Hawaii's cuisine
In the past, there hasn't been much to talk about the Hawaiian
cuisine. Dining in the islands meant sliced pineapple on a pizza,
frozen, shipped-in food from the Mainland or island foods that were
distorted for Western tastes. However, within the last two decades,
Hawaii has experienced a culinary revolution and the birth of a new
cuisine - the Hawaii Regional Cuisine.
Island chefs today use fresh local ingredients, such as fresh island
fish, Asian herbs and flavorings and tropical fruit sauces and mix
them together in new, creative ways. The result is unique gourmet
dishes that have earned positive attention worldwide.
Besides these fine dining establishments, there is the more casual
local food, the food islanders eat on a daily basis that reflects
Hawaii's melting-pot society. The most famous dish among the locals
is the plate lunch, which consists of either some sort of fried
fish, chicken or teriyaki beef, rice, macaroni salad and brown
gravy, served on a paper plate. These lunches are available at many
casual restaurants and beachside stands. Also popular are roast
pork, coconut milk or pudding and poi, the taro root pounded into a
purple paste.
In general, local food is high in calories and starch-heavy. Some of
the best island foods can be found in small, family-run neighborhood
restaurants that are mostly inexpensive and serve generous portions.
You'll find these places everywhere. Some can be in a small place in
the middle of Waikiki or in a small town on the other side of the
island. Others are no more than food trucks on the side of the road.
Dining in Hawaii can be quite adventurous. There are dozens of types
of delicious fish with alien names, from the ahi and the opakapaka,
to the mahimahi and ulua. As for island agriculture, vegetables
thrive in Hawaii's lava -rich soil. And a real treat are
Hawaii-grown fruits, such as sweet and flavorful mangos, papayas,
lychee, lilikoi (passion fruit), star fruit, guava and more
varieties of pineapple and banana than you ever knew existed.
Furthermore, Hawaii has plenty of island-raised meat. The Big Island
of Hawaii is home to the largest privately owned cattle ranch in the
United States, raising more than 50,000 cattle.
A great place to try local food is at a luau, a uniquely Hawaiian
feast that celebrates life, good companionship and great food. When
you arrive, you're likely to be greeted with a flower or shell lei
and escorted to your seat. At some luaus, guests are invited to
participate in a variety of activities, such as lei making, spear
throwing and hula dancing. You know the feast is about to start when
you witness the unearthing of the roast pig from the imu, an
underground oven.
The roast pig is the centerpiece of the all-you-can-eat luau buffet,
but you'll also find other traditional island foods, such as lomi
lomi salmon, haupia, taro rolls and poi. As for the poi, it's best
eaten in combination with something else because poi itself is
basically just a sticky, starchy paste without much taste. But be
sure to take a sample so that you can say you at least tried it. To
satisfy all appetites, there are also European and American dishes,
fruits and delicious desserts. After dinner, it's time for the
evening's entertainment. Polynesian songs, drumming and dancing will
fill the air and the Samoan fire-knife dance usually caps off the
show.
Because of Hawaii's large Asian population and proximity to Asia,
oriental flavors probably have the greatest influence. The wealth of
Asian restaurants on the islands speaks for itself. But overall,
Hawaii has become a culinary mecca with foods from all over the
world.
|
Whether
you need transportation to and from Honolulu Airport or want a
customized, private tour of Oahu, Island Express Transport covers it
all. 
