Hawaii
ESSENTIALS
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When to go: The temperature hovers around 79F throughout the year, dropping to the late 60Fs in the winter and rising to the mid 80Fs in summer. The rainy season lasts from November to April. Most tourists arrive during summer months and the winter holiday season( Thanksgiving to New Year’ s Day). Visit in the shoulder seasons— spring( April – May) and fall( September – October)— for fewer crowds and lower travel prices. Currency: U. S. dollar Language: English and Hawaiian, although Japanese is spoken in many locations( Waikiki in particular). Getting around: Take advantage of Biki( Honolulu’ s bikeshare
program), use rideshare apps, the public bus network or walk. Parking is difficult, although you won’ t need a car, unless you’ re traveling across the island.
Pohole, a dish of okra, yamaimo, sweet onion, nori and shiso at Mud Hen Water
BOOK IT NOW
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Continue your Polynesian exploration on Norwegian Cruise Line’ s 12-day South Pacific sailing. As a gift from our agency, get a $ 200 shipboard credit per stateroom to spend on board. Norwegian Spirit departs Honolulu on September 17, 2026.
CALL US
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To book your trip to Hawaii, contact our travel agency.
‘ Mud Hen Water’ translates as‘ Wai‘ alae’ in Hawaiian— a combination of‘ wai’( water) and‘ alae’( a mud hen).‘ Wai‘ alae’ is also the name of the street the restaurant is located on, where, legend has it, there was once a freshwater spring where the‘ alae’ gathered. Over the past few years, Kenney closed two of his other restaurants: Kaimuki Superette, next door, and Town( his first), across the street. This freed up space for like-minded food entrepreneurs— a fishmonger, butcher and two pastry chefs— creating, together with Mud Hen Water, what Kenney calls‘ Kaimuki Town Square’: a local food hub where you can buy freshly caught fish, meat, pastries and vegan donuts, as well as sit down to a meal.
These days, you can find cuisines from around the world represented in Honolulu. It’ s become one of the country’ s top culinary destinations, reaching far beyond Hawaiian cuisine— but always with a nod to the past. image: sarah burchard. illustration: emma kelly
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