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by Madelyn Miller

If you thought the beach was the big attraction at Oahu, I have some delicious news for you.

Hawaii is an emerging culinary capital of the world. And when you consider the wonderful fresh fruits, vegetables and fish available, it is not surprising.

Island cooking is a mix of cross-cultures as diverse as the ethnic groups that make up the island population. Chinese, Japanese, Korean Thai, Indonesian, Vietnamese, Portuguese, Hawaiian, Continental European, Greek, Spanish, Mexican, American and more. There is hardly a cuisine overlooked.  Pacific Rim cuisine is the island favorite -- a distinct blend of Asian and Continental ingredients and techniques with locally grown produce.

My favorite gourmet experience on a recent trip to Oahu was at the trendy INDIGO. Located between the historic Hawaii Theater and the Chinatown Gateway Park, it features Eurasian cuisine created by restaurateur Glen Chu. Chu combines traditional Chinese cooking with contemporary tastes. The result is original dishes such as feathery crisp taro dumplings filled with chicken and served with raspberry hoisin sauce, red luck beet spinach salad with Big Island Feta and topped with toasted walnuts, and Hawaiian vintage cocoa bean curried shrimp.

Do not miss the Chocolate Volcano for dessert. This unique Hawaiian creation actually erupts. If you are as much as a chocolaholic as I am, you will never forget this ultimate chocolate experience.

Another imaginative menu is found at 3660 on the Rise, considered one of Hawaii’s best in “Euro-Island” cuisine. Chef Russell Siu prepares Pacific Rim specialities like ahi katsu, catfish tempura, and Chinese steamed filet of opakapaka and Dungeness crab cakes. Local fisherman, farmers and Siu’s own father provides the fresh fish, tropical island produce and herbs and spices that go into the exotic dishes.

If Japanese food is what you’re looking for, tiny Akasaka restaurant near the Ala Moana Hotel has some of the best “ebi”(shrimp) and California rolls in town. Kozo Sushi with six locations on Oahu, offers taste-tempting sushi at affordable prices.

For down home cooking just like Mom’s—90’s style that is—a healthy alternative is I Love Country Caf�.  The caf� blends hearty and healthy meals with vegetarian treats including homemade veggie chili with brown rice, chicken teriyaki, Philadelphia cheesesteak with saut�ed onions and homemade carrot cake.

Another vegetarian’s delight is The Fresh Market. Nestled in Manoa Valley, the Market serves gourmet vegetarian food on a menu that changes daily—it hasn’t repeated an entree for several months. Weekend breakfasts are ideal for relaxing with the Sunday paper, sipping a granita latte, and enjoying the bright green peaks of the Koolau Mountains. Don’t leave without purchasing some locally grown avocado, guava or papaya.

For a traditional Hawaiian flavor, try Ono’s on Kapahulu Avenue. Locals know Ono’s is the place to go for great “eats.” Enjoy a Hawaiian plate lunch of lomi salmon, laulau, kalua pig and other Hawaiian favorites.

Daring palates will want to sample other island flavors such as the local “saimin” a tasty hot broth into which noodles, green onions, fishcake and whatever you want are plopped.

Looking for a sweet ending? Try a slice of tiramisu at Sarentos Top of the I.
Located 30 floors above Waikiki at the Ilikai Hotel Nikko Waikiki. Or if you are browsing or beaching, stop at a Dave’s Ice Cream Factory which features local exotic flavors like lihing moi sherbert, poha ice cream and lychee sherbert. Another hot spot for an afternoon cooler is Bubbies Home Made Ice Cream and Desserts, where mochi ice creams of guava, mango and coconut keep both residents and visitors craving the local treat.

With all these tempting treats, you just might have to swim home.

FOR MORE INFORMATION

INDIGO RESTAURANT 808-521-2900

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