Martha Cheng is the Food and Dining editor for Honolulu Magazine. She also writes for publications including The Wall Street Journal, The Washington Post, Food and Wine, and Eater. In past lives, she was a line cook, food truck owner, Peace…
After nearly four years leading our food and dining coverage, an editor says aloha.
New title, same taste.
The popular Sichuan eatery reopens with more room to serve its fiery flavors.
Here are HONOLULU Dining Editor Martha Cheng’s picks for the top eateries on O‘ahu.
Whatever you call them—dive bars, local bars, karaoke bars—Martha Cheng says Hawai‘i’s have better food than anywhere else.
Martha Cheng’s picks for best waffles from Waialua to Honolulu.
Dining Editor Martha Cheng visited 8 Fat Fat 8 Bar & Grille, Shinsho Tei and Anyplace Cocktail Lounge and found amazing food and more.
A snapshot of where HONOLULU Magazine’s Martha Cheng has been eating lately.
Martha Cheng, author of “The Poke Cookbook,” former line chef and former HONOLULU Magazine food and dining editor, talks about how a New York city publisher decided Hawai‘i’s favorite pūpū was for everybody.
On December 4, Star Chefs hosted its first ever Rising Stars Revue in the Islands. The tasting gala honored 16 respected chefs in Hawaii. Our food editor, Martha Cheng, emceed the Halekulani event.
HONOLULU Magazine stopped by Diamond Head Beach to talk story with local surfers. From skipping work to surf-related injuries, here's what we found out. Be sure to pick up our December 2012 issue to read the full feature, "The Everything Guide to Surfing," by David Thompson and Martha Cheng.
Food and Dining editor Martha Cheng goes inside two new Hawaii restaurants, Prima and The Whole Ox, to find out how the chefs come up with their dishes.
Lei Chic senior editor, Christi Young, and HONOLULU Magazine's food and culture editor, Martha Cheng, show off some delicious treats for your next holiday party.
Reprising this classic because everywhere else in the U.S. (except one spot), they’re baked.
Get the scoop on our favorite scoops of chilly goodness.
Revisiting the backstory of this six-time James Beard Award semifinalist a day before the Chinatown restaurant closes to move to a new home.
Smoked shoyu, Filipino American-inspired chocolates and old-school local chips are just a few of the products whetting our appetites.
We’re honored to take home awards from the Society of Professional Journalists Hawai‘i Chapter and the City and Regional Magazine Association for work we published last year.
The Frolic and HONOLULU team’s go-to spots for every kind of sweet, icy chill.
Who’s headed interisland or beyond? This classic rounds up everything from crispy beef jerky and Sun Noodles dry mein to Noms Gushers and ube crinkle cookies.
In the island’s expanding bakery scene, a former dining editor updates her hit list for bagels, croissants, pastries and more.
Reprising a classic for this cloudy, breezy cool spell: Where to find comforting rice porridge from China, Japan, the Philippines, Spain and more.
Spring is here with warm weather and two new ice cream shops to add to this creamy-licious roundup.
