Paina cafe locations3/5/2023 For a sweeter shave ice, get a chocolate version made with Waialua chocolate. The east Honolulu shave ice counter, opened by Uncle Clay Chang and his nephew Bronson, features local strawberries and pineapple. Uncle Clay’s House of Pure Aloha in the AinaHaina Shopping Center on Oahu crafts each shave ice cup with natural syrups. Plantation workers would use their machetes to finely shave the ice from large ice blocks, then pour fruit juice over the fluffy ice. Japanese laborers, contracted to work in Hawaii sugar and pineapple fields, brought shave ice with them. In many ways, this evolved shave ice recaptures the cool cones’ history. It’s becoming easier to get a bowl of finely shaved ice over which housemade, all natural, locally sourced syrups are generously poured. Hawaii’s iconic frozen treat is now part of the Islands’ farm-to-table movement. For a classic Hawaiian plate, visit the James Beard Award-winning Helena’s Hawaiian Food, open since 1946. Mix and match it however you like, and eat until you kanak attack (want to go into a food coma). Order a scoop of rice with kalua pig on top, pork or chicken laulau (wrapped in ti leaves), pipikaula (dried beef) and lomi salmon on the side, with a helping of poi (taro, cooked, pounded and thinned with water), and kulolo (taro and coconut cream pudding) or haupia (coconut cream pudding) for dessert. 15-24, with some 80 restaurants offering special menus at discounted prices to benefit the institute, Hawaii’s only advanced culinary program for students from all islands and abroad.It doesn’t matter if you find it at a restaurant, lunch wagon or somebody’s house when in Hawaii, you have to do what the locals do: get a plate of Hawaiian food. This year’s Restaurant Week will run Nov. The bowls are a fundraiser for the Culinary Institute of the Pacific at Diamond Head, organized by the potters and Restaurant Week Hawaii. Purchase some poke to fill it up - Paina Cafe, with its array of topping choices, is a good place to start - and you’re all set. Paina Cafe in Ward Center is selling hand-thrown bowls, made by local ceramists Jere Masumoto and Shelle Avecilla, with an indentation on one side for gripping the bowl while eating, local style. If you’re serious about your poke, invest in dishware designed specifically for enjoying the local favorite. daily, but Choi said in these early days, customers aren’t yet accustomed to the eatery being open before the mall and after it closes.Ī grand opening on March 22 will also mark the launch of a juice bar, Choi said, to offer dessert drinks and more. One adjustment for this location, she said, is accommodating Japanese visitors - “we realize we need to create a Japanese-language menu.” “The direct access is a good match for us,” he said. The 8,900-square-foot bakery and restaurant, with 173 seats, is ideal for local customers, with parking right outside the door, Choi said. Nevertheless, favorites remain, including oxtail soup, mushroom chicken and chicken karaage.Ĭoming: a few beer and wine options, and mimosas for daytime dining.Īs for desserts, this restaurant, like the two other locations, bakes its more than 150 items in-house. The location is also offering an arugula salmon dish that’s keto- friendly, and will develop more healthful items after settling in. The menu is based on the one at the restaurant’s Nimitz location, with the addition of more salads, plus such items as lobster bisque and fried chicken, said Angela Choi, director of marketing for the restaurant. The restaurant opened last week, taking over the third-floor space at Macy’s previously occupied by the Pineapple Room. Fans of the Coco Puff and the Poi Mochi Donut will have no problem justifying the sweet treats, now that Liliha Bakery has opened its doors at Ala Moana Center, where a walk across the mall will help burn off the indulgence.
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