Out of artistic expression, a bee farmer stumbles upon an alternative protein source.
Rushing out the kitchen doors, he quickly shakes hands with three patrons in the establishment. By most measures, he is nondescript: a youngish man in a white chef apron, plain white...
Two Honolulu restaurants, Nami Kaze and EP Bar, pay homage to beloved food and drink experiences with vintage hallmarks at their hearts.
Sheldon Simeon isn’t trying to reinvent the wheel. Instead, he looks to family history for inspiration in creating his soulful cuisine.
What to do on a grey day on the north shore of Kauaʻi.
Opakapaka packs a punch in this poisson cru recipe by chef Mark Noguchi.
Alan Wong and the Cuisine of 21st Century Hawai‘i In its most elevated form, food is an ephemeral art. A few decades ago, several chefs, writers, critics, investors and foodies created...