Martha Cheng

Dining editor for HONOLULU Magazine

Martha Cheng is the 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, 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.

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Takeout omakase sushi? Sasabune has the best

Thanks to flashier newcomers on the sushi scene, I hadn’t been to Sushi Sasabune in a long time. But I’ve returned to old favorites during the pandemic, including the omakase stalwart, which opened 23 years ago and was likely the…

Where to find the best Chinese-style ribs

Ribs at Chinese roast meat counters in Honolulu are tucked away in a corner to make room for hanging burnished ducks and crackly-skinned roast pork. It’s time for these quiet stunners to take centerstage: They are meaty and hefty, roasted…

Best of Honolulu 2020

We sought out the best of everything—from local sake to seafood boil, bank to barbershop—and expanded our list with a finalist in every category chosen by our readers.

These luxe pastry boxes are your ticket to daily happiness

Lifting the lid on a pastry box delivers a joy that Charlie Bucket’s golden ticket can’t match. Each week a boxed assortment of pastries is released by MW and Senia, and in limited amounts. I’ve taken to checking MW’s emails every Monday and Senia’s Instagram…