The bounty of land and sea is evident in Hawaii’s cuisine, which shows South Pacific and Asian influences. Roy’s, a popular restaurant located on three islands, serves blackened ahi and macadamia nut-crusted opah, while Yama’s Fish Market in Honolulu presents numerous appetizers and simple staples like beef stew. Humble roadside stands serve lau lau (pork wrapped in taro leaf) or poke (seafood tartare). Hawaiian hospitality has been exported in a glass via the mai tai and lava flow cocktails. For something sweet, try a deep-fried malasada doughnut from Leonard’s Bakery in Honolulu, a chocolate haupia cream pie from Ted’s Bakery on Sunset Beach, or a syrupy shave ice from the famous Matsumoto Shave Ice in Haleiwa.