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Poke
Diced raw fish, typically tuna, marinated in soy sauce, sesame oil, and green onions.
The must-try food that defines Honolulu, HI's culinary culture
Diced raw fish, typically tuna, marinated in soy sauce, sesame oil, and green onions.
A comfort dish consisting of white rice topped with a hamburger patty, a fried egg, and brown gravy.
Pork and salted butterfish wrapped in taro leaves and steamed until tender.
Smoky, shredded pork traditionally slow-cooked in an underground oven called an imu.
A local noodle soup influenced by Chinese, Japanese, and Filipino flavors, served in a dashi broth.
A slice of grilled Spam on a block of rice, wrapped with a strip of nori seaweed.
Portuguese-style deep-fried dough balls coated in sugar and often filled with tropical creams.
Finely shaved ice saturated with fruit syrups and often served over ice cream or azuki beans.
Fresh shrimp sautéed with heavy amounts of minced garlic, butter, and lemon.
Grilled chicken glazed in a sweet and savory sauce made of pineapple juice, soy sauce, and ginger.
Hawaiian-style dried beef that is typically salted and seasoned before being broiled or fried.
A starchy staple made by mashing cooked taro corm into a smooth, thick paste.
A creamy, gelatinous Hawaiian dessert made from coconut milk and cornstarch.
A large steamed or baked bun filled with sweet and savory char siu pork.
A traditional dish made by simmering squid with taro leaves and coconut milk.
A cold side dish featuring diced salted salmon, tomatoes, and sweet onions.
A chewy, dense cake made from glutinous rice flour, coconut milk, and butter.
Bite-sized chicken pieces coated in a sweet rice flour batter and deep-fried.
Korean-style short ribs marinated in soy sauce and sugar, then grilled over an open flame.
A creamy, tangy mayonnaise-based salad that is an essential component of the plate lunch.