Koko Head Cafe

Chef Lee Anne Wong took brunching to a new level with bold fusion dishes like congee rice porridge topped with Portuguese sausage and cinnamon-bacon croutons. Dumplings are her thing, and she always has a dumpling of the day, whether steamed or fried or in broth.

This appeared in the May/June 2016 issue. Read more about Chef Ed Kenney's take on Honolulu here.