A D V E RT I S I N G S U P P L EM E NT S U NDAY , O C T O B E R 15 , 2 017 L9

{Destination}
Hawaii
For over half a century, Rainbow Drive-In in Kapahulu
has been serving locally-flavored lunches to budget minded
diners. Founder Seiju Ifuku learned to cook while serving with
the U.S. in World War II. His popular mixed plate features
barbecued beef, ono fish (wahoo) and boneless chicken.
The numerous specials are all served with rice and macaroni
salad or slaw. Spam can be added to any order. 3308
Kanaina Ave, Honolulu, HI 96815, rainbowdrivein.com
MW Restaurant takes local favorites to incredible new
heights. Signature dishes include kimchi Portuguese bean
soup and “stew and rice” made with oxtail roulade, beef stew
risotto, peanuts and ginger scallion relish. The poke bowl
features layers of spicy tuna, ikura, ahi and uni topped with
crispy rice crackers. And for dessert there’s “affo-misu” shave
ice infused with vanilla tapioca, coffee kanten, aerated coffee,
chocolate rice pearls and coffee ice cream. 1538 Kapiolani
Blvd #107, Honolulu, HI 96814, mwrestaurant.com
Founded in 1950, Haili’s Hawaiian Foods in Kapahulu
is a simple dine-in or carryout eatery that serves delicious,
authentic Hawaiian meals like poke, Kalua pig, Lomi-lomi
salmon, laulau, chicken long rice and poi. If you are staying
After marvelling at the sunset, head into town for a new take on traditional food. Photo courtesy of tktktkt ktkkttktkt
nearby, they even deliver! 760 Palani Ave, Honolulu, HI
96816.
—JOE YOGERST
Custom Publishing Writer

Eat Local M OR E H A WA II

Sample Honolulu’s best Hawaiian eats Why Not Waikiki?

Whether lounging on famous Waikiki Beach or traversing the iconic

T
Diamond Head crater just minutes from Waikiki, Oahu offers a
he farm-to-fork and “localvore” movements are everywhere these days, but plethora of pursuits, from world-class shopping and dining to historic
palaces and over 100 surf
what if the local in question is a tropical island? In Hawaii, a regional food spots. Call 855-945-4077
to plan your trip with Aqua-
movement exists that revolves around native ingredients and new ideas. In Aston’s Honolulu-based travel
Honolulu, vacationers are surrounded by resort offerings and buffet-style luaus, but experts, or learn more at
www.aqua-aston.com/a-list
venture into town for traditional and contemporary takes on Hawaii’s staples. to get on the A-list for
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Hawaiians subsisted on taro (and the poi made from it) Owner/chef Ed Kenney describes his Mud Hen on your next stay.
for centuries, and it remains a hugely popular staple food. Water restaurant in Kaimukias “hyper-local.” The ever-
Cultural exchange from Asia and the Americas brought changing menu features creative new takes of foods from
new ingredients and helped shape the Hawaiian cuisine his childhood in Hawaii, dishes like tilapia skin salad with
known today – Japanese-style bento and shave-ice, tofu, Maui onion, bitter melon, palm heart and yuzu; pig’s feet
Filipino adobo and Hawaiian barbeque with macaroni noodle soup with Okinawa soba, shiitake, radish and kombu;
salad. Post-World War II cuisine features a worldwide multi-grain risotto with oxtail, boiled peanuts, chung choy and This supplement was produced by LA Times Custom Publishing.
It did not involve the editorial or reporting staffs of the Los Angeles Times.
influence and some of the original food “mash-ups” – think Chinese parsley; as well as a pig face and kimchi omelet. 3452 Contact us with comments or questions at brandpublishing@latimes.com. For advertising
Spam musubi or loco moco. Waialae Ave, Honolulu, HI 96816, www.mudhenwater.com inquiries, contact Eric Ma at 213.237.7210 or email him at eric.ma@latimes.com.

THE
GETAWAY PLAN

LEISURE & PLAY

Maui is equal parts thrilling and relaxing

for spur-of-the-moment fun. Whether
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