Martha Cheng

Affordable brunch with a view in Waikiki

Mix-and-match your cookies and ice cream

Gelato that you want to twirl around your fork

This weekend, sample 60 flavors of popcorn, Hawaii Bitters, ginger pineapple jam from Kauai, and find out Adoboloco's new top secret hot sauce flavor.

Find comfort in less-common Korean noodle dishes here. Vegan and gluten-free friendly, too.

Alan Wong's current pastry chef and former chef de cuisine plan for an October opening

New and upcoming restaurants, chef changes

Japanese nabe meets Taiwanese tea

New in Chinatown: Wing Ice Cream Parlor with housemade ice cream

Huli huli chicken, done up Peruvian-style, what’s not to love?

Much like bacon-of-the-month clubs, you get a bottle of sake once a month—a new or seasonal sake that's not on Marukai's shelves yet.

Or if not, at least taste carnival food recreated by the new wave of chefs.

Find gluten-free pasta from the new Japanese-Italian vendor at Shirokiya

Kevin Hanney plans a brunch place for the existing 12th Ave Grill space.

Eat, drink and learn

In the cursed Uraku Tower space, Mimasuya doesn't look like it'll last longer than its predecessors

How to get into Whole Foods: Upcoming forum hopes to develop local producers and farmers into successful entrepreneurs

GreenWheel Food Hub raises money for SNAP/EBT acceptance at farmers markets

More than a trendy food and drink festival—for Honolulu, it's also a return to its sake-loving roots.

Rounding up uni pasta from Arancino, Chez Kenzo and Bernini

Regal Bakery's downtown location debuted the Butternut last week

Specializing in coppa (Italian-style sundaes) with novelties such as gelato panini and spaghetti-eis

The tender, meaty oxtails star against a backdrop of broth of pho.

Looking for Taiwan's national dish

Wade Ueoka's Fourth of July menu, Brunch On, Moiliili Summerfest

Otto's had it with Chinatown

Cumin lamb, Sichuan wonton and some lost-in-translation items such as "beauty hoof."

And what's up with the kotteri ramen?

Does bacon make everything better? Or at least desserts?

This week, Arancino officially opened its fine-dining, prix-fixe menu concept

My go-to bowl at Shirokiya's Yataimura

A documentary following four friends as they attempt to pass the notoriously difficult master sommelier exam

Breaking up the blue rock to install any underground utilities has made the work take ten times as long as planned.

Mango and rhubarb crisp, lychee, and seafood specials

Alan Wong's offers tantalizing options that might pull dad away from the grill. Plus, there's beerfest at the Moana Surfrider