Where to Eat If It’s Not Your First Time to O‘ahu

Editor’s note: This story was first published in 2021 and has since been updated with Melissa’s latest picks in 2026.

Even as I write this, I’m getting texts from people coming to Honolulu who want to know where they should eat. They’ve done the introductory shave ice, loco moco and lū‘au. Where should they go next to get a taste of local culture through food?

In addition to hotspots like Fête, Istanbul and Yakitori Ando (if you can get a seat), I have a list of places that I’ve been giving to my seasoned visitor friends that offer dishes you won’t find anywhere else. These are places where you realistically can get a seat. I have been calling for reservations at some favorites recently and am told that I can’t get in for at least a month!

Chef Rui Zhang at Hawai‘i Dim Sum & Seafood. Photo: Aaron K. Yoshino

Hawai‘i Dim Sum & Seafood Restaurant

Many years ago, I wrote about a spot called the Mandalay, where chef Rui Zhang made fantastic Cantonese dishes, including his signature char siu of fresh pork and an exclusive marinade. Well, the restaurant has closed, and Zhang is now at Hawai‘i Dim Sum & Seafood. He’s not around for dim sum during the day—which, by the way, is very good—but is the chef at dinner. Order the signature char siu 48 hours in advance, and don’t miss the tofu with abalone sauce or any sizzling casserole.

111 N. King St., Chinatown, (808) 888-2823, @hawaiiseadimsumseafood

SEE ALSO: Get Sum at Hawai‘i Dim Sum and Seafood Restaurant 聚賢酒樓

Photo: Aaron K. Yoshino

Kaimukī Shokudo

This has become one of my go-to spots to take visiting family, especially my cousins who have moved to places that don’t have as many Asian food choices. I love that the menu is super Japanese, with soba, sushi, tempura and other izakaya items. Some feature local ingredients, and most have undeniably local flavor. Go for the extensive soba selection at lunch; at dinner, try small dishes like goma hamachi, Okinawan sweet potato salad and ‘ahi tataki. No matter what time of day you go, always end with honey toast.

1127 11^th Ave., Kaimukī, (808) 367-0966, kaimukishokudo.com, @kaimukishokudo

SEE ALSO: Restaurants We Love: Resonant Stories From the Best Restaurants in Honolulu

Kapa Hale’s char siu tako. Photo: Melissa Chang

Kapa Hale

It’s hard to believe owner-chef Keaka Lee can bring such a cosmopolitan menu to Honolulu. I first reviewed his work when he was a student in a cooking competition at Kapi‘olani Community College and I was a novice blogger. In my mind, I still see the ambitious student, but when I taste the worldly flavors in his dishes, I remember that Lee built his culinary experience for many years all over the mainland. I’m a fan of his tagliatelle with shrimp and bulgogi pork Bolognese and Let’s Tako ’Bout It char siu octopus, and I love that he showcases local ingredients. Every so often, he offers a seasonal tasting menu; if you are in a group, I recommend at least one or two people try that so you can taste the specials.

4614 Kīlauea Ave., Suite 102, Kāhala, (808) 888-2060, kapahale.com, @4614kapahale

Photo: Melissa Chang

Lee Ho Fook

Did you know that cake noodle is exclusive to Hawai‘i? It’s a unique local favorite. Proper cake noodle is characterized by pressed noodles that are seared in the wok so they’re crunchy on the outside, soft and a little chewy on the inside. Lee Ho Fook in the Chinatown Cultural Plaza has some of the best. The most popular is probably minute chicken (be careful of the bones) or oyster sauce beef cake noodle. While there, you might as well get fish ball soup and shrimp with egg on rice to round out the meal.

100 N. Beretania St., Suite 170, Chinatown, (808) 536-6077, leehofookhonolulu.com

SEE ALSO: Who Has the Best Cake Noodles? 200 People Weighed in, So We Tried Their Top Picks

Wade Ueoka and Michelle Karr Ueoka at MW. Photo: Aaron K. Yoshino

MW Restaurant/Artizen by MW

MW is an upscale restaurant with approachable food by husband-and-wife owners Michelle Karr Ueoka and Wade Ueoka. I love that they are always trying to promote local farmers from around the state. You’ll find elevated versions of local comfort food, like the classic miso honey butterfish or mochi-crusted fish (or tofu) on soba. Definitely save room for dessert, as the MW candy bar and the shave ice—especially when it showcases seasonal fruit—are perfect endings to every dinner. If you can’t make it to dinner, you can always try the more casual Artizen by MW café downstairs for lunch and happy hour.

888 Kapi‘olani Blvd., Kaka‘ako, mwrestaurant.com, @mwrestaurant, artizenbymw.com, @artizenbymw

Photo: Andrea Lee

Mud Hen Water

Chef-owner Ed Kenney is another champion of local farmers and producers, and uses their ingredients in comfort foods with creative, contemporary twists. Each one has a holistic intention in delivering flavor, awareness and connection to Hawai‘i. I love the fried pa’i’ai (or ‘ulu), hand-cut pasta of the day, and the pohole fiddlehead fern salad (when available). If you have room for dessert, the miso butterscotch rice pudding is a must.

3452 Wai‘alae Ave, Kaimukī, (808) 737-6000, mudhenwater.com, @mudhenwater

Photo: Melissa Chang

O‘Kim’s

Hyun Kim offers all of her customer favorites all the time, like pork belly brûlée, Korean chicken with mochi gnocchi, and vegan truffle mandoo. But every month, you can count on an additional extensive new specials menu based on the season … or Kim’s mood. The prices are good, and the presentation can be kind of fancy, but the food is always full of comfort and warmth. An extra touch is the covered outdoor dining area in the small courtyard behind the restaurant. Oh, and the BYOB is a great touch, too.

1028 Nu‘uanu Ave., Chinatown, (808) 537-3787, okimshawaii.com, @okims_honolulu

Photo: Courtesy of ‘Ōlena by Chef Ron Simon

‘Ōlena by Ron Simon

Although it’s hidden in Kalihi, its proximity to the airport makes ‘Ōlena a great stop after landing or better yet, before heading out. Ron Simon has worked at high-end restaurants around town and brings that training to his more affordable plate lunches, sandwiches and bowls. I love his poke bowl, but if I’m hungry, I might order an adobo pork belly bowl. His banh mi sandwiches are my favorite as well because the bread is fluffy and only slightly crisp on the outside, a contrast with hard, crusty rolls that cut your mouth at other places. Always order the Filipino lemonade, which features fresh-squeezed local calamansi and bits of roasted pineapple.

Dole Cannery Food Court, 650 Iwilei Road, Iwilei, (808) 745-7777, olenahi.com, @olenahi

Photo: Mari Taketa

The Pig & the Lady

I said I was recommending places where I can reasonably expect to get a reservation. I’m not sure I can get a seat at the Pig & The Lady’s new Kaimukīt restaurant, but here is a workaround: Find them at farmers markets. They have a booth at the Hawai‘i Farm Bureau’s Thursday Kailua market from 4 to 7 p.m., and Saturday market at Kapi‘olani Community College from 7:30 to 11 a.m. It’s not exactly the same menu as the restaurant—for example, no salads, Laotian Fried Chicken or desserts—but you can get classic items like pho, curry, banh mi and the super famous pho French dip.

Restaurant: 3650 Wai‘alae Ave., Kaimukī, (808) 585-8255, pigandthelady.com, @thepigandthelady

Markets: Thursday, 609 Kailua Road, Kailua; Saturday, Parking Lot B, 4303 Diamond Head Road, Diamond Head

SEE ALSO: Your Guide to Farmers Markets on O‘ahu

Photo: Aaron K. Yoshino

Pioneer Saloon

If you’ve already done the plate lunch thing on your first trip to Hawai‘i, now, you’re ready for something different. Pioneer Saloon is a favorite with locals for its unique (and very Japanese) approach to plate lunches, and these are flavors you probably won’t experience anywhere else. My favorites are the garlic salmon, ginger pork and (if available) shio koji chicken, but you can’t go wrong with any of the choices. Find them at the base of Diamond Head or in Kaka‘ako.

Multiple locations, pioneer-saloon.net, @pioneersaloonhawaii

Melissa Chang is a longtime contributor to Frolic Hawai‘i. @melissa808