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

Sweets

Into the Boba-Verse: Bubble Tea (Or Pearl Milk Tea) in Honolulu Has Come A Long Way

Venture into the outrageous and delightful modern boba world of butterscotch foam, crème brûlée topping, soursop, purple rice and so much more.

What’s New

First Look: The A La Carte Menu at Bar Maze in Kaka‘ako

Don’t expect a second Bar Leather Apron at this new bar by Justin Park and Tom Park.

Coffee & Tea

Try Coffee Is an Oasis in Kaka‘ako

TK Yamada, who spent more than a decade working and roasting for other cafés, now has his own spot with an extraordinarily pleasant lānai.

Cheap Eats

Cheap Eats Hawai‘i: The Best Food for 15 Dollars or Less for Your Dining-In or To-Go Pleasure

We’re all about deals, and after months of takeout, if it comes with elevated ambience and unexpected finesse, even better.

Bars

Coming Soon: Podmore in Downtown

Three years in the making, Anthony Rush and Katherine Nomura plan on opening Podmore, a cocktail bar and brunch spot, in mid-August.

Falling Ice Cube, Isolated On White Background, Clipping Path, Full Depth Of Field

Poke

Frozen ‘Ahi May Be Cheaper in Hawai‘i, But Buying it Sacrifices the Future of the Fish We Love

For the love of ‘ahi, stop buying previously frozen ‘ahi poke.

Hot Pot & Shabu Shabu

Eat on Time with Lobster Deals, Crystal Beef and Duck Blood

In a sea of hot pot restaurants, Eat on Time stands out with items popular in China but not found elsewhere in Honolulu.

Chefs

Alan Wong Talks About the Difficult Decision to Close His Restaurant

In November, Hawai‘i’s legendary chef decided to close his signature restaurant on King Street, one that earned dozens of awards, served a president, and trained and inspired a whole new generation of chefs.

Chef Sheldon Dishes Recipe Books We Tried It

Local-Style Eats

We Tried It: 9 Recipes from Sheldon Simeon’s New Cookbook

Pork belly adobo, nori chicken, chocolate birthday cake butter mochi: Sheldon Simeon is proudest of the people, places and poke of his home—and we found all of these in Cook Real Hawai‘i.

Hn2106 Marthacheng Calabash Food Pinkoyster2

Local Agriculture

3 Local Mail-Order Mushroom Kits to Start Growing at Home

Normally, we’re trying to get rid of fungus in the house.

Locally Owned

Onomea’s New Candy Bars are Locally Made with Hawai‘i-Grown Chocolate

And they come in POG, matcha crunch, salted mac nut, and lime and coconut varieties.

Bars

Coming Soon to Honolulu’s Drinking Scene: Bar Māze in Kaka‘ako

Bar Māze hopes to integrate cocktails and food in a way thatʻs never been done.

Cheap Eats

Hawai‘i’s New General Store: Our 9 Favorite Items at Our Local 7-Eleven

Every 7-Eleven Hawai‘i store carries about 100 to 120 items in the fresh food department alone, on top of an assortment of packaged chips, snacks and candies.

Filipino

Adobo Burnt Ends, Kare Kare Surf and Turf and Filipino-Tiki Cocktails: Filipino Food Week Is Now

More than 20 restaurants across the state are participating in Filipino Food Week from June 6 to 12.

Local-Style Eats

Support Kupu. Eat Veggie Lau Lau and Short Rib Lau Lau

Kupu, the nonprofit that runs youth programs in conservation and sustainability, now offers Hawaiian food and breathtaking venue.

Hn2104 CL Calabash Food Flour Ulu Shortbread

Local Ingredients

Step Up Your Kitchen Game with Locally Grown and Milled Flour Power

Local grinds: Switch out your regular flour for Hawai‘i-grown ‘ulu, kiawe and cornmeal while cooking at home.

What’s New

Try These New DIY Gelato Cakes from Kaimukī’s Via Gelato

Tiramisu, strawberry shortcake, and even vegan chocolate and haupia gelato cakes.

We Tried It

We Tried It: Recipes for Baking with Local Cornmeal, Kiawe and ‘Ulu Flour

We made ‘ulu cacao nib, kiawe brown sugar and kiawe poached orange shortbreads from locally grown flours.

Locally Owned

Park Yourself in Front of These Three Vietnamese Restaurants in Kaimukī

A parklet crawl turns into an exploration of Vietnamese cuisine beyond pho and banh mi.

Beer, Wine & Spirits

Here’s a Smooth New Filipino Rum that Tastes of Pineapple, Banana and Caramel

A second-generation distiller aims to brings modernness and fun to the drink scene with Kasama Rum.

Beyondpastry Epicureancheesecake Tobungen

Bakeries

8 Honolulu Bakers Band Together for a Stand Against Hate Pastry Box

Bakers Cristina Nishioka of Beyond Pastry Studio and Harley Tunac of The Local General store organize a pastry box with 100% of sales donated to groups fighting for Asian American and Pacific Islander rights.

Cheap Eats

The Best Kept Secret in Malassadas Is Zippy’s

News flash: Zippy’s has been making some of the best malassadas around. And jin dui, too!

Outdoors

Honolulu is Losing Trees When We Need Them More Than Ever. Can New Initiatives Save Us?

If you can only plant one tree, make it an urban one.

Locally Owned

Pandesal, Ube Halaya, Mansanas Apple Cookies: Wow Baguio’s Filipino Sweets Connect to Comforting Roots

Think Filipino food is just adobo, pancit and lumpia? Jo Soeung of Wow Baguio will show you otherwise.

Beer, Wine & Spirits

A Year Later, Islander Sake Brewery Is Serving Up Nine Sakes

Islander Sake opened the day the city shut down. On its one-year anniversary, things are looking up.

What’s New

This Waikīkī Oasis Has Pasta, Roman Sandwiches and a Crack Seed Sundae with Mochi Crunch

Seek out the new Piccola Onda food truck and Double Fat Ice Cream kiosk next to the Alohilani Resort.

Environment

Life of the Tree People: Meet the President of the Aloha Arborist Association and System Arborist with Hawaiian Electric Co.

We talk with Desiree Page about how criminal statistics pushed her into arboriculture, how HECO manages power lines and trees, and why trees grow up so fast in Waimānalo.

Environment

Martha Cheng

Articles

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