When it comes to Oahu’s North Shore, two things come to mind: big waves and shrimp trucks. Shrimp trucks are like mini restaurants on wheels. You can find many of them along Kamehameha Highway, including Giovanni’s Aloha Shrimp. Even though this restaurant has no address, it’s not hard to find. When you’re in Kahuku, look […]
Honolulu-based Zippy’s Restaurants is opening its first-ever Maui location on August 18 in Kahului. It’s a historic moment for Zippy’s and Maui fans of its cuisine. Zippy’s famous chili, its ZipPacs and the rest of its plate lunch menu will now be available 24 hours a day on the Valley Isle! No more envying Oahu.
I was a fan of the Super Burrito at La Taqueria de Ramiro on Fort Street Mall in Honolulu. Now I’m a Fried Wet Burrito fan. Let me explain. This plate lunch is more than just a burrito. It comes with rice, beans, guacamole, sour cream and of course, the fried burrito, wet or dry.
I love to eat. With that in mind I roused my appetite and strolled over to Flavors of Honolulu on Sunday. The three-day food festival—a fundraiser for non-profit Abilities Unlimited—took place near downtown Honolulu on the grounds of the Frank F. Fasi Civic Center. I had a lot of fun. An Earth Wind & Fire
Hosting a party this summer? Why not throw your own luau? In the July/August 2008 issue of HAWAII Magazine, we created a contemporary luau guide just for you. The Modern Luau: A Complete How-To Guide features recipes by noted Hawaiian chef Fred DeAngelo, and is filled with photos that’ll make your mouth water. This is
When I have cravings for bun cha gio thit nuong (a Vietnamese dish consisting of rice vermicelli, barbeque pork and spring rolls), I like to go to Vietnam Café Pho Saigon, a small restaurant on the corner of Hotel and Smith streets in Honolulu’s Chinatown. There’s nothing fancy about the restaurant, but don’t let appearances
Living in Hawaii, we’re spoiled in many ways. But not so spoiled that we’d ever take for granted a morning mug of 100 percent Kona coffee. The stuff may virtually grow in our backyard—in this case, Hawaii’s Big Island. But retailing for up to $30 a pound even here in Hawaii, a cup of it
Our Chicago correspondent, Peter Van Buol, did a post for us on Hawaii’s best known chef, Roy Yamaguchi, and the Chicago stop in Yamaguchi’s 20th anniversary tour of the United States. We got curious about what Roy planned for the 20th anniversary celebration in Honolulu. Hang onto your hat–there’s a magnificent $1,000 a plate fund-raising
HAWAII Magazine editor John Heckathorn wrote a “Taste of Paradise” column for our March/April 2008 issue—about a Zippy’s-inspired menu at Alan Wong’s Restaurant, crafted by Wong’s chef de cuisine Wade Ueoka, on a challenge from his boss. We got a lot of e-mail. Would Alan Wong’s—known for its award-winning Hawaii regional cuisine—be imitating Zippy’s bentos
When I heard that famed Hawaii chef Roy Yamaguchi was planning a 10-city tour to celebrate the 20th anniversary of the first Roy’s restaurant, I crossed my fingers, hoping he’d make a stop at his eatery on Chicago’s Gold Coast. At the half-way point of a tour that started two months ago in Orlando, Fla.,
Hawaii coffee farmers have bared it all for their love of pure Kona Coffee. A new 2009 calendar called “The Naked Truth” features 11 women farmers with decades of experience, getting naked while demonstrating the process of growing and harvesting Kona Coffee. Shameless promotional stunt, you say? Yes. The Kona Coffee Farmers Association wants to
To celebrate its expansion to American Samoa, L&L Hawaiian Barbecue created a 3-lb. plate lunch. Called the Matai Plate (from the Samoan word for “chief”), it contains generous servings of beef and chicken, plus three scoops of rice and two scoops of macaroni salad. The Matai is not to be taken lightly. When it first
