If you’re looking for traditional local comfort food without the touristy luau fanfare, head to this island favorite, where marinated pipikaula hang-dries over the stove and is grilled to order. Open 13 years before statehood, this family-operated eatery won a James Beard Foundation Award in 2000 for regional cuisine, a special designation that best reflects quality food, history and the character of the community. Owner Helen Chock worked behind the stove everyday, chopping, grilling and serving the traditional menu, until she passed away in 2007. Now run by her grandson Craig Katsuyoshi, the simple eatery still retains its classic flavors, and the fresh poi and juicy kalua pork (slow cooked smoked pork) are so good you’ll forget about coconut bra-wearing hula dancers and shirtless flame throwers forever. Well, almost.
Growing up in Hawaii, locals may remember the neighborhood manapua man, usually driving around in a nondescript white van, peddling his savory steamed buns along with baggies of fried noodles, pork hash, canned juice, and cheap Asian candy. But before the manapua man roamed the streets, Bat Moi Kam Mau’s Chinatown eatery supersized the traditionally palm-sized char siu bao into the softball-sized, shredded-pork-filled steamed buns we know today. This Chinatown institution is takeout only, so grab a friend and have them drive around the block while you get your fresh dim sum fix. Since you can still get full off of your childhood-equivalent allowance, you can order two or three of everything off the menu without breaking your piggy bank.
Kaimuki (& Other Locations)
Though the malasada recipe had arrived with Portuguese laborers in the late 19th century, the crispy treats didn’t gain popularity until 1946, when Leonard Rego began selling the “Portuguese Doughnut” in Honolulu on Fat Tuesday, or better known as Malasada Day in the islands. Deep fried and rolled in sugar, these warm, no-hole doughnuts are crispy on the outside and soft and fluffy on the inside, often filled with cream, haupia, guava, or dobash. With malasadamobiles stationed all around the island, you can avoid the lines at the original location and make any day a malasada day.
When eating a bowl of saimin, you’re really slurping up plantation-era history with your island-style comfort food. Created on the plantations fields, Hawaii’s version of saimin was a communal meal, made almost like stone soup (minus the stone) with laborers throwing any available ingredients -- green onions, kamaboko (fishcake), eggs, etc. -- into a pot with noodles. Local folklore says that Boulevard Saimin (recently renamed Dillingham Saimin) was one of the two saimin shops that convinced a McDonald’s executive to put an ethnic dish on the menu for the first time, ever. While ownership may have changed, this mom-and-pop shop retains its local flavors and is one of the last few original neighborhood saimin shops. Stop by for a bowl of warm noodle soup and listen to regulars reminisce about the good old days.
As organically as saimin was created, so too was the plate lunch birthed. Workers who immigrated from across the globe to work in plantation fields came together for lunch to replenish their energy after burning thousands of calories toiling in the sugarcane fields. Scoops of rice paired with leftover meat were packed for lunch in compartmental tins, much like the Japanese bento. When the plantation era faded, the plate lunch stayed, adding on a healthy scoop of macaroni salad. In the 1960s, this open-air eatery opened its doors, serving up generous plate lunches, burgers, and hot dogs. Make like the surfers do, and refuel with teri burgers or a mixed plate of barbecue chicken and battered mahi mahi, served with two scoops of rice and mac salad. Extra gravy is available to pour over your meal at your leisure. The plate lunches, like anything starchy and gluttonous, are not for the meek or the carb-conscious.
McCully (& Other Locations)
Initially intending to open a car wash, the Higa brothers (despite having no restaurant experience) opened their first 24-hour drive-in in McCully, serving island favorites as well as their famous original chili. Today, the family-friendly eatery has over 23 locations statewide, including a casual dining area, drive-in, bakery, and sushi counters, and it sells over 110 tons of chili per month. In 2005, when Hawaii celebrated 100 years of statehood, then-Mayor Mufi Hanneman honored Charles Higa as one of the 100 island notables who made long-lasting contributions to the city. When you make Zippy’s your next stop, order a Zip Pac, a bento filled with fried fish, teri beef, fish, and Spam, served with white rice and furikake, and try to imagine Hawaii’s food landscape without this local fast-food chain.
Despite its name, this walk-up restaurant serves teriyaki burgers rather than the traditional tomato or vinegar-based marinade. Open the same year as McDonald’s, this small eatery is one of the island’s longest-running burger houses, and kept up with the big chains by preserving its signature flame-broiled burgers and teriyaki beef sandwiches, soaked with the same secret sauce Wilfred and Mary Kawamura concocted 75 years ago. Rather than updating the menu to compete with modern gourmet burger shops, the mom-and-pop shop maintains the same five menu items that have kept families coming back for generations.
Open in 1939, Honolulu’s longest-running okazuya and catering company has stood the test of time, offering longtime local and Japanese classics like shoyu pork and namasu, as well as newer, modern options like mochiko chicken and ahi burgers.
Japanese for “food with rice shop,” okazuya in Hawaii includes island favorites like fried noodles, shoyu chicken, and shrimp tempura, so you can build your own bento. Everything is made fresh daily and served ala carte, which means once the Spam musubi, shrimp tempura, or shoyu chicken is gone, you’re out of luck.
Ala Moana (& Other Locations)
One of the first Korean barbecue take-out restaurants on the island, this local fast food chain serves large, American-sized portions, plate-lunch-style, offering Korean dishes with an island twist. Though many assumed meat and fish jun (seasoned beef and fish fried in egg batter) were traditional Korean dishes, the local favorite is rumored to have been invented on the island, and until somewhat recently, could only be ordered in restaurants in Hawaii. Although there are now many traditional Korean eateries in Honolulu, in the mid '80s and '90s, this fast food eatery was a gateway to discovering Korean food.
Ok, so this Filipino eatery’s brick and mortar site is in Waipahu (about 10mi from town), and the town location is a food truck and technically not a restaurant… but because this family-owned business brings its popular and legally trademarked dishes to Honolulu, it makes the list. The original location has been around for 41 years, and the mobile eatery has been stationed at the airport for the last 15, wayyy before the food truck craze exploded on the island. Though it’s not as popular as Chinese or Japanese food in Honolulu, the Filipino eats here consistently win local awards, so stop by the truck and find out why it's the “Home of the Finest Filipino Food”.
Koko Marina (& Other Locations)
Pronounced po-keh, and Hawaiian for “to cut crosswise,” this favorite local staple is, well, cut crosswise from fresh, raw fish or tako (octopus) into bite-sized cubes, then flavored with Asian condiments and garnishes like soy sauce, sesame oil, kimchi, or green onions. Initially launched commercially by Sam Choy in 1991, poke can now be found nearly anywhere, from grocery stores to fish markets to fine dining restaurants, but this self-proclaimed “Home of the Original Poke Bowl,” a pop-up restaurant-turned-brick and mortar, has transformed the popular appetizer into a full-fledged meal by serving poke on a bed of rice and topping it with customizable sides and sauces.
The first to open a boutique ramen shop, this eatery was also one of the first to attract a slew of noodle-soup-crazed addicts, willing to wait in long lines to get their fix of chewy noodles. With ramen shops now popping up more frequently than ABC Stores (well, not quite), it’s hard to imagine that Honolulu’s ramen boom began just 10 years ago, and the debate over whose broth or pork or noodle reigns supreme has become a hot conversation starter. Before you throw your pick into the mix, stop by for spicy tantan men and taste the island’s first ramen broth. You know, for research.
In the early '90s, 12 chefs came together to create Hawaiian Regional Cuisine (HRC), food that showcased locally grown ingredients as well as the islands’ multicultural ethnic styles. This group was the first to actively link local farms and fishermen, in an attempt to get away from the imported mainland products that were often found in hotel restaurant dishes.
Roy Yamaguchi, one of the innovators of this local fusion cuisine, was the first Hawaiian recipient of the James Beard Award for Best Pacific Northwest Chef, just a few years after opening his first restaurant in Hawaii Kai. Spreading his brand to over 30 restaurants around the world, Roy has introduced local-inspired dishes like macadamia-nut-encrusted mekajiki and Chinese-style whole Big Island moi to the masses.
While vegan options began creeping onto menus across the island a while ago, it wasn’t until five years ago that the first local, all-vegan café opened in Honolulu. With offerings like the Hanoi (Vietnamese tofu sandwich with peanut sauce) or the Soy Soba Salad (fried tofu, sprouts, cucumber, and yuzu-infused carrots), the small eatery provides healthy local- and Asian-inspired options without sacrificing the flavor, dispelling the notion that all vegan food tastes like cardboard.
Ichiriki’s Japanese nabe may have come first, but it was this cozy King Street eatery that started the Taiwanese hot pot craze. Despite the year-round humidity, people waited in ever growing lines to sit in front a giant, boiling pot of broth. The difference was soup lovers could now customize their pots by choosing their broth, then adding plates of pre-wrapped servings of vegetables, meats, or seafood balls, and selecting dipping sauces and garnishes like black bean, garlic chili, cilantro, or green onion, giving them the freedom to experiment until they’ve found exactly what they’re looking for. After dinner, when you think you can’t possibly eat another bite, out comes the complementary Taiwanese shaved ice: custard, tapioca pearl, bubbles, and fruits. Just remember to wear your stretchy pants.
At this neighborhood bistro, the motto is “local first, organic whenever possible, with aloha always.” With over half of the menu’s ingredients locally sourced, this eatery has won The Nature Conservancy’s Nature’s Plate people’s award for best sustainable, farm-to table restaurant. Credited as one of the chefs to reignite Honolulu’s new wave of cooking, Ed Kenney helped modernize Hawaii Regional Cuisine. Head to this local-inspired Italian bistro and try the paiai (undiluted poi) with cured mackerel, pohole (fronds), watercress, and roasted tomato, or the cavetelli with pork sugo and Parmesan. But come back often, because the menu varies daily depending on local ingredients.
From farmer’s market stand, to pop-up restaurant, to permanent brick and mortar, this Vietnamese-inspired eatery blends Chef Andrew Le’s (the “Pig”) creations with Loan “Mama” Le’s (the “Lady”) home cooking to create flavors that reflect the islands’ diverse ethnic makeup. Although the permanent location opened just a year ago, this Chinatown eatery has already garnered national attention for its innovative menu, with Travel + Leisure naming it one of the pioneers of Hawaii’s new food generation.
For those that prefer to avoid the long waiting list at dinner, this family-run eatery is also open for lunch and pops up at farmer’s markets three times a week. Stop by at any location and treat your taste buds to a sampling of Honolulu’s next generation of flavors.
1. Helena's Hawaiian Food1240 N School St, Honolulu
2. Char Hung Sut64 N Pauahi St, Honolulu
3. Leonard's Bakery933 Kapahulu Ave, Honolulu
4. Dillingham Saimin1425 Dillingham Blvd, Honolulu
5. Rainbow Drive-In3308 Kanaina Ave, Honolulu
6. Zippy's1725 S King St, Honolulu
7. W&M Bar-B-Q Burger3104 Waialae Ave, Honolulu
8. Fukuya2728-2734 S King St, Honolulu
9. Yummy Korean BBQ1450 Ala Moana Blvd, Honolulu
10. Elena’s94-866 Moloalo Street #D4A, Waipahu
11. Pa'ina Cafe1200 Ala Moana Blvd, Honolulu
12. Gomaichi631 Keeaumoku St # A, Honolulu
13. Roy's Hawaii Kai (The Original)6600 Kalanianaole Hwy, Honolulu
14. Peace Café1 E 11th St, Honolulu
15. Sweet Home Cafe2334 S King St, Honolulu
16. Town3435 Waialae Ave Suite 103, Honolulu
17. The Pig and the Lady83 N King St, Honolulu
Helena's Hawaiian Food won the 2000 James Beard Foundation Award for regional cuisine, revealing just how vital this Honolulu mainstay has been to the islands culinary scene. Owner Helen Chock worked behind the stove everyday, chopping, grilling and serving their traditional menu, until she passed away in 2007, and today it is still run by her grandson. Try the pipikaula (dried beef short ribs) and butterfish collar.
This Chinatown institution is takeout only, so grab a friend and have them drive around the block while you get your fresh dim sum fix in the form of soft ball sized shredded pork-filled steamed buns. It's so cheap, you can order two or three of everything off the menu without breaking your piggy bank.
This family owned bakery has been in operation since 1933, making cookies, cakes, and other pastries. Leonard's specializes in donuts and malasadas, a Portuguese hole-less donut filled with chocolate, custard, or coconut and topped with coatings, like sugar, cinnamon sugar, and li hing.
This mom and pop shop is full of local flavor and is one of the island's original saimin shops. Stop by for a bowl of warm noodle soup alongside long-time regulars talking about the good old days.
A bona fide piece of Honolulu history and culture, the Rainbow has been the same for more than 50 years. And the dishes have remained largely the same as well, featuring the Loco Moco bowl, chili, BBQ ahi, and roast pork.
Zippy's, open since 1966, is Hawaii's most popular fast-food franchise. Open 24 hours and often with an attached Napoleon's Bakery, Zippy's is a friendly and reliable one-stop-shop for casual island food. The chain was made famous by its chili, but it serves a variety of Hawaiian favorites like loco moco, chicken katsu, lunch plates, and even sushi at some of its locations. For a budget-friendly meal option in Hawaii, there's nowhere better or faster than Zippy's.
This mom-and-pop shop has been serving up a barebones menu of classic and Hawaiian-style burgers since 1940, and it's maintained its same wave of loyal fans since. There aren't daily specials, nor is there any seating or ample parking; what W&M does have to its name is a secret BBQ sauce, an authentic open flame grill, and perfectly deep-fried, piping hot fries. The go-to order is a Bar-B-Q burger, which here just means the patty is dunked in its sweet and tangy Teriyaki dousing.
This family-owned delicatessen and catering service offers local-style Japanese cuisine. Open since 1939, this place has stood the test of time and it's no wonder considering they make all of their food in house daily. Get there early or risk missing your favorite dish!
One of Hawaii's first Korean take-out spots, Yummy Korean BBQ offers fast, delicious dishes such as kalbi (beef short ribs) and bibimbap (rice mixed with thinly sliced beefs, vegetables and an egg over easy).
The original Elena’s restaurant has been around 41 years and is located just about 10 miles from Honolulu. But, they also have a food truck within the city. Whether you choose the trek or the truck, it will be worth it to grab what is often considered to be the “Home of the Finest Filipino Food."
The originator of the poke bowl, Pa'ina is relaxed cafe offering creative salads, sandwiches, and rice bowls topped with fish and other Hawaiian fixings.
This was one of the first boutique ramen shops in Honolulu and serves up some real goodness. A favorite on the menu is the Spicy tantan men.
Roy's Hawaii Kai is brought to you by Roy Yamaguchi, the first Hawaiin recipient to receive the James Beard Award for Best Pacific Northwest Chef. The high-end chain has been a true neighborhood family restaurant for over 25 years and the open kitchen in the dining room is a spectacle in and of itself. The Hawaiian fusion style of cooking focuses on utilizing fresh, local ingredient, with a continually evolving menu featuring seasonally available ingredients, in addition to serving his longtime classics.
Situated in a traquil, tropical cottage-like environs (think polish wood furniture, a palette of earth tones accented by lush island fauna, with daily specials scrawled on chalkboards and Mason jar lamps hanging from the ceiling), this Moiliili spot practices what it preaches: peace, love, and good food. The menu uses entirely plant-based ingredients to create vegan heavy-hitters like the Popeye Sandwich, a zesty combination of tahini- and miso-marinated tofu with spinach on a plush ciabatta bun. While we understand the temptation to feast on all the goodness that this popular lunch locale has to offer, just make sure you save room for dessert. The mochi cake doesn't disappoint, especially when paired with a black sesame kinako latte.
Sweet Home Café embraces a thousand-year-old old food trend: Asian hot pots. Sweet Home’s kitchen brews up 14 different broths. You’ll choose a duo of broths, which you’ll fill with meat ranging from finely marbled beef to pink pork and thin white-meat chicken. You’ll wander to the supermarket-style refrigerators housing plates of prepared ingredients (think sliced tofu, fish, and seafood) before you choose from the 15 house-made sauces to thicken, spice up, sweeten, or dilute your stew. The fun begins when you plunge your fix-ins deep in the layers of broth and have to do a deep-dive search for them, giggling with your crew when your third shrimp of the night has gone missing. When all is said and done, your stomach will be full and -- thanks to reasonable prices -- so will your wallet.
Town is best described by it's motto, “local first, organic whenever possible, with aloha always.” The menu changes often, so there's always something new to indulge in. If available, try the gnocchi with sunchokes, capers and lemon and you'll be licking your plate clean.
This Vietnamese eatery in Chinatown is a family affair, owned and operated by the Les, whose family recipes serve as the foundation of the menu. The convivial nature of the restaurant (you’ll always feel like on of the Les) is mirrored in the decadence and flavor of its dishes. Friends convene around primal dinners, usually centered on a pig’s head or gigantic pork shank, each of which is ushered into the dining room with a degree of pomp and circumstance. The less ambitious (though not much less) opt for Laotian fried chicken with twice-fried chicken wings, money sauce, fried shallots, kaffir lime, and peanut slaw or pho au vin with spices, scallions, and chicken pate. Either way, one thing’s certain: a meal at The Pig and the Lady will leave you feeling warm on the inside and out.