Where Hawaii Eats: Recent Episodes
Where Hawaii Eats
Honolulu Star-Advertiser's Restaurant Insider, Anne Lee, sits down with local chefs at Hawaii's favorite restaurants to talk about their career, knowledge, and perspective on Hawaii's unique food culture.
Where Hawaii Eats supports all local restaurant industry and features all the best food destinations Hawaii has to offer!
Bar Podmore Hawaii is a vibrant and tropical-themed bar located in the heart of Hawaii. As you step inside, you'll be greeted by a lively atmosphere adorned with colorful decor, tiki-inspired elements, and a relaxed island vibe. The bar offers a wide selection of tropical cocktails, featuring exotic ingredients and flavors that transport you to the islands. Whether you're in the mood for a classic Mai Tai, a refreshing Piña Colada, or a unique house specialty, Bar Podmore Hawaii has something to satisfy every palate. The friendly and knowledgeable staff are always ready to assist you in choosing the perfect drink to complement your tropical getaway experience. So sit back, relax, and indulge in the tropical ambiance of Bar Podmore Hawaii, where every visit feels like a mini vacation.
Mud Hen Water is a popular restaurant located in Honolulu, Hawaii. It is known for its unique and innovative take on Hawaiian cuisine. The restaurant offers a cozy and welcoming atmosphere, with a menu that showcases both traditional and contemporary dishes inspired by local ingredients and flavors. Mud Hen Water is well-regarded for its commitment to sustainability and supporting local farmers and fishermen. Whether you're in the mood for fresh seafood, flavorful vegetables, or delectable meat dishes, Mud Hen Water is sure to offer a delightful dining experience that celebrates the vibrant culinary heritage of Hawaii.
Mad Bene is a popular Italian-American restaurant located in Hawaii. With its vibrant and modern atmosphere, it has become a favorite spot for locals and tourists alike who are looking for a delicious and unique dining experience.
Chez Sports Bar and Grill is a popular sports bar located in Hawaii that offers a fantastic blend of tasty food, lively atmosphere, and a love for all things sports.
Giovanni Pastrami is a popular restaurant located in Waikiki, known for its delicious sandwiches and casual dining atmosphere. It has been serving locals and visitors alike for many years and has become a go-to spot for those craving a hearty meal.
Highway Inn Kaka'ako is a wonderful restaurant located in the vibrant neighborhood of Kaka'ako. It is known for its delicious Hawaiian comfort food and warm, welcoming atmosphere. The restaurant features a cozy and laid-back interior, with a touch of Hawaiian charm in its decor.
Nestled at the Leilehua Golf Course, the 604 Clubhouse presents a wonderfully accessible and budget-friendly take on the upscale dining concept known as "604." Our establishment caters to all, offering a superb dining experience right on the golf course, eliminating the need for a journey into the city.
IG @604clubhouse
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Guieb Café takes pride in serving up hearty, home-cooked meals that span a diverse menu, encompassing everything from succulent T-Bone steaks to fluffy waffles and comforting meatloaf.
IG @guiebcafe
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Bubbly & Bleu, Honolulu's inaugural boutique specializing in the art of cheese, is nestled on Koko Head Avenue within the delightful Kaimuki neighborhood. This enchanting establishment showcases a diverse selection of cheese and charcuterie, sourced both locally in Hawaii and globally, expertly portioned and presented on-site. You can choose to take these delectable delights home with you or indulge in our Cheesemongers' meticulous arrangements for a truly exquisite experience.
IG @bubblyandbleu
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A nurturing and nourishing culinary venture, proudly owned and operated by a mother-daughter duo with Turkish roots – Chefs Nili and Ahu. Their culinary artistry has earned them the prestigious title of the State of Hawaii's SBA Women-Owned Business of the Year.
IG @istanbulhawaii
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JINYA Ramen Bar, Robata JINYA and LBD Japanese Bar & Lounge, housed in the former 8,000-square-foot Nobu space, are three new concepts rooted in authentic Japanese cuisine. Robata JINYA offers an izakaya-style dining experience and serves Japanese tapas, a wide selection of kushiyaki, fusion-style sashimi dishes, nigiri sushi, hand rolls, and a large selection of domestic and imported beers, shochu and specialty sake to complement the dishes.
IG: @jinyaramenbar @robatajinya @lbdhawaii
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Han-no-Daidokoro proudly serves the finest A5 grade Miyazaki beef and Washu beef, handpicked by expert buyers, and directly imported from Japan. Delight in the exquisite sensation of our chef's cut Miyazaki beef, melting in your mouth for a truly remarkable dining experience.
IG @hannodaidokoro
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Maile's culinary passion began as she watched her family cook traditional Lao, Thai, and French dishes. During family gatherings, they enjoyed sticky rice, green papaya salads, and herb-infused meats. Maile mastered these traditions and began experimenting with different ingredients.
IG @mailesthaibistro
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Taqueria El Gallo Rosa is deeply committed to ensuring an authentic taqueria experience, striving to utilize the finest ingredients available. Our unwavering dedication is evident in our preparation of mouthwatering, top-notch cuisine crafted exclusively from fresh, all-natural components and a generous infusion of passion.
IG: @taqueria.el.gallo.rosa
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As a trailblazer in Hawaii's "Farm to Table" movement, Peter Merriman introduces the essence of Hawaii Regional Cuisine to Ward Village, nestled near Kaka'ako on Oahu. Drawing inspiration from Peter's individual flair, this restaurant seamlessly blends the charm of a local bistro with nostalgic touches of old Hawaii. Merriman's Honolulu exudes vibrancy, urban sophistication, and a touch of whimsy, making it more than just a destination for special occasions. It's a welcoming everyday haven for those who value exceptional cuisine and heartfelt, hospitable service!-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
Ăn Đi Dzô delivers delectable Vietnamese cuisine, crafting a culinary adventure for discerning food enthusiasts within the Ward Entertainment Center. The modern menu showcases innovative dishes, complemented by a cozy bar space for guests to savor.-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
Fat Cheeks Hawaii is fundamentally a cozy family-owned establishment that reflects our culinary roots, infused with a touch of nostalgia that we hope resonates with all. Our journey with Fat Cheeks began as the initial step toward realizing our dream of owning and operating a restaurant in Hawaii.-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
Chong Qing Hot Pot, located in Kaka'ako, Honolulu, is a Chinese hot pot restaurant offering an all-you-can-eat dining experience.-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
Serving a wide selection of local comfort food, The Social Eatery and Bar Honolulu offers the ultimate happy hour experience. Guests can enjoy tasty menu offerings and game time specials while cheering on their favorite sports teams.-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
Tali's Bagels & Schmear aims to provide the local community with fresh, high quality breakfast and lunch by offering authentic NY-style bagels, bialys, and schmear using ingredients sourced from small businesses, farms, and fishermen of Hawaii. With a local, modern twist on this Jewish American classic.-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
Sugarlina Bakeshop is committed to creating the most delicious desserts using the best quality ingredients, always made fresh from scratch daily. Creating handmade cupcakes, macarons, custom cakes and more, Sugarlina Bakeshop is a sweet addition to the neighborhood.-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
Chef Lai studied under Chef Watanabe, a world-renowned sushi master himself, becoming his protégé and learning the foundations and valuable lessons of not only being a great culinary Sushi Chef but also a student of history and this fine culinary art. @robatajinya-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
Pizza Dadi offers freshly made New York style pizza. Come in and enjoy all the sights and sounds of an intimate family pizzeria you would find in a New York neighborhood, with some of the best tasting and authentic pies offered in Hawaii. Casual dine-in and takeout.IG: @pizzadadi-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
OUR PILGRIMAGE: to create the world's greatest donut experience. Our sacred dough changes the arc of history by using the superfood taro as our starch. Hawaiian grown taro root has been pounded and fermented to create a dough base unlike any donut incarnations before it. Each dough is fried in coconut oil and our weekly tasting box celebrates our community. -----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
Diamond Head Chocolate Company is a Hawaii chocolatier that specializes in high quality confectionaries. Our premium chocolates are hand-dipped daily at our Ward Centre facility, ensuring freshness and aloha in every bite. Indulging in fine quality chocolates is one of life's simple pleasures, and one we hope to share with you.-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
Happy Lemon in the Ward Village is well known for its fruit smoothies, slushies, high-quality teas, and so much more! With it's fun, colorful and playful atmosphere, it's great place to bring your family and friends for a tasty treat on that hot summer day! Stop by and grab some the most incredible drinks you'll ever taste!-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
Like the Japanese flower for which it is named, Rinka continues to blossom with an array of delicious dishes and flavor combinations within its spacious, inviting setting. Situated on the Aeo tower’s ground level within the bustling Ward Village, the awe-inspiring locale was constructed with an open concept that includes a sushi bar and a sleek interior complete with warm tones and a high ceiling accented by modern lighting elements.-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
PESO is a Modern Filipino-American Neighborhood Restaurant and Lumpia Bar by Eater LA nominated “Best Chef of Los Angeles” Chef Ria Dolly Barbosa. Specializing in contemporary Filipino-American cuisine, natural wine, craft cocktails, beer, baked goods.-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
Ali'i Coffee, a craft coffee bar and roastery with an award-winning food menu, best known for its famous cold brews and unique handcrafted "coff-tails.". Ali'i Coffee was ranked among the top 100 places to eat by Yelp-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
This week, we're taking our taste buds on a delicious journey to Ward Village. Get ready for a culinary adventure featuring Filipino American cuisine, Vietnamese delights, refreshing bubble tea & bubble waffles, indulgent lobster rolls, delectable donuts, and so much more!@pesoneighborhood @fatcheekshawaii@andidzohawaii @holeygraildonuts @thesocialhnl@happylemonhawaii @talisbagels @sugarlinabakeshopPrepare your appetites and join us for an unforgettable foodie experience at Ward Village! 🤤🍽️ #FoodieAdventure #WardVillageEats #culinarydelights -----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
Meet Alexandre Trancher, the accomplished Executive Chef at La Mer. He skillfully blends the essence of Hawaii with the sophistication of French cuisine. La Mer, the exclusive dining establishment at Halekulani, holds the distinction of being Oahu's sole AAA Five Diamond and Forbes 5 Star restaurant. Renowned for its prestige, this fine dining gem offers captivating ocean vistas that perfectly encapsulate the romance and sophistication synonymous with Halekulani.-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
Chai Chaowasaree, the state’s only Thai-trained chef, has been creating wonderful dishes for 30-plus years. His namesake restaurant features Asian fusion cuisine, and for a limited time will offer a course menu showcasing popular dishes in Thai cuisine.Okinawan Shoyu Pork BellyIngredients3 lbs. Pork Belly, Cut into large Cubes2 cups water or chicken stock (enough to cover the pork)1 cup Shoyu½ cup Awamori½ cup mirin4 ounces Ginger, slices 12 cloves Garlic1 onion, cut in half2.5 ounces brown sugar or white sugar½ tablespoon ground black pepper PreparationsIn a hot pot or deep pan, put the pork direct to the pan without any oil with medium high heat and brown all sides of the pork about 1-2 minutes on each side.Once the pork are brown add brown sugar, stir for 10-15 seconds, add shoyu and cook until the shoyu almost getting thick. Add Awamori, Mirin, cook for 30 seconds add remaining ingredients and bring to a boil. At this point you should have enough liquid to cover the pork, if not add more water. Remove any scum and simmer with low low heat for 1.5 hours. Check for the tenderness of the pork, add more time of need.TIP by adding sugar and shoyu before other liquids, this will help give darker color of your pork and sauce.Aloha Awamori Lemon DropIngredients3 oz. Lemon Awamori1 oz. Cointreau or Triple Sec1 oz. simple syrup1 oz. fresh lemon juice1.5 cups of iceSome sugar to make sugar rimGarnish with thin sliced lemon wheelPreparationsAdd sugar to a plate, moisten the of a chilled martini glass with the juices lemon.Turn the a glass upside down and twist into the sugar, set asideIn a shaker cup add ice, Lemon Awamori, Cointreau, lemon juice, simple syrup and shake well for 30 seconds. Strain and pour into the sugar rimmed glass.TIP you can add many ingredients into the sugar before you make the sugar rimed glasses, such as Li Hing powder, crystal salt, chili powder, etc… This will add another flavor to the drink.-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
Honolulu Noodle & Co. is the first Taiwanese restaurant in Waikiki and has chefs from Taiwan in the kitchen. Its broth takes 48 hours to make. Try the Beef Noodle, Gyoza and Pickled Cucumbers.
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Gashoken’s famous Kobe Tonkotsu-Ramen Pork Bone Broth takes three days to make and marinates the char siu for 12 hours. Order the Egg “SHIRO” Ramen.
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Bringing the taste of Hong Kong to Hawaii, this café also has a location in Chinatown on Maunakea Street. Try the Seafood Laksa, Beef Brisket and Tendon Noodle Soup, Chicken Steak with Spaghetti, Stir Fry Beef Chow Fun and Shrimp Omelette with rice.
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Niu Wagyu brings Chinese and Japanese hot pot together using the freshest local ingredients and Wagyu beef from Japan. Opt for the American Wagyu Striploin.
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In the heart of Honolulu’s top tourist destination in the Waikiki Shopping Plaza is a hidden Asian food hall that brings hungry customers through its maze of restaurants to experience authentic cuisine from Japan, Taiwan, China, Korea and Singapore.
Among the 17 eateries in STIX Asia is Ramen Akatsuki, which prides itself on its clear Tonkotsu-style broth paired with smooth handmade noodles.
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Udon Yama serves freshly made udon, and they give you the broth last. It’s known for its Pork Katsu (call for price) that’s made to order and the Lemon Udon that is deliciously refreshing to have.
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A first of its kind in Waikiki, K Street Food brings the Korean street food craze to Hawaii and Instagram. Order the Cheese Tteokbokki, Rabokki, Chicken Curry Tteokbokki, Sweet Black Tteokbokki and Tornado Potato.
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Celebrating 10 years in Hawaii, Shingen is known for its homemade soba, as seen in the Soba & Mini Tempura Bowl Set. The restaurant also created an Ube Udon for locals.
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Indulge in an exquisite culinary odyssey at Sushi Matsuri, where each set plate and sushi roll is meticulously crafted to deliver a harmonious blend of flavors. With their careful selection of rice sourced from Tokushima and natural soy sauce from Setouchi, Japan, along with seaweed from the same region, prepare yourself for an authentic and gratifying dining experience. Relish the artistry of their hand-crafted sushi creations as you unwind in a welcoming and relaxed ambiance.
IG @sushi_matsuri_hawaii
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Experience the essence of culinary excellence with our renowned Hokkaido Ramen. As showcased in the esteemed Michelin guide, allow yourself to be transported to the enchanting realm of Asahikawa ramen, straight from the picturesque city of Sapporo in Hokkaido. Prepare to be enchanted by the mesmerizing flavors and unparalleled artistry of this gastronomic masterpiece.
IG @baikohken_hawaii
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Embark on a delectable adventure and join us as we traverse the captivating flavors of Asia. Immerse yourself in an exquisite culinary expedition that unveils the authentic cuisines of Japan, Taiwan, China, Korea, and Singapore, all under one roof at STIX ASIA, nestled in the vibrant heart of Waikiki.
Nana's Green Tea - Hailed as top choice among Japanese with over 80 locations throughout Japan! Delight in the vibrant fusion of rice flavors, enhanced by a friendly touch that makes every sip and spoonful an exciting rendezvous! IG: @nanasgreenteahonolulu
AO Gelato - Heavenly gelato, crafted from an exquisite fusion of tantalizing tropical fruits and top-notch tea varieties. Sourced locally and made with love, each scoop of this frozen delight will leave you craving for more. IG: @aogelato_waikiki
Nanamusubi - Sensational musbis that are crafted with the finest ingredients and organic rice - truly a feast for the senses. You'll be entranced by the natural aroma and divine flavors. Discover your next favorite musubi! IG: @nanamusubi_waikiki
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The Cutlery is a steakhouse + barbershop located in Kaimuki. Co-Owner Jordan Kakalia takes us on their journey of creating this unique concept. Then we are introduced to the delicious dishes offered by Executive Chef and Partner, Ricky Murakami.
3435 Waialae Ave. Ste #103 Honolulu, HI 96816 (808) 260-1322 Tuesday to Sunday 5 - 9 p.m.
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Nami Kaze Hawaii is the story of Chef Jason Peel’s culinary journey. Combining the flavors from his hometown of Kauai, and the decades of experience working with Hawaii’s top culinary leaders and chefs from around the world. With the knowledge gathered from managing some of Hawaii’s most iconic restaurants, to teaching culinary courses at KCC and in Hawaii’s classrooms, Nami Kaze Hawaii’s menu is a melting pot of culinary creativity. With a farmer-focused approach, guests can expect to embark on a culinary adventure, enjoying creations that reflect Peel’s appreciation for the produce and provisions found throughout the state.
1135 N Nimitz Hwy Honolulu, HI 96817 (808) 888-6264 Wednesday – Friday @ 10:00am-1:30pm, 4:30pm-8:30pm Saturday – Sunday @ 9:00am-1:30pm, 4:30pm-8:30pm
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With breathtaking views of iconic Diamond Head and the Pacific Ocean, Halekulani is the ideal location for your next special event. Halekulani's Banquet and Events Chef Shaden Sato has created special menus for events at the hotel, striving to make memorable experiences for guests.
Cattleya Wine Bar features global wines by the glass and bottle paired with Mediterranean-influenced tapas style dishes created by Executive Chef, Christian Testa. Lead Bartender Kale Furuya introduces some of their popular wine selections.
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Halekulani's Executive Chef Christian Testa introduces us to the many dining options available at Hakelulani in Waikiki. Light up your day with casual fare from Halekulani Bakery. Then explore fresh, Island-inspired cuisine from award-winning chefs at Orchids and House Without A Key.
Don't forget to partake in Afternoon Tea at Halekulani overlooking the serene Garden Courtyard on the Veranda. Sit back, relax and enjoy gracious service, fine international teas, finger sandwiches, and freshly baked pastries that harken back to the early days of the hotel.
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Stage Restaurant sets the stage for Chef to create dishes inspired by world travels and local favourites, from start to decadent finish.
Stage Restaurant and Amuse Wine Bar are the perfect playground for wine lovers and foodies, a place where we enthusiastically share our knowledge and passion with you.
For more info or make a reservation please call (808)237-5429 or visit stagerestauranthawaii.com
@stagerestaurant
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Amuse Wine Bar features a unique self-serve wine module that allows guests to sample different vino by the ounce or a full glass.
You can find over 50 wines from all over the world. The perfect place for wine lovers to taste and find the perfect glass or craft cocktail to enjoy with their meal.
808-237-5429 stagerestauranthawaii.com 5-10 p.m. Tuesdays-Saturdays
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Sip on a glass of sparkling Champagne and enjoy complimentary caviar at La Vie. Located in the Ritz-Carlton Residences at Waikiki Beach, this luxurious restaurant offers French-inspired cuisine, curated to provide a tailored experience for each guest.
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As a special inside scoop, a refreshing, new tequila bar beckons at Alohilani Resort Waikiki Beach. Luna’s Tequila Bar is a fun, playful pop-up concept inspired by Mexico City’s gastronomy and street food scene.
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Innovation represents a core pillar that supports 7-Eleven Hawaii’s mission to provide convenience to customers across the state.
The team at 7-Eleven Hawaii has carved out a niche in the local community as its stores go beyond a traditional category — they operate in a unique space that blends elements of a gas station, grocery store and restaurant.
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Sysco - Jason wong
Sysco holds the esteemed position as the foremost global provider in the realm of selling, marketing, and distributing food products to an extensive array of establishments. These encompass restaurants, healthcare and educational facilities, lodging establishments, and other esteemed clientele involved in the preparation of meals for consumption outside the confines of one's own abode.
Mahaloha Burger - Jesse Aguinaldo
The burgers at Mahaloha Burger are simply delectable. For starters, they’re made with 100 percent grass-fed Big Island beef, available in classic configurations and in craft burger designs that bring delicious local flavors to the table.
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Kona Big Wave has rebranded from Kona Brewing Co. and is debuting a new logo and modernized packaging design, while staying true to the DNA of Big Wave. Kona Big Wave’s easy-drinking, island-inspired taste has become an iconic go-to beer all around the world. It’s time to grab your friends, bring the good vibes, and pass around a couple of ice-cold Kona Big Waves.
World Food P&D
World food P&D Inc. was established in 2016 as a specialist manufacturer of korean meats and marinated meat products.
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Enjoy Snacks - Island-Style Snacks
Locally-owned and operated in Hawaii | Hawaii's largest wholesaler of local & Asian snacks since '94.
Waikiki Brew Co.
Waikiki Brewing Company opened its first location in Waikiki in 2015. The seven-barrel brewhouse in Waikiki is capable of producing 1100 barrels a year and was at capacity almost immediately, leading the brewery to start looking for a second location. They found the ideal spot in Honolulu’s historic brewing district in up-and-coming Kaka’ako. The 20-barrel brewhouse and high ceilings have allowed Waikiki Brewing Company to more than quadruple production and become the third-largest producer of craft beer in the state of Hawaii.
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Immerse yourself in the enchanting fusion of The Art District in Downtown Honolulu and the timeless tradition of Afternoon Tea at Tea at 1024. This remarkable venue combines charm and elegance, creating a distinctive and refined atmosphere. Indulge in the ritual of Afternoon Tea within this sophisticated setting, where artistry and tradition intertwine seamlessly.-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
Experience a relaxed and luxurious dining affair at Neiman Marcus Honolulu Mariposa. Indulge in mouthwatering delicacies that will tantalize your taste buds. Whether you crave inventive sandwiches, locally influenced main courses, or delectable homemade desserts, this sophisticated restaurant offers an array of sumptuous options to satisfy any palate. As you relish the extraordinary service and exquisite Pacific cuisine, bask in the beauty of a renowned Hawaiian sunset, enjoying the breathtaking view from your table on the lanai, bathed in open-air ambiance.-----------------------------------------------------------------------------------FOLLOW US ONFacebook: https://www.facebook.com/wherehawaiieats/Instagram: https://www.instagram.com/wherehawaiieats/
Mala Ocean Tavern brings a unique style to oceanfront dining on Maui. Executive Chef Kalei Ducheneau treats us to some tasty, Pacific Rim and Mediterranean-inspired menu offerings, all enjoyed right where the land meets the sea.
Experience innovative local Hawaiian and Chinese flavors at Duckine, located conveniently on Front Street, Maui. Owner Rob Farrell talks about his inspiration for the restaurant and how it came to be. Then, Executive Chef Alvin Savella introduces us to some of the popular dishes.
It's time for some refreshing drinks. Head on over to the bar area at Duckine on Maui as Head Mixologist Hailey Cook whips up some creative concoctions.
Voted Maui's best shave ice, Breakwall Shave Ice Co. has a variety of sweet yumminess to choose from. In addition to shave ice, you can also choose from "adult" style shave ice with cocktail flavors (for those aged 21 and over), acai bowls, smoothies, ice cream, and coffee. Co-Owner Javier Barberi also talks about their collaboration with Down The Hatch Maui.
Take your taste buds on a trip to paradise -- on Front Street, Lahaina, Maui to be exact! Relax and enjoy delicious fish, mouthwatering cuisine and more. Visit for breakfast, lunch, dinner, or happy hour!
The perfect place on Maui you can count on for good food! Conveniently located near the airport in Kahului, Marco's Grill & Deli Owner, Sandy Dymasnki introduces some of their popular Italian-American dishes.
wherehawaiieats #maui #hawaiirestaurants #kahului
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Experience good food with an amazing view at the Cafe O'Lei Restaurant at the Mill House. Owner Dana Pastula and CEO Daniel Lang introduces some of their popular dishes and cocktails.
wherehawaiieats #maui #hawaiirestaurants #cafeolei #makawao
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Food & Beverage Director of Seascape Restaurant, James Morrison, introduces us to the amazing, award-winning cuisine offered at Maui Ocean Center's Seascape Restaurant by Chef Henry Tariga.
wherehawaiieats #hawaiirestaurants #maui #mauioceancenter #seascape #henrytariga
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Proprietor and Founder of Kiawe Outdoor, Yeshua Goodman, takes us to their specially curated farm-to-table experience at the Royal Lahaina Resort & Bungalows. Learn more at royallahaina.com/dine
wherehawaiieats #maui #mauirestaurants #royallahainaresort #farmtotable
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General Manager, Stephen Hinck, takes us on a tour of the improved Royal Lahaina Resort & Bungalows. We try some delicious food by Executive Chef Jayson Asuncion. Then we visit the resort's own Cultural Center and learned about Hawaiian culture and history from Cultural Director, Makalapua Kanua.
Head on over to Taverna Maui to taste authentic Italian fare by Owner and Executive Chef Roger Stettler. He shows us his popular pasta options as well as fine wines to best pair with each dish.
Travel to Lahaina, Maui where Slappy Cakes owners Alison Isabelle and Adam Fuderer has prepared a delicious feast for us to try. They also show us how to make our own pancakes directly at our table!
The Eating House 1849 pays homage to Hawaii’s vibrant culinary heritage, using what was available from local farmers, ranchers, foragers and fishermen. It’s here that award-winning Chef Roy Yamaguchi blends these two worlds: the easy ambiance and simple flavors of a plantation town with bold modern cuisine.
“Capturing the heart of The Kahala Hotel in a cup was a fun project because I wanted to share their core values of community, ho’okipa (hospitality) and sustainability through tea,” said Byron Goo, Teamaker at Tea Chest Hawaii. “What makes The Kahala’s menu great is their teas are some of the finest in the world like their Silver Needles and First Flush Darjeeling and they offer unique Hawaii grown teas including Mamaki and a new tea from Maui.”
Yoshinobu Misawa was born in Yamagata… his Dad owned a cake shop so he started his career in a cake shop using a knife.. his first real job was an industrial designer in Japan… in 2000 he moved to California and work as a sushi chef in Huntington Beach … in 2003 he moved back to Japan to further his career in becoming a sushi chef… but his love for surfing brought him to Hawaii in 2006 and one of the original sushi chefs to open Izakaya gaku! In 2018 his dream became real by opening Izakaya Uosan.
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izakaya #seafood #sushi #sashimi #sake #shochu #刺身 #居酒屋
General Manager Ian Yang and Executive Chef Nae Ogawa takes us on a culinary tour of their restaurant, natuRe waikiki, that specializes in a sustainable farm-to-table concept. The tasting menu has something for everyone including plant-based options.
Pitch Sports Bar at SALT Kaka‘ako has expanded to offer fresh sushi offerings! Check out the delicious items Executive Chef Jon Tamashiro has cooked up.
Enjoy fresh Kauai prawns, sizzling and juicy steak and amazing desserts all in the heart of Waikiki at Aloha Steak House!
Join us for the premiere of Where Hawaii Eats Season 5 as Outrigger Reef Waikiki Beach Resort's Executive Vice President and Chief Commercial Officer, Sean Dee, takes us on a tour of the newly renovated hotel. Enjoy delicious food from Kani Ka Pila Grille as Executive Chef Dean Kamiya talks about the menu infused with local flavors.
All the purveyors that we had in the previous Kauai Special episodes came to the farm to cook items from their farms.
Gary Ueunten @ueuntenfarm
Kirsti Vedenoja @coolwatersaquaponics
Mark Oyama @marksplacekauai
Robert Kanna @kauaishrimp
Danny Morioka @danisrestaurant
Jason Peel @namikaze.hi
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kauai #farm #finale #hawaii
Located in Keke Gulch, Lawai, Ueunten Farm has been serving the community since 1933. Established by first generation immigrants from Okinawa we are now a third generation family farm. Over the years Ueunten Farm has produced a variety of produce including Fern Shoots, Bluefield Bananas, Carambola, Citrus, Lilikoi, Longan, Lychee, Pithaya and more while being good stewards of the land.
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farm #kauai #localproduce
Hands down, this is the best shrimp you'll ever taste. Known for its sweet flavor, superior texture and stunning visual appeal, Kauai Shrimp™ is the preferred choice of Kauai's and Hawaii's top chefs. Kauai Shrimp are Pacific White leg shrimp found in the wild from the gulf of California to the western edge of Peru. This shrimp is recognized for its incredible sweetness as we endeavor to replicate the natural environment in which the shrimp are grown. We grow Kauai Shrimp in the most optimum, eco-friendly environment possible and use no chemicals or antibiotics in the breeding, grow out or processing. Our process pure and simple just the way nature intended it. Kauai Shrimp is a vertically integrated shrimp farming facility encompassing 258 acres of former sugar cane fields on the west end of Kauai Hawaii. All breeding, grow out, processing and packaging is handled by Kauai Shrimp. By industry standards our facilities are small, featuring forty, one acre, ponds and eight half-acre ponds with an annual harvest of one million pounds of shrimp. Our processing facility is fifteen minutes from the farm and the shrimp are either frozen at 25 below zero or shipped out fresh, the day of the harvest. All Kauai Shrimp are sold whole, head-on, by the count per pound. Hawaii is an optimum environment for farm-raised shrimp as the sunny weather provides for a year-round growing season. We support over 50 families on the west side of Kauai. We are active in the community donating shrimp used in our breeding production to local organizations that use the shrimp in fundraising efforts. In 2019 that amounted to over 50k in revenue for local charities and organizations in need.
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kauai #shrimp ##farmraised
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Sustainable #Aquaponics
Kaua’i Hemp Company is ideally situated on the south side of Kaua’i, where there is ample sunshine and cooling trade winds to nourish our farm’s hemp cultivation. As a USDA certified organic hemp farm, no harsh pesticides are used in our cultivation process. - Hawaii’s first sustainable and vertically integrated hemp farm and processing lab. - Hawaii’s first OTCO/USDA certified organic hemp farm. Here at Kaua’i Hemp Company we strive in reducing our carbon footprint through organic and sustainable farming practices. In alignment with these principles, we have implemented the use of solar panels to help power our facilities and are in the process of establishing an on-site well to source our water.
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hemp #hempfarm #organic #sustainable
We headed to Hanalei and met with owner Roger Kennedy at Tropical Taco. This popular restaurant started in a 1964 Chevy step van parked at Pine Trees at Hanalei Bay in 1978. The first owner, Gary Zerilla, started with his grandmother’s recipes for beans and salsa. Mike Williams (now riding that endless wave above) and Roger Kennedy bought the business for $5,000 and took on the legacy of this restaurant, keeping the name, the recipes and the famous Chevy van. Forty-four years and counting, they continue to attract tourists and locals with some of the freshest fish tacos I have ever tasted. All of Tropical Taco’s ingredients are prepared fresh each day. All fish is caught by local North Shore fisherman. -----------------------------------------------------------------------------------
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hanalei #kauai #taco #mexicanfood
The O’Connell Family opened The Wine Shop in December of 2006 in the heart of Koloa Town on Kauai. Their vision for the shop was simply to provide an amazing assortment of wines to guests and residents on the Southside of the island. Over the last 13 years the store has evolved expanding its offerings to include wine, champagne, spirits, beer, gourmet items and gift baskets, as well as a place to get your marriage license. The shop’s friendly and knowledgeable staff, the husband and wife team of Dan and Ellen O’Connell are prepared to help you find the perfect choice to please your palate and pocketbook. Whether you are dropping in for an old favorite, putting together the perfect picnic basket, shopping for a special occasion, or simply rounding out your gourmet pantry, The Wine Shop has it all. The Wine Shop is open 10am to 7pm Monday thru Saturday and from 11am to 6pm on Sundays. For more information visit the shop located just across the street from the Koloa Post Office or call 808-742-7305. Check out The Tasting Room next door for fabulous sips and bites offered daily from 4-9pm. Call 808-431-4311. -----------------------------------------------------------------------------------
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wine #kauai #tastingroom
Our family-operated business started from a love of spicy ginger beverages and desire to support our local farmers. We started experimenting with small batches using locally grown ginger, Kaua'i honey and seasonal fruits. Once our recipe was perfected, we decided to share it with local restaurants and markets! Our nonalcoholic ginger beer makes the most amazing craft cocktails and soda floats. It can also be enjoyed without any additions as a refreshing soda on the beach. We hope you love it as much as we do!
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gingersoda #Handcrafted #ginger #kauai
At the Kauai Chocolate Company, we are always on the hunt for new and exciting ways to infuse chocolate into your favorite desserts and treats. One of our most popular offerings is the Kauai Chocolate Opihi – an island favorite! Experience the unique taste of the Kauai Chocolate “Opihi” – the decadent chocolate treat loved worldwide and hailing from the shores of the beautiful “Garden Isle” of Kauai! A treat to the eyes and even tastier on the tongue, the Opihi begins with the intricately-designed bite-size cookie from our friends at Kauai Kookies. We add an enticing dollop of caramel and a hearty macadamia nut, then cover the entire cookie in delicious milk or dark chocolate to create one of the island’s most popular desserts. Want to try an Opihi for yourself? Order online today or stop by Kauai Chocolate Company to try a sample for yourself! We promise – you’ll never look at chocolate treats the same!
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kauai #chocolate #kauaimade
Aloha! We provide home-style local food for our customers at an affordable price. Our restaurant opened 10 years ago in the historic building that used to be Green Garden restaurant, previously serving the westside community for 72 years. We know times can be tough and the new generation is working hard, 2 to 3 jobs to make ends meet sometimes. We believe everyone deserves a well-earned sit down meal that is reasonably priced. We decided to open Unko’s Kitchen to provide Hanapepe with an affordable establishment for young families so they can enjoy more time with their loved ones. We run our business with Love and Aloha that spreads throughout the establishment. Everybody here is treated like family, you will meet old friends and make new ones, either locals or visitors that had traveled far and near. Here at Unko’s Kitchen, our food is homestyle, as if you were cooking for your family at home. Nothing overly fancy, just good-sized, delicious meals at an affordable price. Here at Unko’s, the saying is it’s not “eat till you’re full”, it’s “eat until you’re tired”. We want everyone who leaves here to be full so they can just CHILLAX the rest of the day. If you’re wondering about the pink ribbon in our logo, that is our way to honor and draw attention to Breast Cancer Awareness. This is a cause near to our hearts and it is a part of our family history, we want to bring awareness to it and we remain hopeful that one day a cure will be found.
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hawaiianfood #kauai #kaluapork #locomoco
Extending the values of our family's "Table" to you. Filled with warmth and aloha, Table at Poipu is a place for your family and friends to gather, sharing good times over great food and delicious drinks. I've spent the past 23 years perfecting my culinary craft on the North Shore of Kauaʻi, most recently as the Executive Chef of Kilauea Bistro. I believe in creating memorable meals using the freshest ingredients from our dedicated local farmers and fishermen. Over the years, I've been honored to have won several awards at Kauaʻi's "Taste of Hawaii" competition, including multiple People's Choice Awards, Best in Meat, Best in Seafood and Best in Presentation. My career has allowed me opportunities to cater for exclusive dinner parties and high-end events, but through it all, a table of my own is what I've craved. I'm humbled to present to you my newest creation: Table at Poipu. Here, I will be sharing some of my favorite recipes developed through the years, always with my favorite culinary quote in mind; "quality ingredients served simply".
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kauai #poipu #TasteofHawaii
Locals and visitors alike love our refreshing atmosphere, bringing you right into the spirit of our lush island with open-air dining, tropical surroundings and live Hula almost every night. It’s the place to be on Kauai’s south side. Consider our lush, tropical restaurant for your next special event. Whether you are planning a wedding rehearsal dinner, an anniversary celebration, a corporate celebration, a ladies luncheon, or just feel like dining out with a large group of friends, Keoki’s has the venue for you. Our culinary team can create a memorable menu for your special day that not only reflects your tastes but also your budget. We offer an extensive selection of plated or buffet menu options showcasing fresh seafood, premium steaks and regional specialties. Each and every event is offered with aloha – the genuine friendly service that is a signature of Keoki’s and the family of T S Restaurants.
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tropical #hula #kauai
All vendors feature Kauai Grown Produce or Kauai Made Crafts. Anaina Hou Farmers Market has expanded the market over three market places each featuring unique offerings from around the island.
• Olana Organic Farm
• Rosa Tropical Exotic Farms
• Kauai Gourmet Nuts
• Midnight Bear Breads
MARKET HOURS Farmers market is open every Saturday morning from 9:00am – 12pm | Pavilion Lawn open to 1pm
• Koloa Mill Ice Cream and Coffee
Since 2010, Koloa Mill Ice Cream and Coffee has been serving up smiles, one cone at a time. As lovers of everything sweet, we’re keeping the island refreshed with shave ice, homemade cotton candy, baked goods, and a tropical selection of Roselani ice cream you can’t find on the mainland -- we've even got the much-loved Dole-Whip available.
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farmersmarket #localproduce #kauaimade
Located on the Garden Island’s luxurious oceanfront palm-tree lined Lihue, Royal Sonesta Kaua'i Resort Lihue places you in the perfect location for relaxation or for exploring attractions such as Hanalei Bay and Waimea Canyon State Park. There’s ample flexible meeting space and complimentary WiFi to help you stay productive and a full range of amenities and facilities, including our tranquil ocean-inspired spa, designed to make your stay comfortable and seamless. Ample landmarks and famed sites nearby make your Kaua'i visit truly memorable, no matter the reason for your stay. And when it’s time to unwind, catch a workout in the fitness center or head over to Kukui’s on Kalapaki Beach for a drink and a thoughtfully prepared meal. The resort’s main restaurant Kukui’s on Kalapaki Beach serves culinary specialties that combine global and island influences. Relax poolside while you start the day with our breakfast buffet or end it with an artfully designed tropical cocktail
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kauai #resort #ocreanfront
The Bistro Restaurant and Bar has been serving the North Shore of Kauai great food and live entertainment in an open air Hawaiian plantation garden setting since 1999. At the Bistro, our goal is to serve great tasting food while minimizing our environmental impact. We pride ourselves on using fresh, local produce and ingredients to create a unique European, pacific rim, fusion menu.We hope that you enjoy yourself in our modest bistro and we have faith that you will take the time to enjoy food, drink and life. Mahalo.
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charcuterieboard #fusion #bistrofood
Verde Restaurant continually strives to celebrate the essence of local food and a vibrant community valuing the support of local farmers and businesses. Verde Makes Fresh Tortillas 🌮 Eat Clean: ✓ 100% grass fed Kaua’i beef ✓ antibiotic-free, hormone-free chicken & pork ✓ Gluten-free available 🥬 Vegetarian available -----------------------------------------------------------------------------------
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Tortillas #Tacos #Mexicanfood #Kauai #margarita #salsa
Mayor Derek S. K. Kawakami is a third-generation Kaua‘i resident who was born in Hilo, Hawai‘i, on August 19, 1977. Mayor Kawakami graduated from Kaua‘i High School in 1995, attended Kaua‘i Community College, and graduated from Chaminade University in Honolulu in 2001 with a Bachelor’s Degree in Business Administration. Mayor Kawakami is also a Credentialed Cooperative Director from the National Rural Electric Association in Arlington, Virginia. Mayor Kawakami’s government service began as a council member with Kaua‘i County Council from 2008 to 2011, and also served on the Kaua‘i County Council from 2016 to 2018. During his tenure as a Kaua‘i County Council member, Mayor Kawakami chaired the Intergovernmental Relations Committee and vice chaired the Committee of the Whole. Mayor Kawakami was a gubernatorial appointee to the Hawai‘i State Legislature, representing District 14 from 2011 to 2015. As a State Representative, Mayor Kawakami served as the Assistant Majority Leader; chaired the Committee on Economic Development and Business; vice chaired the Committee on Energy and Environmental Protection; and vice chaired the Committee on Commerce and Consumer Protection. Since 2004, Mayor Kawakami volunteered his time, service, and experience to community organizations that includes the Kaua‘i Economic Development Board, Kaua‘i Police Activities League, Līhu‘e Business Association, serving as Second Vice Chair for Kaua‘i Island Utility Cooperative, Committee Chair for Strategic Planning for Kaua‘i Island Utility Cooperative, Chair for the Nominating Committee for Kaua‘i Island Utility Cooperative, Kiwanis Club, and Catholic Charities Advisory Committee. Mayor Kawakami experiences in the private sector ranges from his humble start as a paperboy and fast food employee, and was formerly an operations manager for Menehune Food Mart, Inc. and former president of three corporations. On November 6, 2018, Mayor Kawakami was elected as mayor of the County of Kaua‘i and Ni‘ihau.
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mayor #locomoco #hawaiianfood
Sho’s Kitchen offers reasonably-priced Japanese food such as Tonkatsu, Chicken Nanban, Tempura Rolls to name a few. Prices starting from $10. He uses local ingredients as much as possible to support local farmers and sustainability. He also pays special attention to rice. “I always want to use rice which tastes good cold too”, Namatame says. The regular menu expanded by adding monthly specials. “We listen to our customers”, Namatame says. “They want to eat some of the monthly specials regularly. So we have been adding little by little and now our regular menu is bigger than before”. The chef can cook not only Japanese but Italian, French, Mexican and even more based on his broad experience working overseas for 28 years. His culinary journey abroad started in Oregon in 1991. He then moved to Hawaii where he worked at some of the best hotels as an executive chef through 2007. He spent 2 years at two world-class resort & residential properties in Los Cabos, Mexico and oversaw all aspects as executive chef, before he landed back in Hawaii at Trump Hotel Waikiki in 2009.
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nanban #japanesefood #japanesebento
Liliha Bakery is a full-service bakery and diner that has built a loyal following since opening its doors in 1950. Since day one, Liliha’s commitment to baking fresh cakes and pastries with local ingredients has been of utmost priority. Experienced bakers who have been with the bakery for up to 40 years, honor the same time baking methods-- making sure that all baked goods are made from scratch. Liliha Bakery began expansion in 2014, opening its second location on Nimitz Highway, and it's the third and fourth location in the Ala Moana Shopping Center Macy's (March 2019) and the International Market Place in Waikiki (November 2021). Aside from iconic pastries and local dishes, celebration is a big part of the Liliha mission. Custom-designed cakes are offered at the original Kuakini location, using airbrushing techniques for cake decorations. At Liliha Bakery, the smell of fresh chantilly permeates throughout the store, counter seating provides customers with a behind-the-scenes look at the creation of famous local dishes, and customers are offered a selection of 150 baked goods. Some things never change… and at Liliha Bakery, that’s a good thing!
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cocopuff #poimochi #bakery #waikikieats #waikiki
Born in Sungai Koyan Felda in Pahang, Chef Wan moved to Kuala Lumpur when he was three years old. At the time, his father was part of the Royal Malaysian Air Force and his family lived at the Sungai Besi base. As the son of a Chinese Singaporean mother and a Malay father, he discovered his passion for entrepreneurship and food selling kuih on the air force base where his father worked. Despite studying to become an accountant, he quit his job to pursue his passion for food and cooking full-time. His perseverance earned him an associate degree in Professional Chef Training and Hotel Management from the California Culinary Academy, San Francisco, and a Ritz Escoffier Diploma (École Ritz Escoffier De Gastronomie Française) from the Ritz Hotel in Paris. Exuding a passion for all aspects of domestic living, Chef Wan has always been synonymous with the latest trends in wellness, cooking, entertaining and decorating. In his capacity as a motivational speaker, he constantly entertains and educates the Malaysian public about the latest trends in these areas using his unique humour and passion.
We had a wonderful time finding the ingredients in Chinatown to prepare Chef Wan’s Grandmother’s Kerabu Udang (Prawn Salad), and then to Kiana’s kitchen to make this special dish.
RECIPE: Chef Wan’s Grandmother’s Kerabu Udang (Prawn Salad) 🦐
https://dining.staradvertiser.com/2022/02/columns/restaurant-insider-with-anne-lee/chef-wan/
Chef Wan @_chefwan58
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Escoffier ##ritzparis #ChefWan
A fresh take on Italian food in the heart of Honolulu Mezzo is a place to relax and unwind. Our menu is based on traditional Italian flavors fused with the local flavors of Hawaii. We strive to stretch boundaries of creating pizzas, appetizers, and entrees that are surprising but hold true to its Italian roots. Between our whiskey, wine, beer list and delicious food, we are confident you will be coming back for more.
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italianfood #italianrestaurant
J. Dolan’s is well known for its delicious handcrafted pizzas and hand-poured beverages. J. Dolan’s is also home to the go-to Irish beer standards including Guinness, Harp Lager, Smithwick’s Red. And yes, the staff definitely pours beer combinations the likes of Half & Half, Black & Tan, Blacksmith, Snake Bite, and Black Velvet.
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handcraftedpizza #Irishbeer #Irishbar #Guinness
Island Olive Oil Company is a locally owned and operated gourmet store supplying our community with the highest quality products since 2012. Our store was born out of the desire to bring the highest quality, and freshest Extra Virgin Olive Oils and Balsamic Vinegars to our customers in a setting where you can taste them for yourself. We currently feature over 50 amazing oils and vinegars on tap to choose from for the simplest of home cooks to the most discerning chef . Our owners, Angèl & Brian, both the only Certified Olive Oil Sommeliers in Hawaii, are from Honolulu and continuously search for fresh, quality oils, vinegars, and gourmet foods to bring into your home and kitchen. They travel the globe, meeting with farmers and producers to ensure that they adhere to strict principles, conscious farming practices, cultivate sustainable, natural ingredients, and who keep in mind a whole food approach. For our Premium EVOO's, we provide the harvest date, country of origin, and chemistry on every extra virgin olive oil we offer so you can see and taste the freshness for yourself. We rotate our EVOOs from the northern hemisphere (October/November crush) to the southern hemisphere (April/May crush) so we may continuously bring you the freshest olive oil possible.
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oliveoil ##oliveoilsommelier ##balsamicvinegar
Christian is a true New Yorker. Growing up in an Italian family, he was always surrounded by the most welcoming and loving of friends and it was his family who showed him what is truly means to be a great host. As a young adult Christian found his calling in the night life of NYC. Fascinated by its vast & colorful culture, he navigated his early career working at such legendary night clubs as THE TUNNEL and LIMELIGHT where he was naturally tasked at meeting people and building a guest list to insure the VIP treatment for his customers. Christian eventually found his way down to Greenwich Village in the late 90s where he began his craft behind the bar at THE VILLAGE LANTERN one of the first venues created by THE BOWERY RESTAURANT GROUP. From host to barback he worked his way up the ladder to bartender learning everything he could along the way. During his three years with the company, he met his wife Lisa who was a colleague. By 2018, Chris and his wife Lisa were looking to move closer to her homeland of New Zealand and Hawaii was the perfect compromise. Their dream was to open a bar of their own, but Lisa landed a position at the SURFJACK as Director of Food & Beverage and Chris later followed first as a bar consultant and in the Spring of 2021 joined the team to reopen Mahina & Sun’s. In addition to creating the new cocktail menu, Chris has also created an atmosphere where both visitors and kamaaina can feel at home. His input can be heard in the music played, seen in the lighting of the restaurant, enjoyed in the service of the staff, and felt in the seats of the new bar chairs. For both Christian and Lisa, it is important that guests feel at home and the food and beverage experience emphasize that.
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cocktail #waikiki
“Rigo SPANISH ITALIAN” is located on Kapahulu Avenue, one of Oahu’s best “FOODIES STREET”. The dining provides a relaxing atmosphere with the high ceiling and interior. You can enjoy fixed price tapas and wines, Spanish josper grilled main dishes, wood-fried pizzas and homemade pastas incorporating local produce. With a motto “No vague” ”Define”. Once again set the definition of Spanish-Italian.
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paella #kapakulu #spanish #italian #woodfriedpizza
In 1935, Taisuke and Katsuko Sekiya had the idea to open a restaurant that served a variety of okazu (Japanese delicatessen foods) and dessert delicacies. It turned out to be the idea of the century — well, nearly a century — as the Kaimuki eatery celebrates 85 years. Consistency is at the heart of everything Sekiya’s does, and that’s exemplified when browsing the menu. Its beloved BBQ Sticks, for example, have been a staple for decades. Plate lunches, meanwhile, grew popular during World War II, when they were sold for just 10 cents a pop. Remaining a forever fan favorite, the Kaimuki Avenue storefront offers a variety of plate lunch specials.
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japanesefood #delicatessen #kaimuki
Aloooha! Danny Kaleikini, the Ambassador of Aloha (former Gov. John Waihee gave him the moniker in 1988), was born into a family of eight children. Raised in Papakolea, his humble roots taught him how to share the aloha. Everyone in their household contributed by doing their share. In fact, a 5-year-old Danny sold copies of The Honolulu Advertiser and also shined shoes by Hawaii Theatre to help his family. The Kahala Hotel & Resort honored "Hawaii’s Ambassador of Aloha" Danny Kaleikini by celebrating his 30-year residency at the resort and dedicating its front drive in his name. We sampled his favorite dishes from Plumeria Beach House.
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DannyKaleikini #KahalaResort
PHOTO: ANTHONY CONSILLIO
When you first walk into Waikiki Brewing Co., you see a big aloha sign and a feeling of warmth and cheer. Being calorie-conscious, craft beer is somewhat foreign to me, so executive chef Nicholas Stewart and general manager Andy Flartey invited me to try popular items paired with their craft beer made by brewmaster Joe Lorenzen.With a wide array of menu items, including vegan/vegetarian food options, this brewery offers more than just handcrafted local beer.
Waikiki was the first location and opened in March 2015. Joe Lorenzen, our brewmaster, worked with the restaurant as a line cook. The idea was pitched to the owners to make this a brewery. Being that there wasn’t a brewery in Waikiki, they loved the idea and Waikiki Brewing Co. was born. We are the only actual, active brewery in Waikiki. On brew days, you can get all the sights and smells, authentic feel as you can see the product being made. Our brewmaster with his culinary background, creates each brew like a chef would create a dish.
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Glenn Medeiros was born and raised on the island of Kauai, Hawaii. As a teenager, he began a professional career as a singer/songwriter. For the next eight years, Glenn travelled to almost forty countries, selling over seven million records, recording eight albums, almost twenty music videos and writing over 200 songs. In 1994 Glenn moved to Oahu to reach for his childhood dream of being an educator. In three years, he attained a BA in History/Humanities from the UH-West Oahu. Several years later, he received a Master’s Degree in Elementary Education from the University of Phoenix. After teaching for years as both an elementary and high school teacher in public, Catholic, and private non-denominational schools, Glenn became the Vice Principal at Maryknoll Elementary School. He was later offered to work in the same capacity at Maryknoll High School. After receiving his doctorate degree in Educational Leadership from the University of Southern California in 2014, Glenn became a full-time Assistant Professor at Chaminade University in its School of Education. Finally, in 2015, Glenn was offered the position of Head of School at Saint Louis School in Hawaii, where he is now in his fourth year at the helm.
In his first year as President at Saint Louis School, Glenn was responsible for overseeing the creation of a new strategic plan that successfully led to the opening of an elementary school in August of 2016. In one short year, enrollment at Saint Louis School grew by over 20 percent. With a focus on building excellence in Academics, Athletics, and the Arts through the use of a blended learning model that balances personalized and 21st Century learning methods of instruction. This, in combination with an added focus on rigor, relevance and relationships, creates an environment conducive to learning for young men.
Beyond his responsibility as School President, Dr. Medeiros is a board member of Saint Louis School, Saint Joseph School, the Marianist Center of Hawaii, the Interscholastic League of Honolulu (ILH), and the Hawaii Society for Technology in Education. He is also a member of the Committee on Culture and the Arts for the City and County of Honolulu, while also volunteering his time as a Major in the Civil Air Patrol as part of Saint Louis School’s 77th Squadron. Finally, Glenn is a member of the Knights of Columbus, Lay Marianists, and Maryknoll Affiliates. -----------------------------------------------------------------------------------
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Garrett Mukogawa began his culinary career at Citrus in Hollywood under the tutelage of Chef Michel Richard while he attended the CSCA Culinary School in Pasadena California. He then ventured out to Maui to complete his culinary schooling by attending an internship at Roy’s Kahana Bar & Grill. Upon finishing his internship he was asked to remain on staff, thus beginning his Roy’s career. After 5 years in Maui Garrett then did a short stint at Canlis in Seattle Washington. Upon returning to California he returned to Roy’s and joined Roy’s La Jolla where he spent the next 5 years in the San Diego area. Garrett then transferred up to the Roy’s Downtown Los Angeles where he spent a little over a year at the helm. After his time at the LA Roy’s Garrett wanted to add even more to his repertoire and worked under Italian Chef Celestino Drago at his Enoteca Drago location in Beverly Hills. Garrett then returned to his roots and joined the Roy’s Hawaii team. Where he is now the Corporate Chef for all of Roy Yamaguchi concepts in Hawaii.
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csca #culinary #roys #RoyYamaguchi
Born and raised in South Lake Tahoe, California, Jeff Stewart is, not surprisingly, an avid skier. But it was a summer trip to France and an enthusiastic chemistry teacher that enticed him away from the mountains and into winemaking.“My summer in France was really my first experience with wine as part of the family meal. I was fascinated with the lifestyle and the importance of wine in that culture,” says Hartford Family Winemaker and General Manager, Jeff Stewart. “I knew I wanted to pursue a career in science anda er several conversations with my high school chemistry teacher, I was soon enrolled in the Viticulture and Enology program at UC Davis. The idea of combining agriculture, science and the creativity of making wine,something celebrated and revered in many cultures for thousands of years, was mesmerizing.”A UC Davis graduate with a degree in fermentation science, viticulture,and enology, Jeff has been making Pinot Noir, Chardonnay and old vine Zinfandel in the Russian River Valley and Sonoma County for over 25years. Jeff began to learn the character of the vineyards and the distinct subregions of the Russian River Valley in the early 1990s when he joined some of the earliest winemakers to study the region.
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Winemaker #PinotNoir #Chardonnay #Zinfandel
I basically worked in the family restaurant business and was a waiter and bartender through my college years. I opened Teddy's Bigger Burgers with Ted Tsakiris in 1998. We opened over 26 restaurants in 5 countries over the next 21 years. We opened the first TEX808 BBQ+BREWS in the Hawaii Kai Towne Center in 2019. Our 2nd store is a quick-serve version at Moanalua Shopping Center. We are moving the Hawaii Kai location to a location on the water in Hawaii Kai set to open in late 2020. TEX808 Waikiki opened at the Laylow Hotel this past Friday, Oct 29, 2020.
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TeddysBurgers #burgers #hawaiisbestkitchens #hawaiifoodie
When Halepuna Waikiki was in the infancy of its planning process, it was decided to add a touch of its sister property, Halekulani, to the destination. The result: Halekulani Bakery & Restaurant, the hotel’s first branded entity outside of Halekulani. “We envisioned creating an outlet that would center around our one-of-a-kind pastries and exquisite baked goods,” states Bonnie Bise, public relations manager for Halekulani and Halepuna Waikiki. “With our baked goods, we could hone in our bread pairings with specialty sandwiches, and the concept eventually transformed into a separate plan for a bakery/café, in addition to a casual restaurant with an emphasis on local, indigenous foods.” The eatery is helmed by an impressive culinary team comprising executive pastry chef Mark Freischmidt who has led the team at Halekulani for the past 11 years.
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halepuna #waikiki #halekulani #barkey #artisan
REY BAYSA is executive chef at the newly transformed Outrigger Reef Waikiki Beach Resort. Baysa oversees the operations of Kani Ka Pila Grille, the casual resort restaurant that services the property with breakfast, lunch, dinner and room service. Additionally, Baysa oversees the resort’s catering and its exclusive Voyager 47 Club Lounge. Baysa was most recently executive chef at Hilton Waikiki Beach and prior, chef de cuisine at Kapolei Golf Club, while also assisting the Hawai‘i Convention Center with its culinary needs. He gleaned his food and beverage experience, including food production, purchasing, menu development, banquets and multi-restaurant operations, at Hard Rock Café Honolulu; Tommy Bahama Restaurant and Bar in California; Cal Hi Aspen, The Ritz-Carlton, Embassy Suites Resort, The Westin Maui and Intercontinental Hotel Wailea all on Maui; Hanalei Bay Resort & Suites on Kaua‘i and The Boca Raton Resort & Club in Florida. Trained by chefs from Austria, Switzerland, Germany and France in the European-style of cooking during his apprenticeship with the Intercontinental Hotel Wailea Maui, Baysa enhanced his culinary knowledge in the cuisines of Hawai‘i and the Pacific Region over the years and is a Certified Chef de Cuisine through the American Culinary Federation.
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outrigger #outriggerreef #waikiki #hawaiian #hawaiianculture #livemusic #hawaiianmusic #kanikapila #kanikapilagrille #slackkey
After more than six decades of feeding multiple generations of families, St. Louis Drive In continues to serve as the go-to spot for local-style comfort food in the heart of Kaimuki. Owner Wayne Akimoto leads the family restaurant today after his relatives opened the eatery in 1960. Situated on Waialae Avenue, across the street from Saint Louis School and Chaminade University, St. Louis Drive In serves up a wide array of local favorites prepared with plenty of experience and extra helpings of aloha. “It’s been rewarding to see people grow up, and generations of families continuing to come back,” Akimoto says. “Because our employees have been with us for so long at our small hole-in-the-wall, including some who have worked in the restaurant industry for more than 50 years, we try to elevate the experience for everyone, including offering different varieties of seafood and plating the dishes like you’re going to eat a nice meal in Waikiki! We honor our longtime employees with that dignity, and customers look forward to their favorites.”
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localfood #burgers #comfortfood #kaimuki #drivein
Paia Fish Market is the best reviewed seafood restaurant in Hawaii. Local fresh fish with Ahola. Located in Paia, Lahaina, Kihei and Waikiki Beach in Oahu.
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Young’s Fish Market has decades of expertise in serving some of the Hawaii’s most delectable local foods. The famed eatery has two locations — one in Honolulu’s City Square, and a second, new shop in Kapolei Commons. Together, both sites offer customers a range of edibles to satiate anyone’s Hawaiian food cravings. “Originally opened in 1951 by my grandparents Wilfred and Charlotte Young on Liliha Street, we are now in our third generation of Young family members operating the business,” shares Daniel Young, company president. The establishment originally began as a store that sold fish, but as time passed, the business blossomed into what it is today — a warm, inviting Hawaiian/Chinese restaurant and fish-specialty store serving up wonderful local-style eats. The company offers plate lunches, catering, laulau care packages and more. Young explains that some of most popular dishes at Young’s Fish Market are Laulau, Kalua Pig, Squid Luau, Chicken Long Rice, Butterfish and Watercress, and the company’s Chinese Style Roast Pork.
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Laulau #KaluaPig #SquidLuau #ChickenLongRice #hawaiianfood
I was born and raised in Honolulu Hawaii. I am a first generation Korean-American. After graduating high school I headed to the mainland. I started off in New York City for about 3 years, before moving to San Francisco, and lived there for a few years. I finally settled in Seattle for more than 10 years. Although I was involved in the food and beverage industry in all those cities, my culinary endeavors didn't truly begin until Seattle. I trained under Tamara Murphy, Ethan Stowell, Tiffany Layco, Zach Chambers and many other James Beard Award winning chefs.
I have been fortunate to have moved up fairly quickly in this industry. I first started as a banquet prep not knowing how to hold a knife properly. I was trained intensely by a French trained Chef that worked under Thomas Keller in Napa Valley. She was my mentor, and took the time to teach me many of her techniques and skills that enhanced my growth in this career. Then two years later, I was promoted to Sous Chef.
I moved back to Oahu, in the fall of 2015 and began working at Mariposa as a line cook. I was later hired at the Kahala Hotel and Resort as a sous chef, followed by Herringbone as an executive sous. Currently I work at Maui Brewing Company in Waikiki. Chef Terry Lynch has given me the wonderful opportunity to assume the Executive Chef position at Maui Brewing Company.
I am grateful for every opportunity that I have been given, and continue to have a quest for knowledgeable about food, cultures and different cooking techniques.
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jamesbeard #beer #IPA #ExecutiveChef #mauibrewing #wheatbeer
I learned early in my career that the best dishes always began by using the best ingredients, sourced sustainably and locally. Taking inspiration from classic French and European preparations, which often emphasize the quality and flavor of seasonal produce and seafood, I have crafted a menu that is uniquely Michel’s at the Colony Surf. My seasonal six-course pre fixe dinner takes full advantage of our islands’ bounty and marries it beautifully with Big Island abalone, Kauai prawns and Kunoa beef among other proteins to create the Taste of Michel’s.
An important part of our identity lies in our signature tableside service. We are proudly one of the few remaining restaurants that continue to offer tableside dishes including our lobster bisque with fresh Maine lobster flamed with cognac and our essential dessert, the Hawaiian apple banana flambe finished with dark rum. Oenophiles will appreciate our extensive wine list, which we seasonally update with the help of Hawaii’s esteemed Master Sommeliers to ensure there is always something expertly paired with your meal.
I warmly invite you to see difference that sets Michel’s apart when it comes to haute European cuisine prepared with island flair. Eberhard “Hardy” Kintscher Executive Chef, Michel’s at the Colony Surf
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Bill Tobin is the Managing Partner and CEO of Tiki's Grill & Bar LLC. After growing up in a small farming community in Nebraska and serving in the US Army, Bill settled in Hawaii. He worked for the Honolulu Hard Rock Cafe while he earned a Bachelor of Business Administration degree from the University of Hawaii. Bill held management positions with Peter Kiewit & Sons, Hard Rock Cafe International and Let's Eat Hawaii dba Sam Choy's Restaurants before co-founding his own restaurant company. He was a two term Chairman of the Hawaii Restaurant Association and has been inducted into the Hawaii Restaurant Association's Hall of Fame. Bill also helps other restaurateurs through his website, restaurantleadership365.com. There he authors a daily blog and and a weekly newsletter. In addition to his podcast, he provides personal insights and advise to others restaurateurs as they navigate the industry. He was also the technical editor to "Running a Bar for Dummies" published by Wiley and Sons, Inc. and co-authored "Food to Write Home About ... Hawaii" Bill has been very involved in the community serving on boards for the Young Presidents Organization (Hawaii) (past President-Elect), HUGS (Help, Understanding and Group Support), and the Hawaii Restaurant Association. He has been involved with Aloha United Way, and Tau Kappa Epsilon Fraternity. He and his family currently reside in Honolulu.
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tiki #grillbar #waikiki #waikikibar #livemusic
"Life is not a destination but a Journey" is a motto that Alan Hirano, General Manager at Pesca Waikiki Beach, lives by. Learn everything that you can to move up and at the same time, teach and pass on everything that you learned to build and raise successors. Pesca Waikiki Beach, a luxurious Mediterranean seafood restaurant and wedding venue with panoramic views located at the top of the iconic Ilikai Hotel. Pesca features fresh seafood from Hawai'i, the Mediterranean, Japan, and other parts of the world (flown in daily), including some fish served exclusively at Pesca. The menu offers a seafood & raw bar, appetizers, salads, soup & pasta, fish by the pound prepared simply - grilled, in sea salt, or acqua pazza style, entrees from the sea and from the land, sides, and signature desserts.
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waikikirestaurant #seafood #Mediterranean #weddingvenue #waikikibeach
I am a local boy through and through born and raised on Oahu, a graduate of Kapiolani Community College Culinary Program. I have 15+ years of cooking experience
I feel my career as a cooking professional really took off when I was sous chef at Town restaurant located in Kaimuki. At Town I’ve learned a lot of the fundamental skills and problem-solving abilities that could only be forged in that kitchen. Whole animal butchery, using local ingredients and cultivating relationships with local farmers and fisherman was a daily practice that I know I was very fortunate to be a part of.
After my time at Town came to an end I had the opportunity to open Kaimuki Superette with Ed Kenny and Dave Caldiero. Working with the same values at Town with a more "fast food" approach, trying to provide a quick healthy option for people during the day with the signature Aloha always montra we are known for. During this busy time I also doubled as the catering chef for the Town Hospitality group serving our style of food beyond the 4 walls of our Kaimuki restaurant.
After my time at Kaimuki Superette came to a close I had the opportunity to come to Mahina and suns, and after a couple of years became the Executive Chef. Bringing all my experience I’ve tried to stay close to my local boy roots and cook food that brings back the fond memories of my childhood.
After stepping away I tried my luck in California and landed a job working for Disney but due to Covid and all opportunities drying up I came back home. Upon my return I worked at Piggy Smalls in Ward to get back into the game if I could say after a year of sitting on the bench. Soon enough the opportunity to come back to Mahina & Sun's came up and in this time and space it felt right to come back and I'm extremely excited to show what we can do.
Five-time Sommelier of the Year, Veteran Restaurateur and “Sommelier for the People” Michael Jordan is Director of Global Key Accounts for Jackson Family Wines. Jordan travels the globe to work with key decision makers and hospitality industry leaders. Jordan also hosts a weekly radio show, The Word on Wine - in many AM radio markets across the country and podcast on CRN Digital Talk Radio. Passionate and friendly, Jordan demystifies the world of wines as an “Ambassador of Flavor” for wine lovers across the globe.
With over forty years working in hospitality Michael has opened 17 restaurants. He worked his way up to executive chef and has served as General Manager and Sommelier in several world class restaurants. Jordan volunteers as the Chairman and Chief Judge of the Los Angeles International Wine Competition and Host of the Kapalua Wine and Food Festival on the island of Maui.
Jordan’s previous roles include: Global Manager of Wine, Walt Disney Parks & Resorts® Worldwide; President of The Beachcomber Restaurant Group; VP of THE RANCH Restaurant & Saloon (Zagat 28-29-28), GM/Sommelier at Napa Rose Restaurant, Disneyland Resort (Zagat 29-28-28), GM/SOMM of the “AAA Five Diamond” Pavilion Restaurant at Four Seasons Hotel Newport Beach; and GM/SOMM of the award-winning Pinot Provence Restaurant in Costa Mesa.
“Michael Jordan is one of just 15 people in the world awarded both Master Sommelier and CWE (Certified Wine Educator) Diplomas. And if there were an equivalent for heirloom tomato expertise, he’d have that, too.” - Priscilla Mayfield’s column in Orange Coast Magazine - August 2013
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Sommelier #JacksonFamilyWines #wineeducator
Iron Chef Masaharu Morimoto has created a bridge between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to countless diners throughout the world. He has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients and has effectively created a signature style that positions him as one of today’s foremost chefs.
Chef Morimoto first competed on Japanese television show Iron Chef in 1998 and then became one of the stars of Food Network’s Iron Chef America in 1999. As an Iron Chef, Morimoto was able to showcase his flawless technique and creativity with unique ingredients in front of millions of Americans. Chef Morimoto returns to the Iron Chef challenge in the spring of 2017 with Iron Chef Gauntlet.
His first cookbook, Morimoto: The New Art of Japanese Cooking, won two International Association of Culinary Professionals awards, including the Julia Child Award for Best First Book. His second cookbook, Mastering The Art of Japanese Home Cooking, was released in November 2016. In 2021, Chef Morimoto partnered with Grgich Hills Estate to release an exclusive Cabernet Sauvignon label, Morimoto Dream. The wine is a collaboration of vision and passion between a vineyard rich in history and cultivation and a chef famed for blending Japanese and Western cuisine.
Keep up with Chef Morimoto via Instagram, Facebook, Twitter or www.ironchefmorimoto.com.
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Chef Chai Chaowasaree (“Chef Chai”), owner and chef of Chef Chai at Pacifica Honolulu is recognized as one of Hawaii’s top Hawaii Regional Cuisine chefs. Known for fusing fresh Hawaii ingredients with the exotic flavors of Asia, Chef Chai has created a culinary style that reflects the cultural diversity of Oahu and the Hawaiian Islands.
To further strengthen the partnership with Hawaii’s local farmers and fishermen, Chef Chai co-founded Hawaii Island Chefs (HIC), the second generation of Hawaii Regional Cuisine Chefs. This group of HIC chefs is on a mission to provide the world with the best of Hawaii’s diverse culinary resources from the culture of the people and the bounty of the land and sea. In addition to running his two restaurants, Chef Chai was named executive chef of Hawaiian Airlines for which he manages more than 20 kitchens worldwide. He also hosts the weekly cooking show, “Dining Out with Chai” and “Chai’s Choices” Chef Chai is constantly seeking out new spices and ingredients at Oahu’s farmers markets and in Honolulu’s Chinatown, which brings back childhood memories of shopping the local markets in Bangkok to find the freshest ingredients for his family’s popular restaurant. His mastery at blending flavors are shown in many of his signature dishes including Fresh Ahi Katsu with Tomato Mango Salsa Wasabi Curry Sauce, Kataifi and Macadamia Nut Encrusted Black Tiger Prawn Rainbow Salad with Tangerine Vinaigrette, Thai Style Oxtail Soup, and Fresh Mahi Mahi with Thai Red Curry Sauce. Recently, Chef Chai was voted the winner of the 2011 Hale Aina CHEF’S CHOICE award, selected by Hale Aina Award winning Chefs.
Chai’s restaurants also have been critiqued and recommended by many international magazines, from Bon Appetit, Brides, Sunset, Cooking Light, Travel & Leisure to Gourmet Magazine and many more.
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chefchai #kalo #hawaiianfood #luau #waikiki #hawaiian
Mountain View Farms owner David Wong breathed new life into his farm which had been in his family for over 50 years. He focused on natural farming, soil environment and restoring the land with the help of microbes after attending an inspiring workshop led by a Korean farming master. His bout with cancer led him to research the power of clean food and eventually, supplying pork and vegetables to big believers in his mission and products like The Kahala Hotel & Resort. The public can also buy Mountain View’s pork at Don Quijote stores and moringa, a super tree used as traditional herbal medicine, directly from the farm.
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moringa #herbalmedicine #naturalfarming
Where Hawaii Eats features the very FIRST Master Sommelier in Hawaii, Chuck Furuya, in this special episode at Vino. As a tribute to this now closed restaurant, we feature a variety of foods that Chef/Owner DK Kodama of DK Restaurants offers with a paring of wines selected by Chuck himself.
In late 1980’s Chuck Furuya became one of the first in the United States to pass the rigorous Master Sommelier examination. It was his passion to fully excel at wine service and education, leading him on the path to certification as a Master Sommelier. Educating people about wine and discovering new talent is what brings him the most satisfaction. “I love finding new wines, especially great values. I love pairing wines with foods. But most of all I love teaching,” says Chuck.
Host Anne Lee heads over to Dada Salon at Ala Moana Hotel not to get her hair done, but to enjoy a meal at their cafe with Owner Richie Miao. He founded Dada in 2015 to start a new movement in the hair and beauty industry which he later expanded into a new joint venture: Dada Spa, Salon & Cafe where the team can express their aesthetic and culinary visions in ever-changing ways. Their menu features a variety of offerings such as breakfast, salads, sandwiches, pasta, delicious pastries, and fresh gourmet coffee!
Richie Miao was born in 1971 in Canton, China then moved to Hawaii in 1984. He started his hair journey in 1992, performed and collaborated with many artists of all natures. In 1999 he co-owned Chop salon in restaurant row holding 22 styling chairs, managing the business for seven years. In a change of profession, Richie was guided to the art of fashion and sculpture the human form. As a self-trained menswear designer, he effectively launched the ISM label 2008 all over china and Asia. ISM had become an established brand with 18 stores across Asia and finally a US store in Honolulu in 2010. Missing the hair world Richie sold his brand and established Dada Salon in August 2015. For more information on Dada Spa, Salon & Café, visit dadahawaii.com
S2 EP9 Zippy's Nimitz - Jason HigaWhere Hawaii Eats host Anne Lee finds out exactly why Zippy’s is Hawaii’s diner of choice with CEO of FCH Enterprises, Jason Higa. The iconic Zippy’s Restaurants has been the go-to place in Hawaii for hearty, local comfort food. Grab a couple of Zip Pac bentos and head for the beach! Pick up a barrel of their famous chili and fried chicken for the ohana! Zippy’s is the place to go – day or night for that local comfort food fix you need. For more information, visit zippys.com Jason Higa is the CEO of FCH Enterprises, which includes Zippy’s Restaurants, Napoleon’s Bakery, Food Solutions International, A Catered Experience (ACE), and Kahala and Pearl City Sushi. Zippy’s Restaurants was founded by brothers, Francis and Charlie Higa, in 1966 and celebrated its 50th anniversary in 2016. Prior to joining FCH Enterprises, Jason worked as a Honolulu attorney from 1990 to 1995, working in the areas of litigation and transactional law. In 1995, Jason returned to FCH Enterprises and worked in different positions within the family business before assuming the position of CEO and President in 2003. Jason currently serves in the position of CEO for FCH Enterprises. As a second generation family business leader, Jason strives to preserve the core values of the company founders, while continuing to evolve the company toward the future. #zippys #comfortfood #zippac #zippyschili #bento #bakery
Host Anne Lee sits down with the power couple – owners and chefs of Artizen by MW, Michelle and Wade Ueoka, to indulge in an impressive spread of local favorites such as Mochi Crusted Monchong, Oxtail Soup, Lau Lau, Portuguese Bean Soup, and top it off with a sweet finish of Chef Michelle’s infamous MW Chocolate Cake and more of her delicious pastries! Opening its doors in 2015, Artizen by MW offers gourmet flavors in an ”on-the-go” fashion. Previously located in the Hawaii State Art Museum, Artizen is now located on the first floor of Velocity Honolulu. They have a variety of offerings including coffee, freshly baked pastries, bento lunch selections, a wide selection of Happy Hour menu items, and take-home dinners for your ease and comfort. For more information on Artizen by MW, visit artizenbymw.com
Chef Michelle’s passion for cooking ignited after an externship at Alan Wong’s Restaurant and she went on to pursue her dream enrolling at The Culinary Institute of America in New York. After graduation, she rejoined Alan Wong’s where she spent 6 years on the savory side. Michelle then switched over to be a pastry chef and opened up MW Restaurant alongside her husband Chef Wade. In her 10+ years as a pastry chef, Chef Michelle has been recognized nationally as a Semi-Finalist of the prestigious James Beard Award and received the Rising Star Chef Award as a Pastry Chef. Locally, she has received numerous awards for being one of the premier Pastry Chefs in Hawaii.
Chef Wade’s first job was a fry cook at Zippy’s Restaurants. His humble beginnings led him to becoming a prep cook at Alan Wong’s Restaurant, and seven years later, Chef Wade rose to become Chef de Cuisine. Chef Wade completed notable stages at The French Laundry in Napa Valley, California, and Las Vegas’ Alex. In 2013, with the support of family and investors, Chef Wade opened MW Restaurant along side his wife Chef Michelle. In 2016, Hawaiian Airlines announced Chef Wade in their Featured Chef Series with his dishes being featured in Hawaiian Airlines’ Japan Routes. Chef Wade has been recognized Nationally as a Rising Star Chef, and has received numerous local awards for being one of the leading chefs in Hawaii. #pastry #pastries #jamesbeard #chefdecuisine #chocolatecake
Anne heads over to Kailua to enjoy a hearty delicious breakfast at the famous Cinnamon’s Restaurant with Danene Lunn, Owner & Lead Designer of Manuhealli’i. With two retail locations in Honolulu and Kailua, Manuheali’i specializes in Hawaiian apparel and accessories with ever-changing collections of original designs and styles. Known for their Hawaiian apparel designs and accessories that capture the essence and allure of living an aloha lifestyle, the brand has been growing exponentially since its 1985 craft fair debut, now with 2 storefronts in Honolulu and Kailua, as well as an online store. Today, a 24-piece collection is released every month and has expanded from womenswear to accessories, menswear, childrenswear, activewear and a home collection. For more information, visit manuhealii.com
Host Anne Lee sits down with the Owner and Chef of Fête, Robynne Maii. This Hawaii/Brooklyn Hapa Baby Restaurant located in the heart of Chinatown shares a brasserie feel with a laid-back island sensibility. Fête is rooted in the local farm-to-table movement – a place where seasonality and culinary tradition are celebrated in tandem. A few of the items Chef Maii cooks up for Anne includes a delicious Lamb/Sausage Cavatelli with fresh lamb from the Big Island, Korean Hanger Steak with Ginger Scallion Fried Rice, Kauai Prawns, and more! Born and raised in Honolulu, Robynne Maii is the Chef and Owner of the award winning restaurant – Fête. Maii has a culinary and pastry arts degree from KCC in Hawaii, a dance degree from Middlebury in Vermont and a master in food studies from NYU. She began her culinary adventure at 3660 on the Rise, cooking under Chef Russell Siu and Padovani’s Bistro and Wine Bar, where she traditioned to full-time pastry cook. In 1999, she moved to New York City where she worked at Union Pacific and at the Waldorf-Astoria Hotel in their pastry banquet kitchen. She also worked for Gourmet Magazine and has been a cookbook judge for their prestigious James Beard Foundation Awards since 2004. Chef Maii returned to Hawaii to open Fête in 2015 – where classic techniques meet island flavors and ingredients at their best. For more information on Fête, visit fetehawaii.com
In this episode of Where Hawaii Eats, host Anne Lee sits down with Chef/Owner Keaka Lee of Kapa Hale located in Kahala. Inspired by Hawaiian, American, European & Asian flavors, Kapa Hale incorporates the stories of local farmers and fresh produce from our islands. After, Anne heads to Waikiki to enjoy a meal with the president and CEO of Outrigger Hospitality Group, Jeff Wagoner, at Outrigger Waikiki Beach Resort. They indulged in a variety of Outrigger restaurant offerings – with dishes from Duke’s Waikiki, Hula Grill, Appetito Craft Pizza & Wine Bar, and Maui Brewing Co.
Keaka Lee uses the unique cultures of the Hawaiian Islands as inspiration to develop his craft. Hawai’i is a melting pot of Pacific and Asian influences that pushes him to expand his palate and challenge his creativity. His style of cuisine revolves around the community. He received his culinary and pastry arts degrees from the Culinary Institute of the Pacific at Kapiolani Community College in 2009. Keaka has worked for 3660 on the Rise & Alan Wong’s Restaurant in Honolulu. He continued his training and completed stage-internships at Benu in San Francisco, Le Bernardin in New York City, Eleven Madison Park in NYC, & Café Boulud in NYC. He moved to New York City to work for Michael Anthony at Gramercy Tavern, Untitled Restaurant and Studio Cafe at the Whitney Museum. He returned home to join the Pig & the Lady restaurant as the Chef de Cuisine. He reconnected with the local farming community and learned more about Vietnamese sensibility. He combined what he learned in New York City with the fast-growing interest in Vietnamese fusion cuisine. For more information on Kapa Hale, visit kapahale.com
As Outrigger Hospitality Group’s president and CEO, Jeff Wagoner oversees all aspects of the company’s multi-branded, global portfolio of hotels, resorts, vacation condominiums, timeshares and retail operations while steering the direction, growth and strategic priorities for the iconic beach resort brand. Before joining Outrigger in 2018, he served as EVP hotel operations for Trump Hotel Group, overseeing global performance for all resort properties. Prior to this, he held several roles with Wyndham Hotel Group, including president of Wyndham Hotel Group’s management company and EVP of brand and customer services for Wyndham’s hotel brands. Wagoner was also president of Wyndham Hotels and Resorts and SVP of operations at the former Wyndham International, where he oversaw more than 100 Wyndham and Wyndham Garden hotels. For more information on Outrigger Hotels & Resorts, visit outrigger.com
Host Anne Lee sits down with Executive Chef and culinary visionary behind Mugen at Espacio, Chef Jason Yamaguchi. Fueled by a deep desire to create a culinary experience unlike anything previously found in Hawaii, he helped establish Mugen, presenting thoughtfully prepared dishes using only high-quality locally and globally sourced ingredients. Then, Anne heads over to Hawaii’s premier rooftop destination, SKY Waikiki Raw & Bar to enjoy a special meal with CEO & Co-Owner, Hide Sakurai. Located in the heart of Waikiki, their wrap-around rooftop deck features stunning panoramic views of Diamond Head, Waikiki Beach, and the city lights glittering 19 stories below.
Mugen is a French-Japanese dining concept that is elevating Hawaii’s status as a destination for culinary travel. Executive Chef Jason Yamaguchi assembled one of the strongest restaurant teams found on the island to create an intimate and unforgettable experience filled with personal touches and memorable interactions with its chef. With Mugen’s open-kitchen concept, Chef Jason invites guests to interact and watch him and his team work their magic in the kitchen. He returns to Hawaii after 22 years spent on the continental United States feeding his love for cooking alongside culinary greats such as Joachim Splichal, Michael Mina and Chris Garnier. Most recently, he was the lead chef at Driftwood Kitchen in Laguna Beach, California, where he elevated the restaurant’s ocean-to-table experience.
Hide Sakurai recently acquired SKY Waikiki and reinvented the restaurant’s concept to SKY Waikiki Raw & Bar featuring a unique combination of fresh seafood, refreshing champagne, handcrafted cocktails and Aloha. As Hawaii’s premier rooftop destination, you cannot beat their stunning panoramic views of Waikiki. Hide is a well-known Hawaii based Restaurateur, Chef and Entrepreneur. He is the brainchild and founder of a number of restaurants in Hawaii, including his flagship Shokudo Japanese and Buho Cocina y Cantina. In 2016, he was awarded 1st Restaurateur of the Year by Honolulu Magazine and in 2017 became the Vice Chairman of Hawaii Restaurant Association. He also owns a consulting and marketing firm to support other businesses especially in Hawaii, the mainland U.S. and Japan.
To find out more information on these local chefs, restaurants, and recipes visit wherehawaiieats.com For more videos like this, stay tuned! Be sure to subscribe to our channel and click the bell icon so you will always be alerted of new videos. Where Hawaii Eats supports our local restaurant industry and features all the best food destinations Hawaii has to offer!
Host Anne Lee sits down with Chef Jose Reyes at Off The Wall Craft Beer & Wine to enjoy a few delicious dishes paired with some of their featured beers. Empanadas, Beer Aged Steak, Mussels Ala Chalaca, and many more! Chef Jose has revamped the menu as he describes it, “Latin American Cuisine with a northern flare.” Then she heads over to MW Restaurant with the Owner of Velocity, Brad Nicolai. MW, now located in the showroom at Velocity, is a great option for dining while you’re shopping for your next luxury vehicle!
Chef Rose Reyes grew up in Puerto Rico and since he was young, was always in the kitchen with his mother and siblings dreaming of being a chef one day. At the age of 17 he went to culinary school and spent years mastering Puerto Rican cuisine. He worked as a Sous chef for one of the island celebrity Chefs, Erique Pineiro. Then he moved to Miami where he learned Peruvian and Mexican cuisines, and had the pleasure to learn from Chef Oscar del Rivero. After about 8 years, he decided to move to Hawaii and had the pleasure of working at TBD by Vikram Garg where he moved on to learning French cuisine and now he is the Executive Chef at Off the Wall and is ready to show Honolulu what is he capable of. Check out Off The Wall Craft Beer & Wine for some of his amazing Latin American inspired cuisine! https://www.offthewallhawaii.com/
Brad Nicolai was born and raised in Honolulu before he ventured off to live and work in Boston, Florence, Italy, and Melbourne, Australia. Moving away from the ocean and surfboards to follow his family's Italian roots around the world, finding connections to his culture through food, art, design, and history. Now back in Hawai'i, and sharing those experiences through a second generation family business as one of Hawai'i's leading automotive, motorsport and lifestyle brand, JN Group has grown to represent 26 world class manufacturers. From Ferrari to Harley-Davidson, JN brings a world of new experiences and lifestyles like no other. Celebrating 60 Years of Serving the People of Hawaii, We Are JN Group. www.WeAreJNGroup.com
In this episode of Where Hawaii Eats, host Anne Lee sits down with Dave “DK” Kodama, owner and operator of DK Restaurants, to enjoy a variety of dishes featured at his different restaurants. She then heads to 3660 On the Rise in Kaimuki with special guest, Stanford Carr, President of Stanford Carr Development LLC, to hear his background and how he got to where he is today.
Local boy from Aiea, O’ahu, Dave “DK” Kodama opened his first Sansei Seafood Restaurant & Sushi Bar in Kapalua, Maui. Saying he has “come a long way, baby,” would be the ultimate understatement. DK now owns and operates six restaurants on three islands. In May 2000, Kodama opened his second Sansei at Honolulu’s Restaurant Row and in April 2002, the third location of the wildly popular concept was opened in Kīhei, Maui. In September 2004, D.K. took another giant leap when he moved the Restaurant Row Sansei Seafood Restaurant & Sushi Bar to the beautiful Waikīkī Beach Marriott Resort & Spa and added d.k Steak House at the same location. In July 2004 he teamed with Master Sommelier Chuck Furuya to open VINO Italian Tapas & Wine Bar at Restaurant Row. In February 2008, Hawai‘i Islanders got the Sansei they’d been craving at Queen’s MarketPlace in beautiful Waikoloa. Like the others, it was an instant hit. For more information on DK Restaurants, visit dkrestaurants.com
Stanford Carr is president of Stanford Carr Development, LLC (SCD) where he oversees an extensive portfolio of projects ranging from master-planned communities to resort-style living to affordable housing. Stanford is known for building communities on a foundation of family living, the spirit of the islands and respect for the land. Since 1990, SCD has completed over 6000 homes and is responsible for some of the most recognizable residential communities in Hawaii, including The Hawai’i Kai Peninsula, Kehalani Masterplan Community on Maui, Iwalani, Waikoloa Colony Villas, Wailea Fairway Villas, Keauhou Place, Hawaii’s first Mixed Use Transit Oriented Development and many more. Stanford’s projects have earned numerous national, western national, and local awards. For more information on Stanford Carr Development, visit stanfordcarr.com
Host Anne Lee heads over to Roy Yamaguchi’s flagship restaurant, Roy’s Hawaii Kai, and enjoys a delicious meal made by the renowned Chef Roy Yamaguchi himself. Then she indulges in a traditional Kaiseki meal at Nanzan Giro Giro with Owner of Wilson Home Care, Shelley Wilson. Chef Yoshi serves up a unique kaiseki meal. The dishes are artfully prepared, using seasonal ingredients. They may appear small, but the meal consists of six or nine courses. It is a true culinary experience.
Culinary pioneer and Roy's founder Roy Yamaguchi was born in Tokyo. It was while visiting his grandparents on Maui that he had his first taste of seafood bought fresh at seaside piers — fond memories that would shape his future career. At 19, he graduated from the Culinary Institute of America in New York as a master chef and moved to Los Angeles where he served as executive chef at La Serene. After gaining invaluable experience in LA, Roy decided it was time to head closer to his roots. He moved to Hawaii and opened the first Roy's in 1988 in Hawaii Kai, O’ahu. He has since opened 10 different restaurants across O’ahu, Maui, Kauai, and Big Island.
Roy Yamaguchi is regarded as an international culinary visionary and the creator of Hawaiian fusion cuisine. His numerous accolades include the prestigious James Beard Award. Roy has also hosted six seasons of the television show "Hawaii Cooks with Roy Yamaguchi," seen in more than 60 countries, and has published three cookbooks.
For more information on featured guests and restaurants, visit wherehawaiieats.com.
In this episode of Where Hawaii Eats, Mayor of the City and County of Honolulu, Rick Blangiardi, joins us for a special meal prepared by Chef Jonathan Mizukami at The Veranda located in the Kahala Hotel & Resort. Host Anne Lee and Blangiardi indulge in some new menu items including Foie Gras Musubi, Caviar French Fries, and others. We even had a surprise appearance by the famous dolphins!
Rick Blangiardi has led a life of uncompromising service to Hawaii, his colleagues and especially his family. Blangiardi took office January 2, 2021 and immediately went to work with top priorities including the COVID-19 pandemic and its health and economic impacts, affordable housing and homelessness, public safety, rail, elder care, and modernizing services to bring the City’s technology into the 21st century.
Prior to being elected Mayor Blangiardi led a distinguished and award winning career as a media executive that spanned more than four decades. He began his broadcast career at KGMB in 1977 and from there went on to become a nationally recognized leader, succeeding in senior executive positions in many of the nation’s most competitive markets including Seattle, New York City, San Francisco and Los Angeles. During his most recent ten year tenure at Hawaii New Now, before retiring to run for Mayor, Blangiardi and his team garnered more than 100 Emmy Awards, Mark Twain AP Awards and Edward R. Murrow Awards for journalistic excellence competing against major west coast markets.
To find out more information on these local chefs, restaurants, and recipes visit wherehawaiieats.com For more videos like this, stay tuned! Be sure to subscribe to our channel and click the bell icon so you will always be alerted of new videos. Honolulu Star-Advertiser's Restaurant Insider, Anne Lee, sits down with local chefs at Hawaii's favorite restaurants to talk about their career, knowledge, and perspective on Hawaii's unique food culture. Where Hawaii Eats supports all local restaurant industry and features all the best food destinations Hawaii has to offer!
Host Anne Lee sits down with Emmanuel “Manny” Cournede, General Manager at Wolfgang’s Steakhouse in Waikiki to enjoy some fresh sizzling steaks. Then she heads over to Plumeria Beach House at The Kahala Hotel & Resort to indulge in a special meal with Managing Director of 87Zero, Sanford Hasegawa. Executive Chef Jonathan Mizukami prepared an impressive spread including a massive Seafood Tower, their famous Fried Ahi Musubi, and more! As General Manager at Wolfgang’s Steakhouse, Manny Cournede’s overall responsibility is to ensure each guest receives excellent customer service and enjoys an exceptional dining experience. What he enjoys the most about the restaurant industry is the challenge of striving to offer the best service focusing on a sense of urgency and attention to detail, making each and every one of the guests he encounters feel welcomed and that they truly are valued. It’s about ensuring that every dish leaving the kitchen is prepared to company standards, cooked to the right temperature, garnished properly, and that presentation is perfect. Be sure to check out Wolfgang’s Steakhouse in Waikiki to enjoy exceptional customer service and quality food! https://www.wolfgangssteakhouse.net/
Sanford Hasegawa is the Managing Director of 87Zero, which specializes in custom cabinetry, architectural elements, FF&E, and appliances, with manufacturing partners in Singapore, Malaysia, Vietnam, Italy, Germany & the United States. They are raising the bar on luxury island living.
In this episode of Where Hawaii Eats, Chef Paul Rivera from Hula Grill shows Host Anne Lee how to prepare their delicious Ahi Poke Taco at the beautiful Outrigger Waikiki. Then she heads on over to Kailua to check out what Chef Russell Chu has cooking up at Goen Dining + Bar. Then Anne goes to Sysco Hawaii to catch up with president, Jason Wong and learn all about their amazing “Restaurant Rising Program.”
RECIPE: https://dining.staradvertiser.com/2021/06/features/where-hawaii-eats/ahi-poke-taco/
Ahi #Poke #TacoIn this episode of Where Hawaii Eats, Chef Paul Rivera from Hula Grill shows Host Anne Lee how to prepare their delicious Ahi Poke Taco at the beautiful Outrigger Waikiki. Then she heads on over to Kailua to check out what Chef Russell Chu has cooking up at Goen Dining + Bar. Then Anne goes to Sysco Hawaii to catch up with president, Jason Wong and learn all about their amazing “Restaurant Rising Program.” RECIPE: https://dining.staradvertiser.com/2021/06/features/where-hawaii-eats/ahi-poke-taco/ To find out more information on these local chefs, restaurants, and recipes visit wherehawaiieats.com For more videos like this, stay tuned! Be sure to subscribe to our channel and click the bell icon so you will always be alerted of new videos. Honolulu Star-Advertiser's Restaurant Insider, Anne Lee, sits down with local chefs at Hawaii's favorite restaurants to talk about their career, knowledge, and perspective on Hawaii's unique food culture. Where Hawaii Eats supports all local restaurant industry and features all the best food destinations Hawaii has to offer!
Where Hawaii Eats Episode #9
In this episode of Where Hawaii Eats, Chef Ron De Guzman from Stage Restaurant teaches Anne Lee how to prepare their Island Opah with Tomato Ogo Sake Butter at the beautiful Outrigger Waikiki. She heads over to Chinatown to Encore Saloon with Owner Danny Kaaialii to learn about how they’re spicing things up with their delicious Mexican food. Then Anne goes to Sysco Hawaii to catch up with president, Jason Wong, and gets a taste of Duke’s Waikiki Korean Sticky Ribs with Chef Matt Young.
RECIPE: https://dining.staradvertiser.com/2021/05/homepage-feature/island-opah-with-tomato-ogo-sake-butter/
To find out more information on these local chefs, restaurants, and recipes visit wherehawaiieats.com For more videos like this, stay tuned! Be sure to subscribe to our channel and click the bell icon so you will always be alerted of new videos. Honolulu Star-Advertiser's Restaurant Insider, Anne Lee, sits down with local chefs at Hawaii's favorite restaurants to talk about their career, knowledge, and perspective on Hawaii's unique food culture. Where Hawaii Eats supports all local restaurant industry and features all the best food destinations Hawaii has to offer!
In this episode of Where Hawaii Eats, The Honolulu Star-Advertiser's Dining Out restaurant ambassador, Anne Lee, learns how to prepare Chef Chai’s Creamy Lemongrass Soup with Chicken and Mushroom at the beautiful Outrigger Waikiki. She heads over to Chinatown to Yakitori Hachibei with Owner Robert Yamazaki and samples some of their popular yakitori dishes. Then Anne goes to Sysco Hawaii to catch up with president, Jason Wong, and gets a taste of Chef Harold Beltran’s Chimichurri Steak from Restaurant 604.
RECIPE: https://dining.staradvertiser.com/2021/05/features/where-hawaii-eats/creamy-lemongrass-soup-with-chicken-and-mushroom/
To find out more information on these local chefs, restaurants, and recipes visit wherehawaiieats.com For more videos like this, stay tuned! Be sure to subscribe to our channel and click the bell icon so you will always be alerted of new videos. Honolulu Star-Advertiser's Restaurant Insider, Anne Lee, sits down with local chefs at Hawaii's favorite restaurants to talk about their career, knowledge, and perspective on Hawaii's unique food culture. Where Hawaii Eats supports all local restaurant industry and features all the best food destinations Hawaii has to offer!
In this episode of Where Hawaii Eats, The Honolulu Star-Advertiser's Dining Out restaurant ambassador, Anne Lee, learns how to prepare Quiora’s Calabrian Shrimp Appetizer with Chef Shaymus Alwin at the beautiful Outrigger Waikiki. She sits down with Chef Patrick Collins of La Vie to indulge in some delicious French cuisine! Then Anne heads over to Sysco Hawaii to catch up with president, Jason Wong, and talks story with Goma Tei’s General Manager Jenny Lu and tries their homemade Ginger Chicken Cold Noodle.
RECIPE: https://dining.staradvertiser.com/2021/05/features/where-hawaii-eats/calabrian-shrimp-appetizer/
To find out more information on these local chefs, restaurants, and recipes visit wherehawaiieats.com For more videos like this, stay tuned! Be sure to subscribe to our channel and click the bell icon so you will always be alerted of new videos. Honolulu Star-Advertiser's Restaurant Insider, Anne Lee, sits down with local chefs at Hawaii's favorite restaurants to talk about their career, knowledge, and perspective on Hawaii's unique food culture. Where Hawaii Eats supports all local restaurant industry and features all the best food destinations Hawaii has to offer!
In this episode of Where Hawaii Eats, The Honolulu Star-Advertiser's Dining Out restaurant ambassador, Anne Lee, learns how to prepare Duke Waikiki’s delicious Parmesan and Herb Crusted Fish with Basmati Rice and Caper Beurre Blanc with Chef Matt Young at the beautiful Outrigger Waikiki. She sits down with Chef/Owner Don Murphy at Murphy’s Bar and Grill in historic Chinatown and learns how they bring Ireland to the Islands! Then Anne heads over to Sysco Hawaii to catch up with president, Jason Wong, and talks story with Egghead Cafe’s Co-Founder Kevin Young while indulging in their Chorizo Eggs Benedict.
RECIPE: https://dining.staradvertiser.com/2021/05/features/where-hawaii-eats/parmesan-and-herb-crusted-fish-with-basmati-rice-and-caper-beurre-blanc-recipe/
To find out more information on these local chefs, restaurants, and recipes visit wherehawaiieats.com For more videos like this, stay tuned! Be sure to subscribe to our channel and click the bell icon so you will always be alerted of new videos. Honolulu Star-Advertiser's Restaurant Insider, Anne Lee, sits down with local chefs at Hawaii's favorite restaurants to talk about their career, knowledge, and perspective on Hawaii's unique food culture. Where Hawaii Eats supports all local restaurant industry and features all the best food destinations Hawaii has to offer!
In this episode of Where Hawaii Eats, The Honolulu Star-Advertiser's Dining Out restaurant ambassador, Anne Lee, learns how to prepare Stage Restaurant’s Chef Ron De Guzman’s favorite filipino dish - Ukoy with a chili vinegar sauce at the beautiful Outrigger Waikiki. She sits down with the Assistant General Manager of Hy’s Steak House Jonah Galase and things get lit with some tableside flambe! Then Anne heads over to Sysco Hawaii to catch up with president, Jason Wong, and try Chef Darryl Shinogi’s ono pipikaula poke from Roy’s Ko Olina.
Get the recipe: https://dining.staradvertiser.com/2021/04/features/where-hawaii-eats/where-hawaii-eats-ep5-with-ukoy-with-chili-vinegar-sauce/
To find out more information on these local chefs, restaurants, and recipes visit wherehawaiieats.com For more videos like this, stay tuned! Be sure to subscribe to our channel and click the bell icon so you will always be alerted of new videos. Honolulu Star-Advertiser's Restaurant Insider, Anne Lee, sits down with local chefs at Hawaii's favorite restaurants to talk about their career, knowledge, and perspective on Hawaii's unique food culture. Where Hawaii Eats supports all local restaurant industry and features all the best food destinations Hawaii has to offer!
In this episode of Where Hawaii Eats, The Honolulu Star-Advertiser's Dining Out restaurant ambassador, Anne Lee, learns how to prepare Hula Grill’s Strawberry Mochi Waffles with Chef Paul Rivera at the beautiful Outrigger Waikiki. She sits down with the owner of Brick Fire Tavern, Matt Resich, to hear about the art form of Pizza Napoletana. Then Anne heads over to Sysco Hawaii to catch up with president, Jason Wong, and their very own culinary specialist, Chef Jackie Lau.
Get the recipe: https://dining.staradvertiser.com/2021/04/features/where-hawaii-eats/where-hawaii-eats-ep-4-with-hula-grills-strawberry-mochi-waffles/
To find out more information on these local chefs, restaurants, and recipes visit wherehawaiieats.com For more videos like this, stay tuned! Be sure to subscribe to our channel and click the bell icon so you will always be alerted of new videos. Honolulu Star-Advertiser's Restaurant Insider, Anne Lee, sits down with local chefs at Hawaii's favorite restaurants to talk about their career, knowledge, and perspective on Hawaii's unique food culture. Where Hawaii Eats supports all local restaurant industry and features all the best food destinations Hawaii has to offer!
In this episode of Where Hawaii Eats, The Honolulu Star-Advertiser's Dining Out restaurant ambassador, Anne Lee, learns how to prepare Chef Chai’s signature Shaking Beef dish at the beautiful Outrigger Waikiki. She sits down with Chef Russell Siu at 3660 On The Rise and learns about his history and how the restaurant has stayed successful for over 20 years. Then Anne heads over to Sysco Hawaii to catch up with president, Jason Wong, and get a taste of Chef Nico’s fresh made Poisson Cru and Marlin Burger from Nico’s Pier 38.
Get the recipe: https://dining.staradvertiser.com/2021/04/features/where-hawaii-eats/chef-chais-shaking-beef/
For more videos like this, stay tuned! Be sure to subscribe to our channel and click the bell icon so you will always be alerted of new videos. Honolulu Star-Advertiser's Restaurant Insider, Anne Lee, sits down with local chefs at Hawaii's favorite restaurants to talk about their career, knowledge, and perspective on Hawaii's unique food culture. Where Hawaii Eats supports all local restaurant industry and features all the best food destinations Hawaii has to offer!
In this episode of Where Hawaii Eats, The Honolulu Star-Advertiser's Dining Out restaurant ambassador, Anne Lee, talks with Executive Chef Shaymus Alwin from the G. Lion Hawaii Restaurant Group and prepares Quiora’s Squid Ink Spaghetti with Kauai Shrimp at the beautiful Outrigger Waikiki.
She sits down with the infamous Executive Chef Jonathan Mizukami from The Kahala Hotel & Resort to indulge in a variety of dishes featured at their restaurants.
Then Anne heads over to Sysco Hawaii to catch up with president, Jason Wong.
Get the recipe: https://dining.staradvertiser.com/2021/04/features/where-hawaii-eats/quioras-squid-ink-spaghetti-recipe/
For more videos like this, stay tuned! Be sure to subscribe to our channel and click the bell icon so you will always be alerted of new videos.
Honolulu Star-Advertiser's Restaurant Insider, Anne Lee, sits down with local chefs at Hawaii's favorite restaurants to talk about their career, knowledge, and perspective on Hawaii's unique food culture.
Where Hawaii Eats supports all local restaurant industry and features all the best food destinations Hawaii has to offer!
In this episode, Anne Lee and Duke's Waikiki Chef Matt Young prepare their Famous Prime Rib at the beautiful Outrigger Waikiki. For more videos like this, stay tuned! Be sure to subscribe to our channel and click the bell icon so you will always be alerted of new videos. Honolulu Star-Advertiser's Restaurant Insider, Anne Lee, sits down with local chefs at Hawaii's favorite restaurants to talk about their career, knowledge, and perspective on Hawaii's unique food culture. Where Hawaii Eats supports all local restaurant industry and features all the best food destinations Hawaii has to offer!