5 DISHES YOU SHOULD TRY (AND WHERE TO TRY THEM)

1 Poke

Although ‘poke bowls’ have recently become trendy outside of Hawaii, you can’t beat the real deal. Hawaiian poke (which roughly translates to ‘cut into chunks’ in the Hawaiian language) consists of bitesized cubes of raw fish marinated with a mixture of limu seaweed, onion, Hawaiian salt and roasted kukui nut. The fish may range from soft ahi tuna to the much firmer nairagi marlin, but the biggest requirement is that it’s locally caught and extremely fresh. Head to Fresh Catch on Oahu to try their signature smoked tako (octopus) poke or Da Poke Shack on the Big Island for fresh fish that literally came off the boat that morning.

2 Shave Ice

The ideal complement to a hot Hawaiian day, shave ice is a humble combination of finely shaved block ice and sugary syrup in a rainbow of colours and flavours. Try it at Matsumoto’s on Oahu’s north shore or Ululani’s on Maui topped with Japanese sweet red adzuki beans or chewy pieces of rice flour mochi.

3 Kalua Pig

Any good luau will have authentic kalua pig on the menu, traditionally made by roasting a whole hog in an underground imu oven all day long. Succulent, salty and packed with that natural smoky flavour, kalua pig is typically a luau’s main event. Historically, kalua pig was saved for Hawaiian royalty, but it wasn’t until King Kamehameha II invited all of his subjects to eat together in 1819 that commoners could taste it. Smith’s Family Garden Luau on the island of Kauai is one of the best places to try it.

4 Taro

Taro, or kalo in Hawaiian, is an important plant in Hawaii’s history since it was one of the first crops planted on Hawaiian soil. Grab a bag of Hawaiian Chip Company’s original taro chips at any ABC Store for the perfect beach snack. Or, try kalo in its most authentic form: the typical Hawaiian condiment known as poi, made from mashing cooked kalo root into a sticky paste, a tradition that requires its own special tool.

5 Lau Lau

Lau lau is made of tender pork and salted butterfish wrapped in kalo or ti leaves and steamed to perfection. Historically, the lau lau was placed in the imu oven alongside the kalua pig, so the proteins gain that same earthy flavour. These days, plenty of restaurants can make them in a steamer or pressure cooker. For some of the best lau lau in the state, head to the James Beard Awardwinning Helena’s Hawaiian Food on Oahu, open since 1946.

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