Honolulu Hotpot Hale Is a Souper Sleeper Hit on Ke‘eaumoku
Marbled beef by the yard, offal, bean curd and fungus are some of the optional add-ins at Honolulu Skewer House's sister restaurant.
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Marbled beef by the yard, offal, bean curd and fungus are some of the optional add-ins at Honolulu Skewer House's sister restaurant.
A rotating selection of dry-aged steak, house-made sausages, charcuterie, pickles and more is boxed every month for pickup in Kaka‘ako.
Where pork belly and kim chee fried rice are all wrapped together with cheese.
We tasted dozens of packaged cookies from The Cookie Lady Hawai‘i, Betty’s Best, ‘Ohana Nui, Ever Chocolate and Big Island Candies.
Nae Ogawa, chef of the gold-winning restaurant, shares her deep love for the natural world in her cuisine.
This year‘s Restaurateurs of the Year, Olay Somsanith and Macy Khounkeo, share tastes of a long-overlooked cuisine.
We venture into the kitchens of two of our winning dim sum restaurants for a look at how favorites like har gow and baked char siu bao are made.
Solid sides and shave ice bolster an izakaya menu with reasonable ramen and vegan options.
Fresh fruit syrups and cloudlike ice in the backyard of a family-owned North Shore spot.
Fook Lam, Happy Days, Jade Dynasty, Mei Sum and Yung Yee Kee: Find out how you ranked them.
Get down on some serious Mexican eats at Barrio Café, peruse a magical meadery at Mānoa Honey and Mead and tuck into sweet and savory comforts at HI Pie.
Pork hash, har gao, chicken feet, more: Tell us your fave spot by midnight Friday, then check back next week for the results.
We’re talking 100% plant-based katsu, Korean fried chicken, loco moco and of course, mac salad.
This is the bittersweet final chapter for the beloved Chinatown brewpub that's closing for good on Aug. 20.
Enjoy a picturesque breakfast at Queen’s Arbor, pau hana at O Bar’s new oyster hour, al fresco dining at Swell and more.
Here’s what The Hall by Beer Lab, Hana Koa Brewing, Lōkahi Brewing, Aloha Beer and Waikīkī Brewing have on tap.
Kamukura Ramen, bakery treats and mass upheaval for some of Honolulu’s smallest food businesses at Moanalua 99.
Lindsey Ozawa, a Nobu executive chef-turned-farmer and co-owner of local deli ‘Ili‘ili Cash & Carry, says our chef-worshipping culture must end.
The new spot is the latest from the Aunty behind Sweet Home Cafe and Aunty’s Ramen.
The newest fast-casual addition to Ward Centre melds Mad Bene favorites with new classics, served up in a millennial wonderland.
The former late night Waikīkī food truck expands its menu with stuffed falafel, meaty kababs and a slew of appetizers.
Formerly at the Royal Hawaiian, the Hawai‘i chef now serves upscale comfort food at farmers markets and events with his C4 Table.
Mad Garlic, NYC and Hot Honey pizzas headline a modest menu with big sides at the former Goma Tei Ramen.
Edomae sushi, a raclette cheese truck and a Japanese sweets shop are all tucked amid the rolling pastures on the north side of the island.