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.
Chefs
Keiki in the Kitchen: Three Great Starfruit Recipes from a Hawaiʻi Chef
It’s tasty raw, right off the tree. But three recipes make star fruit really shine in snacks, sips and desserts.
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.
2019 Hale ‘Aina Award Winners: Sheldon Simeon’s Lineage on Maui Wins Gold for Hawai‘i’s Best New Restaurant
Sheldon Simeon has had some very public ups and downs. The lessons he’s learned from them culminate in his latest restaurant on Maui.
6 Hawai‘i Chefs and Restaurants Announced as Semifinalists for the 2020 James Beard Awards
Bar Leather Apron, Mimi Mendoza, Chris Kajioka, Anthony Rush, Keiji Nakazawa and Sheldon Simeon make the first cut.
Hale ‘Aina Happenings: Here’s What’s New with Hawai‘i Restaurants in February 2020
A new late-night happy hour, the place to be for brunch in early March and your last chance to raise a toast to a favorite bar and speakeasy.
Hale ‘Aina Happenings: Here’s What’s New with Hawai‘i Restaurants in January 2020
Where we’re eating Sunday dinner, why you should buy poi mochi doughnuts now and a new look and location for a 72-year-old local favorite.
Eat Fine Dining Dishes in the Produce Aisle of Kōkua Market
Chef Sharif Wagdy hopes to help keep Kōkua Market open with a pop-up restaurant and new deli menu.
The Pig & The Lady Tokyo: What It Takes to Open a Hawai‘i Restaurant in Japan
For his first overseas restaurant, Andrew Le resists the Hawai‘i-fication of The Pig & The Lady while calibrating recipes with Japanese ingredients.
First Look: Chef Jon Matsubara Opens His First Restaurant, Feast in Mānoa
Chef Jon Matsubara opened his own place with his fresh take on comfort food: Island roots with a twist of the culinary big city.
Pop-Up Alert: Chef Jon Matsubara’s Vegan Menu is One Week Only
No worry carrot curry. Some of the inventive chef’s dishes are back.
Hawai‘i Food News: This Mōʻiliʻili Restaurant is Giving Away 7,000 Dollars
To celebrate his restaurant’s seventh anniversary, A Place To Eat chef Willu Diaz has hidden seven stickers across O‘ahu.
What Are Honolulu Chefs Obsessed with Right Now?
A Vermicular Musui pot, screwpine and rose syrup, and more.
