We ended up visiting the latter, due to shorter lines and more available seating. The other is a short distance away (walking distance down the Kamehameha Highway) in a converted farm stand. One of them is a shrimp truck between Kahuku and Laie. And there will be queues because they are just that good.Fumi’s is actually a pair of places. Serving up piping hot Portuguese doughnuts called Malasadas, it’s worth getting there early to beat the inevitable queues. Leonards bakery was founded in 1952 and is hands down one of the best doughnut experiences you will ever have. It’s cheap, tasty and readily available from pretty much any convenience store in Hawaii. However, spam musubi, a slice of grilled Spam on top of a block of rice, wrapped in sushi seaweed is the ultimate snack food. Spam is absolutely everywhere across Hawaii.Īccording to the Spam website “The true root of the island’s love for Spam products goes back to World War II when the luncheon meat was served to GIs. However, if you want the true local taste experience, add some fried spam. From fancy restaurants in Waikiki to McDonald’s and everything in between, you can get Loco Moco for your morning meal pretty much everywhere. It’s not a dish for someone wanting a light meal, with quite a rich combination of flavours. The ultimate comfort breakfast food, Loco Moco usually consists of a hearty beef patty atop a mountain of rice, smothered in rich gravy and topped with a fried egg. The North Shore of Oahu boasts some of the freshest shrimp, with Fumi’s Kahuku Shrimp Truck being a popular destination for fresh off the net catch, sitting literally next to the farm. Which means a heck of a lot of fresh, local, inexpensive shrimp around. Hawaii is the shrimp breeding capital of the world.
Not technically a traditional Hawaiian dish, it’s worth mentioning the abundance of fresh shrimp. Garlic and Chilli Shrimp from Fumi’s Kahuku Shrimp Truck It’s served complimentary at places like Helena’s alongside the traditional dishes and is the perfect dessert to end a hearty local meal. If you don’t like coconut, you’ll hate haupia. With a consistency of slightly underset jelly cut into squares, haupia is deliciously sweet and extremely… well… coconutty. It’s even served in a pie at McDonald’s across Hawaii instead of the traditional apple version. HaupiaĪ dish made from only 4 simple ingredients (coconut milk, cornstarch if you don’t have arrowroot, sugar and water), Haupia is a staple of any luau, cookout or local Hawaiian restaurant. However, if you venture further out from the main drag to places like Ahi Assassins (Honolulu) or to the back of markets like Kahuku Superette (North Shore) the dish is arguably more “authentic”, cheaper and undoubtedly more fun to find and order from. You can find poké almost everywhere, like Poke Bar on the main strip of Waikiki. The traditional Hawaiian version often consists of white rice and fresh, raw Ahi Tuna, limu (seaweed), inamona (candlenuts), salt, onions and a few different dressing options, like spice your personal level. The humble poké bowl has become a trendy lunch staple in food courts across the world. Spicy Ahi Tuna Poke from Ahi Assassins HonoluluĪ dish that has arguably taken over the world. Get fresh poi at many local eateries like Helena’s, Ala Moana Poi Bowl and Da Ono Hawaiian foods. Poi is most often served as a dipping accompaniment to traditional foods like laulau and salty Kalua pig. While many can’t handle the taste on its own claiming a grey, musty flavourlessness. The consistency meant to be gluggy and sticky enough to scoop with fingers alone. It’s pounded, baked or steamed taro root, that is traditionally meant to be eaten with your hands. Poi certainly makes up for its lack of aesthetic appeal with it’s sweet, sour and sticky taste. Puce grey-purple goo, with the consistency of clag. Laulau from Helena’s Hawaiian Food (Honolulu) or any Luau banquet meal.
The sweet and smokiness of the pork diffuses through the leaves and is quite possibly the loveliest marriage of meat and greens on earth. This native Hawaiian dish is traditionally placed in an underground oven and served with sweet potato (yam) and butterfish.Īfter the leaves have been cooked for a possible eternity they taste a little like mild collard greens, spinach or silverbeet. A serve of Laulau from Helena’s Hawaiian Foodįatty pork wrapped in taro leaves and steamed till it all falls apart in your mouth like butter.
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