Whether your friends and family are naughty or love spice, you’ll find the right gift for everyone with great taste on your list. Here’s wishing them all season’s eatings.
Shade of the Century: Come for the tree, stay for the food.
We asked our readers and searched the island for the best of everything—locally-made light beer to locally-grown açaí, sushi cake to soufflé pancakes, sherbet to taro doughnuts—all so you can live better in Honolulu.
In Honolulu, September is synonymous with the annual Okinawan Festival and, for us at least, an insatiable craving for fresh andagi, the ambassador of Okinawan cuisine.
Venture into the outrageous and delightful modern boba world of butterscotch foam, crème brûlée topping, soursop, purple rice and so much more.
Here’s a look back at August 1986.
We’re all about deals, and after months of takeout, if it comes with elevated ambience and unexpected finesse, even better.
Not all deals are created equal. Sure, these favorites for dining in and at home cost a bit more, but they’re absolutely worth it if you want to almost splurge.
For the love of ‘ahi, stop buying previously frozen ‘ahi poke.
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.
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.
Normally, we’re trying to get rid of fungus in the house.
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.
Yes, birria tacos are still hot in Honolulu. But if you’re over the dippable, crunchy snacks (and even if you aren’t) we’re already digging these riffs on the original riff on the rustic Mexican stew.
Local grinds: Switch out your regular flour for Hawai‘i-grown ‘ulu, kiawe and cornmeal while cooking at home.
For 15 years, Hawai‘i’s reputation as a food destination soared. Then COVID-19 came. During shutdowns and visitor fall-off, Hawai‘i’s chefs and restaurateurs have been scrambling to stay afloat and thinking about what lies ahead.
They may not be steeped in history, but local tea companies taking root in Hawai‘i are creating comforting homegrown drinks and blends with essences of their unique terroir.
Oh, the pastabilities.
This year, we talk to our Restaurateurs of the Year about the pandemic, dive into a new Spanish-Italian concept, pair a drink for every mood, provide tips for Korean barbecue and more.
Rigo, opened by Japanese restaurant group Huge, brings luxury and maximalism to the masses in the form of a Spanish Italian restaurant.
Pai Honolulu’s takeout menu has a few meals that are not so hot. And that’s a very cool thing.
