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.
Chefs
MW Restaurant Reopens Today at a New Location in Kaka‘ako Across From the Blaisdell Center
Upstairs, it’s upscale new MW; downstairs, it’s chic-casual Artizen Café. Here’s an upstairs-downstairs taste.
Finding Honolulu’s Helpers: A Chef and A Retired Professor Help by Providing Free Meals for Hungry Students
When the pandemic shut down in-person classes at Windward Community College, folks there cooked up a practical and tasty way to reach out. And they’re doing it again this semester.
MW Restaurant Just Gave Its Kitchen Equipment to Kahuku High School
Future culinarians on the North Shore will learn to cook at the same flattop that produced dinner for the Obamas.
2020 Hale ‘Aina Award Winners: Pai Honolulu Wins Bronze for Hawai‘i’s Best Tasting Menu
Pai Honolulu’s takeout menu has a few meals that are not so hot. And that’s a very cool thing.
What’s In Your Bowl? We Asked 3 Local Chefs for Their Secrets to a Perfect Poke Bowl
It was probably inevitable that poke bowls would branch off from poke’s evolving trajectory and become their own thing.
2020 Hale ‘Aina Award Winners: Michelle Karr-Ueoka and Wade Ueoka of MW Restaurant Win Hawai‘i’s Restaurateurs of the Year
This couple lends a helping hand not just because times are tough, but because it’s what they’ve always done.
Here’s Why Kapa Hale Is One of Honolulu’s Most Exciting New Restaurants
Keaka Lee’s first restaurant fuses elements of Hawaiian, local, modern American and global.
Alan Wong’s Closes After 25 Years, Town After 16 Years
More than any other restaurants, these two shaped modern Hawai‘i cuisine.
Eat Me Because I’m Pretty: A Ta‘ape Story
Find ta‘ape, a cheap and sustainable fish, on Honolulu menus this week as part of a new campaign to “eat ‘em to beat ‘em.”
How a Lobster Roll Changed the Game at Feast in Mānoa
Like every other restaurant, Mānoa’s Feast struggled to stay ahead of the pandemic. Then it tried out a 21 dollar lobster roll.
Gida Snyder of Slow Island Co. on Being Black in the Food Industry
The caterer and maker of syrups using Hawai‘i-grown ingredients on why she’s talking race and politics in her business.
Lamont Brown, Chef and Owner of Maya’s Tapas and Wine, on Being Black and Mexican in the Food Industry in Hawai‘i
He also tells us about how he created the Spanish-Mexican menu at his Hale‘iwa restaurant, which celebrates its two-year anniversary this month.
Chef Lee Anne Wong of Koko Head Cafe Talks About Reopening a Restaurant in Hawai‘i During Quarantine
Watch the interview live, here on HONOLULU Magazine.
How Did a Japanese Restaurant Group Invade Hawai‘i Cuisine Without Anyone Noticing?
While you were busy avoiding Waikīkī, Zetton was infiltrating the neighborhood.
2019 Hale ‘Aina Award Winners: Lahaina Grill Wins Gold for Maui’s Best Restaurant
We talk with owner Jurg Munch about the restaurant’s history of success.
11 Chefs Dish on Their Go-To Orders at Their Own Restaurants and at Others Around Hawai‘i
It’s not always late-night ramen and leftover mac and cheese after a long shift.
Secrets of the Chefs Who Cater in Hawai‘i
One was allergic to blood; another planned his own funeral. A groom popped in to fight a chef, while shrimp shells followed another chef home.
Eat a Sketch: We Take a Look Inside One of Honolulu’s Top Chef’s Notebooks
One winter dish started with a carrot.
Amanda and Chef Mark Noguchi, Owners of Hawai‘i’s Pili Group Read “Too Many Mangos”
The Noguchi family reads the local children’s book by Tammy Paikai, and illustrated by Don Robinson, for HONOLULU Family’s latest Virtual Storytime.
Lee Anne Wong: What it’s Like to Close a Restaurant During the COVID-19 Pandemic
“We’re closing down now so we don’t end up closing down for good.”
Young’s Fish Market’s Laulau Collaboration with Lanai Tabura Launches Today
And all I can say is Oh Wow, Laulau. (I know, I know.)
Faria, a Portuguese Pop-Up, Makes Us Wonder: Why Aren’t There Any Portuguese Restaurants in Hawai‘i?
The new pop-up, by the chefs and partners in Hukilau restaurant, goes beyond bean soup and malassadas.
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No matter how you eat it, there’s something comforting about cubes of fish mixed with sea salt, limu, ‘inamona or green onions.