Trying Lady M Crepe Cakes Because of Lee Anne Wong
How an Instagram post by Koko Head Café’s chef got me to taste these world-renowned desserts.
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Editorial Director HONOLULU
Diane Seo is HONOLULU’s editorial director. A veteran journalist and digital media entrepreneur, she’s worked as a staff writer for The Los Angeles Times, and as an editor for Salon and The Honolulu Advertiser before launching a digital site that would later become Frolic Hawai‘i (now part of HONOLULU). Outside work, Diane is a dedicated yogi who enjoys a moving meditation with a lot of heat.
How an Instagram post by Koko Head Café’s chef got me to taste these world-renowned desserts.
Because we’re worried about what’s happening here, and not just since Lahaina.
From Maunakea to Kapūkakī (Red Hill) to Lahaina, the movement has brought leaders together to find ways forward on our Islands’ most divisive issues.
A book of lei, a mini pottery wheel, island-inspired swaddle blankets and locally made chili oil—here’s what’s on our editors’ gift lists.
It’s where many urbanites go when we want (or need) to get outside.
With a major tournament win under her belt, Hawai‘i golfer Allisen Corpuz is one of the LPGA’s newest standouts.
We visited the new Hawai‘i Move Lab in Kalihi to attempt contrast therapy, time in a hot sauna followed by a dip in freezing cold water.
Having an informed, personalized strategy is critical for college admission, especially since the pandemic.
As natural disasters become more prevalent, a local insurance executive answers questions about what homeowners can expect and how they can protect their property.
To mark Women’s History Month and celebrate International Women’s Day on March 8, we profile six extraordinary women in our March issue.
HONOLULU is working to strengthen its digital wherewithal amid turbulence in the media industry.
Excluding stories that appeared on Frolic Hawai‘i, here are our 10 most popular online stories for the year.
Artists Kamea Hadar, Jack Soren and Matt and Roxy Ortiz tell us the backstories.
It’s our own personal journey, as we see it. And hopefully, this issue offers clarity.
Chef Roy Yamaguchi sends a message with his banner hanging outside The Original Roy’s Hawai‘i Kai.
The 22-year-old went from disheartened engineering student to joyful yoga instructor and entrepreneur.
This is the first part of Preserving the Elements, a climate series that begins with a deep dive into water.
Having an informed, personalized strategy is critical for college admission, especially since the pandemic.
“The Art of Waves” presents a dreamy kaleidoscope of more than 150 images shot from inside and above breaking waves.
Celebrating the passion and perseverance of our city’s chefs and restaurateurs.
HONOLULU Editorial Director Diane Seo on learning to let go and be open to new opportunities.
Grab your skates, clubs and rackets for these 20 ways to get out and play.
Take a class, sing your heart out onstage or get your hair done at our 84 top picks chosen by readers and editors.
From best Korean fried chicken to banh mi, the best way to get into pickleball to best beach blanket, we pulled together the top food, fitness, shopping, services and family-friendly picks.
The renowned orthopedic surgeon at Straub has performed thousands of successful hip and knee replacements and is committed to mentoring the next generation of surgeons in Hawai‘i.
Jack Johnson, New Kids on the Block and the Korean Festival—yes, big events are back!
Our series on cold noodles for hot days dives into a beefy, chewy Korean classic.
Two cutting-edge fitness studios opened in Honolulu.
One of Honolulu’s premier mixologists crafted two yummy specialty cocktails.
Village Bottle Shop & Tasting Room is slated for a late spring opening in a modern, industrial space.
The store-within-a-store concept is clearly what Bloomingdale’s aimed for.
An outdoor bar with craft-your-own-cocktails, specialty drinks, beer, wine and wells.
Nieporent answered some of our questions to give a preview of the HFWF session.
A man well known for his entertainment connections, but who also has deeper ties to Hawaii’s food scene than most people realize.
What happens when you challenge two of the city’s top chefs to create deliciousness with golden beets and wasabi arugula?
When he opens a restaurant of his own in Honolulu later this year, maybe we’ll see tilapia on the menu?