Skip to main content

The Manual may earn a commission when you buy through links on our site.

6 Hawaiian Dishes You Must Try

As we prepare to change the clocks and settle into the dark season, Hawaii looks all the brighter. The Rainbow State’s reliably warm climate, unrivaled beaches, and small town culture are enough to make you salivate.

With the pandemic still afoot and travel not yet the safest, we’re forced to find more creative ways of exploring faraway places. One great method is by way of food. Hawaiian cuisine is not quite like anything else in the states, a mix of fresh seafood, pork, tropical fruit, and more, all influenced by a handful of Asian cultures. In short, it’s way more than just refreshing shave ice and spam.

loco moco
Younggi Kim/Getty Images

As you look to visit Hawaii, if only by way of takeout or a meal you prepare at home, look to these distinctive foods:

Recommended Videos

Loco Moco

Unbelievably satisfying, Loco Moco is built for any meal of the day. It’s a filling mix of rice hit with a hamburger patty or two and some fried eggs. Even better, it’s all doused in a rich brown gravy. It’s pretty much a deconstructed breakfast burger with the rice serving its greatest purpose — sponging up all of the gravy and circulating those flavors evenly throughout the bowl. It’s even better with a side of macaroni salad, which is fairly commonplace on the islands.

Poke

With an abundance of seafood in its backyard and significant Japanese influence, it’s no wonder there’s a real sushi scene in Hawaii. Poke is all about fresh, often made from tuna, salmon, or squid and cut into cubes and seasoned. Umami notes abound, as the fish is usually treated to seaweed, salt, or kikui nut. As Asian emigrants settled in Hawaii, other ingredients became popular in poke, like soy sauce and scallions. It’s wonderful atop some rice with an ice cold beer, preferably on a lazy beach somewhere (but at home in front of the television watching Forgetting Sarah Marshall is almost as good).

Lau Lau

It can be a tourist trap of sorts but the Hawaiian luau, even if at your hotel, is a feel-good experience. One of the staple entrees is usually Lau Lau, or slow-cooked fatty pig and often butterfish wrapped in leaves and cooked for an extended period in a subterranean oven called an imu. It’s a blast to try at home, even if you don’t have traditional ti leaves and prefer to speed up the process with a modern cooking device. Check out this cool video for a quick tutorial on re-creating the dish on your own, using substitute wrapping options like collard greens or tin foil.

Saimin

This contemporary ramen is most closely related to traditional Chinese cuisine. But given the eclectic makeup of the Hawaiian agricultural scene circa mid-19th century (with laborers hailing from the Philippines, Korea, Japan, Portugal, as well as China) it’s a diverse dish indeed. Today, it has become so popular that even McDonald’s makes a version of it in Hawaii. Essentially a noodle soup, saimin tends to involve a shrimp-centric broth and is treated to toppings like nori or sliced egg. Locals like to throw some grilled burgers or skewered teriyaki beef on the side.

Mahi Mahi

If you haven’t seen a Mahi Mahi, Google it as it’s an incredible fish. It’s vastly available in the warm waters of Hawaii and can be enjoyed in so many ways, from fish tacos to blackened and hit with a nice mango salsa. We like it Maui style, straight off the grill and hit with a combination of honey, teriyaki sauce, sesame seeds, and butter. It can also stand up to tomato sauce and can be plugged in nicely to a lot of Italian-inspired pasta dishes.

Poi

It’s not the most visually appetizing Hawaiian food out there but Poi has been popular on the islands for a long time. An earthy-purple paste, it’s made from the taro root and is a good source of starch much like potatoes on the mainland. When fermented, it can take on some yogurt-like sharpness and is often dealt a little bit of milk or sugar for balance. A common source of protein served with poi is lomi salmon. You can find the stuff in most specialty stores or you can make it yourself with some taro and a good old fashioned mortar and pestle.

Mark Stock
Mark Stock is a writer from Portland, Oregon. He fell into wine during the Recession and has been fixated on the stuff since…
Topics
7 must-know tips for the best burger seasoning for grilling
Noteworthy tips to bring the most flavor out of burgers
Burgers on a grill

I didn’t always know what I was doing on the grill. There was one summer when I learned how to make a hamburger, I figured a quick sprinkle of salt and pepper made me a burger expert. In reality ... it didn’t. The patties looked great, but they lacked flavor and soul. That’s when I started experimenting with spices, testing ratios, and learning what makes beef sing. Fast-forward to today, and I’ve landed on the best burger seasoning for grilling, and I’m laying it all out right here. If you want brag-worthy burgers, this list will get you there.
1. Seasoning matters more than you think

Ground beef is a blank canvas. It’s mild, even a little bland, to be honest. Seasoning transforms it because it adds depth, creates crust, enhances fat, and keeps you wanting to take your next bite. Skip this part, and even the fanciest beef falls flat. Gordon Ramsay is an industry vet who does an excellent job of showcasing how the work toward a great burger starts with getting your beef patties ready by seasoning them ahead of time.
2. You can mix it in or sprinkle it on, but I'd go with sprinkling

Read more
How to start a charcoal grill: It’s easier than you think
Firing up a charcoal grill is esay with the right technique
Charcoal grill

I used to avoid charcoal grills because they seemed like too much of a hassle. Gas felt easier because it was quick and required less effort. Once I took the time to learn how to start a charcoal grill, I realized it was more approachable than expected. The payoff in flavor and texture made it worth every step. Charcoal gives you better control over heat and a smoky finish that gas struggles to match. It requires a little patience, but the process quickly becomes second nature. With the right approach, anyone can grill with confidence and get great results from the first try.

Which type of charcoal should I pick?

Read more
Spritz season is here, and you should try a Lillet Spritz
Lillet

The arrival of the warm months means one thing for drinks fans: it's spritz time. Whether you love or hate the Aperol Spritz -- or just think it's overrated -- there's no getting away from the ubiquitous orange drinks that pop up everywhere at this time of year. Whilst I am an Aperol defender (I don't care if it's not trendy any more, it's still delicious) I also love to try a variety of spritzes, as the combination of sparkling wine plus liqueur is one that lends itself to all sorts of options.

One of my favorite summer drinks is a spritz variation which uses Lillet Blanc, a bracing quinine-infused aperitif which has a light and bright character but also a hefty bitterness which I love, and which I find sets off the sweetness of a Prosecco really well. I like to combine equal parts of Lillet Blanc and fizzy water, then add in a large ice cube and an absolute ton of cucumber slices. The fresh notes of the cucumber really brighten up the drink.

Read more