The Path to Pro
Pursuing professional sports is an arduous, costly journey, requiring grit and an all-in commitment from young athletes and their families. So why does the dream burn so big in Hawai‘i?
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Voyaging Foods: gluten-free and vegan baked goods with taro flour
A local business innovates with gluten-free products and taro.
Q&A: Joanne Chang of Boston's Flour Bakery
This week, she comes to Honolulu for demos and a brunch at the Halekulani.
Oxtail Soup: Four Bowls in Honolulu
Tasting oxtail soup at Aiea Bowl, Zippy’s, Ethel’s Grill, Asahi Grill.
New brunch restaurant: Sweet E’s Cafe
Standard breakfast and lunch fare in a charming Kilohana Square spot.
From Our Files
The January 2012 archives from our files of Paradise of the Pacific and HONOLULU Magazine.
2012 Hale Aina Awards
You voted, we counted, and here they are, the best 128 restaurants in Hawaii. On these pages, you’ll find a complete list of the winners and a closer look at some of the specific, delicious dishes that put these eateries on top.
Coming soon: Alan Wong's Amasia at the Grand Wailea, Maui
Menu will include Wong's signature plantation-inspired style, as well as street food influences.
More January events: Hawaii dairy and eggs, Cacao Festival, Enter the Dragon
A sale on local dairy and eggs at Whole Foods and a celebration of locally-grown chocolate at Haleiwa Farmers' Market Cacao Festival.
Living Lei Chic: Kulanui Okara Shortbread Cookies
Lei Chic senior editor Christi Young visits the University of Hawaii's College of Tropical Agriculture's kitchen to talk with Jennifer Shido about Kulanui's Okara Shortbread Cookies, dreamed up by students using byproducts from Aloha Tofu.
O my buns: Hokkaido bread from Panya Bakery and roti buns from Tutti Frutti
Soft and sweet buns, but each with a twist.
New: Adriatic Foods
Croatian food in a kiosk by Mark's Garage.
