It’s Aloha Friday, which means the end of the workweek, for me at least. To celebrate the impending weekend, I spent my lunch break near the ocean, eating endless amounts of Hawaiian food. Wish you were here? HAWAII Magazine was invited to attend the Aloha Friday Luncheon at Shore Bird Restaurant in the Outrigger Reef […]
I can’t get enough sushi. One of the places to indulge in this Japanese cuisine is Makino Chaya, located in Aloha Tower Marketplace. The restaurant’s decoration is a bit cheesy (where else would you find fish and octopus legs hanging from the ceiling?). But don’t let that deter you from entering the restaurant. Makino Chaya
There hasn’t been much Mainland press on this so good thing you’re a HawaiiMagazine.com regular. Especially if you’re a regular who’s going to be on Oahu on June 13 and 14 and digs food, wine and/or cigars. That’s the weekend The Kahala Hotel & Resort hosts its first-ever Food & Wine Classic. Think two days
Here’s a new rule. If you’re going to host a film festival in Hawaii, take advantage of the fact that you’re hosting a film festival in Hawaii. No one knows this better than the folks at the Maui Film Festival, which opens its ninth year of film screenings from June 11 through 15. The fest’s
You ask. We answer. Several HAWAII Magazine readers have sent us e-mails asking if we knew the date of this year’s Taste of the Hawaiian Range food event. The curious included Monte and Xena Ferrario of Stockton, Calif., who said, “We travel to the Big Island every year and would like to take our next
I love getting dim sum. If you like seeing food before you order it, there’s no better way to dine out. And Mei Sum Chinese Dim Sum Restaurant is the place to have it when you’re in downtown Honolulu’s Chinatown district. Carts of Hong-Kong-style dim sum are rolled around the restaurant right to your table.
Here’s something we’re looking forward to. The 27th Annual Kapalua Wine & Food Festival will work its Maui magic from June 26-29 this year. The three-day festival is presided over by Master Sommelier Fred Dame—who we enjoy for his genial wit, as well as his palate. It kicks off Friday with chef demonstrations and a
Hawaii’s largest producer of macadamia and kukui nut oil products turns 20 years old this year. As part of Oils of Aloha’s birthday celebrations, HAWAII Magazine was invited to take a tour of its production facility in Whitmore Village on Oahu. Their expeller-pressed process is a complex multi-step procedure that extracts and purifies the macadamia
A mysterious package arrived for me at front desk. I felt like a mad scientist when I opened it and a fog rose from the Styrofoam box packed with dry ice. When the fog cleared, I saw five whole boxes of Mikawaya’s Mochi Ice Cream. Mikawaya is based in Los Angeles, but mochi ice cream
Many of you asked. Some of you guessed after my weekend post. Now, I can finally answer. Yes, after some none-too-subtle campaigning on my part, I attended the Four Seasons Lodge at Koele Kona beer dinner on Saturday. It was departing executive sous chef Thomas Bellec’s grand finale at the Lodge—a five-course dinner menu, paired
You may have heard that many of us here in Hawaii eat Spam. Fried Spam, eggs and rice for breakfast. A Spam musubi before lunch. A spam musubi FOR lunch. Guilty as charged. In a state where every McDonald’s restaurant has a Spam breakfast platter on the menu, is it any wonder we put aside
Little Village Noodle House has been one of my favorite restaurants. This week, I’ve eaten lunch there twice. It’s hard to resist this place because the food is excellent and the restaurant is within walking distance from our office. The menu is divided into 12 sections: Appetizers, Soups, Salads, “Beef, Lamb & Pork,” Poultry, Seafood,
