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Pagoda finds purpose for excess food

  • BRUCE ASATO / BASATO@STARADVERTISER.COM
                                John Ah Nee, banquet cook at Pagoda Floating Restaurant, packed containers of baked fish with capered aioli on Tuesday. The meals were delivered downtown.

    BRUCE ASATO / BASATO@STARADVERTISER.COM

    John Ah Nee, banquet cook at Pagoda Floating Restaurant, packed containers of baked fish with capered aioli on Tuesday. The meals were delivered downtown.

Like many restaurants that got the word last week about shutting down dine-in service, the Pagoda Floating Restaurant was faced with the dilemma: What do we do with all this food? Read more

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