Hawaiian cuisine

 

The 101 of Hawaiian cuisine
 
September 11, 2018
 
 
It’s 1:20PM, lunch time, and with it come the everlasting question “where should we get lunch?”
 
You may consider yourself a culinary aficionado, you never miss an episode of “Chef’s Table”, you’re always booking a table at the hot new restaurant, but when it comes to Hawaiian cuisine, you may come up short. And yet Hawaii has a much more to offer than the pineapple-on-a-pizza idea (no thank you). There is a strong cuisine culture on the island that is second to none. This small U.S. state has inherited a mix of Asian and European styles, serving up bowls of exotic fruits, playing with sweet and sour, daring to serve raw fish (like in our poké bowls), and believe it or not, they even have an expertise for corned beef.
 
Street food wise, the “Plate Lunch” is the go-to dish that everyone loves: comprised of 2 balls of rice (like ice cream), macaroni salad, and a portion of the day’s special (pork, fish, or beef), it is then covered in delicious gravy, and voila! You have a dish as local and as famous as the Philly Cheese Steak or the PoBoy. Savor it in the shade of a palm tree after an insane surf session, or grab one on the go for your next coastline road-trip. The restaurant scene of Oahu is as diverse as the birds of the island, serving up original dishes like the “loco moco”, white rice topped with steak and egg. The “manapua”, a famed meat stuffed pastry. The “pork Kalua”, which is cooked several hours in the ground.
Got a sweet tooth? We’ve got you covered with a fruit lover’s desert, the “Halo-halo”, originally from a philippines, this colorful ice and fruit dish is sure to leave you satisfied. If you’re yearning for something sweeter, order up a “Poi” desert, cooked with boiled taro (tastes like a sweet potato).
 
If its too warm under the pacific sun, cool off with a “Guri-guri”, a sort of local ice cream that is sure to leave you as cool as a coconut. Just talking about it makes me want to surf my way over for desert. Aloha!
 
Mahalo Ono Poké!
 
Margot A.
 
Photo by Artem Bali on Unsplash

A bowl of mindfulness

 

the virtues of the poke bowl
 
Decembre 18 2017
 
 
It’s 1:20PM, lunch time, and with it come the everlasting question “where should we get lunch?”
 
Choosing between the greasy burger or the stale sandwich isn’t rocking your boat? Thankfully, a new breeze is flying in from the Pacific and its called the poke bowl. It’s the Hawaiian’s take on the Japanese chirashi, pilled high with natural ingredients, raw fish, and a hearty serving of goodness. Tuna, avocado, mango coriander, (I could go on) all ingredients that make the poke bowl a record holder in the wholesome lunch category. It’s Low calorie, non-processed, and full of fibers to keep you energized until the 7 o-clock meeting.
A delicious bowl of mindfulness that has unlimited ways of tossing it, salmon, tofu, duck… it’s your lunch, you should ride your own wave. The raw fish option is teaming with omega 3! Yes! That famous “good” fat you’ve read about, the one that aids your heart, mind, hormones and inflammatory systems.
You’re getting the picture, this bowl is flavor, taste, and satisfaction with real health benefits. Sweet lunch salvation.
 
With the holiday season just around the corner, getting into a healthy lunch habit can de-tox your system before the galore of family dinners. What better way to beat the cold than with a traditional Hawaiian remedy.
If you’re worried about diabetes, cholesterol, cancer, and other such diseases, don’t forget to add linseeds to your poke. Renown for preventing chronic illnesses and adding a delicious hazelnut taste to your lunch.
 
Mahalo Ono Poké!
 
Margot A.

The cradle of the poke

 

From the pacific to the atlantic
 
Decembre 18 2017
 
 
When the word “Hawaii” comes up, most people picture beautiful landscapes before thinking about fine dining. Well think again! The poke bowl has become the trans-pacific ambassador for the island’s famed cuisine. “Poh-key” – meaning “cut” or “slice” in Hawaiian – is a dish born from the Asian and American influences that embrasse the island. Half Japanese chirashi, half peruvian ceviche, but 100% Hawaiian. The poke is traditionally a fisherman’s dish, who would eat their catch fresh out of the water. It became wide spread under its marinated “cube” form, which was mixed with salt, soy sauce, lime juice, seaweed, and cooked in sunlight.
Originally only an appetizer, made from tuna (aku) or octopus (he’e), each island family had their own unique recipe. The poke was such a natural part of daily island life that no one actually bothered to write down the recipe until 1970. When a certain Sam Choy decided it was time this little dish had a shot at the big tables, the local chef starting bringing it out of the family kitchen and onto restaurant menus. At the same time, Alan Wong, another ambassador of Hawaiian cuisine, re-designed the dish with Japanese ingredients from his grand-mother’s cook book. He started adding traditionally Asian ingredients like sesame oil, green onions and chili.
This new take on the poke made it infamous on the continental United States where it was unanimously ordered from San Francisco to New York. The small fish bowl has traveled to countries around the world, each time, adding to its recipe a new combination of flavors.
But don’t take our word for it, try one of our select recipes and discover what this small fisherman’s dish has become today.
 
Margot A.
 
Photo by Sarah Humer on Unsplash
 

Next Stop, Hawaii

 

Our insider’s guide to Hawaii (Oahu)
 
Decembre 18 2017
 
 
Fancy an escapade to the land of poke bowls? Heres our visitor’s guide to Oahu, Hawaii’s main island. Also knows as “The Gathering Place”, its golden sandy shores and lush landscapes are sure to uplift your mind and body in a heartbeat. The state’s capital, Honolulu, has its fair share of landmarks, such as the famed Waikiki beach, one of the world’s best surf spots. A beach that can be visited year round, even in the Fall when it is known for being particularly magical and serving up the best waves of the year.
 
Start your tour by checking into the Surfjack hotel, a resolutely cool address that is unlike any other island accommodation. Leave your bags at the hotel and grab a front row seat to one the best sunrises you’ve seen, on the shores of Lanikai beach (sure to get you heaps of likes from your – slightly jealous – friends on instagram). Next stop is the Aloha Superette, a stand out concept store showcasing a sharp collection of Hawaii craftsmanship and design. Paired with a collaborative space dedicated to art, concerts, and readings. Getting hungry? Stop for a brunch break at cosy restaurant Mud Hen Water, which has been serving up contemporary Hawaiian cuisine with an Asian twist to locals and visitors alike.
Get your “Treat yo’ self” game on at Halekuni spa for some Polynesian style therapeutic rituals that focus on re-energizing your body and soul.
Once refueled, get your workout fix by catching some waves (and maybe the eye of your surf instructor) at one of Honolulu’s many beaches. Don’t forget to stretch it out at an evening session of beach yoga with Hawaii’s iconic sunset in the background.
Finally, head over to Alan Wong’s revered restaurants to see first hand where the modern poke was born. Enjoy fine dinning to the taste of island’s classics with a contemporary twist that are sure do you leave you satisfied. If you’re lucky, you might be sitting next to Barak Obama, who is a regular costumer of the establishment.
We bet you’ll feel right at home here!
 
 
Margot A.
 
Photo by Garett Mizunaka on Unsplash
 
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