North Shore Kula Grille at the Turtle Bay Resort has a new menu!
May’s Hawaii shows us their Local Boy Sliced Pork Jun and Teriyaki Chicken Enchiladas.
Chef de Cuisine Lawrence Nakamoto tells us more about their breakfast specials and makes their delicious eggs benedict.
Chef Michael Inouye cooks up a popular Peruvian dish, Arroz Tapado.
Renny Tsark, a retired Honolulu Fire Department Firefighter, makes us one of his recipes that is featured in the cookbook- Rookie Pork Butt!
If you love pizza but want it done ‘your way’, there’s a new pizzeria that everyone’s talking about!
Panda Express is expanding its better-for-you, feel-good options with their nationwide introduction of the Pacific Chili Shrimp.
Rick Nakashima and Culinary Manager, Mike Muus will be cooking up “The Feast”, “Colossal Burger” and “Mango Kiawe Ribs” from their menu.
In today’s Hawaii’s Kitchen, we’re featuring Mimi’s Place, a new Peruvian restaurant that opened in February at Restaurant Row.
In today’s Hawaii’s Kitchen, we’re featuring Kissaten. The café is open 24 hours a day and offers a wide variety of items, including breakf…
We head back to Hawaii’s Kitchen with Cinnamon’s at the Ilikai! They cook up some of their amazing dishes for breakfast, lunch and dinner. F…
Jon Matsubara, Executive Culinary Director for 40 Carrots, shows us how to make two of their most popular menu items.
The traditional Brazilian Cheese bread is one of the bakery’s most popular breads.
In today’s Hawaii’s Kitchen, we’re featuring Karai Crab, a fun and spicy seafood restaurant in Moiliili.
In today’s Hawaii’s Kitchen, we’re featuring Grondin, a French-Latin restaurant in Chinatown. Owner, David Segarra and Executive Chef, Andre…
The Hawaii Kai restaurant has a new ‘ohana style’ menu and a larger bar.
Today, Executive Chef Ronnie Nasuti makes a couple of dishes off that menu: the Surf & Turk entrée and Watermelon Heart Salad.
Super Bowl Sunday isn’t just about football. It’s also about food!
Today, Chef de Cuisine Shaymus Alwin makes a dish from their new menu: Hokkaido Scallop and “Foie Gras”
Owner and Chef Hisashi Uehara shows us how to make Gyoza and Tan Tan Ramen.