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.
Join a keiki ceramics or art classes, make apple cider treats, taste fresh cacao and visit baby goats or spend an evening with a few princesses.
A new chef is dishing up killer char siu and lobster e-mein.
With “Shang-Chi and the Legend of the Ten Rings” opening in theaters, HONOLULU Magazine spoke with the director.
Halfway through his doctor-ordered 42-day vegan diet, James is getting desperate.
Broth, noodles, toppings: No two shops serve up saimin the same way. So which one is your fave?
From boba pearls to tropical ribbons, we’re bowled over by generous portions and distinct styles.
You voted on the cutest critters. Now, meet the first, second and third place winners of Honolulu Magazine’s 2021 Pet Photo Contest!
Move over, pink and white chichi dango. The 100-year-old shop has been innovating.
Don’t be bitter, melon. You have two weeks to pig out on tasty takeout specials in honor of this year’s Okinawan Festival.
Ten out of 10, would smash these smash burgers again—if you can catch them when they’re open.
Three years in the making, Anthony Rush and Katherine Nomura’s cocktail bar is a gem worthy of a splurge.
Lemon peel ice shave and spicy ginger syrup surprise us at two local hangouts.
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.
