A trip to France to discover one’s culinary roots.
Miller Wing Royer's little flavor lab hides in plain sight between a lei shop and herbal medicine supplier in Honolulu's Chinatown.
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...
'Ulu, the star of our Aloha Friday issue recipe, is a darling vegetable. Here, cook Jennifer Hee helps you tame the toothless beast.
After a trip to Hawaiian Shochu Company, home cook Jenny Engle was inspired to make a shochu-based cocktail featuring tomato and ogo juice.
FLUX goes in the kitchen with mixologist Joey Gottesman to discover the art of cocktail pairing...
HAPPY HOUR SPECIAL 5-6PM EVERY DAY! Midnight special 10:30-12am MON-SAT $3 Draft beer $4 All well $5 House Sake Happy hour & midnight platters $10.95 (w/rice and vegetables) 1. Chicken yakitori...