We Answer 3 Questions You Might Have About Kona Coffee
What’s the Kona coffee flavor profile? Why is Kona coffee so expensive? Is Kona coffee overrated?
Martha Cheng
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.
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.
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.
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.
