Hawaii Regional Cuisine on Oahu
In 1991, 12 Hawaii chefs established Hawaii Regional Cuisine, a culinary movement that inventively blends Hawaii’s diverse, ethnic flavors with the cuisine of the world.
One of the main tenets of Hawaii Regional Cuisine is to take advantage of the freshest island ingredients: cattle raised on the islands’ upland pastures, fruits and vegetables grown from volcanic soil, and fish from one of the best managed fisheries around. From Waimanalo greens to Kahuku corn you’ll find some of the freshest locally grown foods, fish and beef in Oahu’s restaurants where the farm to table movement is thriving.
Four of the original chefs behind the Hawaii Regional Cuisine movement have restaurants on Oahu: Alan Wong (Alan Wong’s Restaurant, Pineapple Room in the Ala Moana Center), Roy Yamaguchi (Roy’s Waikiki, Roy’s Hawaii Kai, locations throughout the islands), George Mavrothalassitis (Chef Mavro), and Sam Choy (Sam Choy’s Breakfast, Lunch & Crab). Other fine restaurants in the resort areas of Waikiki and throughout Honolulu feature the unique flavors of Hawaii Regional Cuisine.