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.
