Honolulu Star-Advertiser

Monday, October 7, 2024 78° Today's Paper


CraveThe Weekly Eater

The Weekly Eater: New Waikiki cafe offers respite from holiday hustle

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                A warabi and opai salad, with red onions, tomatoes and soy vinaigrette is served at Halekulani Bakery & Restaurant.
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CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

A warabi and opai salad, with red onions, tomatoes and soy vinaigrette is served at Halekulani Bakery & Restaurant.

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                A pour of ginger nage encircles a fillet of mushroom-crusted monchong served with smoky braised daikon, at the new Halekulani Bakery and Restaurant.
2/3
Swipe or click to see more

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

A pour of ginger nage encircles a fillet of mushroom-crusted monchong served with smoky braised daikon, at the new Halekulani Bakery and Restaurant.

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                A Kona lobster hoagie is flavored with dill, tarragon and a spicy aioli, served in the evening on toasted bacon brioche. At lunch it comes on a baguette.
3/3
Swipe or click to see more

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

A Kona lobster hoagie is flavored with dill, tarragon and a spicy aioli, served in the evening on toasted bacon brioche. At lunch it comes on a baguette.

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                A warabi and opai salad, with red onions, tomatoes and soy vinaigrette is served at Halekulani Bakery & Restaurant.
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                A pour of ginger nage encircles a fillet of mushroom-crusted monchong served with smoky braised daikon, at the new Halekulani Bakery and Restaurant.
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                A Kona lobster hoagie is flavored with dill, tarragon and a spicy aioli, served in the evening on toasted bacon brioche. At lunch it comes on a baguette.