We Tried 11 Hawai‘i Kine Halloween Candies
From li hing freeze-dried Skittles to lemon peel Creepy Crawlahs, these treats support local this spooky season.
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From li hing freeze-dried Skittles to lemon peel Creepy Crawlahs, these treats support local this spooky season.
Did this DIY kit deliver a bowl worthy of David Chang’s Momofuku?
Bar Māze is partnering with Beam Suntory to offer its ultra rare Yamazaki 55 at an exclusive tasting event on Oct. 29 and 30.
A longtime Kapahulu staple takes the top spot by a landslide. Did your favorite shop make the cut?
It’s the only spot to get Sushi Sho’s glistening bara chirashi bowl and back it up with Hachibei’s jidori chicken and a hefty sake list.
Because the fluffiest doughnuts in town are Little Vessel Donut Co.’s vegan squares.
Thick pan-fried pork chops, sizzling boneless kalbi and meaty fried rice are only half of Chef Colin’s Classics, a family-style pau hana feast for four (or more).
This classic version with fresh Maine lobster lives up to the hype.
The Country Eatery offers coffee, fresh juices and healthy plates. But meat eaters are welcome, too.
Tonkotsu, black garlic, tan tan, miso: Who serves up your favorite bowl?
More than coffee and French pastries, Café Kopi has laksa that Southeast Asian expats are calling legit.
The opening menu is small, but this new outpost is serving up some of your favorite bowls from the original Restaurant I-naba.
But da Pidgin-kine fortunes stay true or wot? We wen put ’em to da test.
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.
Milk a goat on the farm tour and then try all things goat milk, from guava and liliko‘i gelato to gouda.