Martha Cheng

Martha Cheng is the former Dining Editor for HONOLULU Magazine. She also writes for publications including The Wall Street Journal, The Washington Post, Food and Wine, and Eater. In past lives, she was a line cook, food truck owner, Peace Corps volunteer and Google techie and has degrees in Computer Science and English from Wellesley College. She really likes listing things. More than a decade ago, she came to Honolulu for a boy and stayed for the people and ocean. She was born in San Francisco but prefers surfing in Hawai‘i.

Articles

19 Gluten-Free Friendly Restaurants in Honolulu, Hawaii

We’ve rounded up the best spots to avoid gluten on Oahu.

Wada Introduces a New Happy Hour Menu

Go for refined-casual Japanese food at amazing prices (everything between $3 and $5).

New Scratch Kitchen and Bake Shop Brings Breakfast to Downtown Honolulu

Until Scratch Kitchen and Bake Shop opened, downtown office workers had to wait for weekends to participate in Honolulu’s Great Breakfast Boom. But now that there’s Scratch, there’s breakfast for all, everyday.

New French-Latin Bistro, Grondin Opens in Honolulu’s Chinatown

Grondin French Latin Kitchen: A new but surprisingly familiar restaurant opens at the sketchy end of Chinatown.

Morning Glass’ New Spot in Kakaako

Inside the home design store Fishcake, Morning Glass is serving the same perfect espresso and coffee we love.

Cicerone Chat: Beer Festival, Pairings and Events with Bill Carl

What's the perfect beer for ramen and burgers?

Vote Now for the Hale Aina Awards

What’s the best new restaurant to open in the last year? Where do you like to go for breakfast or brunch? What’s the best place to go for yakiniku? Which bar is tops for its beer?

Tucker and Bevvy: Breakfast

At this Sydney-inspired breakfast spot: kale and quinoa, waffles and ice cream.

Baker Faire: A Pop-up Bakeshop Featuring Honolulu Pastry Chefs and Bakers

Imagine going to one place and loading up on pastries from seven different chefs and bakers.

The Right to Bare Hands

The state Department of Health’s new rules for restaurants requires gloves for handling food.

Chinatown Tour by Slow Food Oahu

Did you know that Sun Yat-sen, founding father of the republic of China, went to Iolani? Or that there’s a butcher in Chinatown who uses rendered fat to make soap?

Noodle Tuesday: Vermicelli at Mr. Tea Cafe

How could we claim to be the (maybe) unofficial noodle capital of the world without a noodle dessert?

Meet Johnny Iuzzini at the 4th Annual Hawaii Food and Wine Festival

Some pastry chefs, after a day of working with sugar, crave salt. Not Johnny Iuzzini, a self-proclaimed sugar freak.

New Desserts at Top of Waikiki

New desserts by pastry chef Heather Bryan, formerly of Vintage Cave and Nobu.

Chris Kajioka: Last Days at Vintage Cave, Last Pop Up and Future Restaurant

“I’m kind of over fine dining,” he says. “It’s not what I like to eat when I go out.”

The Nook Neighborhood Bistro: A New Brunch Spot

Mochiko chicken and mochi waffles: The most awesome Hawaii food mashup since loco met moco.

Best of Honolulu 2014: Fun and Fitness

The 15 editorial and reader picks for the hottest entertainment and best fitness favorites from our Best of Honolulu 2014 issue.

Frolic Hawai‘i

Waianae Gold Kiawe Flour

A brand new ancient food, milled from kiawe bean pods.

Feature

Why We’re Excited About Hawai‘i-grown Oysters from Kualoa Ranch

Love on the half shell.

Noodle Tuesday: 5 Favorite Cold Noodles in Honolulu

Slurp your way to cool relief with these noodles.

Best of Honolulu 2014: Services

The 30 editorial and reader picks for the most helpful services from our Best of Honolulu 2014 issue.

Cookspace and Mangoes at the Moana: Reasons to Get in the Kitchen

Cooking classes and contests coming up this week.

How Does the New Liliha Bakery Location Compare to the Original?

The new Liliha Bakery foregoes sentimentality in favor of a bigger and fancier restaurant.

New: Sprout Sandwich Shop

Sprout is the newest sandwich shop to take root, and it’s as fresh and cute as its name.

La Cucina’s Fresh, Made-to-Order Pasta is Just Like a Trip to Italy

What makes La Cucina so unique is that Don Truong makes all of his own pastas and prepares each dish to order, one plate at a time.

Best of Honolulu 2014: Shopping

EDITORS’ PICKS Best Place To Find Locally Designed Swimsuits Known for its well-rounded collection of swimsuits and bikinis, Rebecca Beach tightly focuses on stocking local designers. Browse through its tropical-color-coded racks and find every shape imaginable from sexy Letarte monokinis…

Martha Cheng

Articles

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