New Desserts and Pastry Chef at The Pig and the Lady
Coming soon: A dessert bar by Rachel Murai, formerly of Vintage Cave and Nobu Waikīkī.
Martha Cheng
Articles
More Than Just Sushi at Sushi ii
Ricky Goings, formerly of He‘eia Pier, The Whole Ox and Prima, has taken over the kitchen at our beloved sushi bar.
Former The Whole Ox and Meatball Owner is Now Making Sausages From Local Meats
Robert McGee is back with a new venture called Link.
New: Brunch at Prima
Sure, you could have cold leftover pizza for breakfast, or you could have a hot one straight from Prima’s kiawe-fired oven, topped with bacon and softly scrambled eggs.
Congratulations 2015 Hale ‘Aina Award Winners!
HONOLULU Magazine readers chose 180 restaurants in 38 categories. Here are the highlights.
How a Noodle Factory in Kalihi Fueled America’s Ramen Boom
Nine of the top 10 ramen restaurants named by The New York Times—and all but one of the 56 ramen shops in Honolulu—use Sun Noodle.
Kō Hana Produces Rum From Rare, Native Hawaiian Sugar Cane
How Robert Dawson harvests sugar cane for Kō Hana rum.
New at Morimoto Waikīkī
Pan-seared snapper with Thai-style curry, chocolate and shiso and more.
Free Coco Puffs, Four New Restaurant Openings and One Farewell
Just opened: Livestock Tavern, Izakaya Mai, HASR Deli, and Heavenly.
Review: Búho’s Elevated Take on Mexican Cuisine
On a Waikīkī rooftop, the owners of Shokudo Japanese Restaurant bring you Búho Mexican Cocina and Cantina.
New: Blue Marlin Tapas and Sushi Bar
There’s new life in the old Matteo’s space on Seaside.
New at Nobu: Smoked Scallops and Lychee, Plus the Best Mochi Dessert
Kiawe-smoked scallops with lychee, mochi cake with rum-soaked cherries, and more.
Vintage Cave’s New Chefs: Jonathan Mizukami and Eddie Lopez
New chefs and new menus at Honolulu’s most expensive restaurant.
Noodle Tuesday: Slurp at Vino
Chef Keith Endo recently debuted Slurp, a weekday, lunchtime pop-up devoted to ramen.
Dumplings All Day Wong, a Cookbook by Lee Anne Wong
More than 50 dumpling recipes, from the classic pork and chive to a chicken parm shu mai.
New: Pono Pies, Made with Breadfruit
These breadfruit-based pies comes in flavors including liliko‘i, sweet potato and chocolate.
5 Honolulu Chefs Answer One Essential Question: “What’s in Your Fridge?”
Peering into someone else’s refrigerator feels like an invasion of privacy. Even with permission. Lucky for you, we handled all the awkwardness so you can go straight to the voyeurism: Find out what these chefs always have in their home refrigerator.
Dinner by Colin Hazama and a Ho Farms Tour
The two day event features Colin Hazama of the Sheraton Waikīkī and Ho Farms in Kahuku.
New: Afternoon Tea at MW Restaurant
MW debuted its afternoon tea last month. It’s distinctly different from the tea sandwich tiers that float through afternoon tea at other places, replaced with amuse-bouche style one-bites.
Try Now: The 8 Best Shave Ice Spots in Honolulu
Here are eight of our favorite shave spots to hit now. Because otherwise, making it to the end of the day without melting is gonna be a close shave.
Where to Get Shinsato Farm Rabbit
One of our favorite bunny dishes—the rabbit moco at Moke’s Bread and Breakfast.
The Hawaiian Survival Handbook, by Brother Noland
“Before we had Costco, we had the outdoors.”
What Does It Take to Succeed as a Woman in the Male-Dominated World of Hawai‘i Cuisine?
Thoughts from four women who have spent up to 24 years in professional kitchens.
Sneak Peek: Livestock Tavern
The owners of Lucky Belly hope to finish demolition and renovation in their space by October.
Peter Merriman’s Schwenker
The German swinging grill: like other swinger parties, the more people schwenking, the more fun.
Hawaii’s Best Chefs Recommend 109 Drinks and Dishes You Must Try Now
Forty-seven chefs recommend their favorite dishes—at their restaurants and around town.
First Look: Kaimuki Superette and Ed Kenney’s Upcoming New Restaurant
Kaimuki Superette—with its sandwiches and sundries—isn’t the only new project on Kenney’s Kaimuki corner right now.
Traditional to Contemporary Moon Cakes at Sing Cheong Yuan Bakery
Mid-Autumn Festival is today, September 8.
Hawaii Food and Wine Festival 2014: Highlights from A Lucky Modern Buddha Belly
The Hawaii Food & Wine’s signature event kicked off at the Modern Honolulu.
Hale Aina Happenings in September
Sake dinner at Hakone, "Leading Ladies" at Alan Wong's, 5 bartenders pour drinks for Hiroshi's contemporary kaiseki.
Coming Soon: 6 New Restaurants and Food Concepts in Chinatown’s Encore Saloon Building
Expect a bakery, a coffee and juice bar, a takeaway spot with sandwiches and pizzas, and a small plates concept with a bar.
Hale Aina Happenings: Keep Wining
News from Greens and Vines, HASR Bistro and Vino.
Alan Wong’s 5 Questions for Jason Fox
We asked Alan Wong, who founded the HFWF with Roy Yamaguchi, which chef he would pick to interview, and what five questions he’d ask.
7 Hot New Honolulu Brunch Spots to Try Now
Jump on the breakfast wave and try one of Honolulu’s newest brunch options.
Noodle Tuesday: Little Sheep Mongolian Hot Pot
Little Sheep has the best side of carbs of any other hot pot in town, in particular, the fresh, thick noodles.
Toast Bar at Manifest
We’re not talking about the dry bread that scrapes the roof of your mouth. This is a showcase of great bread and ingredients.
Check Out Pint and Jigger Owner Dave Newman’s Home Bar
“Why don’t you shoot the bar? That more accurately depicts what would be in our fridge if it would fit.”
Local I‘a: Hawaii’s First Community Supported Fishery
By connecting consumers directly with fishermen, Local I‘a hopes to provide transparency in how our seafood is sourced.
New: Lucy’s Lab Creamery
It’s a baby blue-and-cream-colored shoebox of a shop, with only seven flavors at a time—right now, they range from vanilla to Fruit Loops vodka.
Meet Nancy Oakes at the 4th Annual Hawaii Food and Wine Festival
“If I were making a list of pioneering chefs, Nancy Oakes would be at the top,” writes San Francisco dining critic Michael Bauer.
