In Bizarre Foods Honolulu, part of the Delicious Destinations series featuring Andrew Zimmern, the host and his crew visited numerous restaurants in the city, showcasing a variety of unique and delicious dishes. Here is a convenient list of all the addresses and dishes highlighted in this exciting exploration of Honolulu’s food scene.
ANDREW ZIMMERN HONOLULU DISH – Kalua Pig
WHAT IS IT?
Kalua pig is a Hawaiian dish consisting of smoky, tender, and juicy pork, seasoned with Hawaiian sea salt, and cooked in an underground earthen pit on a bed of banana tree stumps. The cooking process starts with generously seasoning the 140-pound pig with Hawaiian sea salt, followed by burning Kiawe wood under a layer of river rocks inside the 2-foot-deep imu. The pig is then placed atop the imu, covered with giant green banana leaves and blankets, and slow-cooked for close to 10 hours. The pig is removed from the pit, paraded around, unwrapped, deboned, and shredded by hand by the chef. The buffet at Paradise Cove includes a variety of Hawaiian favorites served with the kalua pig. The dish’s origin is Germanic and influenced by Polynesian and Chinese cultures.
WHERE IS IT?
Paradise Cove Luau
92-1089 Aliinui Dr, Kapolei, HI 96707, United States
Honolulu, United States
NOTES – DELICIOUS DESTINATIONS HONOLULU
Pit-roasted pigs are the focal point of the Luau, an ancient Hawaiian tradition dating back to the 19th century. The celebration is centered around local delicacies and lively entertainment, and was originally known as “Aha’aina”, which meant gathering for a meal. Luaus were held to commemorate events like battle victories and weddings, and food was eaten by hand on the ground to honor religious gods and celebrate unity. Over time, the aha’aina became known as the Luau, named after the green leaves used to wrap food inside the cooking pit.
DISH – Lau Lau
WHAT IS IT?
Lau lau is a traditional Hawaiian dish made by steaming a combination of fatty pork, black cod, and taro leaves wrapped in ti leaves. The ingredients are seasoned with Hawaiian sea salt and wrapped tightly by hand before being steamed in a family’s 60-year-old steamer for five hours. The dish is ready when the leaves have turned dark brown. Once cooked, the dish is served with a variety of homemade sides.
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WHERE IS IT?
Haili’s Hawaiian Foods
760 Palani Ave, Honolulu, HI 96816, United States
Honolulu, United States
NOTES – DELICIOUS DESTINATIONS HONOLULU
“Lau lau” is a Hawaiian dish made of pork, black cod or butterfish, wrapped in ti and taro leaves and steamed. The dish gets its name from the two types of leaves used for wrapping, both of which are considered sacred in Hawaiian culture. Haili’s Hawaiian Foods, a third-generation family-owned business in Honolulu’s Kaimuki neighborhood, serves hundreds of lau laus weekly.
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ANDREW ZIMMERN HONOLULU DISH – Poke
WHAT IS IT?
Poke is a popular raw fish salad, typically made with bite-sized chunks of fish, seaweed, and seasonings. There are endless variations of the dish, with many people having their own favorite recipe. At this particular restaurant, the chef fillets up to 300 pounds of fish per day, starting with a bigeye tuna, known locally as “ahi”. After removing the head and filleting the tuna, the owner slices it into three-quarter inch cubes and combines it with traditional ingredients like chili pepper flakes, Hawaiian sea salt, roasted sesame seeds, local kukui nuts, sweet onions, green onions, and Hawaiian seaweed.
WHERE IS IT?
Nico’s Pier 38
1129 N Nimitz Hwy, Honolulu, HI 96817, United States
Honolulu, United States
NOTES – DELICIOUS DESTINATIONS HONOLULU
Hawaiian fishermen from centuries ago seasoned their first catch by filleting it into cubes and using ingredients such as salt harvested from the ocean and seaweed gathered from the rocks.
ANDREW ZIMMERN HONOLULU DISH – Spam Musubi
WHAT IS IT?
Spam musubi, a popular Hawaiian snack, features a rectangular block of rice topped with Spam and wrapped in nori, a seaweed paper used in Japanese cuisine. The dish begins with a sauce made from a mixture of shoyu and sugar, which is simmered along with sliced Spam. The Spam is then removed from the pan and mixed with Japanese short-grain rice, which is formed into blocks and topped with a glaze for extra flavor. Finally, the glazed Spam is placed on top of the rice and secured with a strip of nori.
WHERE IS IT?
Tanioka’s Seafoods & Catering
94-903 Farrington Hwy, Waipahu, HI 96797, United States
Honolulu, United States
NOTES – DELICIOUS DESTINATIONS HONOLULU
Since GIs introduced it to Hawaii during World War II, Spam has gained a devoted following, thanks to its affordability and long shelf life. One of the most renowned places for Spam musubi is Tanioka’s Seafoods and Catering, located in the unassuming Waipahu neighborhood.
BIZARRE FOODS DELICIOUS DESTINATIONS HONOLULU DISH – Plate Lunch
WHAT IS IT?
The plate lunch is a popular takeout dish consisting of tender meats, sticky white rice, and classic American sides like macaroni salad. At Tanioka’s Seafoods and Catering in Waipahu, the Japanese plate lunch deluxe is prepared by first making a signature teriyaki sauce from sugar, soy sauce, and secret ingredients. The beef is marinated overnight and grilled to perfection, while the mochiko chicken is coated in sweet rice flour and marinated with green onions, sugar, and sea salt. The chicken is then cooked on a flat top for under 15 minutes. Shrimp tempura is deep-fried separately, and the meats are served on a bed of sticky rice with fresh cabbage.
WHERE IS IT?
St. Louis Drive In
3145 Waialae Ave, Honolulu, HI 96816, United States
Honolulu, United States
NOTES – BIZARRE FOODS DELICIOUS DESTINATIONS HONOLULU
The origin of the Hawaiian plate lunch can be traced back to the late 19th century, when sugar cane workers from different parts of the world brought their leftovers to work and shared their favorite dishes, resulting in a fusion of East and West cuisines that evolved into an afternoon staple.
BIZARRE DELICIOUS DESTINATIONS HONOLULU DISH – Shaved Ice
WHAT IS IT?
Shaved ice is a popular Hawaiian treat consisting of finely shaved ice and homemade flavored syrups. A favorite flavor is Li Hing Mui, a Chinese dried plum syrup that is sweet, sour, and salty. To make the syrup, the chef boils the plums, adds a powder mixture of licorice and dehydrated Li Hing Mui concentrate, and strains the mixture before adding citric acid and diluting it. The ice is made by freezing water in plastic cylinders for three days and then drilling it with an industrial-strength machine. The ice is then hand-packed with the syrup, which is fully absorbed by the fine ice crystals.
WHERE IS IT?
Waiola Shave Ice
2135 Waiola St, Honolulu, HI 96826, United States
Honolulu, United States
NOTES – BIZARRE FOODS DELICIOUS DESTINATIONS HONOLULU
While the mainlanders enjoy snowcones, Hawaiians have their own version with shaved ice. This frozen treat is an adaptation of kakigori, a Japanese dessert that sugarcane workers brought to Hawaii in the early 1900s. The ice is shaved with a machete, creating a feathery, snow-like texture.
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