SIMPLY DELICIOUS - EAT HAWAIIAN

Poi-pounding in the 1920s

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Eating Hawaiian Food As First-Time Visitors

For first-timers, not liking poi is not unusual. Most visitors only try it at a luau, often minus the proper accompanying dishes. The Hawaiian food, prepared and served in the proper way is what locals call "ono" meaning totally delicious. Small Hawaiian food eateries offer easy-to-try mini-dishes of roasted kalua pig and poi, sweet potatoes, squid lu'au and steamed fish. Green onion, Hawaiian salt, pickled ginger add the ""bite". Coconut milk pudding, called haupia, is the sweet finish.

Hawaiian Regional Cuisine & Gourmet Dining

In addition to the traditional luau meal, Hawaii is the home of the now world-renowned Hawaiian Regional Cuisine. Internationally known chefs Sam Choy, Roy Yamaguchi, Alan Wong, Mark Ellman, Beverly Gannon and others have taken island fish and combined them with locally grown fruits and vegetables, creating a food-lovers paradise in the islands. Dishes tend to be light on oil and cooked minute before they are served. Island gourmet eating is healthy eating and most of the chefs have affordable cookbooks with substitution lists for use back home. Poke (po-kay), often called the soul food of the islands, is marinated raw fish. Sometimes seared, for the faint-of-pallet, it combines seaweed, Hawaiian spices and the freshest of fish. It doesn't take long to acquire a taste for poke.

Also, watch for resorts offering regular schedules for chefs' dinners, preceded by a short cooking demonstration. Diners learn that four minutes is really all it takes for the melt-in-your-mouth fish sauté, what to do with tofu and the tricks for perfect fresh coconut desserts. You'll soon find that Hawaii's melting pot of ethnic cultures is also a simmering pot for incredible taste treats!

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