• Thursday, September 20, 2018
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The Weekly Eater

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Filipino foods find home at Pho My Duyen

Pho My Duyen is at the west end of North King Street, where anyone without business in the area is just passing through en route to the freeway from Middle Street. Read More

Restaurant delivery success requires patience, attention to detail

The main difference between today’s delivery services and yesterday’s simple pizza delivery is accountability. With today’s services, restaurants and drivers are unaffiliated; add customer error and traffic, and you have a four-part equation with plenty of room for error. Read More

National restaurant delivery companies arrive on Oahu in big way

Technology has ushered in a new era in home delivery, with everything from ramen to couscous available via a few clicks on your computer or phone to services such as Bite Squad, Postmates and Uber Eats. Read More

New concepts at ‘Alohilani Resort cover basics for locals, guests

Outside the ‘Alohilani Resort at Waikiki Beach it looks like a construction zone, but inside visitors and kamaaina are getting a taste of things to come as, one by one, dining concepts spring to life, ahead of the resort’s grand opening celebration slated for March. Read More

Salad-bar approach puts mainland spin on Hawaii-style poke

Part of the reason the pseudo poke operations have been so successful across the country is that they are more cost-effective than the local way, which is to have rows of dozens of different kinds of ready-made fresh-catch poke available every day. It’s a highly perishable product, and if one doesn’t sell, it can be a big loss. Read More

Aki’s new Kaimuki location turns heads with sushi and more

Like people who thrive after a move, Aki is one of those restaurants that was underappreciated at its old home in the Ala Moana vicinity, but bustling at its new venue in Kaimuki. Read More
 

New Ono Hawaiian owners maintain tasty traditions

After two months of renovations, sisters Leah Park Kim and Joanna Park, and Joanna’s husband, Nolan Uehara, reopened Ono Hawaiian Foods in Kapahulu as Da Ono Hawaiian Food, with Ono co-founder Auntie Vivian Lee’s blessing. Read More

Haleiwa Thai transplant well received in town

When longtime North Shore restaurant Opal Thai moved into Chinatown, I wondered how Hono­lulu diners would respond to owner Opel Sirichandhra’s unorthodox “trust me” service philosophy. It does no good to study the menu, because he tosses it aside and does the ordering for you. Read More

West Oahu leads local food scene into 2018

Every year brings a spate of new restaurants, and while in the throes of table hopping it can be difficult to see the big picture in terms of how Oahu’s culinary scene is shaping up. In looking back on trends and events throughout the year, we can relish the dining experiences we enjoyed, while seeing how they set the tone for the new year. Read More
 

Meatless burger demonstrates new possibilities

Last year Impossible Foods debuted the Impossible Burger, an all-plant product created to mimic beef. Read More

Okinawan peanut tofu worth seeking out

I love a good food movie but often leave the theater feeling hungry and something like unrequited love. It happens when the food starring in the film is unobtainable locally. That’s what I felt following last month’s Honolulu International Film Festival screening of “Jimami Tofu,” a love story about a humble chef and a snobby Tokyo-based food critic whose cold heart is thawed by a taste of home. Read More

Eating House 1849 adds new dishes

Jason Peel has reteamed with his former boss Roy Yamaguchi, this time as executive chef for the International Market Place location of Eating House 1849. Read More

Bay Area’s Limon Rotisserie arrives in Kapolei

Peruvian cuisine is having its moment. The nation’s Mistura food festival held in Lima every September is the largest food festival in Latin America, where every chef in the know wants to be. And across this country, restaurants like PioPio and Jora in New York, Andina in Portland, Ore., and Limon Rotisserie in San Francisco are giving people a taste of the Andean cuisine. Read More

On the hunt for cheap eats in Honolulu

Everybody could use a little extra cash for Christmas, and if you’re not earning it you’d better be saving it from somewhere else in your budget — like food. Read More

Job changes bring tasty dishes to 808 Center

Recent changes at the Four Seasons Ko Olina resulted in Fish House chef Eric Oto stepping into the position of chef de cuisine at the Kahala Hotel and La Hiki chef Jobbie Domemden trying his luck with a startup, a casual and relatively affordable restaurant in the heart of Honolulu. Read More

Appetito’s menu limited, but still exhilarates

Most restaurateurs take a cautious approach to opening. No one wants to face hungry masses before they’re ready. Not so Appetito. Read More

Nin Nin adds pop of pink to curry

As if acknowledging there’s more to dining than an endless pool of brown, Nin Nin curry house has introduced a vivid pink curry. Read More

Restaurants offer up specialties of Mexico

South-of-the-border food is a category diners seem to love and restaurateurs want to deliver. These eateries focus on stateside variations of two Mexican classics. Read More

Lisa’s House evokes memories of earlier days

At Lisa’s House, the uniform of choice is a hoodie and a beefy T — and that’s for the women. The food at this sports bar reminds me there’s more to life than a Michelin or Gayot rating, and of course, there’s no place like home. Read More

Family continues success with third Thai restaurant

One family’s recipes have proved successful three times over at the Pearl Kai Shopping Center, where Thai Bistro Suksabay is the third in a line of Thai restaurants passed from one family member to another, beginning with Champa Thai, then Thai Issan Cuisine. So if anyone feels a sense of deja vu looking at the menu, there’s a reason. Read More

Sichuan pepper fuels Spicy Pavilion dishes

Family dining rituals can be so ingrained that they can get in the way of discovering new venues. Read More

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