Wang Chung’s Donation-Based Wangsgiving Dinner Will Benefit a Waikīkī School—and You’re Invited
The Waikīkī karaoke bar is hosting free turkey dinners with all the fixings—donate what you can and if you can’t, you’re still welcome.
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Food & Dining Managing Editor
Food and dining managing editor is the longest title Mari Taketa has ever held. A 10-year veteran of traditional journalism, in a past life she traded her job as editor of Hawai‘i Business for nonprofit adoption work in Ho Chi Minh City; she regards her current food writing and editing as a step toward nirvana. Mari runs Frolic Hawai‘i, HONOLULU Magazine’s digital food blog. Coming after a stint at McKinley High School’s Daily Pinion, journalism degrees from Northwestern and Columbia universities and jobs at The Associated Press’ Tokyo bureau and Hawai‘i Business, Frolic is her professional excuse to indulge her food passions. She is also excited by travel and periodically attempts to learn new languages.
The Waikīkī karaoke bar is hosting free turkey dinners with all the fixings—donate what you can and if you can’t, you’re still welcome.
We asked our readers and searched the island for the best of everything—locally-made light beer to locally-grown açaí, sushi cake to soufflé pancakes, sherbet to taro doughnuts—all so you can live better in Honolulu.
We asked our readers and searched the island for the best of everything—from locally designed house dresses and locally made hand sanitizers, gifts to art, jewelry to native plants—all so you can live better in Honolulu.
You won’t find these seven takeout bowls at sushi bars or restaurants, but many are worthy of them.
Only 5 votes separated your top 2 favorite shops.
Move over, pink and white chichi dango. The 100-year-old shop has been innovating.
Welcome to Honolulu’s quirkiest budget happy hour.
Results of Frolic’s reader poll asking you to name your favorite Japanese delis.
It’s the Chinatown restaurant’s first menu overhaul in nearly a year and a half.
We’re all about deals, and after months of takeout, if it comes with elevated ambience and unexpected finesse, even better.
Fish & Rice is worth braving Pālama Supermarket’s parking lot.
Think of it as a one-stop poke convenience shop.
We’re celebrating 10 years of Natto Day feasts in Hawai‘i with all kinds of savory, sweet, slime-licious creations.
From Punahou Carnival to Hale ‘Aina-winning restaurants, here are our team’s top spots to pile on the patties.
The local chain’s fourth location is coming to International Market Place as early as October.
From June 10 to 20, watch and rewatch food-focused feature films, documentaries and shorts at home.
Colin Hazama brings years at the top of the culinary scene to bear in his hit gummy bear series.
Since the Downtown store only opens twice a week, that means four more days to get Li Hing Melon Float, Li Hing Cola Float, Li Hing Vanilla Float and Li Hing Float.
Toshi Sushi, @Sushi and Kai Sushi: Which one is right for you?
Fatty wagyu brisket, ribs, pork sausages and sides will have a permanent home in town this summer.
Lunatic, Hawaiian, spicy and shoyu ‘ahi poke are now at the plate lunch counter on Kaneohe Bay.
Coming Saturday, May 29: Exclusive new poke creations from 8 iconic shops around O‘ahu at a fun, zero-contact drive-thru.
Upstairs, it’s upscale new MW; downstairs, it’s chic-casual Artizen Café. Here’s an upstairs-downstairs taste.
The local chain has all kinds of exciting new stuff rolled up inside rice and nori.
We‘re so close! Here‘s how to help Hawai‘i fight COVID and score 25% off an all-day breakfast pack.
Laotian food standouts aren't the only draw at Olay’s Thai-Lao Cuisine.
Where to find warm, comforting rice porridge from China, Japan, the Philippines, Spain and more, all in Honolulu.
No matter how you eat it, there’s something comforting about cubes of fish mixed with sea salt, limu, ‘inamona or green onions.
We’re part of HONOLULU Magazine now—which means while Frolic is still Frolic, we just got a whole lot bigger.
This year, we talk to our Restaurateurs of the Year about the pandemic, dive into a new Spanish-Italian concept, pair a drink for every mood, provide tips for Korean barbecue and more.
Future culinarians on the North Shore will learn to cook at the same flattop that produced dinner for the Obamas.
Expect more spicy Chinese, local beer and yes, more birria tacos.
A new risotto promoting a meatless January is excuse enough to reacquaint ourselves with Mō‘ili‘ili's plant-based izakaya.
It was probably inevitable that poke bowls would branch off from poke’s evolving trajectory and become their own thing.
Switching things up, Korean style, can make your next turn at the grill so much better. Learn how to gogikui.
This couple lends a helping hand not just because times are tough, but because it’s what they’ve always done.
From funny to sad, newsy to thoughtful, these posts covered a unique dining scene in a unique year.
If ordering takeout from MW Restaurant is part of your pandemic life, or if you've missed dining at Michelle Karr-Ueoka and Wade Ueoka's posh eatery, take note: The popular restaurant is closing at the end of the year and reopening…
The Kaka‘ako hot spot just reopened with a new chef and revamped brunch and dinner lineups.