Traveler Magazine Andrew Harper Traveler Summer 2019 | Page 22

20
Spam, Poke &
Mai Tais
Every state has a popular dish that has non-
residents skeptical until they try it themselves;
in Hawaii, that dish would be Spam Masubi.
Grilled Spam served on a block of rice wrapped
in nori is a Japanese-style dining staple found
on lunch menus and in convenience stores
across the islands.
Of course, fresh fish is a must. The late chef
Anthony Bourdain heralded its merits on a
“No Reservations” episode, stating, “As Hawaii
is the only state in the union that allows day
boat fishermen to sell directly to restaurants, the
pan-roasted mahi-mahi is pretty damn good.”
Fine dining can be found, but the casual
eats are just as tasty, and often come more
recommended. Eat like a local by ordering a
plate lunch from a no-frills diner. Nilo’s on the
Big Island offers up a Big Plate piled high with
battered fish, fried noodles, teri beef, barbeque
chicken, kalbi, musubi and macaroni salad.
The James Beard Award-winning Helena’s
Hawaiian Food on Honolulu has been a local
favorite since 1946; try the kalua pig and poi, a
signature Hawaiian dish made out of taro root.
Lively open-air markets like the KCC Farmers
Market on O’ahu and the Kaua’I Community
Market in Lihu’e are also fun spots to try
authentic bites and mix with locals.
And for an experience that you can take
home to your own kitchens, several resorts
offer hands-on culinary learning. At Hotel
Wailea on Maui, a “Flavors of Hawai’i” four-
course cooking class and tasting has Hawaiian
Kanpachi, signature poke and flavorful
venison on the menu. Wash it down with a
freshly squeezed Mai Tai or bowl of shaved ice.
PHOTO
H AWA I I A N SA L M O N , T U N A
AND SHRIMP POKE BOWLS
SUMMER | 2019
C O N TACT YO U R T R AV E L A DV I S O R TO DAY