Back to hilo for ‘adopt a beehive’
The “Adopt a Beehive with Alan Wong” program is a partnership between our restaurant and University of Hawaii at Hilo’s Agricultural Farm Laboratory in Panaewa. Read more
Chef’s Table
When the teacher learns from the student
I had mentioned Keanu Flores before. He’s a high school senior from Halau Ku Mana Public Charter School. Read more
Happy chinese new year!
It’s a little belated, but I wish everyone a wonderful, healthy, prosperous new year ahead, and hope the lunar new year celebrations were great for you! Read more
Welcome 2023; don’t forget to smell the pineapples!
2022 is now gone and here comes 2023! The holiday season cooking and eating are almost done. Read more
The porridge that keeps giving
For the holidays, a lot of people roast a turkey. Not everyone does, but it’s common in Hawaii to find it on the table on Thanksgiving Read more
Aguachile
Aguachile is a Mexican dish from Sinaloa and it’s usually made with shrimp, marinated in a liquid seasoned with chile peppers Read more
‘Cuisines of the sun’
This was a food and wine event held annually at the Mauna Lani (Big Island) Canoe-House Restaurant. Last year, the event was revived by the Hawaii Food and Wine Festival for the first time at its birthplace, where it all began for the event. Read more
Inspiring the next generation of cooks
In my generation, while in grade school, basil came out of a bottle all dried up. Read more
Lanakila, the Good Table
Lanakila Meals on Wheels is an organization that does many things for our kupuna as well, among them preparing and delivering meals to those in need, especially to those that are unable to leave home to go get the meals themselves. Read more
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I love rice
Did you know that at one time we produced a large amount of rice only second to sugar cane on Oahu? Read more
The sleeping uhu
I called a friend to ask him a question. I started off by asking him if he remembered the late Palani Vaughan, a Hawaiian musician, singer and legend. Read more
Fish soup
Recently, I was sitting in the chair getting my hair cut, and as usual, we started talking story. Read more
Honoring a pioneer, chef Roy Yamaguchi
Tomorrow, April 7, the University of Hawaii School of Travel Industry Management will be celebrating the 20th annual “A Legacy in Tourism.” Read more
Shoyu Chicken
I only began to eat shoyu chicken when I arrived in Hawaii. To be quite honest, I am a breast man — chicken breast, that is. Read more
Savoring spaghetti
I once served a first course that was simply three wedges of tomato on a plate. Read more
Egypt: cruising the nile
I recently went on an eye-opening trip to Egypt: the land of ancient history and pharaohs, elaborate tombs, architecture, art and sculptures. Read more
A Japanese good luck dish for the new year
Every culture has at least one dish that they cook and eat for good luck, health and prosperity for the upcoming new year. Read more
Mamaki tea needs to go around the world
One of the silver linings of this pandemic has been reconnecting with some of our vendors we bought from when the restaurant was open. Read more
Tamago kake gohan
Simply put, “egg rice,” is a Japanese dish. “Tamago” is egg, “kake” is to mix, and “gohan” is rice. Read more
It started with a simple bowl of oatmeal
I started eating a savory oatmeal back in 1981. I was doing my culinary apprenticeship at The Greenbrier Hotel in West Virginia and remember training on breakfast station, cooking eggs for 1,200 people daily. Read more
Five bags of balls
It was a beautiful Saturday morning on the Westside of Oahu. It was on the sixth hole when a woman playing in our golf group offered to serve us mai tais. Read more
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