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JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Miriam Olivas, left, and her mother, Armida Duarte, share a hug in Olivas’ colorful Barrio Cafe.

A mother and daughter serve up vibrant Mexican cuisine in Wahiawa

Updated on  May 23, 2017 at 7:05 pm

A mother and daughter serve up vibrant Mexican cuisine in Wahiawa

Updated on  May 23, 2017 at 7:05 pm
Cast your vote now for the 22nd Annual ‘Ilima Awards

Crave Videos

Back in the Day

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                A traditional Persian stew of chicken and eggplant is served alongside basmati rice with a crisp golden top and a plate of fresh herbs topped with nuts, radishes and a block of feta cheese. The herbs are eaten between bites of the stew, rice and yogurt.

Freshen palate with Persian cuisine

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                A traditional Persian stew of chicken and eggplant is served alongside basmati rice with a crisp golden top and a plate of fresh herbs topped with nuts, radishes and a block of feta cheese. The herbs are eaten between bites of the stew, rice and yogurt.

Updated on  May 12, 2017 at 2:30 pm
Persian food is rich, colorful and delicious, and it offers refreshing flavor combinations that are unfamiliar to many local palates. Read More

Barfly

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Bartender Brandon Farrell at Restaurant 604 adding hot sauce to a Bloody Mary. At right, the drink stands out against the bar’s nautical view.

Several local bars boost traditional Bloody Mary

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Bartender Brandon Farrell at Restaurant 604 adding hot sauce to a Bloody Mary. At right, the drink stands out against the bar’s nautical view.

Updated on  May 9, 2017 at 5:59 pm
When it comes to drinks made with red veggies, I’ll go with the good old Bloody Mary. Read More

By Request

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Ceviche made with marlin, pineapple and lychee, is a summer special at Ceviche House and Barrio Cafe.

Tropical ceviche is a summer specialty

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Ceviche made with marlin, pineapple and lychee, is a summer special at Ceviche House and Barrio Cafe.

Updated on  May 23, 2017 at 7:01 pm
Think of ceviche as something like poke. If you must. Read More

By the Glass

COURTESY PHOTO
                                A well-chilled glass of 2015 Dr. F. Weins-Prum Riesling “Estate” was a terrific pairing with a kale salad from Maui Nui Farms.

Rieslings complement many sweet-sour dishes

COURTESY PHOTO
                                A well-chilled glass of 2015 Dr. F. Weins-Prum Riesling “Estate” was a terrific pairing with a kale salad from Maui Nui Farms.

Updated on  May 2, 2017 at 5:33 pm
A well-chilled glass of 2015 Dr. F. Weins-Prum Riesling “Estate” was a terrific pairing with a kale salad from Maui Nui Farms. 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

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                The Snickers & Hazelnut candy bar will ease those hazelnut cravings.

Snickers adds another nut to its lineup

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                The Snickers & Hazelnut candy bar will ease those hazelnut cravings.

Updated on  May 23, 2017 at 5:04 pm
OK, hazelnut fans, Snickers has developed a bar for you. Read More

Does it Work?

PHOTOS BY MICHELLE RAMOS / MRAMOS@STARADVERTISER.COM
                                The NuWave Brio Digital Air Fryer works well with precookied items, such as frozen chicken nuggets. At right, breaded chicken pieces were baked in the oven, left, and in the air fryer. The air fryer produced a crisper result, but the two pieces filled the entire basket in one layer.

Air fryer an OK substitute for oil

PHOTOS BY MICHELLE RAMOS / MRAMOS@STARADVERTISER.COM
                                The NuWave Brio Digital Air Fryer works well with precookied items, such as frozen chicken nuggets. At right, breaded chicken pieces were baked in the oven, left, and in the air fryer. The air fryer produced a crisper result, but the two pieces filled the entire basket in one layer.

Updated on  May 23, 2017 at 5:09 pm
Makers of the NuWave fryer state that it “fries” foods without fat or oil, using “hot air with high-speed air circulation. Read More

Electric Kitchen

ASSOCIATED PRESS
                                Star anise, used in the oxtail stew, is widely found in Chinese, Malay and Indonesian cuisines and is one of the ingredients in traditional Chinese five-spice powder. It enhances the flavor of meat, deepens the flavor in coffee and is a major ingredient in pho.

YWCA honorees offer recipes

ASSOCIATED PRESS
                                Star anise, used in the oxtail stew, is widely found in Chinese, Malay and Indonesian cuisines and is one of the ingredients in traditional Chinese five-spice powder. It enhances the flavor of meat, deepens the flavor in coffee and is a major ingredient in pho.

Updated on  May 23, 2017 at 5:14 pm
The 40th annual YWCA Oahu LeaderLuncheon will honor four women for their contributions to their professions and the community. Read More

Farmers Markets

Farmers Markets

If you run a farmers market and want it listed here, email joshiro@staradvertiser.com or send information to Honolulu Star-Advertiser, 500 Ala Moana Blvd., Suite 7-210, Honolulu 96813. Include time and day of market, location with street address and a phone number. Read More
Updated on  May 16, 2017 at 5:12 pm

Grab and Go

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                The EARL sandwich shop serves up creations such as avocado toast, buttered ciabatta bread topped with avocado, crushed red pepper, lemon zest and extra- virgin olive oil; and the French dip with striploin, roasted garlic mayonnaise, fennel-onion marmalade, havarti cheese and chimichurri sauce.

EARL serves up serious sandwiches

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                The EARL sandwich shop serves up creations such as avocado toast, buttered ciabatta bread topped with avocado, crushed red pepper, lemon zest and extra- virgin olive oil; and the French dip with striploin, roasted garlic mayonnaise, fennel-onion marmalade, havarti cheese and chimichurri sauce.

Updated on  May 16, 2017 at 4:46 pm
The serious craft sandwich experience is what EARL seeks to give customers at its small Kaimuki space. 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

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Barbecue spareribs from “Hawai‘i’s O‘hana Cookbook.”

Recipe: Local-Style Barbecue Spareribs/Chicken

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Barbecue spareribs from “Hawai‘i’s O‘hana Cookbook.”
Lorna K. Hu’s mother-in-law’s beloved sparerib recipe “has been a loving reminder of all the special memories and fun we have shared together.” 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

COURTESY PHOTOS
                                Since 1878 Ayinger has been brewing beer in a small town just outside of Munich, and it is one of the most well-known breweries in the world. It exclusively produces classic German-style beers.

Ayinger’s Pilsner is simple perfection

COURTESY PHOTOS
                                Since 1878 Ayinger has been brewing beer in a small town just outside of Munich, and it is one of the most well-known breweries in the world. It exclusively produces classic German-style beers.

Updated on  May 16, 2017 at 4:56 pm
My first sip of Ayinger’s Bavarian Pils reminded me that simplicity and pureness can make for a beer that borders on perfection. Read More

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@STARADVERTISER.COM
                                The Tea Chest is like a play on a highball, with a smoke element in the form of a lapsang souchang tea syrup.

Smoke-infused libations add drama to Father’s Day

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                The Tea Chest is like a play on a highball, with a smoke element in the form of a lapsang souchang tea syrup.

Updated on  May 24, 2017 at 7:16 pm
This month’s cocktails are for all of the hardworking dads out there. Read More

TheBuzz

DENNIS ODA / DODA@STARADVERTISER.COM
                                From the Nico’s Pier 38 menu in Kailua: furikake-crusted ahi, left, grilled shrimp salad with Kahuku corn and miso-ginger vinaigrette and a grilled fish sandwich.

Nico’s harborside grinds make way to Kailua

DENNIS ODA / DODA@STARADVERTISER.COM
                                From the Nico’s Pier 38 menu in Kailua: furikake-crusted ahi, left, grilled shrimp salad with Kahuku corn and miso-ginger vinaigrette and a grilled fish sandwich.

Updated on  May 23, 2017 at 5:05 pm
The straight-from-the-fish-auction furikake ahi and the famed Pier 38 fish burger featured on the Food Network’s “Diners, Drive-Ins and Dives” are now being served in Kailua. Read More

The Little Foodie

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Larb, a Thai pork stir-fry, and Japanese dumplings come together in a simple and satisfying dish.

Thai and Japanese cuisines inspire pork-gyoza meal

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Larb, a Thai pork stir-fry, and Japanese dumplings come together in a simple and satisfying dish.

Updated on  April 25, 2017 at 4:32 pm
I was channeling Thai food and Japanese food simultaneously when I made this recipe. Read More

The Weekly Eater

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Mamoru Ginoza, executive chef at Okonomiyaki Chibo, cleans the grill after presenting two of his creations, shio yakisoba, left, and Pu-Monju, an okonomiyaki crepe stuffed with beef and seafood.

Octopus and squid star during Tako Tuesdays

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Mamoru Ginoza, executive chef at Okonomiyaki Chibo, cleans the grill after presenting two of his creations, shio yakisoba, left, and Pu-Monju, an okonomiyaki crepe stuffed with beef and seafood.

Updated on  May 23, 2017 at 5:21 pm
There’s Taco Tuesday and Tako Tuesday, and you’ll never confuse the two at Okonomiyaki Chibo. Read More

Quickbites

COURTESY LUCY’S LAB CREAMERY
                                Lucy’s pan de creme is a warm bun filled with choice of ice cream.

Lucy’s chills out at South Shore

COURTESY LUCY’S LAB CREAMERY
                                Lucy’s pan de creme is a warm bun filled with choice of ice cream.

Updated on  May 23, 2017 at 5:06 pm
The homemade ice creams and desserts at Lucy’s Lab Creamery have moved to Ward Village’s South Shore Market. 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