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JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Constantin Alexander, director of beverage for Hakkasan Group USA, shakes a Hakka cocktail at the bar at Yauatcha Waikiki. In the foreground are an Elemental Fashioned, left, and Scandinavian Scarlet.

A wave of innovation hits Waikiki bars

Updated on  March 28, 2017 at 9:46 pm

A wave of innovation hits Waikiki bars

Updated on  March 28, 2017 at 9:46 pm

Crave Videos

Back in the Day

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Pureed garlic, onions and cilantro are flavor pastele stew.

Pastele stew connects couple with a beloved family tradition

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Pureed garlic, onions and cilantro are flavor pastele stew.

Updated on  March 28, 2017 at 6:20 pm
Richard Pagan is 100 percent Puerto Rican. “I’m loud and proud,” the Foster Village resident jokes. Read More

Barfly

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Constantin Alexander, director of beverage for Hakkasan Group USA, shakes a Hakka cocktail at the bar at Yauatcha Waikiki. In the foreground are an Elemental Fashioned, left, and Scandinavian Scarlet.

A wave of innovation hits Waikiki bars

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Constantin Alexander, director of beverage for Hakkasan Group USA, shakes a Hakka cocktail at the bar at Yauatcha Waikiki. In the foreground are an Elemental Fashioned, left, and Scandinavian Scarlet.

Updated on  March 28, 2017 at 9:46 pm
The next time someone tries to tell you it’s impossible to find a quality drink in Waikiki, go ahead and laugh. Read More

By Request

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Chef Ronald Thomas Minezes’ chicken tikka masala is served with a cauliflower-and-potato side dish.

Patience is a staple of Indian cooking

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Chef Ronald Thomas Minezes’ chicken tikka masala is served with a cauliflower-and-potato side dish.

Updated on  March 21, 2017 at 7:11 pm
Yes, the ingredients are key, technique is important and the spices — many spices — are crucial to Indian cooking. But the prime component: “To cook Indian, it takes a lot of patience,” says chef Ronald Thomas Minezes. Read More

By the Glass

COURTESY MAUIWINE
                                The winery currently has six grape varieties planted: syrah, malbec and grenache grapes for red wine and viognier, chenin blanc and gewurztraminer for white.

Offerings from MauiWine as good as they are local

COURTESY MAUIWINE
                                The winery currently has six grape varieties planted: syrah, malbec and grenache grapes for red wine and viognier, chenin blanc and gewurztraminer for white.

Updated on  February 28, 2017 at 4:44 pm
One of the banners being waved in our local food and wine industry is to buy local, and rightfully so. Read More

Citizen Critic

Bagels are for lunch, too
 
Lox of Bagels in Dillingham is known for its Chicken Salad Sandwich with the works - lettuce, tomato, sprouts onions, mayo and mustard - on a choice of New York style bagel. Their creations are huge and my freshly baked banana walnut bagel definitely made the sandwich.

Cindy Fukunaga, Moanalua

Bagels are for lunch, too

Bagels are for lunch, too
 
Lox of Bagels in Dillingham is known for its Chicken Salad Sandwich with the works - lettuce, tomato, sprouts onions, mayo and mustard - on a choice of New York style bagel. Their creations are huge and my freshly baked banana walnut bagel definitely made the sandwich.

Cindy Fukunaga, Moanalua

Updated on  October 18, 2016 at 6:43 pm
Lox of Bagels in Dillingham is known for its Chicken Salad Sandwich with the works — lettuce, tomato, sprouts, onions, mayoand mustard — on a choice of New York-style bagel. Read More

Cravings

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                A 50-50 mix of Waianae Gold ‘Aina Bars sells for $11.59.

Gold bars use kiawe as base

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                A 50-50 mix of Waianae Gold ‘Aina Bars sells for $11.59.

Updated on  March 28, 2017 at 7:23 pm
‘Ai Pohaku’s Waianae Gold ‘Aina Bars are made with an unlikely ingredient common throughout the islands. Read More

Does it Work?

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Make two-tone cupcakes with the add of a plastic device from Wilton.

Cupcake insert gives food split personality

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Make two-tone cupcakes with the add of a plastic device from Wilton.

Updated on  March 28, 2017 at 7:04 pm
Wilton’s Sweet Surprises Cupcake Insert makes use of two cake batters and a cupcake tin to make what Wilton calls “exciting multicolored and multiflavored cupcakes.” Read More

Electric Kitchen

Sweet onion season is here

Sweet onion season runs from April through October. Read More
Updated on  March 28, 2017 at 4:38 pm

Farmers Markets

Farmers Markets

If you run a farmers market and want it listed here, email joshiro@staradvertiser.com. Read More
Updated on  March 14, 2017 at 5:23 pm

Grab and Go

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                The tempura roll is among Teishoku’s most popular dishes.

Butterfish is best at Teishoku

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                The tempura roll is among Teishoku’s most popular dishes.

Updated on  February 28, 2017 at 4:42 pm
Teishoku restaurant in Kapalama serves traditional Japanese dishes including curry, ramen, sushi, sashimi, nigiri and local favorites including poke bowls, as well as teishoku-style meals served with salad, appetizers, rice and miso soup. Read More

If I Can, You Can

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Freshly made sausages patties sizzle in the skillet.

Uncased sausages spread out flavors

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Freshly made sausages patties sizzle in the skillet.

Updated on  March 21, 2017 at 10:30 pm
What’s not to love about sausages? They’re hearty, flavorful and come in such variety they satisfy all palates. Read More

Local Moco

COURTESY CYNTHIA PRATT
                                Scones can be dressed up with various add-ins.

Basic Scones

COURTESY CYNTHIA PRATT
                                Scones can be dressed up with various add-ins.

Updated on  March 28, 2017 at 6:27 pm
Cynthia Pratt, a retired culinary teacher at Kapolei High School, shared an easy scone recipe that, with different add-ins, can be flavored in various ways. Read More

My Favorite Things

COURTESY LORENE ONO
                                Trivets are $10 for the 7-1/2-inch size and $5 for the 6-inch at Hawaii’s Plantation Village. Mug-size coasters are two for $5.

Treasured trivet

COURTESY LORENE ONO
                                Trivets are $10 for the 7-1/2-inch size and $5 for the 6-inch at Hawaii’s Plantation Village. Mug-size coasters are two for $5.

Updated on  August 9, 2016 at 5:37 pm
I bought this bottle-cap trivet in 2007 from the gift shop at Hawaii’s Plantation Village, where I am a docent. I couldn’t believe that people still made these things, admired the workmanship and essentially saw it as an art piece. Read More

On Tap in Hawaii

Tart beers offer citrusy perfection for hot weather

Over the past few years, sour beers have grown in popularity. Read More
Updated on  March 14, 2017 at 4:27 pm

Should I Eat This?

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Susie Pyo, owner of Aloha Lounge in Kaimuki, tastes her Korean “beondegi” (silkworm larvae) dish in Aloha Lounge’s kitchen. Below, beondegi are sold in cans. For a video of Craig tasting the dish go to staradvertiser.com.

Silkworm larvae a tad bland

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Susie Pyo, owner of Aloha Lounge in Kaimuki, tastes her Korean “beondegi” (silkworm larvae) dish in Aloha Lounge’s kitchen. Below, beondegi are sold in cans. For a video of Craig tasting the dish go to staradvertiser.com.

Updated on  November 30, 2016 at 5:23 am
Food shouldn’t be scary. When I started writing this column eight months ago, I looked at it as a way to share food and learn about other cultures, even if the food might be different from what most of us are used to. Read More

Spirited Conversations

CRAIG T. KOJIMA / CKOJIMA@STARAVERTISER.COM
                                The Happy Buddha.

Bring on the ’bucha

CRAIG T. KOJIMA / CKOJIMA@STARAVERTISER.COM
                                The Happy Buddha.

Updated on  March 21, 2017 at 4:38 pm
Tart, effervescent and refreshing, kombucha is the probiotic drink that is giving coconut water a run for its money. Read More

TheBuzz

COURTESY DEAN WRIGHT
                                Students have been flocking to Aloha Plate restaurant at Brigham Young University in Provo, Utah, for plate lunches such as this Spam meal.

Plate lunches take Utah campus by storm

COURTESY DEAN WRIGHT
                                Students have been flocking to Aloha Plate restaurant at Brigham Young University in Provo, Utah, for plate lunches such as this Spam meal.

Updated on  March 28, 2017 at 5:25 pm
To say that plate lunches are popular in Hawaii is like saying the sun will rise in the east. But in Utah? Read More

The Little Foodie

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Fresh lilikoi puree stands in for oranges in this carnitas taco filling.

Don’t fear fat in these flavorful carnitas

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Fresh lilikoi puree stands in for oranges in this carnitas taco filling.

Updated on  March 28, 2017 at 6:23 pm
Carnitas make for my favorite kind of taco but can be used in many ways: sandwich filling, with rice, in a nontraditional chili, or as a side to a bright and citrusy tomato salad. You Read More

The Weekly Eater

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Tsukada Nojo highlights, from left: Tender chicken nanban coated with tartar sauce, a specialty of Japan’s Miyazaki prefecture; radish slices form the shell of chicken veggie tacos; hamachi jalapeno is served with green onion and a sweet chili ponzu sauce.

Farm-bounty izakaya offers fresh concept

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Tsukada Nojo highlights, from left: Tender chicken nanban coated with tartar sauce, a specialty of Japan’s Miyazaki prefecture; radish slices form the shell of chicken veggie tacos; hamachi jalapeno is served with green onion and a sweet chili ponzu sauce.

Updated on  March 28, 2017 at 5:18 pm
Tsukada Nojo is a first for Hawaii, a farm-to-table izakaya. Read More

Quickbites

COURTESY GENKI SUSHI
                                Customizable bento offerings at Kapahulu Genki Sushi include this chicken karaage with California roll option.

Customize a bento

COURTESY GENKI SUSHI
                                Customizable bento offerings at Kapahulu Genki Sushi include this chicken karaage with California roll option.

Updated on  March 28, 2017 at 7:15 pm
Genki Sushi Kapahulu has upgraded its bento offerings to give customers choices as to what goes into the takeout container. Read More

Recipe Box

COURTESY GLENDA CHUNG HINCHEY
                                Pre-cut frozen vegetables and peeled shrimp make this dish exceptionally easy.

Gigi’s Shrimp-Broccoli Stir-fry

COURTESY GLENDA CHUNG HINCHEY
                                Pre-cut frozen vegetables and peeled shrimp make this dish exceptionally easy.

Updated on  January 24, 2017 at 5:51 pm
Glenda Chung Hinchey put together this recipe for an easy shrimp stir-fry using frozen vegetables and shrimp. Read More