Editor’s note: This story was first published in 2021 and has since been updated with Melissa’s latest 2026 picks.
EAs I write this, I get text messages from people coming to Honolulu wanting to know where to eat. They’ve done the introductory shave with ice, loco moco and lū’au. Where should they go next to get a taste of local culture through food?
In addition to hot spots like Fête, Istanbul, and Yakitori Ando (if you can get a seat), I have a list of places I’ve been gifting to my seasoned visiting friends that offer dishes you won’t find anywhere else. These are places where you can realistically get a seat. I’ve been calling to book some favorites recently and have been told I can’t get in for at least a month!
Chef Rui Zhang at Hawai’i Dim Sum & Seafood. Photo: Aaron K. Yoshino
Hawai’i Dim Sum & Seafood Restaurant
Many years ago, I wrote about a place called Mandalay, where Chef Rui Zhang made fantastic Cantonese dishes, including his signature fresh pork char siu and a signature marinade. Well, the restaurant has closed and Zhang is now at Hawai’i Dim Sum & Seafood. During the day he is not for dim sum – which, by the way, is very good – but he is the chef for dinner. Order the signature char siu 48 hours in advance, and don’t miss the tofu with abalone sauce or any casserole that sizzles.
111 N. King St., Chinatown, (808) 888-2823, @hawaiiseadimsumseafood
SEE ALSO: Get Sum at Hawai’i Dim Sum and Ju Xian Seafood Restaurant
Photo: Aaron K. Yoshino
Kaimuki Shokudo
This has become one of my go-to places to visit with family, especially my cousins who have moved to places that don’t have as many Asian food options. I love that the menu is super Japanese, with soba, sushi, tempura and other izakaya items. Some feature local ingredients and most have an undeniable local flavor. Go for the extensive soba selection at lunch; for dinner, try small plates like goma hamachi, Okinawan sweet potato salad, and ‘ahi tataki. No matter what time of day you go, always finish with a honey toast.
1127 11th Ave., Kaimukee, (808) 367-0966, kaimukishokudo.com, @kaimukishokudo
SEE ALSO: Restaurants We Love: Stories that resonate with Honolulu’s best restaurants
Or Hale’s char siu tako. Photo: Melissa Chang
Name of the house
It’s hard to believe that chef-owner Keaka Lee can bring such a cosmopolitan menu to Honolulu. I first reviewed her work when I was a student at a cooking competition at Kapi’olani Community College and I was a newbie blogger. In my mind, I still see the ambitious student, but when I taste the worldly flavors of his dishes, I remember that Lee built his culinary expertise over many years across the continent. I’m a fan of their shrimp and pork bulgogi bolognese noodles and Let’s Tako ‘Bout It char siu octopus, and I love that it showcases local ingredients. From time to time, it offers a seasonal tasting menu; if you are in a group, I recommend that at least one or two people try it so you can sample the specialties.
4614 Kilauea Ave., Suite 102, Kahala, (808) 888-2060, kapahale.com, @4614kapahale
Photo: Melissa Chang
Lee Ho Fook
Did you know that cake noodles are unique to Hawaii? It’s a unique local favorite. Proper cake noodles are characterized by pressed noodles that are dosed in the wok so that they are crispy on the outside, soft and slightly chewy on the inside. Lee Ho Fook at Chinatown Cultural Plaza has some of the best. The most popular is probably the minute chicken (watch out for the bones) or the beef pasta noodles with oyster sauce. While you’re there, you can also get shrimp and fish ball soup with egg over rice to round out the meal.
100 N. Beretania St., Suite 170, Chinatown, (808) 536-6077, leehofookhonolulu.com
SEE ALSO: Who has the best cake noodles? 200 people participated, so we sampled their top picks
Wade Ueoka and Michelle Karr Ueoka at MW. Photo: Aaron K. Yoshino
MW Restaurant/MW Artisen
MW is an upscale, accessible dining restaurant from husband and wife owners Michelle Karr Ueoka and Wade Ueoka. I love that they always try to promote local farmers from around the state. You’ll find elevated versions of local comfort food, like classic miso honey butterfish or mochi (or tofu) crusted fish in soba. Definitely save room for dessert, as the MW candy bar and shave ice, especially when it features seasonal fruit, is a perfect end to any dinner. If you can’t come for dinner, you can always try the more casual Artizen by MW cafe downstairs for lunch and happy hour.
888 Kapi’olani Blvd., Kaka’ako, mwrestaurant.com, @mwrestaurant, artisanbymw.com, @artizenbymw
Photo: Andrea Lee
Mud chicken water
Chef-owner Ed Kenney is another champion of local farmers and producers, using their ingredients in comfort food with creative, contemporary twists. Each has a holistic intent to offer flavor, awareness and connection to Hawai’i. I love the fried pa’i’ai (or ‘ulu), the hand-cut pasta of the day, and the pohole fiddlehead fern salad (when available). If you have room for dessert, miso rice pudding is a must.
3452 Wai’alae Ave, Kaimukī, (808) 737-6000, mudhenwater.com, @mudhenwater
Photo: Melissa Chang
O’Kim’s
Hyun Kim offers all of her customers’ favorites all the time, including pork belly, Korean chicken with mochi gnocchi, and vegan truffle mandoo. But each month, you can count on a new, extra special menu spread based on the season… or Kim’s mood. The prices are good and the presentation can be a little fancy, but the food is always full of comfort and warmth. An added touch is the covered outdoor dining area in the small courtyard behind the restaurant. Oh, and the BYOB is a great touch too.
1028 Nu’uanu Ave., Chinatown, (808) 537-3787, okimshawaii.com, @okims_honolulu
Photo: Courtesy of ‘Ōlena by Chef Ron Simon
‘Olena by Ron Simon
Although it’s tucked away in Kalihi, its proximity to the airport makes ‘Ōlena a great stop after you land or, better yet, before you leave. Ron Simon has worked at high-end restaurants in the city and brings that background to his more affordable lunches, sandwiches and bowls. I love their poke bowl, but if I’m hungry, I might order a bowl of adobo pork belly. Their banh mi sandwiches are also my favorite because the bread is fluffy and just a little crispy on the outside, a contrast to the hard, crunchy rolls that cut your mouth open elsewhere. Always ask for the Filipino lemonade, which features fresh-squeezed local calamansi and roasted pineapple chunks.
Dole Cannery Food Court, 650 Iwilei Road, Iwilei, (808) 745-7777, olenahi.com, @olenahi
Photo: Mari Taketa
The Pig and the Lady
I said I was recommending places where I can reasonably expect to get a reservation. I’m not sure I’ll be able to get a seat at Pig & The Lady’s new Kaimukī restaurant, but here’s a workaround: find them at the farmers’ markets. They have a booth at the Hawai’i Farm Bureau’s Thursday Kailua Market from 4 to 7 p.m. and the Saturday Market at Kapi’olani Community College from 7:30 to 11 a.m. It’s not exactly the same menu as the restaurant, for example, there are no salads, Laotian fried chicken or desserts, but you can get classic items like the famous pho, dip and curry.
Restaurant: 3650 Wai’alae Ave., Kaimukī, (808) 585-8255, pigandthelady.com, @thepigandthelady
Markets: Thursday, 609 Kailua Road, Kailua; Saturday, Parking Lot B, 4303 Diamond Head Road, Lē’ahi
SEE ALSO: Your guide to farmers markets on O’ahu
Photo: Aaron K. Yoshino
Pioneer Hall
If you’ve already had set lunch on your first trip to Hawaii, now you’re ready for something different. Pioneer Saloon is a local favorite for its unique (and very Japanese) approach to plate lunches, and these are flavors you likely won’t experience anywhere else. My favorites are garlic salmon, ginger pork, and shio koji chicken (if available), but you can’t go wrong with any of the options. Find them at the base of Diamond Head or Kaka’ako.
Multiple locations, pioneer-saloon.net, @pioneersaloonhawaii
Melissa Chang He has been a longtime contributor to Frolic Hawai’i. @melissa808
