Latest In Dining Archive

Kawehi Haug,

Hurry over for curry. On Wednesdays, you’ll find the triumvirate of curries: Indian, Thai and Japanese.

HONOLULU Magazine Team,

Read on for the 10 mouthwatering reasons why (and yes, SPAM is one of them) Hawai‘i’s 7-Elevens are better than the Mainland’s.

Martha Cheng,

New desserts by pastry chef Heather Bryan, formerly of Vintage Cave and Nobu.

Honolulu Family Team,

Make the most of summer fruit with this fresh salad.

Martha Cheng,

“I’m kind of over fine dining,” he says. “It’s not what I like to eat when I go out.”

Martha Cheng,

Mochiko chicken and mochi waffles: The most awesome Hawaii food mashup since loco met moco.

Lorin Eleni Gill,

Did you know Hawaii produces about $2.4 million worth of honey per year?

Kawehi Haug,

Lunch service more lackluster than luxe.

Brian Watanabe,

Myong Choi,

Amanda Stevens,

Amanda Stevens,

Martha Cheng,

A brand new ancient food, milled from kiawe bean pods.

Grant Shindo,

Lorin Eleni Gill,

A Hawaii Foodbank program gives seniors vouchers for farmers markets.

Subscribe to Honolulu