This is my newest restaurant and everything on the menu has a story: Green banana pastele is a Hawaiian dish influenced by the pastele, a sort of tamale brought by Puerto Rican immigrants who came to Hawaii in the 19th century to work the sugarcane plantations. This appeared in the May/June 2016 issue. Read more about Chef Ed Kenney’s take on Honolulu here.
Clockwise from the top: Rabbit Terrine, Kitchen Cocktail, Beets, Preserved Akule, Pa’ i ‘ai at Mud Hen Water in Kaimuki, Honolulu
Erin Kunkel
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Taste Hawaiian History at This Honolulu Restaurant
This is my newest restaurant and everything on the menu has a story: Green banana pastele is a Hawaiian dish influenced by the pastele, a sort of tamale brought by Puerto Rican immigrants who came to Hawaii in the 19th century to work the sugarcane plantations. This appeared in the May/June 2016 issue. Read more about Chef Ed Kenney’s take on Honolulu here.
