The Latest

Martha Cheng,

Put in your orders now

James Cave,

Tasting Scotland: two events will let you take your scotch with food and cigars.

Martha Cheng,

Is the food any good?

Martha Cheng,

A survey of Honolulu’s chocolatiers and bean-to-bar makers, just in time for Valentine’s Day.

Martha Cheng,

But it doesn’t feel so new.

Michael Keany,

Going off the grid used to be more dramatic.

Martha Cheng,

How do Tanaka Saimin and L&L's saimin burgers compare to the original?

A. Kam Napier,

One of Waikiki’s most iconic landmarks celebrates its 50th anniversary this month. Here’s the story of how this hotel/condo hybrid came to be.

Martha Cheng,

Eleven restaurants with special menus for your holidate.

Robbie Dingeman,

In Honolulu, we often find connections where we least expect them.

James Cave,

Top 5 spots to take sides and eat them, too

Martha Cheng,

Made in Hawaii with local pineapple: a soft, shortbread-like crust encasing delightfully chunky pineapple.

Katrina Valcourt,

HONOLULU Magazine and Paradise of the Pacific—chronicling the Islands since the 1888 in Honolulu, Hawaii.

Martha Cheng,

A love letter to Hawaii's unique local food and the "old-fashioned values" it embodies

Site Staff,

"We understand what people are craving. And we try to put those foods on our menu."

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