The Blue Hawai‘i cocktail, with its distinct azure color, is one of the most recognizable drinks in the Islands. Legendary Hilton Hawaiian Village bartender Harry Yee concocted this sweet drink on Jan. 3, 1957, after a Blos Liquer rep asked him to create a cocktail using its new blue Curacao liqueur. That’s when he created […]
Christopher Columbus dubbed the pineapple a “pine” cone when he found it on Guadeloupe in 1493 and brought it to Europe. In colonial-era America and Europe, the pineapple became a status symbol at banquets, and it was carved in furniture and doors to represent lavish hospitality. Even George Washington grew pineapples in his Mount Vernon
Mangoes remind me of my childhood in Islamabad in northern Pakistan. In my opinion, the best mangoes grow in that area, and when my brother and I were little, they were our favorite treat. We would always get excited when our parents brought mangoes home from the market. We’d peel the fruit and dig our
In olden Hawaii, women were forbidden to eat all but three varieties of the banana. Hawaiians considered it bad luck to dream of bananas, encounter a man carrying bananas or have bananas in a canoe while fishing. But in one legend, the hero Kukali survives Sinbad-like adventures with the help of a magic banana, which
The food of Hawaii is most commonly described as being a reflection of its multiethnic population, a smorgasbord of exotic delicacies brought to the table by various ethnic groups as each came to call the Islands home. While this familiar axiom is largely true, it is also interesting to explore in greater detail why people
From “two-scoop” plate lunches to high-end cuisine, rice is beloved in the Islands. This recipe, and reminiscences from longtime Island residents like the one below, can be found in The Hawaii Book of Rice, along with legends, trivia, history and more. Hawaiian Paella Chef Leanne Kamekona, executive chef of the St. Regis Princeville Resort 2 Tbsp.
You can almost taste the rich history in this flavorful and multicultural recipe from Hawaii Regional Cuisine pioneer and master chef Alan Wong. This and many more of his recipes can be found in his book, The Blue Tomato. From the chef: I’m intrigued by Singapore’s history, which parallels Hawaii’s in many ways. In Singapore, Chinese men arrived
Montage Kapalua Bay welcomes back the Champagne Hale at Cliff House, a pop-up bar and lounge featuring Veuve Clicquot. From now through September 1, Champagne Hale at Cliff House will be open to guests and locals to enjoy the finest sunsets in Maui while sampling a variety of Champagnes perfectly paired with an innovative dining
This quick and easy poke recipe from Hawaii Regional Cuisine pioneer and master chef Alan Wong includes two of our favorite things: Fresh fish and traditional Hawaiian garnishes of seaweed and kukui nuts that make the flavors pop. The recipe for this and many more of his dishes can be found in chef Alan Wong’s book, The Blue
When former President Obama dined at Alan Wong’s Honolulu, this was the dish he opted for. As served to the Obama—and to other diners in the restaurant—it is topped with gingered shrimp and garnished with additional sauces. The recipes for these can be found in chef Alan Wong’s book, The Blue Tomato. Chef Alan Wong
Presented by: We invite you to experience a multicultural culinary journey that exemplifies the diversity found within the people and mana (spirit) of Hawaii. Our menus reflect the freshest and most indigenous ingredients available throughout the islands. Inspired by the beautiful flower of Oahu, the Pua Ilima, and the pure rain waters of the Koolau
Presented by: We invite you to experience a multicultural culinary journey that exemplifies the diversity found within the people and mana (spirit) of Hawaii. Our menus reflect the freshest and most indigenous ingredients available throughout the islands. Inspired by the beautiful flower of Oahu, the Pua Ilima, and the pure rain waters of the Koolau
