With Thanksgiving just around the corner, spending it in Hawaii promises a special experience. While many restaurants serve traditional Thanksgiving meals, we encourage you to venture off the beaten path and sample some authentic Hawaiian dishes. In Hawaiian culture, food and family are at the heart of every gathering, making traditional cuisine an essential part of your visit. Each dish reflects the islands’ multicultural influences and rich history, offering a taste of the diverse flavors that define Hawaii’s culinary landscape. In this guide, we’ll highlight some must-try dishes for your vacation, including poke, lau lau, kalua pork, poi, lomi lomi salmon, haupia, and more.
Poke: The Ultimate Island Appetizer
One of the most popular dishes in Hawaii, poke (pronounced poh-keh) is a staple that you can find everywhere, from local grocery stores to high-end restaurants. The word “poke” means “to slice” or “to cut crosswise into pieces,” which perfectly describes this dish of cubed raw fish, typically ahi tuna or octopus, marinated in soy sauce, sesame oil, onions, and various seasonings.
Poke is more than just a dish; it’s a cultural experience. Traditionally made with simple ingredients, poke has evolved with new flavors like spicy ahi (with a creamy, spicy mayo) and limu poke (featuring native seaweed). If you love sushi or sashimi, poke will be a highlight of your trip. It’s fresh, light, and perfect for hot Hawaiian days.
Where to Try on the Big Island:
Da Poke Shack (Kailua-Kona): Consistently ranked among the best poke spots in Hawaii, Da Poke Shack is known for its fresh ahi poke with a variety of flavors, including spicy and shoyu.
Umeke’s (Kailua-Kona): A local favorite, Umeke’s offers a wide selection of poke bowls featuring fresh fish and creative toppings.
Lau Lau: A Flavorful Hawaiian Bundle
Lau lau is a traditional Hawaiian dish that showcases the rich and smoky flavors of the islands. It consists of pork, chicken, or fish (often butterfish), wrapped in taro leaves, and then bundled with ti leaves before being slow-cooked. The cooking process, traditionally done in an “imu” (an underground oven), gives the dish its tender texture and smoky taste.
The taro leaves used in lau lau are similar to spinach and become tender and flavorful when cooked. Lau lau is often served as part of a traditional Hawaiian plate lunch alongside rice, poi, or macaroni salad. It’s a hearty dish that reflects the old-style cooking techniques passed down through generations.
Where to Try on the Big Island:
Super J’s Hawaiian Food (Captain Cook): Famous for its traditional preparation, Super J’s serves up authentic lau lau with generous portions of pork and flavorful taro leaves.
Kaaloa’s Super J’s Authentic Hawaiian Food (South Kona): This small, family-run eatery is a hidden gem, offering a classic version of lau lau that is a favorite among locals.
Kalua Pork: A Smoky Delight
Kalua pork is another classic Hawaiian dish known for its distinct smoky flavor and tender, juicy meat. The word “kalua” refers to the method of cooking in an underground oven, called an “imu.” In this traditional process, a whole pig is seasoned with Hawaiian sea salt and sometimes rubbed with a bit of liquid smoke, then wrapped in banana leaves and slow-cooked in the imu for hours.
The result is a succulent, shredded pork dish with a smoky flavor that pairs beautifully with sides like rice, poi, and lomi lomi salmon. Kalua pork is often featured at luaus, where guests can experience the ceremonial unearthing of the imu, which is a memorable part of the meal.
Where to Try on the Big Island:
Merriman’s (Waimea): Known for its farm-to-table approach, Merriman’s offers a delicious take on kalua pork with a modern twist, using locally sourced ingredients.
Waiahole Poi Factory (Hawi, pop-up location): Mostly known for its handmade poi (see below), this restaurant also serves traditional kalua pork, lau laus, and chicken long rice.
Poi: The Ancient Hawaiian Staple
Poi is one of the most iconic and traditional foods in Hawaii, often described as the “soul food” of the islands. Made from steamed and pounded taro root, poi is a puree with a smooth, starchy texture and a slightly sour flavor. For many first-timers, the taste of poi can be surprising, but it’s a beloved dish with deep cultural significance.
Taro is a sacred plant in Hawaiian culture, and poi is considered a staple food that connects the people to their land and ancestors. It’s commonly served alongside savory dishes like kalua pork or lau lau, providing a contrast in flavor and texture.
The taste might seem bland at first, but don’t be quick to dismiss it. Give it a few chances and try it with other flavorful dishes—it will start to grow on you. Poi is said to be one of the few truly non-allergenic foods in the world. In ancient times, Hawaiian mothers would feed poi to their infants when they didn’t have enough milk.
Where to Try on the Big Island:
Waimea Farmers’ Market (Waimea): Find fresh, handmade poi at this popular farmers’ market, where you can taste poi made from locally grown taro.
Waiahole Poi Factory (Hawi, pop-up location): Occasionally featured at pop-ups and local events, this poi factory is known for its authentic preparation methods and rich flavor.
Lomi Lomi Salmon: A Refreshing Side Dish
Lomi lomi salmon is a refreshing, cold salad made with salted salmon, diced tomatoes, onions, and sometimes green onions. The name “lomi lomi’ means “to massage,” which refers to the way the ingredients are mixed together by hand. This dish is often served as a side at luaus and is known for its light, crisp flavor that balances out richer dishes like kalua pork and lau lau.
The salty, tangy taste of the salmon complements the fresh vegetables, making lomi lomi salmon a perfect accompaniment to a traditional Hawaiian meal. It’s a great dish to enjoy on a hot day and provides a healthy, flavorful option for seafood lovers.
Where to Try on the Big Island:
Huggo’s on the Rocks (Kailua-Kona): This beachfront restaurant serves a classic Lomi Lomi salmon, perfect for enjoying alongside an ocean view.
Punaluu Bake Shop & Visitor Center (Naalehu): Often featured as part of a traditional Hawaiian plate lunch, lomi lomi salmon here is fresh and flavorful.
Haupia: The Sweet Taste of Coconut
No Hawaiian feast is complete without haupia, a traditional coconut milk-based dessert that is similar to a creamy pudding or gelatin. Made with coconut milk, sugar, and cornstarch, haupia has a smooth, custard-like texture and a rich coconut flavor. It’s often served in small squares and can be enjoyed on its own or as a topping for other desserts, such as chocolate haupia pie.
Haupia is a favorite at luaus and family gatherings, offering a sweet and refreshing end to a meal. Its simple ingredients and delightful taste make it a must-try for anyone with a sweet tooth.
Where to Try on the Big Island:
Tex Drive-In (Honokaa): Famous for its malasadas, Tex Drive-In also serves up creamy haupia that’s perfect for a sweet snack.
Punalu’u Bake Shop (Naalehu): Known as the southernmost bakery in the U.S., Punalu’u offers a delectable haupia pie that locals rave about.
Chicken Long Rice: A Fusion Favorite
Chicken long rice is a dish influenced by Chinese immigrants and has become a staple in Hawaiian cuisine. It features tender chicken cooked with clear mung bean noodles (long rice), ginger, garlic, and green onions. The dish is light yet savory, often enjoyed as a side or soup at luaus.
The broth is flavorful and aromatic, making chicken long rice a comforting choice, especially if you’re in the mood for something warming. It’s a great example of the cultural fusion that defines Hawaiian food.
Where to Try on the Big Island:
Waiahole Poi Factory (Hawi, pop-up location): While famous for its poi, this eatery also features chicken long rice and other traditional Hawaiian dishes.
Manapua: Hawaiian Dim Sum
Manapua, the Hawaiian version of Chinese char siu bao, are fluffy steamed buns filled with savory fillings like char siu pork, chicken, or even sweet options like coconut. These buns are a popular snack in Hawaii, often found at local bakeries and convenience stores.
Manapua is a great grab-and-go option, perfect for a day at the beach or a quick snack between exploring the islands. The soft, pillowy bun and flavorful filling make it a satisfying treat.
Where to Try on the Big Island:
Two Ladies Kitchen (Hilo): This local favorite is known for its mochi, but their manapua are also a hit, offering a fluffy bun with delicious char siu pork filling.
Hilo Farmers Market (Hilo): Browse the market stalls for fresh, handmade manapua, a perfect snack, while you explore downtown Hilo.
Kulolo: A Taro-Based Dessert
Kulolo is a traditional Hawaiian dessert made from grated taro root and coconut milk, sweetened with sugar, and baked until it has a dense, pudding-like texture. The taro gives it an earthy flavor, while the coconut adds a hint of sweetness.
Kulolo is a unique dessert that offers a taste of Hawaii’s natural ingredients and traditional cooking methods. It’s often enjoyed as a sweet treat at luaus and family gatherings.
Where to Try on the Big Island:
Hilo Farmers Market (Hilo): This bustling market is a great place to find freshly made kulolo, often sold by local vendors who use traditional recipes.
From the savory richness of kalua pork to the sweet, creamy delight of haupia, traditional Hawaiian dishes offer a culinary journey that reflects the islands’ rich history and cultural diversity. Whether you’re enjoying a casual poke bowl by the beach or partaking in a lavish luau feast, the flavors of Hawaii are sure to leave a lasting impression on your taste buds. So, on your next vacation, be sure to savor these iconic dishes and experience the true essence of Hawaiian cuisine.
Bon appétit, or as they say in Hawaii, “e ‘ai kaua” (let’s eat)!