Author: Dan Morey

In Hawaii, ono grinds (good eats) aren’t hard to find. You can attend a traditional luau, go upscale at Alan Wong’s, hit a shrimp truck, or wander through old-school markets like Honolulu’s Maunakea, where you’ll find stalls selling fish head soup, soba noodles, and durian smoothies. No state has a higher percentage of Asian Americans. Filipino, Japanese, Chinese and Korean cuisines are omnipresent and have blended with mainland U.S. and European influences to form unique hybrids. And don’t forget the classics. Native Hawaiians have been pounding poi and slow cooking kalua pork for centuries. Here are ten culinary delights...