Through our partnership with the Honolulu Museum of Art, HONOLULU Magazine publishes a monthly blog written by Lesa Griffith, the museum’s communications director and a talented Hawaii writer on arts, culture and food.
We asked Alan Wong, who founded the HFWF with Roy Yamaguchi, which chef he would pick to interview, and what five questions he’d ask.
Jump on the breakfast wave and try one of Honolulu’s newest brunch options.
Little Sheep has the best side of carbs of any other hot pot in town, in particular, the fresh, thick noodles.
We’re not talking about the dry bread that scrapes the roof of your mouth. This is a showcase of great bread and ingredients.
Surfing, sure, sunbathing, yes. Once you’ve checked off the obvious beach excursions, what other fun does the ocean have to offer?
By connecting consumers directly with fishermen, Local I‘a hopes to provide transparency in how our seafood is sourced.
It’s a baby blue-and-cream-colored shoebox of a shop, with only seven flavors at a time—right now, they range from vanilla to Fruit Loops vodka.
Surf, dance, watch a biopic, laugh, dance some more and eat Greek.
“If I were making a list of pioneering chefs, Nancy Oakes would be at the top,” writes San Francisco dining critic Michael Bauer.
Go for refined-casual Japanese food at amazing prices (everything between $3 and $5).
Beaches are great, but some weekends you just have to head for the hills. Here are a few of our favorite land-based adventures.
It's everything that’s right about Hawaii.
Until Scratch Kitchen and Bake Shop opened, downtown office workers had to wait for weekends to participate in Honolulu’s Great Breakfast Boom. But now that there’s Scratch, there’s breakfast for all, everyday.
Inside the home design store Fishcake, Morning Glass is serving the same perfect espresso and coffee we love.
