Nestled along the slopes of the dormant Hualalai volcano on Hawaii Island, a traditional stone forno (Portuguese for “oven”) burns with sweet anticipation. Master baker Laurie Westrich, her hair wrapped up in a palaka (checkered) bandana and wearing a matching apron dusted with white flour, rakes the hot kiawe coals heating up the forno’s domed […]
Just in time for summer, we bring you our favorite places to see, eat and shop, which were curated with the help of our Kauai friends and readers. We urge you to explore the island’s hidden gems while you’re there for your next family get-together or weekend staycation, and experience the unique qualities of the
There aren’t very many places in the world where you can order a cup of locally grown coffee while listening to the sound of crashing surf at the base of a 10,000-foot volcano. That’s the scene you’ll find, however, on the deck of Paia Bowls, a popular hideaway that specializes in coffee, smoothies and acai
Right in front of world-famous Waikiki Beach, Seafood Village Chinese Cuisine is a trusted, 20-year staple in Waikiki dining. Famed for its fresh-made dim sum, live-from-the-tank seafood and authentic Hong Kong-style fare, the restaurant is located on the lower level of the five-star Hyatt Regency Waikiki Resort and Spa. Seafood Village is an entity all
Fried Seaweed (Nori) Roll Yields 20 Pcs Ingredients 10 sheets of roasted nori seaweed1.25 lb of shrimp peeled, deveined, and finely minced1/4 oz salt1/5 oz chicken powder1/2 oz sugar1/2 oz corn starch 1/2 teaspoon sesame oilA dash white pepper1/4 oz green onion, chopped1/4 oz Chinese parsley, chopped Batter: 1.25 lb corn starch1/4 oz Baking soda 2.5 oz
In ancient Greece, a philosopher named Epicurus inspired a school of thought that advocated indulgence in sensual pleasures. In this spirit, the culinary team at The Royal Hawaiian, overseen by rising-star executive chef Colin Hazama, has launched Epicurean Journeys, a decadent dining experience in one of Waikiki’s most celebrated hotels. A quarterly affair designed to
On Maui’s famous Road to Hana, away from town and cell phone reception, is a culinary gem that’s wowing people from all over the world. It’s a little barbecue shack (or what we would describe as a few tarps thrown over a metal frame) near Mile Marker 10. Next to it is a small parking
“This is the fish of the future,” David Lukela, chef de cuisine of Beachhouse at the Moana, tells me on a sunny Waikiki afternoon. The fish in question is the Hawaiian Kanpachi, a premium member of the amberjack family that has caught the attention of the culinary world. Dubbed by some as “the wonder fish”
In our May/June issue of HAWAII Magazine, we asked members of our social media audience what their dream trip to Hawaii would be, and then helped plan it out. “I want to go on a culinary trip to every island: Tasting the local flavors from the basic food trucks to Michelin-rated restaurants.” -Jennifer Vick Cox,
On Maui’s Road to Hana, there’s a phenomenon that is just as memorable as the hundreds of switchbacks and one-lane bridges. We’re talking about banana bread. On Maui, banana bread is serious business. It’s usually made with the local apple bananas that grow abundantly in Maui’s tropical weather and generous rainfall, but you’ll also find
*Editor’s note: Koa Table has closed as of April 2018. Philip “Ippy” Aiona was raised in a foodie household. His Hawaiian father had a local plate lunch joint in Waimea and his mother had an Italian restaurant in Waikoloa. It was common to find a young Aiona doing homework at an empty table in
Drive some of Hawaii’s main thoroughfares and you might notice a curious thing: The presence of restaurants declaring themselves “drive-ins,” although that is clearly not the case. An idea popularized in the 1950s across America and recreated in the Islands with local-style plate lunches, loco moco and saimin, Hawaii drive-in restaurants now operate as traditional
