roll—better known as Corner Rolls—is bringing three kinds of crunchy, poke-stuffed spring rolls; and Yamitsuki, better known for its freshly grilled shrimp and tako sembei, is serving up poke with fresh Vietnamese touches and a shrimp chip.
Here’s the full list:
Photo: Courtesy of Ali‘i Fish Market
Chile Kaffir ‘Ahi Poke with Lemongrass Shoyu—Fresh local ‘ahi, Aloun Farms sweet onion, local kaffir lime and herbs, Hawaiian & Thai chiles, uCook Hawai‘i lemongrass sauce, crispy rice noodles
Photo: Courtesy of Aloha Poke Bar
Shiso ‘Ahi—Fresh yellowfin ‘ahi tossed with a kim chee butter garlic sauce and a shiso sesame-soy daikon relish, served over a crispy nori chip
Deep-Fried ‘Ahi Poke Inari Bombs—Deep-fried inari bombs with our signature poke (spicy mayo with wasabi oils)
Photo: Courtesy of Guaiqueri Hawai‘i
Margarita Poke Bomba—Golden-fried empanada, cracked open and loaded with Margarita Island-style shoyu poke. Served with black truffle cream sauce and sweet ají dulce relish
Caesar ‘Ahi Poke—With ‘Ewa tomato jam, He‘eia pohole parmesan toast
Photo: Courtesy of HiLux Catering
‘Ahi Poke Ilocano Style—Fresh ‘ahi tossed in a creamy, tangy Ilocano-style dinakdakan dressing with red onions, ginger, chile peppers, masago and limu. Torched and topped with pork chicharron crumble and green onions
Poke Surf and Turf—original poke with spam musubi
Photo: Courtesy of Kickin’ Sweets
‘Ahi & Kalo Poke—Cubed ‘ahi and kalo with onion, limu, sea asparagus and a Shoyster chile oil sauce
Photo: Courtesy of Let’s Roll
Finding Poke—A flight of three poke spring rolls: crunchy garlic taegu, spicy ‘ahi, and shoyu onion
Photo: Courtesy of Local Poke Bowl
Ginger Soy ‘Ahi Poke—Tossed with miso garlic chili oil, namasu & fried wonton
Photo: Courtesy of Monarch Poke
Crawfish Poke—Tossed with roasted garlic and saffron aioli, edamame & lemon
Photo: Courtesy of Nico’s Fish Market
Episode 38 Kilauea Lava Flow—Fresh Firecracker ‘Ahi poke over wonton chips, topped with creamy crab and a garlic chili oil garnish to represent the elements of Kilauea volcano
Photo: Courtesy of Poke Stand by Shokudo
Spicy Maui Onion ‘Ahi Poke—‘Ahi served with our original spicy Maui onion sauce, finished with green onions, micro shiso and crispy rice paper
Photo: Courtesy of Sato Seafood
Korean Poke—Original soy sauce meets gochujang in a rich, savory Korean-style poke bowl
Photo: Courtesy of Yamitsuki
Vietnamese-Inspired Poke—Vietnamese XO sauce with herbs and onion, lime and fish sauce, chile oil and fried garlic topped with shrimp chip
Also selling drinks, mains and desserts at Poke Fest:
Photo: Courtesy of Ward Village
Find the perfect gift for the moms and mother figures in your life at HONOLULU Magazine’s curated marketplace. Shop from more than 50 of Hawai‘i’s most stylish, creative and locally loved brands, selling apparel, handmade accessories, artisanal snacks, small-batch goods and more. Plus, the first 100 shoppers through the door will receive a free tote bag to stash their purchases and access to special deals and gifts with purchase from participating vendors.
Free admission, Ward Centre (former Roger Dunn space), 1200 Ala Moana Blvd., Kaka‘ako, honolulumagazine.com, @honolulumag
SEE ALSO: May 9: Find the Perfect Mother’s Day Gift at The HONOLULU Edit Marketplace
Photo: Courtesy of Honolulu Museum of Art
Honolulu’s biggest botanical event only happens every three years, and it’s back just in time for Mother’s Day weekend. Take Mom to see the spectacular flower arrangements, horticulture, photography, botanical jewelry and needle arts from the talented Garden Club of Honolulu members.
Included with museum admission, $25 general, $15 Hawai‘i residents with ID, free for ages 18 and under, Honolulu Museum of Art, 900 S Beretania St., Makiki, honolulumuseum.org, @honolulumuseum
SEE ALSO: Dine-In and Takeout Menus for Mother’s Day on O‘ahu
Photo: Courtesy of HEART of Honolulu Art Festival
Rescheduled after last month’s weather postponement, this block party highlights Chinatown’s vibrant creative community. Glaze your own ceramic tea bowl ($15), don wearable art for two zodiac-themed parades, watch tai chi demonstrations, admire local artists’ work, rock out to live bands at the music tent and more.
Family-friendly, free, Nu‘uanu Ave. between King St. and Chaplain Lane, Chinatown, downtownarthi.org, @downtownartcenter
SEE ALSO: Things to Do on O‘ahu in May 2026
Photo: Courtesy of Ko Olina Children’s Festival
This year’s family-favorite fest celebrates childhood with paniolo-themed activities, such as mechanical bull rides, horse rides, a petting zoo, arts and crafts and live entertainment. End the afternoon with a picnic from local food vendors and a sunset showing of Toy Story. The event raises funds for Kapi‘olani Medical Center for Women & Children.
Family-friendly, $28–$45 online presale, $36–$50 at the door, Ko Olina Resort, Kekai Place Lawn, koolinachildrensfestival.com, @koolinakids
Discover the cultural significance of sacred Hawaiian spaces through mele (song), oli (chant) and hula (dance) performed on an alfresco stage. Cultural practitioners will share the stories of some of Hawai‘i’s most revered and restricted locations. Gourmet charcuterie, wine and other beverages will be available for purchase.
$45, Hawaiian Mission Houses Historic Site and Archives, 553 S. King St., Downtown, missionhouses.org, @hawaiian_mission_houses
Laura Dornbush is a regular contributor to HONOLULU Magazine. @ldornbush
Cinco de Mayo is the day the U.S. celebrates the culture of Mexico—at least, the parts of it involving mariachi bands, Mexican drink and north-of-the-border dishes. Meaning it’s a day to hit up your favorite Mexican eatery, whether it’s posted a special celebration on Instagram or not. Those below have, so just click on the photos for more info.
SEE ALSO: Dine-In and Takeout Menus for Mother’s Day on O‘ahu
Multiple locations
Waikīkī
Downtown
Waikīkī
Mō‘ili‘ili
Waikīkī
Waikīkī
Kaka‘ako
Waikīkī
Waikīkī
Waikīkī
Ala Moana
Multiple locations
Downtown
‘Ewa Beach
Kaka‘ako
Kailua
Iwilei
Kapahulu
Kaka‘ako
Kailua
Kaka‘ako
Multiple locations
Kalihi
Kaimukī
Chinatown
Multiple locations
$40–$145, Blaisdell Concert Hall, 777 Ward Ave., (808) 768-5252
blaisdellcenter.com, @blaisdellcenter
$25–$260, Kapono’s at The Lounge, 377 Keāhole St. Ste. D3
kaponosatthelounge.com, @kaponosatthelounge
$35–$70, The Velvet Monkey, 377 Keāhole St. Ste. D3
kaponosatthelounge.com, @kaponosatthelounge
Photo: Courtesy of Blue Note Hawai‘i
$45.90–$63.09, Blue Note Hawai‘i, 2335 Kalākaua Ave., (808) 777-4890
bluenotehawaii.com, @bluenotehawaii
$60.50–$165.50, Hawai‘i Theatre, 1130 Bethel St., (808) 791-1303
hawaiitheatre.com, @hawaiitheatre
$25–$260, Kapono’s at The Lounge, 377 Keāhole St. Ste. D3
kaponosatthelounge.com, @kaponosatthelounge
Photo: Courtesy of Blue Note Hawai‘i
$45.90–$56.67, Blue Note Hawai‘i, 2335 Kalākaua Ave., (808) 777-4890
bluenotehawaii.com, @bluenotehawaii
Photo: Courtesy of Blue Note Hawai‘i
$55–$75, Blue Note Hawai‘i, 2335 Kalākaua Ave., (808) 777-4890
bluenotehawaii.com, @bluenotehawaii
$54.70–$140.50, Hawai‘i Theatre, 1130 Bethel St., (808) 791-1303
hawaiitheatre.com, @hawaiitheatre
$25–$260, Kapono’s at The Lounge, 377 Keāhole St. Ste. D3
kaponosatthelounge.com, @kaponosatthelounge
$35–$70, The Velvet Monkey, 377 Keāhole St. Ste. D3
kaponosatthelounge.com, @kaponosatthelounge
$42.50–$136.50, Hawai‘i Theatre, 1130 Bethel St., (808) 380-7720
myhso.org, @hawaiisymphonyorchestra
$42.50–$136.50, Hawai‘i Theatre, 1130 Bethel St., (808) 380-7720
myhso.org, @hawaiisymphonyorchestra
Photo: Courtesy of Blue Note Hawai‘i
$30–$45, Blue Note Hawai‘i, 2335 Kalākaua Ave., (808) 777-4890
bluenotehawaii.com, @bluenotehawaii
Photo: Courtesy of Blue Note Hawai‘i
$40–$55, Blue Note Hawai‘i, 2335 Kalākaua Ave., (808) 777-4890
bluenotehawaii.com, @bluenotehawaii
Photo: Courtesy of Blue Note Hawai‘i
$22.50–$30, Blue Note Hawai‘i, 2335 Kalākaua Ave., (808) 777-4890
bluenotehawaii.com, @bluenotehawaii
$27.68–$34.10, Blue Note Hawai‘i, 2335 Kalākaua Ave., (808) 777-4890
bluenotehawaii.com, @bluenotehawaii
$25–$260, Kapono’s at The Lounge, 377 Keāhole St. Ste. D3
kaponosatthelounge.com, @kaponosatthelounge
Photo: Courtesy of Blue Note Hawai‘i
$25–$35, Blue Note Hawai‘i, 2335 Kalākaua Ave., (808) 777-4890
bluenotehawaii.com, @bluenotehawaii
$34.10–$45.90, Blue Note Hawai‘i, 2335 Kalākaua Ave., (808) 777-4890
bluenotehawaii.com, @bluenotehawaii
$25–$260, Kapono’s at The Lounge, 377 Keāhole St. Ste. D3
kaponosatthelounge.com, @kaponosatthelounge
$40.51, Blue Note Hawai‘i, 2335 Kalākaua Ave., (808) 777-4890
bluenotehawaii.com, @bluenotehawaii
$91.04–$174.92, Blue Note Hawai‘i, 2335 Kalākaua Ave., (808) 777-4890
bluenotehawaii.com, @bluenotehawaii
Photo: Courtesy of Blue Note Hawai‘i
$30–$45, Blue Note Hawai‘i, 2335 Kalākaua Ave., (808) 777-4890
bluenotehawaii.com, @bluenotehawaii
$25–$260, Kapono’s at The Lounge, 377 Keāhole St. Ste. D3
kaponosatthelounge.com, @kaponosatthelounge
Photo: Courtesy of Blue Note Hawai‘i
$40.51–$51.28, Blue Note Hawai‘i, 2335 Kalākaua Ave., (808) 777-4890
bluenotehawaii.com, @bluenotehawaii
SEE ALSO: Things to Do on O‘ahu in May 2026
Alexander Pang is a regular contributor to HONOLULU Magazine.
Typically found at Korean supermarkets, songpyeon rice cakes are traditionally eaten during Chuseok, Korea’s autumn harvest festival. But Rice Blossoms has made them year-round treats that can be gifted or enjoyed at celebrations or just because. Even better, you can make them yourself in Shana Lee’s pop-up classes around the island.
I’ve been a fan of Lee’s cabochon-like songpyeon, though I doubted whether I could make them as beautifully as she does. Yet it was surprisingly easy. During one of her classes, she showed us how to mix in colored powders derived from foods like kabocha and matcha, then to shape the rice cake dough into cute little fruits, similar to working with air-dry clay. The rice cakes admittedly looked a bit rough, but steaming smoothed them out and made them shine. Gluten-free and filled with a mixture of honey and sesame seeds, they were satisfyingly chewy and not too sweet. We enjoyed Korean refreshments while learning about songpyeon’s history and cultural significance.
SEE ALSO: Rice Blossoms Brings Korean Desserts With a Modern Twist
The classes, which vary in price, are intimate and family-friendly for ages 6 and up. Public workshops are typically held monthly, so check Rice Blossoms’ Instagram for the dates. The next will be on Sunday, May 10, and include wine glass painting. —Andrea Lee
The giant display of rum bottles in Mana Up’s latest location at Royal Hawaiian Center in Waikīkī means we’re in the right place. Reservations for tastings of Mānoa Chocolate and Kō Hana Hawaiian Agricole Rum, which last about 30 minutes, can be made online, but walk-ins are welcome if it’s not too busy. The reservations are available every half hour between 11 a.m. and 8:30 p.m.
Once at the bar, you choose whether to go with straight rum or ready-to-drink cocktails. We choose cocktails, all made with Kō Hana’s Kea, or white rum. Our knowledgeable guide explains the history of both local companies before giving us a small pour of the Classic Daiquiri to try on its own, followed by the Liliko‘i Daiquiri and a small triangle of Mānoa’s liliko‘i chocolate.
SEE ALSO: Waikīkī’s New Rum-and-Chocolate Tasting Pairs Two ‘Ono Local Brands
In all, we try six cocktails (the others were the Hemingway Daiquiri, 1944-style Mai Tai, Pineapple Daiquiri and Blue Hawaiian), paired with five chocolates (single-origin Nīnole, banana, sea salt and a collab Kō Hana rum bar, along with the liliko‘i chocolate), plus rum-barrel-aged honey from Mānoa Honey & Mead, a sip of Kō Hana’s Kokoleka chocolate rum and a small piece of rum cake. It’s the perfect post-dinner treat and a great deal—only $30 for kama‘āina ($40 general). Each tasting also comes with a $5 coupon and commemorative tasting glass. —Katrina Valcourt
2201 Kalākaua Ave., Suite A112, houseofmanaup.com, @houseofmanaup
Spend a bougie night at one of Waikīkī’s swankiest locales—without a hotel room. We start with heavy pūpū (including hamachi crudo, ‘ahi tataki and hoisin coconut ribs) and a hula show at House Without a Key. Its bar, Earl’s, recently changed its menu; now, it features only local beers and new cocktails, but you can still expect signature drinks such as the coconut cake martini or mai tai. I love the open-air seating, and if you’re there for sunset, even better.
After dinner, we step farther from the beach into tucked-away L’Aperitif, the upstairs bar of La Mer. Bartender Henry Kawaiaea is a wellspring of cocktail knowledge—tell him what you like, and he’ll guide you toward one of the bar’s unique concoctions. Expect ingredients you don’t typically see: black garlic shrub, house-made pistachio syrup, macerated kumquats. He’ll even make you a classic 1944 mai tai to compare to the one you just had downstairs.
End the night with jazz, drinks and the hotel’s famous coconut cake at Lewers Lounge. Sipping a jazz-inspired cocktail (the delicate Paper Doll comes in a teacup) while listening to the stylings of Maggie Herron and Dean Taba on Friday nights, you’ll think, I could get used to this. —Katrina Valcourt
2199 Kālia Road, halekulani.com, @halekulanihotel
When James Beard pastry chef finalist Michelle Karr-Ueoka offers an all-you-can-load cookie buffet, you don’t think practically about whether you really need or should eat a bunch of cookies. You just go, like I did last year, to haul as many delightful treats from the celebrated sweets queen of MW Restaurant and Artizen as you can.
This year’s event is on July 4, and here’s how it works. Pick either a small container or a large one (set price for each not available yet), then fill it with everything from Karr-Ueoka’s famous MW chocolate chip cookies to snickerdoodles, macarons, mini muffins, chocolate chunk cookies, matcha swirl cupcakes, brownies and more.
Along with being able to sample a wide variety of delectable baked goodies, the event in and of itself is fun. Some make it a challenge to see how many treats they can stack into their containers without them toppling over. While my modest haul was only a few inches taller than the container, I saw others balancing foot-high towers of sugary selections. —Diane Seo
888 Kapi‘olani Blvd., Suite 201, mwrestaurant.com, @mwrestaurant
Illustrations: Getty Images
First put into practice in France in the 1930s, lymphatic drainage massage has been hugely popular in Asia for years and has become trendy in this country too for its numerous health and aesthetic benefits. If you’re not familiar, the lymphatic system is a network of vessels, nodes and organs responsible for balancing fluids in the body, transporting immune cells and getting rid of waste. A healthy lymphatic system means fewer toxins, better circulation and quicker healing. It can also provide a slimmer appearance.
So I was thrilled that Seven Senses Spa, one of my favorite wellness spots, had added it to its services. The 75-minute treatment starts with dry body brushing, in which a natural-bristle brush is run in gentle downward strokes across the skin to exfoliate and clear areas of stagnant fluid. Then the deep tissues of the body are addressed with a mixture of kneading and sweeping motions that move fluid from the deeper layers of muscle upward to the lymph node regions—the neck, armpits, abdomen and groin.
It was relaxing, for sure, but what I really liked was that it left me feeling lighter and a bit energized, and not tired or drained the way some massages do. I also really loved that I got to keep the dry brush, so that I could incorporate the techniques into my shower routine at home. —Brie Thalmann
Multiple locations, sevensensesspa.net, @sevensensesspahawaii
I had long wanted to try this wellness therapy, touted to reduce inflammation, boost the brain and supercharge the immune system among other benefits—and what an introduction I got. It was in the Starlight Deluxe hyperbaric oxygen chamber at the swanky new Lava Wellness at South King and Pi‘ikoi streets. Instead of being squeezed into a claustrophobic device like I imagined, I lounged on a comfy, reclined seat, gazing at colorful twinkling “stars” on the ceiling, while being infused with oxygen.
I could’ve watched Netflix on the built-in TV or turned on the AC, but opted out of both. I just relaxed and listened to music on my phone while breathing in O2 flowing through my oxygen mask and throughout the chamber. I did some breathwork during the hour session and found that I could inhale more deeply than normal. At the time, I was recovering from the flu, but after my session, I felt calm and energized.
While the experience isn’t cheap—$175 per person in the Starlight Deluxe, which can fit up to four people—there are less expensive options. A smaller Deluxe chamber ($150 per person for up to two people) is also available, along with an individual vessel ($100). It’s less expensive if you purchase packages or if you add a guest to your session, and you can also sign up for a membership, which provides access to yoga and fitness classes, time in the sauna and cold plunge, red light therapy and more. —Diane Seo
1155 S. King St., lavawellness.com, @lavawellness
I was nervous. I had never done jujitsu or any type of martial arts, and I couldn’t help but worry I would hurt myself, especially my sensitive neck. But I was locked in, committed to getting out of my comfort zone and shaking things up in 2026.
VSSL Union is a recently opened jujitsu and yoga studio near University Avenue and South King Street, owned by longtime jujitsu instructor Jason Aquino and equally experienced yoga teacher Juri Ko, whom I knew. Ko recommended I take the women’s class. First off, I loved the space, with its high ceilings and hip, urban and industrial vibe. Wearing a borrowed gi (jacket, pants and belt), I followed the group warmup, jogging forward, sideways, backward then rolling.
During the hourlong class, taught by Ocean Hay, we learned two moves, one referred to as “Mission Impossible.” With Ko as my partner, we took turns flipping each other, following Hay’s clear instructions. I was surprised I could easily do it. Then we sparred, using the same technique, but this time, we applied our body weight to resist being flipped. Ko didn’t budge, but I didn’t either when it was her turn to try. It was fun, exhilarating and empowering. “You did more than I thought you would,” Hay told me at the end of class. I was thinking the same thing. —Diane Seo
2615 S. King St., vsslunion.com, @vsslunion
Cold plunging followed by time in a sauna is all the rage, globally and in Honolulu. Several local businesses offering this practice (known as “contrast therapy”) have opened in recent years, one of the newest being Plunge & Barrel in Kaka‘ako. Although the benefits are widely known—inflammation reduction, improved circulation, mood boosting and more—many are hesitant to try it because of the discomfort of being submerged in icy water.
The key is to engage in breathwork, which is exactly what you’ll learn in this class. Operations manager Amanda Coppes started by explaining the contrast therapy benefits, then led us in Wim Hof breathwork, inhaling through the nose and exhaling through the mouth in a rapid, circular fashion.
Then it was showtime. The water in the outdoor cold plunge was a chilly 47 degrees, while the sauna was hitting 200 degrees. The three of us in the class took turns first in the cold plunge for a minute each, with Coppes coaching us to breathe the way we practiced but with extended exhales. Hitting a minute in the cold plunge was exhilarating, and settling into the sauna felt like being wrapped in a warm blanket. We then did another round in the cold plunge, and during this second try, I fully dunked my head in the water, accomplishing something I had been hesitant to try in the past. Having Coppes there to encourage me made the difference.
I felt awesome for the rest of the day. Relaxed, invigorated, energetic. I would recommend this class for anyone curious about cold plunging but needing a little emotional support to give it a go. —Diane Seo
956 Kawaiaha‘o St., plungeandbarrel.com, @plunge.and.barrel
An embroidered 1995 Pro Bowl cap. An ’80s green and gold Leilehua Mules track tank. A Hilo Stars baseball jersey in classic pinstripe. If you’re looking to immerse yourself in a bit of Hawai‘i sports history, there’s no better place than Old Queen Street Stadium. Half museum, half vintage boutique, it’s become one of my favorite places to snag one-of-a-kind fashions—the UH baseball warmup henley and Leeward Bowl bowling shirt I got there I rock on repeat.
The business is the brainchild of friends Kevin Faller, Chester Sebastian and Kevin Sebastian who opened the shop in 2021 fueled by a shared love of old-school wares. A move in 2025 took the boutique from Kaka‘ako to Downtown Honolulu.
Along with shoppable apparel and accessories, the place also boasts a slew of local sports memorabilia—from game day programs and trading cards to equipment, collectible tchotchkes and photos—that are a kick to look through and that you’re unlikely to find anywhere else. The trio has also started making throwback-inspired merchandise, including custom jerseys and graphic-print tees destined to become cool collector’s items for future generations. —Brie Thalmann
79 Merchant St., hawaiisportsmuseum.com, @hawaiisportsmuseum
“Color can evoke feeling, emotions and moods,” Elizabeth Kosich says. “It’s energy that travels in frequencies and vibrations. It’s not frivolous.”
I’m seated near a window in her live-work loft space in Chinatown, fabric swatches draped across my chest. A fashion stylist-designer, Kosich has been helping people find their ideal palettes for decades, boasting an image analysis degree from the Fashion Institute of Technology and accreditations from the Association of Image Consultants International and the Image Resource Center of New York.
She leans in close then steps back and cocks her head to the side, studying every nook and cranny of my face as she switches out swatches. “Interesting,” she murmurs, flipping over my wrists to inspect my veins and tugging at my socks for a glance at my ankles. “I get all up in your personal space,” she had warned me earlier, while going over an extensive questionnaire that touched on everything from my ethnic background and childhood hair color to my propensity for sunburns.
Kosich utilizes a 16-color method, with four core seasons and three sub-seasons, to analyze hair, skin and eyes for temperature, value (light versus dark), chroma (vibrancy) and contrast. The right colors create harmony between these elements. “Lips look pinker, eyes appear brighter, we look fresh and well-rested with a healthy glow,” she says. The wrong ones can emphasize dark circles, make skin appear dull or splotchy, and cast unflattering hues.
Kosich decides that I am a cool winter and I receive both a cardboard swatch with my palette and a color fan, detailing my best hues for wardrobe, jewelry and makeup. She also gives me an assignment—to go home and reevaluate my closet with new eyes. “Wardrobe is really visual messaging,” Kosich says. “It’s a tool to leverage. And color is the first stop.” —Brie Thalmann
With Korean beauty part of the current cultural zeitgeist, it was time to try the much-TikTokked Korean facial, or “K-facial” as it’s commonly called. While many in search of the holy grail of “glass skin” head to South Korea for aesthetic treatments, I haven’t been able to swing a trip. Instead, I booked an appointment at K Beauty Lab in ‘Ewa Beach, which came recommended by friends. Because of the popularity of this Korean skin care clinic, I had to wait two months for my facial.
The K-Signature basic facial ($145) started with an analysis of my skin, using a high-tech scanning machine. The verdict: oily skin that lacks moisture, with wrinkles around my eyes and nose. Koreans (me included) can be direct, so this was delivered matter-of-factly by a staff member.
While European-style facials typically entail cleaning, steaming, extracting, exfoliating, simple massaging and masking, half of my K-Signature facial involved massaging my face, neck and shoulders with firm, gliding strokes, which I enjoyed. My aesthetician then ran a metal cooling device over my face, before painting it with a mask that eventually turned thick and rubbery. “Better,” she said, after she peeled it off, patting my refreshed skin. While in the changing room, I looked closely at my face in a mirror. It was distinctly better—smooth, soft and dare I say glass-like! —Diane Seo
91-3575 Iwikuamo‘o St., Unit 404, kbeautylabhawaii.com, @kbeautylab808
You don’t need metalsmithing experience to join El Dorado Casting Lab’s three-hour couples/BFFs workshop ($400 for two people), where you shape, carve and alter wax that will be used to create custom rings from scratch. I grab a friend and meet founder James Friedman at his Downtown studio, which has been around since 2020. El Dorado offers casting services, training and support for entrepreneurs in addition to multisession classes and one-day workshops like this.
We begin by sawing off a small piece of hollow wax tube, then use a tool to widen it to our desired ring size. After lightly scoring our center lines, we use metal files to evenly round the edges. My friend and I both have ambitious designs, but Friedman patiently shows us how to use different files, carving tools, drill bits and more to achieve what we want. It’s a slow process for us, but every detail shows up in the final product, so we aim for that balance between perfection and going too far. After a quick sanding to buff out scratches and round the edges, I lightly wipe the green wax with orange oil to remove any last residue and hand my ring to Friedman, who takes it from there. A few days later, I pick up our designs, now cast in shiny sterling silver. —Katrina Valcourt
1130 Bishop St., #3, eldoradocastinglab.com, @eldoradocastinglab
On a dreary winter evening in Chinatown, folks peer through the window of KraftStories, lit from the soft glow of Turkish mosaic lamps. We’re already inside, having been greeted with chewy cubes of Turkish delight, admiring bowls of colorful diamond-shaped tiles.
Each of us has a kit that includes a glass globe, LED bulb, lamp base and top (we went with the standard lamp, $89), and plaster. Though you can order the kit online and work from home, those kits come with limited tile and bead color options. At KraftStories, the hands-on instruction, additional colors and camaraderie with other participants make this worth doing in person.
Four of us meticulously place hand-cut glass tiles onto template cards that show different geometric patterns, then glue them one by one onto the globe. It’s very meditative. Once the tiles are set, we sprinkle small glass beads between the larger patterns.
It takes a few hours for the glue to fully dry, so the two-hour workshop ends there; I wait another day before mixing the little bowl of plaster to cover the entire globe, filling the empty space between beads and tiles. After five minutes, I use the provided sponge to wipe away the excess and let the lamp dry for half an hour before assembling. It’s a beautiful, one-of-a-kind addition to my desk. —Katrina Valcourt
15 N. Pauahi St., kraftstories.com, @kraftstoriesofficial
The Blind Box DIY Keychain workshop at HouseMart Ben Franklin Crafts hits all the right notes for those who love all things cute (definitely me). At the Market City store, the $38 class is limited to up to four people, while other locations accommodate more. We chose a blind box containing a mystery figure from the vast under $20 selection, making it unlikely we’d end up with the same figure as someone else.
After opening the boxes, we strung beads on wire to form the keychain straps, matching the colors to our figures. Our instructor helped us make small UV resin charms to further accessorize our chains and assemble them. The result: so kawaii and unique.
The two-hour workshop allows time to carefully select a blind box and beads, but we finished earlier. I would do the class again. A fellow attendee had done it six times and made a different keychain on each visit. You can also bring your own figure and drill a hole into its head, if it’s hard enough. Plus, we got a 10% off coupon to use on craft supplies so we could continue the fun at home. —Andrea Lee
Multiple locations, benfranklinhawaii.com, @bfcrafts
The table at the Okinawan Festival stopped me in my tracks. It held bowls and plates made of glass—fused glass, the colorful pieces and patterns merged by the heat of a kiln. Whoever heard of fused glass? Stained glass and blown glass get all the glory. But unlike stained glass, which produces flat decorative pieces, or blown glass, which requires a lot more than a kiln, fused glass can easily become functional things. Like plates and bowls—the only things (aside from scarves) I love shopping for. Now the Glass Fusion Collective could teach me to make my own! I signed up as soon as I could.
Classes at the nonprofit’s Nu‘uanu workshop are mellow. The Thursday evening all-levels session guides newbies like me through the basics of scoring and cutting glass, adding decorative elements like glass strings and colored powders, and using grinders, sand blasters, saws and drills. My classmates have made Christmas ornaments, a three-tiered photo frame and a 24-inch panorama of the Ko‘olau Mountains. I’ve lost count of all the fruit bowls and pickle plates I’ve made and given away. I’m still there most Thursday nights. I absolutely love it. —Mari Taketa
It takes something special to get me out of the house before 9 a.m. on Saturdays, which is when most outdoor volunteer opportunities seem to take place. That’s why I was delighted to come across 808 Cleanups’ weekly restoration of Kaiwi and Wāwāmalu in East Honolulu.
Every Tuesday from 4 to 6 p.m., volunteers help remove invasive species and litter from the coastline and surrounding area to protect the habitat of the endangered nalo meli maoli, or yellow-faced bee. I drive over a rocky path to join five other volunteers and site leader Michael Loftin, who points out native ʻōhai, naupaka, ‘ilima, pā‘ū-o-Hi‘iaka and naio growing along the trail, along with the invasives: California grass, buffel grass, koa haole and kiawe. The good news, Loftin tells us, is that the native plants in the area tend to fill in the empty spaces easily; we just need to clear the way for them.
I like that this volunteer assignment has a low barrier to entry: It’s only two hours, and supplies are provided. So now I know—next time I have a rough day at work, I can grab a pickax and do something productive. —Katrina Valcourt
Kaiwi State Scenic Shoreline, 808cleanups.org, @808cleanups
White tents in a graveyard? If you see them at O‘ahu Cemetery on a June evening, they’re not for people being laid to rest. The tents are part of the Hawaiian Mission Houses’ Cemetery Pūpū Theatre, an annual event that brings to figurative life historic characters who tell their stories to audiences at their gravesites. Add in a cocktail hour on the chapel lānai to kick things off, and what history buff can resist?
Post-pandemic, the pūpū have turned into bentos with drink tickets, but plastic cup of chardonnay in hand, I’m always primed for the performances. As night falls over Nu‘uanu Valley, I’ve watched actors in period costumes deliver theatrical monologues as Margaret “Mother” Waldron, who taught children born out of wedlock in the early 1900s, and Edna Allyn, who opened the Honolulu Library and Reading Room (now the Hawai‘i State Library).
This summer’s event is June 11–13 and 18–20 with the theme “Caring for Community.” Actors will portray figures including James A. Rath, a pivotal social worker at Pālama Settlement, and Dr. Mori Iga, a founding doctor of the Japanese Charity Hospital (now Kuakini Medical Center). The unorthodox shows are dynamic and captivating, using stories taken from characters’ letters and journals to illuminate personal corners of Hawai‘i history. They always sell out, so get your tickets early. —Mari Taketa
2162 Nu‘uanu Ave., missionhouses.org, @hawaiian_mission_houses
My interest in native plants started with the desire to make lei out of pickings from my garden. And once I began researching O‘ahu’s offerings, it became easier to choose native when rounding out an assortment. I was also pleasantly surprised to find a good number of nurseries that stocked them, perpetuating Hawaiian culture within our landscape. A little-known bonus—native plants, grown in their proper zones, require less water, fertilization and pruning than exotic species, making them easier to maintain and better for the environment. —Brie Thalmann
Hui Kū Maoli Ola
Boasting 100-plus native plant species, this Kāne‘ohe nursery has an abundance of options and easily the biggest variety. Along with all of the commonly available varieties, Hui Kū Maoli Ola offers a large assortment of hard-to-find plants, including endangered ‘ihi, hō‘awa, koa, kalo, ‘ohai and more.
46-403 Ha‘ikū Road, hawaiiannativeplants.com, @hui_ku_maoli_ola
Mari’s Gardens
Native plants are carried at both the Mililani and Kailua locations, but Kailua tends to have a wider array. Snap up ‘a‘ali‘i trees; ground covers such as nanea, neke and ‘ākulikuli; and hedges, including pōhinahina and alahe‘e. Native hibiscus can be found in five colors. Kupukupu, palapalai, pe‘ahi and laua‘e iki ferns are also available.
Multiple locations, marisgardens.com, @maris_gardens, @maris_kailua
Ko‘olau Farmers
With locations in Kāne‘ohe and McCully, the nursery offers trees such as koa, hala, ‘ōhi‘a ‘ai and ‘ōhi‘a lehua, and ferns such as hāpu‘u, pe‘ahi and kupukupu. You’ll also find nice landscaping options—‘ākulikuli and naupaka ground covers, ‘ākia and pōhinahina shrubs and pili grass.
Multiple locations, koolaufarmers.com, @koolaufarmers
Kapolei Greenz
Frequently stocked are hau, ‘ōhi‘a ‘ai and nā‘ū trees, naupaka ground cover, pe‘ahi ferns and ‘ūlei shrubs.
92-582 Welo St., takenakalandscaping.net, @kcf_kgnursery
City Mill
All of the hardware store’s nurseries carry an assortment of native plants, usually smaller varieties. You can often snap up naupaka, kalo, pōhinahina, ‘a‘ali‘i and kupukupu.
Multiple locations, citymill.com, @citymill
When I moved to Honolulu for college from Albuquerque, New Mexico, I wasn’t well-versed in the history or culture of Hawai‘i. But a tour at Kualoa Ranch gave me the perfect opportunity to learn about the place I now call home.
Our sweet guide on the Kualoa Grown Tour, Uncle Ioane, led us on an hour-and-a-half trolley tour of the ranch, exuding cheery energy that kept me engaged the entire time. He explained the history and sustainability of Kualoa’s agricultural industries and showed us locations where iconic films like Jurassic World and 50 First Dates were shot. Every time we passed a new tree or plant, he told us about its origins as well as a fun fact.
The trolley stopped at three locations, allowing us to explore and taste locally grown cacao and pineapple and fresh-made poi. During breaks, I chatted with Uncle Ioane and he shared with me the mo‘olelo of Kualoa Valley. I’ve seen many beautiful things in Hawai‘i, but the gorgeous views on this tour—especially the lush Koʻolau Mountains overlooking a loʻi, with a glistening fishpond on the horizon—took my breath away. Before I knew it, the experience was over, but I left with a much more grounded understanding of traditional Hawaiian values and practices. It was the kind of experience I would hold on to, long after the trolley’s last stop. —Esmé Betsch
$59.95 for adults, $39.95 for kids, with a 15% kama‘āina discount, 49-560 Kamehameha Highway, kualoa.com, @kualoaranch
Since I was a kid, I’ve loved playing games. Puzzles, video games, board games—you name it, I played it. So, I knew I would have to check out the virtual reality escape rooms at Chambers VR. I spent weeks anticipating the experience, and I was not disappointed.
Note, however, it’s not easy to get to. It’s at Schofield Barracks, which has strict entrance rules, and although open to the public, it’s important to read the visiting requirements on the base’s website.
Once we passed that barrier to entry, my group decided to play the Manor of Escape map, one of many game options. We were each given high-tech backpacks, connected to headsets, and owner Devin Otto coached us throughout the session, offering tips through our headphones.
Soon, we were transported to a digital world of wonders, where I existed only as a pair of gloves and a doctor’s mask. The game dimensions matched the space in the room, allowing for free movement as I looked for clues to stop the evil Malum from completing a world-ending experiment. From wading through a flooded basement to creeping past a blind monster, it was unlike any other escape room I’ve tried. The impossible became possible.
Prices start at $50 per person for two players, but the cost decreases the more people play, making it an ideal activity for a group of friends. Chambers VR certainly scratched my strong competitive itch, and I look forward to a return visit to become an Escape Master. —Esmé Betsch
Schofield Bowling Center, 557 Burr Place, home.army.mil, chambersvr.com, @chambersvrescape
Before attending a weekly trivia night at Howzit Brewing, I thought I’d be amazing at trivia. But as it turns out, I’m not.
Every Sunday, Honolulu Trivia organizes a free night of trivia fun, centered on a specific theme. My friends and I arrived at the bar with plenty of confidence, but quickly realized we were woefully unprepared. We were asked more than 60 questions during the three-hour event, and we got only about a third right. Yet the outing was so fun we just laughed off our poor performance.
Time passed quickly as we racked our brains for band names, obscure historical facts, and details about celebrity relationship drama. Each of the six rounds was challenging, engaging and hilarious. I never stopped laughing. By the evening’s end, we were defeated but still smiling. I’m now on a mission to study up before the next event, driven to one day capture the Trivia Champion title. —Esmé Betsch
330 Kamani St., howzitbrewing.com, @honolulutrivia, @howzitbrewing
Even though arcades may be geared for kids, you never really age out of them. I have no shame in admitting that the recent Saturday night I spent at the new Dave & Buster’s Arena at Ala Moana Center was the highlight of my week.
There was a line to enter the $25, no-reservation-required experience, and by the time our turn had arrived, I was excited. The Arena splits groups into two teams, each competing for points as they engage in various games for 20 minutes. The space was flooded with interactive lights, and every game was challenging. We spelled words with letters that lit up the room, and memorized pathways on the floor. My favorite game was Pulse Pace, which required acute teamwork and quick reactions as we ran around stomping on lights as they appeared.
People of all ages were having a blast. It could be good for a date, though I wouldn’t recommend it as a first one considering I was dripping sweat by the end. As I left, feeling giddy and victorious, I wanted to do it all over again. —Esmé Betsch
1450 Ala Moana Blvd., daveandbusters.com, @dnbhonolulu
When strong storms moved over the Islands earlier this year, buffeting communities with forceful winds and torrential rain, a new internal AI program at Maui’s Pacific Disaster Center was taking notes. The system collected a stream of reports on the storms’ impacts, from downed trees to flooded neighborhoods, feeding a large database and learning along the way.
In the case of the March Kona lows, the damage was extensive and devastating, submerging communities on O‘ahu’s North Shore and resulting in more than $1 billion in damage. Disaster planners hope the AI program could soon help construct better predictive models for storm destruction and alerts with more actionable insights. “We know that a Category 5 hurricane is bad, but what does that actually mean?” says Joseph Green, the disaster center’s director of applied science. “These reports fill in the blanks and over time, we can build more sophisticated models to say, this is what we can expect as far as impact.”
The tool will be programmed to eventually offer region- or even neighborhood-specific analyses, a level of detail that emergency managers could use to focus storm preparations and response efforts and to tailor the urgency of messaging. Improvements like these could have helped such communities as Waialua, Kīhei and Mānoa, which were inundated with floodwater during the March storms. “It’s a whole new realm of disaster modeling,” Green says.
Experts say AI is poised to transform just about every element of society, disrupting sectors as diverse as hospitality and health care, and the world of disaster management and preparation is no exception. Nationally and locally, AI promises to improve early warning systems and the allocation of resources, and disaster response groups, public agencies and private organizations alike are looking at how they can adopt it.
Driven by a growing threat of climate-fueled disasters and the memory of the catastrophic Lahaina wildfires and the Kona low storms, the state is investigating AI systems that could make its work more efficient and help responders react quicker when lives and property are at stake. “We are diving headfirst into AI,” says Randal Collins, director of the Honolulu Department of Emergency Management. “When used responsibly, AI only ups the game.”
Collins plans to use a $1 million federal grant to help build an AI-driven hazards information prediction and warning system for O‘ahu. “It will give us an early alert, a little more time,” he says. The system will be taking in data from a host of sources, including National Weather Service warnings, cameras and stream-level monitors.
The AI system, preloaded with emergency planning documents, could also take in real-time reports from different entities, like Hawaiian Electric Co. and city maintenance crews, to help with decision-making.
Collins describes the interface as much like ChatGPT and adds it would also be invaluable for after-action reports and on “blue sky days,” when emergency planners are looking to run scenarios or test out systems. The city is also tackling a separate AI project that would use drone and open-source video to create on-the-fly 3D representations of sites that could be used for response and recovery.
He says the system will be capable of building so-called “digital twins,” or separate simulations for different scenarios. “We can go to critical infrastructure around O‘ahu, and then I can use a digital twin to ask, ‘What happens if there’s a landslide?’ We can then better coordinate a plan,” Collins says.
The Hawai‘i Emergency Management Agency, meanwhile, is planning to pilot AI systems for training, operational planning and response efforts, as well as federal compliance work. “These efforts aim to enhance efficiency, improve decision-making, and strengthen overall disaster preparedness,” says community outreach lead John Vierra.
“Early detection and better forecasting can reduce downtime and protect assets.”
— Jason Leigh
Jason Leigh, a computer science professor and director of the Laboratory for Advanced Visualization and Applications at the University of Hawai‘i, is part of a $25 million National Science Foundation project to install 300 advanced AI sensors across the country to provide faster warnings for everything from wildfires to floods.
Leigh’s team plans to deploy two to three sensors in the Islands at as-yet undetermined locations. He says while AI-enabled sensors are pricey, costing $10,000 or more, they’re a relative steal compared to the growing costs of extreme weather events. In 2024 alone, the U.S. saw 27 disasters that each cost more than $1 billion.
Damage and recovery costs for the wind-fueled inferno that tore through Lahaina in 2023, claiming more than 100 lives and leveling the town, have been estimated at $12 billion.
“We don’t think twice about putting smoke detectors in our homes. Early detection and better forecasting can reduce downtime and protect assets. Even slightly reducing damage from one major event could justify the investment,” Leigh says.
“Forecasting and modeling aren’t new. What’s changing is the speed, scale and accessibility. When you move intelligence closer to real-time and embed it directly in the field, you shorten the time between detection and action.”
Green says the Pacific Disaster Center is also using AI to tackle gaps in hazard detection. The AI-built database that collected news reports on this year’s storms is designed to have a global reach. As reports come in, experts tag potential hazards (catastrophic flooding, wildfire risk and so on) so the model learns.
In underserved and unserved communities with less real-time data input, the system could serve as an early warning system, pairing news and other reports with historical data to flag potential problems that people should be aware of.
“If done correctly, we can start to generate more reliable forecasts,” Green says. Like the city, the Pacific Disaster Center is also eyeing “digital twin” technology, including as a tool to help policymakers and the public understand the importance of disaster preparedness and investments in critical infrastructure improvements.
To state Rep. Della Au Belatti, chair of the House Committee on Public Safety, AI’s potential for disaster management and response amounts is more a tsunami than a sea change. “It can help us at all points of disaster preparedness and response. It can help on planning and forecasting, but also with warnings and assessment,” she says.
But in talking about AI, Belatti also strikes a note of caution. “For one, how do you integrate systems that are siloed and operating on different frequencies? It’s going to be expensive,” Belatti says. “In Hawai‘i, you have a diverse community in terms of languages, access to communications. On the implementation side, how do we manage these things in a way that actually helps people?”
Leigh, the UH professor, says solving those problems is a work in progress. Importantly, he adds, “AI isn’t replacing human judgment. It’s helping people process more information, faster, so they can make better decisions under pressure.”
That’s why even as they test out AI systems and look ahead to broader implementation, disaster managers and researchers in the Islands are stressing the need for coordination and for always keeping the “human in the room.”
After all, one of the concerns about large language models like ChatGPT and Google’s Gemini is that they can “hallucinate,” a euphemism for fabricating information and data and even fudging conclusions in order to offer up a complete response.
Green says AI also tends to reveal deficiencies in existing systems, not fix them.
“AI is very exciting, I will give it that,” Green says. “But we have to be very careful about how we insert it into our systems. AI is not going to help us bridge siloes. That’s going to be the job of the people running and managing the systems.”
Honolulu loves Korean food—full stop. The first Korean restaurants opened more than 50 years ago with hearty, fulsome fare that’s remained largely intact, a testament to its widespread appeal. From kalbi and kim chee to sizzling jjigae stews and icy naengmyeon, Korean cuisine is integral to the city’s food scene—even as newcomers flash the latest food trends from Seoul.
But how well do most diners know Korean food? For guidance, we turned to two local Koreans who frequent many of Honolulu’s Korean restaurants. Gina Kim Nakamura is president of the Hawai‘i Korean Chamber of Commerce, and David Suh heads the United Korean Association of Hawai‘i. The dishes they recommend come from all over the Korean peninsula, with a fuller range of flavors than the fiery, salty, sesame-nutty profiles most of us know. Try them if you’re curious to explore.
boiled pork belly in cabbage wraps
“Earthy” is how Suh describes Frog House’s bossam, a homey palette of boiled pork belly, dried radish kim chee, jalapeños and raw garlic. Tucked in between are the wrappers—not the fresh lettuce or lightly brined cabbage of other restaurants, but mugeunji or aged kim chee, rinsed of its spicy red coating. Layer the juicy pork and radish kim chee onto a leaf, smear with sauce, fold the leaf over and eat in one crunchy, tender, salty, spicy, nutty bite. Garlic and chiles are optional.
1604 Kalākaua Ave., Mō‘ili‘ili
pumpkin porridge
“Hobakjuk? That’s country food,” says my hairstylist, who’s from Seoul. That jibes—a friend from a farm outside Daegu taught me how to make the velvety, mildly sweet soup. Cut, deseed, peel and boil a kabocha pumpkin, mash it with water, mix in chapssal garu or mochiko rice flour, finish with salt and cooked red beans. Eat hot or chilled with fresh kim chee. In Honolulu, you’ll find fresh hobakjuk on the prepared foods table at Pālama Supermarket.
Multiple locations, palamamarket.com, @palamasupermarket
hot pot with noodles
Honolulu’s only DIY guksu jeon-gol is a lunch item at Onkee Korean Grill House, where the deep umami of an anchovy-based broth gives rib-eye, fresh shiitake and leafy greens a buttery accent. Cook the ingredients at your own pace; at the end, hand-cut noodles go into the soup as a finishing touch.
1000 Auahi St., Unit 220, Kaka‘ako, onkeehi.com, @onkeehawaii
puréed soybean stew
A savory porridge tinged with pork and aged kim chee, kongbiji jjigae features soaked soybeans ground to a soft pulp. Many restaurants use a powder instead, but at Yakiniku Seoul, Nakamura says, “They grind the beans—the actual beans—they don’t buy powder. So it’s very good.”
1521 S King St., Suite 101, Ala Moana, yakinikuseoulhi.com, @yakinikuseoul
aged kim chee with steamed, braised mackerel
Heady with tang, umami and the redolence of mackerel, this stir-fry of the fish with aged kim chee is a rice-chaser. Steaming and braising tamps down the strong nuances of the fish, but this is still a must-order for those (like me) who love fishy, oily mackerel.
stir-fried squid and vegetables
“It’s a whole bunch of squid with stir-fried mixed vegetables, and it’s not that spicy, it’s kind of sweet spicy,” Nakamura says of this homestyle favorite tossed in a gochujang sauce with red pepper flakes. “Afterward, you mix the rice with the leftover sauce, and it’s so good.”
ginseng chicken soup
Equal parts comfort and health food, samgyetang presents a whole young chicken stuffed with rice, ginseng, jujubes and garlic and served in a boiling broth with ginger. The chicken is fall-apart tender and the thick broth plain—season it to your liking with salt and pepper and eat between bites of kim chee.
Newcomers to Honolulu’s Korean food scene are anything but traditional.
What’s the tie that binds Honolulu’s newest Korean eateries? That’s what I’m wondering at Okdongsik, a sunbathed strip of golden wood and gleaming metal near Ala Moana Center. Spartan and modernist, Okdongsik opened last summer as Hawai‘i’s sole specialist in dweji gomtang, or pork rice soup—and that’s the conundrum. We’ll always have our mainstays (I hope)—the Korean barbecue houses of traditional fare and apron-clad ajumma, and neighborhood mom-and-pops where kalbi and meat jun plates rule. But after a flurry of Korean fried chicken openings that now outnumber tonkatsu shops, newcomers of late have almost all been one-offs.
At Okdongsik, I watch a worker aim an infrared thermometer gun into a pot of broth. The eatery rose to Michelin Bib Gourmand status in New York City on a deceptively simple dish of rice in a clear pork broth layered with sheets of slow-simmered pork shoulder. This is why the show of rinsing the rice in steaming broth, ladling both into gold-toned bowls and fanning the meat across the surface takes place in full view of a 20-seat counter that’s often packed.
“What temperature are you looking for?” I ask the worker.
“One hundred sixty-nine to 170 degrees,” he says, and nearly repeats himself when I ask about the rice: “One hundred sixty-eight to 170 degrees.”
The harmonized temperatures bring to the lips a clean, savory, deeply porky soup at a heat that showcases the flavors and melts a soul. Is that the common thread? Are new players applying craft approaches to Korean food?
The answer becomes clear as I stand in front of the wall of instant ramyeon at Downtown Honolulu’s CU, among the latest of the Seoul-based chain’s 700-plus stores worldwide, plus another 18,500 in South Korea. Billed as Hawai‘i’s first Korean convenience store, CU overwhelmingly sells food—which you can heat in-store and eat at tables shaped like instant ramen cups.
“We love how often the ramen tables are filled, and we have ongoing requests for more seating,” says Gina Haverly, president of CU Hawai‘i. “Our community has a strong affinity for Korean culture and food, and we were early fans of Korean trends.”
Trends—that’s the thread that runs through the tumble of newcomers. Honolulu is hungry to taste the Korea of the moment. All that ramyeon, and those packaged drinks poured into ice cups. Lines were long at Tous les Jours, Honolulu’s second Korean bakery chain, when it opened in January—just like the line that wrapped from Bishop Street onto South King Street when Paris Baguette, our first Korean bakery chain, debuted in 2024.
What we line up to buy is often not traditional Korean food. Nor is it always from a restaurant. Tous les Jours is known for its cream-filled cloud cakes. Paris Baguette’s top sellers include fruit bite tarts—and its 4,000 stores set a Guinness World Record for most roll cakes sold. It’s no wonder that in Honolulu, the dividing line between Korean food past and present is such that eaters familiar with dishes at old-school eateries haven’t been to the new places, and few of those flocking to the new places have tasted Korean dishes beyond naengmyeon and seafood-and-chive pancakes.
It doesn’t end here, of course. At Salt at Our Kaka‘ako, I find Lani Sot, which specializes in sot bap, literally “pot rice”—the meat- and vegetable-topped stone pot rice bowls trending in South Korea. CU opened a second Honolulu location in February, with at least two more in the works. Tous les Jours is reportedly planning another two stores; Paris Baguette is looking for locations. And randomly, I stumble across Rice Burger & Café, a takeout counter in Kaimukī that sells trendy bap burgers—with fillings sandwiched between patties of grilled rice—and cup bap. Like sot bap! What’s next?
Bobby Webster. Photo: Courtesy of Toronto Raptors
Kailua’s Bobby Webster, who has been the general manager of the Toronto Raptors since 2017, recently signed a three-year contract extension. Before taking the helm of the Raptors, the 2002 ‘Iolani School graduate served as the team’s assistant manager and VP of basketball management and strategy. He helped lead the team to its only NBA title in 2019.
In October 2025, the Los Angeles Angels announced Wailuku-raised Kurt Suzuki as the team’s new manager after he signed a one-year contract for the 2026 season. A Baldwin High School graduate, Suzuki was the nation’s top collegiate player in 2004, as well as its best catcher, while leading Cal State Fullerton to the NCAA College World Series championship. He went on to play 16 seasons in the MLB for five teams, including the Oakland A’s, Atlanta Braves and LA Angels. He was named an All-Star in 2014 with the Minnesota Twins and won the World Series in 2019 with the Washington Nationals. He is the MLB’s first Hawai‘i-born full-time manager.
When they burst onto the scene in 2024, Nyjah Music and Zyah Rhythm were best known as Bruno Mars’ nephews, but these teen music artists from the North Shore are quickly making a name for themselves. The brothers’ cover of Elvis Presley’s “Burning Love” (produced by their megastar uncle) was a standout from the live-action Lilo and Stitch movie soundtrack. They were tapped to sing a cappella in a Gap holiday campaign. And they released a new single, “Be My Baby,” in January.
O‘ahu native Lachlan Ta‘imua Hannemann is an actor to watch, after appearing as Mr. James Dickley in the short film Jane Austen’s Period Drama, which was nominated for Best Live Action Short Film at this year’s Academy Awards. The Saint Louis School grad says he’s proud to have worked on the comedic film, a satire on Jane Austen’s Pride and Prejudice. It was only his second project out of drama school. “I was learning the ways of being on set, acting in a period piece, in a castle, with an accent—it was all new to me,” Hannemann says. “To have it be nominated a couple years later, I feel extremely grateful.”
The 25-year-old says he’s worked on other projects since then that will be making their way to theaters and festivals this year. “With all these exciting things happening, I get to reflect on the dreams I once made as a kid, and they’re all unfolding right in front of me,” he says.
Diane Seo is the editorial director of HONOLULU Magazine.
Brie Thalmann is the home and style editor of HONOLULU Magazine.
Owner and co-founder Zabrina Zablan-Duvauchelle (left) and co-founder Bri Ornelas. Photo: Aaron K. Yoshino
Intention matters—in life, in love, in business and in flowers. No one knows this better than Zabrina Zablan-Duvauchelle and Bri Ornelas, who co-founded ‘Ewa Beach floral boutique Haus of Puas in 2024 with the dual mission of servicing queer clients and supporting local farmers and artisans.
The duo first connected via Haus of Puas’ parent company, The Gay Agenda, an LGBTQ+ wedding planning business Zablan-Duvauchelle and her wife created in 2018 to address biases they encountered while planning their wedding. Clients often wanted simple arrangements but couldn’t meet the order minimums required by most floral companies.
“A lot of queer couples are paying for their weddings on their own,” Zablan-Duvauchelle says. “Haus of Puas has no minimums, and we have flex payment plans to make it more feasible, assuming they don’t have that familial support.” They also utilize nongendered forms, navigate conversations about family with sensitivity and make sure that queer couples are well-represented in their imagery.
Photo: Aaron K. Yoshino
Floral artist Ornelas sources the shop’s blooms 100% locally and intentionally taps West O‘ahu makers to fill its lei fridge. Additionally, Haus of Puas strives to teach the public the value of the labor and artistry behind each strand. “We’re writing testimony for bills that would require state and city officials to source only local lei when spending taxpayer money,” Zablan-Duvauchelle says. If passed, all lei would be labeled with stickers saying either “made in Hawai‘i” or “100% grown in Hawai‘i.”
Photos: Aaron K. Yoshino
A loose flower bar and a stylish assortment of locally made and designed products round out the shop’s mix. “We wanted people that align with The Gay Agenda’s pillars—queer, Native Hawaiian and sustainably owned,” says Zablan-Duvauchelle, who is Native Hawaiian.
Even Haus of Puas’ name was chosen with fostering community in mind. “In queer culture, there are houses or homes, and those are essentially your chosen families because many of us get kicked out or we aren’t accepted,” Ornelas says. “That’s what TGA was for me, and the shop became a home to all these smaller businesses and lei makers that can’t run their own brick-and-mortars.”
Photos: Aaron K. Yoshino
Photos: Aaron K. Yoshino
91-3633 Kauluakoko St., Suite 5003, ‘Ewa Beach, (808) 201-4528, hausofpuas.co, @hausofpuas
For a fun, fresh take on Hawaiian lei, look no further than Natasha McKenna’s colorful creations, built from hundreds of tiny LEGOs. The longtime local crafter has been making fresh flower and ribbon lei for decades, and, in 2025, found new inspiration in the playful plastic bricks.
Perfect for grad season or even cheery home décor, several of the lei resemble traditional favorites, such as maile, ‘ilima, crown flower, pakalana and tuberose. But McKenna also enjoys delving into offbeat color combos, whipping up entirely original strands.
“I don’t see it as a business; it’s a hobby,” she says. “It’s a destresser, something I do just for the joy of it.”
Available at HouseMart Ben Franklin Crafts Market City, 2919 Kapi‘olani Blvd., Kapahulu, (808) 735-4211, benfranklinhawaii.com, @bfcrafts
Brie Thalmann is the home and style editor of HONOLULU Magazine.
Photo: Aaron K. Yoshino
Hawai‘i is an increasingly difficult place to live for reasons beyond high costs. But we can’t forget what’s good about life here, beyond balmy weather. I know everyone experiences life individually and under completely different circumstances. Personally, I live with more ease here. I’m less stressed, more trustful of others and healthier than I was when I lived in larger cities. Work doesn’t consume me the way it used to, and I have time and ample opportunities to care for myself. Perhaps it’s because I’ve gotten older and my priorities have shifted, but whatever the reason, Honolulu offers me a high quality of life in big and small ways.
This month’s cover story is a small way to celebrate our city at a time when it might be easier to focus on the negatives. Our editorial team was tasked with scoping out fun things to do and sharing the ones we would personally recommend. The result: 22 first-person write-ups that span food outings, wellness endeavors, outdoor adventures and art classes.
Photo: Aaron K. Yoshino
After living in Honolulu for most of my life, including the past 21 years, I was surprised I didn’t know about many of the activities before this assignment. Most are offered by small local businesses, and when I thought about them collectively, I felt love for our city.
I remembered an essay I wrote about four years ago, after starting this job as HONOLULU editor. It only ran online, but it spoke to my intentions. Here’s an excerpt:
“I want to write a passionate love letter to Honolulu, the city where I was raised. … This is a city that can bring me to my knees with worry with its high cost of living, but also where I met friends that feel like family. It’s a city where the sun shines year-round and the skies turn a kaleidoscope of colors at dusk, and where people arrive at potlucks bringing way more than their fair share. It’s where my daughter’s kindergarten artwork once blew into rush hour traffic on Ke‘eaumoku and a guy got out of his car, stopped traffic and dashed around retrieving every piece with no honks or complaints from other drivers. It’s a city that I sometimes long to travel far away from, but the city that I have always said I’m from.
“Now in this role at HONOLULU, I am working alongside people with equal passion for this city. Together, we know the ins and outs of our home, how government is run, the nuances of local living, where to hear live music, where to shop for the perfect first birthday baby gift and the best place to get a smoked tako poke bowl. Together, we can pen a gorgeously written, heartfelt letter.”
Consider this issue part of that ongoing love letter.
Diane Seo is the editorial director of HONOLULU Magazine.
Photo: Getty images, Composite: James Nakamura
I’m sitting in the back of an Uber watching the city glide by at night. This one, like most Ubers, is clean and air-conditioned, its radio tuned to soft music, the driver appearing lost in thought.
I ask if this is his primary gig. He says he’s training to be a boxer. He talks about his routine, his matches. Soon, he’s talking about nutrition. He hands me a business card. Turns out he’s a personal trainer and nutritionist too. The week before, another driver gave me his card, offering surf lessons at lesser-known breaks. A week before that, a driver handed me a memoir he’d written about his father.
Hustle culture. Uber drivers are typically moonlighters and go-getters, excited to talk about their pursuits. Often, they dive into their life challenges and what they’ve overcome. They’re from everywhere. One was from Vietnam, with a Caucasian father and memories of how difficult it was to grow up mixed-race in her country. She didn’t feel she belonged anywhere until she moved to Hawai‘i.
Another arrived from Taiwan, dismissive of the way Western media overblows the threat of China invading the island. Whenever threats are sounded, most people in Taiwan roll their eyes, he said. Another told me about his polyamorous lifestyle and the underground clubs that serve as havens for S&M parties, drugs and secret societies.
Still another driver was a lively middle-aged man from Yamanashi Prefecture in Japan. He had married a woman from Hawai‘i, then moved to O‘ahu. He had harsh opinions about his home country, spoke of the weakness in the people and the unforgiving nature of its culture, reasons enough to leave, he said.
He then went deeper and reflected on an inherent sadness in his country. He grew up on a farm near the notorious Aokigahara Forest, also known as the Suicide Forest because it’s where so many have gone to end their lives. He remembers seeing cleanup teams venturing into the shrouded canopy, marking their paths with rope. By this point in his story, a hard veil of rain had smeared the car’s windshield, beating on the glass. Visions of a haunted forest hiding lost souls, with ropes tied around branches, filled the Tesla.
Occasionally, drivers reveal their politics, launching into tirades. One woman told me cars can run on tap water with a few engine modifications, but the government has suppressed the information. I asked why she hadn’t modified her Uber. She said it would severely shorten the car’s lifespan. I nodded, weighing the trade-offs, when she switched topics and claimed that COVID-19 was a hoax and vaccines were dangerous. She told me her nurse friends sometimes switched vaccines with saline without patients knowing, saying they were being protected from bad medicine. The car grew silent.
Despite the darker moments, I look forward to these conversations, surprised at how open drivers are with random passengers. I don’t debate or argue, regardless of what they share. I just listen, thank them when the rides end, and wish them Godspeed.
James Nakamura is the creative director of HONOLULU Magazine.
Image: Courtesy of andrewtang.design
At the corner of King and Kekaulike streets, one of the country’s oldest Chinatowns is about to get a new arch, the hallmark of Chinatowns across the globe.
Businessman and philanthropist Eddie Flores Jr., founder and chairman of L & L Hawaiian Barbecue, has been working on the project with the city since 2019, when he was tapped by then-Mayor Kirk Caldwell. Flores formed the nonprofit A Better Chinatown Association to raise money and begin improving the area. “Because Chinatown is in the historical district, it requires significant effort and coordination with both the city and the state,” Flores says.
The group has since refreshed the existing arches on the bridge near River and King streets and is planning the rollout of the new arch with officials and contractors.
Flores hopes the arch will be completed this summer. “Chinatown will never be the same,” Flores says, adding that a second arch is planned for Hotel and Kekaulike streets.
In late February, not long after Year of the Horse banners went up at Kekaulike Mall, the group broke ground on the arch.
The top of the arch, designed by local architect Andrew Tang, was manufactured in China, while the base, made here, features inscriptions honoring 14 Chinese people who made significant contributions to the community. Some names are widely known, such as Clarence T.C. Ching and Chinn Ho, while others have shaped the Islands from behind the scenes, including Foodland co-founder Joanna Sullivan.
There also will be several murals in the area showing the history of Chinatown, painted by local artists. The first, by plein air painter Mark Brown, is at the entrance to Maunakea Marketplace on Hotel Street; it shows Sun Yat-sen arriving in Honolulu on one side, and on the other, giving his first major speech in 1903 in which he advocated for the overthrow of China’s Manchu regime. Brown, whose grandfather’s grandfather was one of Sun Yat-sen’s teachers at ‘Iolani School, says Chinatown is one of his favorite places to paint.
honoluluchinatown.org, @abetterchinatownhnl
Katrina Valcourt is the executive editor of HONOLULU Magazine.
