Guide to Local Hawaii Food

Did you know Hawaii is the most diverse state in the United States?

Many residents are of Asian, Pacific Islander, Hawaiian, and European descent. 

Naturally, this cultural blend heavily influenced Hawaii’s fares and flavors. 

Originally, Native Hawaiians lived off anything they could grow, catch, or farm. Fish, pig, banana, ulu (breadfruit), and coconut were staples — but the most reliable and revered food source was kalo, or taro. 

Some familiar, traditional Hawaiian dishes include poke, laulau, and poi. 

Once missionaries, whalers, and immigrant plantation laborers from Asia and Portugal started arriving in Hawaii, the Hawaiian diet began to change. These newcomers brought spices and recipes from their home country. 

As cultures collided, contemporary “local food” was born — a type of cuisine that is totally unique to the islands. 

Here are some important things to know about food in Hawaii:

Local food and Hawaiian food are different. 

Local food is made up of different cultural influences, blending flavors, foods, and preparations from around the world. 

Meanwhile, Hawaiian food is the traditional food of Native Hawaiians. Poke is far and away the most widely recognized Hawaiian dish.

Curious where you can get great local food? There are countless places to get good local food on Maui — we can’t possibly name them all. But local food is deeply engrained into Maui’s foodie scene. Even McDonald’s has altered their menu to include local favorites like saimin and spam. Below you’ll find a quick rundown of great “local food” establishments. 

• Zippy’s — casual, quick dining with local favorites like chicken katsu and noodles. Kahului.
• Tin Roof — famous counter-service eatery with heaping local-style plates and noodles. Kahului.
• Sam Sato’s — one of Maui’s oldest eateries, best known for their dry mein. Wailuku.
• Da Kitchen — three words: fried spam musubi. Kihei.
• L&L Hawaiian BBQ — a Hawaiian BBQ chain with plate lunches like chicken katsu and short rib. Kihei, Kahului, Honokowai.
• Waikapu on 30 — mom-and-pop counter service eatery with plate lunches, noodles, and BBQ plates. Waikapu. 
• Haven’s — counter-service spot and food truck with noodles, smash burgers, poke, fresh fish, and plate lunch. Menu varies by location. Kahului, Kihei. 

Below is an overview of some ethnic-inspired “local” dishes in Hawaii. Don’t be afraid to give some (or all) of these ono grinds (definition) a try!

CHINESE

• Crack seed: preserved fruits and seeds; some are sweet, others are sour. You’ll find a crack seed section in most local grocery stores.
• Chow mein: stir-fried noodles with vegetables, meat, or tofu.
• Chow fun: Cantonese-inspired dish with wide rice noodles, scallions, ginger, bean sprouts, and dark soy. Often served with char siu pork.
• Manapua: Chinese-inspired pork-filled steamed dumpling buns

FILIPINO

• Adobo: chicken or pork cooked with vinegar and spices
• Lumpia: fried pastry filled with vegetables and meats, or sometimes a dessert lumpia filled with sweet fruit such as banana or apple

HAWAIIAN

• Haupia: a sweet, firm custard made of coconut milk and cornstarch (consistency like gelatin); you’ll often find a tray of haupia on a luau dessert table
• Kalua pig: the main course at most luaus; a roasted pig cooked in an imu (underground oven); very flavorful and tender
• Laulau: pieces of pork or chicken (sometimes flavored with a little butterfish) topped with taro leaves, then wrapped in ti leaves and steamed
• Lomi lomi salmon: diced salted salmon with tomatoes and green onions
• Poi: pounded taro root that forms a pasty texture; many Hawaiians prefer it aged and slightly fermented
• Poke: Hawaii’s most famous native dish; raw fish seasoned with such ingredients as soy sauce, onions, sesame oil, or seaweed

JAPANESE

• Chicken katsu: deep-fried, breaded chicken pieces served with katsu sauce
• Miso soup: traditional Japanese salty, savory broth soup
• Mochi (pictured): a small cake or roll made of pounded rice, sometimes flavored or filled with other ingredients
• Sashimi: very fresh firm raw fish, sliced thin; traditionally dipped in shoyu and/or seasoned with wasabi
• Sushi: rolls or cakes of white rice topped or filled with various raw or cooked seafood, seaweed and vegetables
• Tempura: seafood or vegetables dipped in a light batter and deep fried

KOREAN

• Kalbi ribs: flavored similarly to teriyaki, but with chili pepper, sesame oil and green onions
• Kim chee: spicy pickled cabbage (or other fruits/vegetables) flavored with such seasonings as ginger and garlic

PORTUGUESE

• Malasada: a fat, doughy deep-fried donut traditionally sprinkled with sugar and sometimes filled with flavored custard; served fresh and warm

OTHER LOCAL FOOD FAVORITES

• Bento: a box lunch with a variety of local foods, such as seafood or ribs, noodles, sushi, and a scoop of rice
• Loco moco: a fried hamburger patty atop a nest of rice topped with a fried egg and gravy
• Plate lunch (pictured below): similar to bento, this is a plate made up of traditional favorites suchas teriyaki beef or chicken, hamburger with gravy, roast pork, or fried fish; traditionally served with one or two scoops of steamed white rice and a scoop of macaroni salad

• Saimin: A Hawaii-style variation on Japanese ramen and Chinese mein—a thin-noodle soup with fish cake, veggies, and sometimes pork
• Shave ice (pictured at bottom): ground ice, similar to a snow cone, except the ice is shaved finer in Hawaii, topped with flavored syrups, and sometimes combined with ice cream and/or other local ingredients like azuki beans
• Shoyu: Japanese word for soy sauce; shoyu is the most common condiment for local food
• Spam musubi: a slice of grilled Hormel Spam set atop a cake of steamed white rice, wrapped with a strip of dried seaweed. You can often find these local treats under the heating lamps at convenience stores and gas stations (yes, gas station food!)
• Steamed white rice: a staple in the local diet, steamed white rice generally takes the place of potatoes
• Teriyaki anything: locals use teriyaki sauce (a flavorful, savory marinade of shoyu, garlic and ginger) for pretty much everything, so you will find teriyaki beef, chicken, pork, seafood, hamburgers, and many other teriyaki dishes.

FARM-FRESH FOODS ON MAUI

Maui is home to many small farms, providing our island community with a wealth of freshly picked produce on a year-round basis. You’ll find some of these products in the island’s grocery stores, and they will usually be labeled as locally grown. Better still, drop by one of the many farmer’s markets that are available around the island on any given day. You’ll discover unique and exotic fruits and vegetables you’ve probably never seen before, and unusual and delicious variations on the old standards — like apple bananas (see below). Be adventurous and try some of Maui’s local farm-fresh products! Here are a few of my personal favorites:

• Apple Bananas (pictured, still ripening on the tree): Apple bananas are highly prized as a special treat in Hawaii! These bananas are small, compact, and much firmer and sweeter than other banana varieties (thus the name “apple banana”). 

• Sunrise Papaya: Sometimes called “Strawberry Papaya,” this variety of papaya has dark orange (almost red) flesh and is very sweet when fully ripe. You’ll find these fresh-off-the-farm from Kumu Farms at Maui Tropical Plantation’s Country Market store. Also available at some grocery stores around the island in limited supply.

• Maui Gold Pineapple: This is an extra-sweet low-acid variety of pineapple grown in Hali’imaile (just below Makawao). Look for Maui Golds in local stores, or better yet, visit the pineapple fields yourself and take the tour. Very interesting — and you’ll get to eat some pineapple fresh out of the field!

• Kula Strawberries: Lush, delicious, sun-ripened strawberries grown in Upcountry Maui. You’ll often find these in local grocery stores. Or you can visit Kula Country Farms and pick your own strawberries. You can’t get fresher than that!

• Maui Onions: Grown only in upcountry Maui on the slopes of Mount Haleakala, this is a sweet onion variety, mild and delicious. Many different farmers grow these onions, but to be a true “Maui Onion” it must be grown in upcountry Maui. Sometimes these are referred to as “Kula-grown” onions. (Kula is an upcountry region.)

Enjoy eating your way through Maui!

• Looking for great places to stay on Maui? You’ll save by BOOKING DIRECTLY with the owners/managers of these accommodations.

• Looking for Maui deals? Sign up here for our free monthly Maui Deals & Steals enewsletter with the latest book-direct deals from our advertisers.  

Happy Travels!