Totally hook’d on this pan roast spot
Losing in Las Vegas is a relatable scenario for many of Hawaii’s Ninth Island visitors. Read more
Latest Stories by Nadine Kam
Go-tos for quick comforts
The days following Thanksgiving are not usually ones to splurge on food but for readjusting one’s budget and eating on the fly as the rush of the holidays becomes reality. Read more
Mahina & Sun’s makes a comeback
Among all the new restaurants that have opened, it’s good to see familiar names returning to the dining scene as well, each adding to a sense that we are moving one step closer to normalcy. Read more
Ben Dong Bistro offers a taste of Taiwan
While the pandemic makes it difficult to travel freely, I am grateful for all the cuisines available to us from afar. Read more
This cozy cafe is worth checking out
Local boy Ernest Shih met Jeanne Ng in Singapore as two kindred spirits with a joyful outlook on life and work. Read more
Alaia gets a french facelift
With chef Gilles Epié’s arrival at the Turtle Bay Resort as its new executive chef, Oahu now has three Michelin-star chefs in its midst. Read more
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Meet me upstairs
Collaboration has helped budding restaurateurs stay afloat during the pandemic, mostly through the sharing of underutilized kitchen spaces. Read more
Picks for satisfying poke and seafood
While COVID-positive numbers and hospitalizations are in decline, I feel as though restaurants stepped up to make the current restrictions less painful, with abundant options for all. Read more
Eatery pays homage to Waikiki’s Heyday
The passage of time is often accompanied by a sense of loss, whether a farewell to innocence, a separation from nature, or a simple yearning to turn back the clock to a cherished moment. Read more
Choose wisely from Pesca’s mediterranean menu
In the COVID-19 era of broken food supply chains and scarcity, restaurants from high- to low-end and consumers alike have been forced to deal with the rising costs of dining out. Read more
This all-vegan restaurant won’t have you missing meat
For a city of its size, Honolulu has long suffered a shortage of vegan restaurants. Read more
An a-‘maze’-ing experience
A year ago, no one could predict the outcome of the COVID-19 pandemic. Few of us have ever lived through such an event or experienced the order of business shutdowns on such a massive scale. Read more
Mini food courts rise to the occasion
Weeks before the recent government mandates restricting restaurant crowd sizes to 50% capacity, diners had already begun policing themselves. Read more
Breaking all the boundaries
There's no logic to obsession. For every person with a passion for sports card collecting, Pokémon or K-dramas, there's another who could not care less about the object of their fascination. Read more
Breakfast with a dash of local flair
In pondering the future of restaurants a few years ago, I spoke of the ever-shrinking restaurant in light of a younger generation of chefs no longer willing to spend years toiling for someone else Read more
Genuine aloha in the heart of Waikiki
As soon as I heard that Moani Island Bar & Bistro had opened a second restaurant in International Market Place's Grand Lanai, Read more
Comfort food with marina views
A sure sign that tourists are back is their omnipresence in restaurants outside the stock recommendations shared with visitors, like where to find malasadas or Hawaiian food. Read more
Time to eat
Cantonese restaurants have such a long-standing history in the islands that diners are accustomed to find the same dishes from place to place, from sweet-sour pork to salt and pepper shrimp, and, of course, the thin pan-fried soy sauce noodles, chow mein. Read more
Continuing a sushi master’s legacy
The most difficult aspect of pandemic life for me has been restaurant planning. I tend to be a free spirit who goes with the flow, so I never really make meal plans, save for those work-related. Read more
A feast you won’t ‘pho’-get
I crave variety when dining out, trying different dishes every time I visit a restaurant, with the exception of Vietnamese restaurants. Read more
It’s a ‘SHOR’ thing
Against all odds, a handful of buffets have survived the pandemic, though with revamped formats that now require servers to dish out food to guests to avoid contamination and logistics of providing fresh utensils to each guest every time they return for another round. Read more
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