Where Hawaii Eats

Where Hawaii Eats

By Where Hawaii EatsArtsFood
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Where Hawaii Eats episodes

  • La Mer at Halekulani

    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.
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    13 min
  • Chef Chai and Anne in Chinatown

    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 Belly
    Ingredients
    3 lbs. Pork Belly, Cut into large Cubes
    2 cups water or chicken stock (enough to cover the pork)
    1 cup Shoyu
    ½ cup Awamori
    ½ cup mirin
    4 ounces Ginger, slices
    12 cloves Garlic
    1 onion, cut in half
    2.5 ounces brown sugar or white sugar
    ½ tablespoon ground black pepper
    Preparations
    In 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 Drop
    Ingredients
    3 oz. Lemon Awamori
    1 oz. Cointreau or Triple Sec
    1 oz. simple syrup
    1 oz. fresh lemon juice
    1.5 cups of ice
    Some sugar to make sugar rim
    Garnish with thin sliced lemon wheel
    Preparations
    Add 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 aside
    In 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.
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    12 min
  • STIX ASIA - Honolulu Noodle & Co

    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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    7 min
  • STIX ASIA - Gashoken

    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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    6 min
  • STIX ASIA - HK Café

    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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    6 min
  • STIX ASIA - Niu Wagyu

    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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    7 min
  • STIX ASIA - Ramen Akatsuki

    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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    7 min
  • STIX ASIA - Udon Yama

    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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    7 min
  • STIX ASIA - K Street Food

    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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    7 min
  • STIX ASIA - Shingen

    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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    6 min

About Where Hawaii Eats

From the publisher's feed

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.