Square Kady Pascual Headshot RGZ5762

Kady Pascual

Hawaiʻi Scene on Social

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Let's go Bows!"}]

For the latest news of Hawai‘i, sign up 

Hawaii_Drumline

<title>Hawai‘i Scene on Social: Pokémon go</title>

Today’s social media find comes from @Hawaii_Drumline, who may have gotten the coolest pull.

Hawai‘i Scene on Social: Pokémon go

Let's go Bows!  Make sure you follow @Hawaii_Drumline on Instagram! For the latest news of Hawai‘i, sign up here for our free Daily Edition newsletter!

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

. At that time, the eatery featured a limited menu of banh mi, Vietnamese iced coffee, and chicken rice.

The eatery has come a long way since then — it celebrated its grand opening last month, and now offers dine-in service for lunch, happy hour, dinner and brunch.

While we ordered when the restaurant initially opened, it was time for a return visit to check out the dinner menu. I highly recommend making a reservation — even on a Tuesday evening, the restaurant was bustling.

If you want to start with something light, go for the hamachi crudo ($16) or seafood ceviche ($14).

The hamachi crudo features generous pieces of Kyushu yellowtail topped with cilantro, tobiko roe, fresno chili and calamansi ponzu. The buttery yellowtail is especially refreshing, thanks to the ponzu.

The seafood ceviche ($14) is a combo of Hokkaido scallops, shrimp, calamari, coconut, lime and fresno chili, served with shrimp chips for scooping. The dish boasts bright citrusy flavors that pair nicely with the crispy chips. 

These crispy spring rolls ($13) feature a meaty twist — the filling is pork and veggie mix, and they come with house pickles, lettuce and nuoc cham. The spring rolls boast a delectably crispy exterior, but they’re on the heavier side; they don’t skimp on the meat-and-veggie filling. Still, they satisfied the craving — we can’t go to a Vietnamese eatery and not get spring rolls or pho.

The eatery’s Vietnamese chicken wings ($15) are not to be missed, according to our server. These crispy wings are coated with a caramelized fish sauce and topped with chives.

We’re told Chao’s nuoc cham fish sauce is diluted with vinegar, resulting in a lighter flavor. It’s tangy but not too salty, and each chicken wing is adequately coated so you won’t have to worry about them being dry. 

During dinner, customers can choose from beef ($22) or chicken pho ($19). While pho is commonly made with beef, we were encouraged to try the chicken pho.

This comforting dish is the perfect antidote if you’re feeling under the weather. The chicken broth is cooked for 24 hours and is complete with rice noodles and tender, poached chicken. The broth is light and clean-tasting, but still packed with flavor.

The soft shell crab pasta ($22) is one of the restaurant’s bestselling dishes. It comprises fresh noodles with two pieces of soft shell crab, lemongrass and garlic beurre monte. The crunchy, deep-fried soft shell crabs contrast nicely with the creamy, garlicky sauce.

The eatery’s dessert options are on the refreshing side and aren’t overly sweet. The velvety flan ($9) is topped with shredded coconut and served with seasonal fruit.

We also got a sneak peek of a new mango tapioca dessert that might be coming soon to the menu. The creamy tapioca pudding was topped with a generous amount of mango chunks, resulting in a silky, smooth yet refreshing dessert.

The eatery’s happy hour menu is available from 2 to 5 p.m. Mondays to Saturdays; guests can take advantage of slight discounts on dishes and cocktails. The lunch menu — with dishes like lemongrass chicken ($14) and roast pork ($16) banh mi — is served from 11 a.m. to 2 p.m. Mondays to Saturdays.

Chao’s all-day brunch menu is on Sundays only and includes local favorites with a twist. You can look forward to house braised brisket moco ($25), duck confit ‘n waffles ($24) and pandan waffles ($14), a dessert that comes with coconut tapioca crème and mung beans.

For the latest news of Hawai‘i, sign up 

Open 11 a.m.-8 p.m. Mondays-Thursdays, 11 a.m.-10 p.m. Fridays-Saturdays, brunch 10 a.m.-6 p.m. Sundays

Chao dinner spread 102825

<title>Chao features a modern Vietnamese fusion dining experience</title>

The restaurant first opened for takeout in July, but is now open for dine-in for brunch, lunch, dinner and happy hour. Dinner highlights range from hamachi crudo and seafood ceviche to spring rolls and the eatery’s signature chicken pho.

Chao features a modern Vietnamese fusion dining experience

AKINA portrait 2

Keliʻi Akina, Ph.D.

Government & Politics

Viewpoints

The rebuilding of Lahaina in the wake of the 2023 wildfires might not be happening fast, but there are signs that it is inching forward.

The complex web of state and county regulations has significantly hampered that effort — including rules about building in the state’s Special Management Areas, especially along shorelines; preventing the rebuilding of structures that don’t meet current zoning ordinances; and forcing the owners of destroyed properties to pay for street and other adjacent infrastructure improvements.

But there is some good news: Maui County lawmakers have been addressing these and other such barriers, making it easier for many of the rebuilding projects to proceed.

Just this week, the Maui County Council’s Water and Infrastructure Committee advanced two bills that are crucial to rebuilding Lahaina: 

, which would exempt structures destroyed by the fires from the usual infrastructure-improvement requirements, and 

, which would waive an ordinance that prohibits “encroachments” into public right-of-ways, such as overhead signs or banners.

, which would extend property tax waivers for properties destroyed in wildfires from July 1, 2026 to July 1, 2028.

My Grassroot Institute of Hawai‘i colleague Jonathan Helton noted in testimony submitted earlier this month to the Council’s Special Committee on Real Property Tax Reform that “further extending … these waivers would help Lahaina homeowners and businesses afford to rebuild in Lahaina town. If the waivers expire next year, many property owners will face the prospect of paying taxes on land they cannot easily — and in some cases, legally — rebuild on.”

Further, the Maui Planning Commission OK’d a 

 earlier this month that would allow greater flexibility in how tall reconstructed buildings can be. If enacted, the bill will give relief to historic structures that were taller than the 30-foot maximum specified by the community plan. That measure now heads to the Maui County Council for consideration.

These might seem like small victories, but they aren’t small to the people who are still struggling to rebuild their homes and businesses.

If we can keep clearing away the regulations that hamper recovery efforts, we might someday see a rebuilt and prosperous Lahaina.

As we at Grassroot like to say: “By the yard, everything is hard. But inch by inch, everything’s a cinch!”

Reprinted with permission from the Oct. 25, 2025 "Presidentʻs Corner" of 

I Stock Lahaina Paul Venus

<title>Community Voices: Lahaina rebuilding inches toward progress</title>

Maui County lawmakers have succeeded at removing some of the barriers to speedy reconstruction.

Community Voices: Lahaina rebuilding inches toward progress

 is opening at The Kāhala Hotel & Resort in early 2026.

, the resort’s signature fine dining restaurant, will conclude service in the first quarter of next year to prepare for the new restaurant. Since its opening about 30 years ago, Hoku’s has been a staple in Hawaiʻi’s fine dining landscape. The eatery has been known for its attentive service and refined approach to regional flavors.

A founding figure of Hawaiʻi Regional Cuisine, James Beard Award-winning chef Alan Wong will be a consultant to guide the restaurant’s menu development and opening. The restaurant’s revamped concept will highlight a curated selection of signature dishes from Wong’s popular King Street restaurant.

Alan Wong’s first opened its King Street location in 1995. The restaurant was known for its innovative use of local ingredients and refined island hospitality, and it helped shaped Hawaiʻi Regional Cuisine. The restaurant was ranked twice by 

 among America’s Top 50, and Wong has been named “Master of Hawaiʻi Regional Cuisine” by 

. The King Street restaurant closed in November 2020, after 25 years of operation.

“What I look forward to most is welcoming back guests who have made cherished memories at our King Street restaurant and inspiring new moments of connection and celebration in this new era at The Kahala,” states chef Alan Wong. “It’s an honor — and in many ways, a full circle moment — to call The Kāhala our new home.”

Chef Joe Almoguera, the resort’s current executive sous chef, will be promoted to executive chef of the resort. Mark Shishido, general manager of the Pineapple Room by Alan Wong and beverage director at Alan Wong’s King Street location, will be the general manager of the new restaurant.

“For more than six decades, The Kāhala has been defined by timeless luxury, gracious service, unforgettable experiences and a legacy of aloha,” states Joe Ibarra, general manager of The Kāhala Hotel & Resort. “This transition is not an ending — it’s an evolution. After nearly 30 years of exception culinary experiences at Hoku’s, welcoming Alan Wong’s represents both a return to our roots and a bold step forward in celebrating Hawaiʻi’s extraordinary culinary heritage.”

Chef Alan Wong headshot 102325

<title>Alan Wong’s is opening at The Kāhala Hotel & Resort</title>

The eatery will be replacing Hoku’s as the new signature restaurant at The Kāhala Hotel & Resort in early 2026.

Alan Wong’s is opening at The Kāhala Hotel & Resort

Christian Shimabuku Headshot

Christian Shimabuku

Sports

Lucas Borrow frantically began to text his new teammates. It was the summer of 2024, and the prized punter transfer from Ball State by way of Australia got lost on his first day on the University of Hawai‘i's campus. He couldn't find the football team's locker room. 

Before panic could set in, he promptly received a call from Kansei Matsuzawa, one of the team's kickers. After suiting up for each game in 2023 but never seeing the field, Matsuzawa was determined to win the vacant starting placekicker job. But that didn't stop him from going out of his way to assist a teammate in need. 

"I don't know where I was and Kansei straight away called me, came and found me, went and showed me everything," Borrow recalled. "That kind of just sums up who he is. Just wants to help out. He's always been like that."

Matsuzawa went on to win the kicking job for the Rainbow Warriors in 2024, making 12 of his 16 field goal attempts and all 32 of his extra point tries. He turned out to be a respectable replacement after former starter Matthew Shipley left for Arkansas via the NCAA transfer portal following the 2023 season. 

When Borrow's appeal to play an extra season in 2025 was denied by the NCAA, the Rainbow Warriors signed another punter from Australia in 

. Before they had even met in person, Matsuzawa let Gowers crash with him until he found a place to stay. 

"It was an interesting first encounter considering the language barrier, but yeah, it was just incredibly generous for him to offer up his apartment. He's just such a great guy," Gowers said. "Prior to that, I'd had a lot of communication with him over social media, which sometimes left me a little bit more confused than before I'd even asked certain questions, but yeah, the first time I properly met him, we got welcomed into his place, and he showed us around, walked us through Waikīkī. He's just a very generous guy."

making a game-winning field goal to begin the 2025 season against Stanford

, Matsuzawa's fame in the college football world and beyond exploded. National and global media outlets have continued to inundate the University of Hawai‘i and Matsuzawa with interview requests, enamored with how a self-taught YouTube kicker could blossom into one of college football's best kickers. 

Following his game-winner against Stanford on Aug. 23, Matsuzawa admitted he was more nervous speaking English to local media than he was lining up for a high-pressure kick. In his first post-practice media scrum of the 2025 season following Tuesday's practice, Matsuzawa kept his cool, often deferring praise to his teammates and coaches. 

"All the results is following...I'm focusing on the process, what I'm doing from Monday to Friday is the most important thing, so focus on the process," Matsuzawa went on to say. "And we believe that the results are following (the process)." 

Through seven games, Matsuzawa is a perfect 19-for-19 on field goal attempts while making all 19 of his extra point tries, his fame multiplying with each made kick. His 20 consecutive made field goals dating back to 2024 are tied with former NFL Pro Bowl kicker Jason Elam for the UH record. 

While being named a first-team midseason All-American at kicker by publications such as The Athletic, the 

Associated Press, Athlon Sports, CBS Sports, 

Sports Illustrated, Matsuzawa has also been interviewed by outlets such as CNN and NBC. 

Matsuzawa's most recent national appearance was on the official Heisman Trophy Podcast. He thought that one was a scam at first. 

Does UH special teams coordinator Thomas Sheffield ever get tired about doing Matsuzawa-related interviews?

"Hell, no," Sheffield said following a recent practice. "He deserves all of it.

"I would be a liar if I said I saw this, what's happening right now. I tell him all the time, this is a once in a lifetime thing, not just for him, but for all of us, like, this is cool. It's really cool to just be a part it, to witness from afar, because I know what he's gone through. I know what the journey is. If I spend too much time talking or thinking about it I get pretty damn emotional."

The common belief in UH football circles is that Matsuzawa is the program's most famous and media-requested player since the late Colt Brennan, especially considering Matsuzawa's emerging prominence in his native Japan.  

In addition to his accolades and notoriety, Matsuzawa was also the impetus for a deal brokered between UH and Rakuten's R Channel to air UH's three remaining games on Spectrum Sports live in Japan, starting with 

. The two other games are both home contests — one on Nov. 8 against San Diego State, as well as the team's regular season finale against Wyoming on Nov. 29. 

To those that have been around him before the fame, Matsuzawa hasn't changed. 

"I'm just so proud of him from where he's come from last year to this year," said Borrow, who stuck around as a graduate assistant while staying sharp for his next pro opportunity. "All the behind the scenes with him, just seeing how he's developed as a person and as a player, it's just been like a roller coaster for the last year. He's just going up, and I can't really see him slowing down."

When asked about Borrow, Matsuzawa called him "the best player I've ever played with."

"Lucas is the best player, and he helped me a lot. Like the mindset and as a player. ... I was struggling with my mindset, and he's the only one to help me throughout the year," Matsuzawa said. "So because of him, I'm here right now."

"I think that just sums up who he is," Borrow said in response. "He's always thanking everybody else. He'll do anything for you."

Always swift to credit those around them, Matsuzawa and Sheffield have often mentioned the importance of long snapper Jack Mowrey and holder Caleb Freeman in the field goal operation. 

With a 26-year-old kicker in Matsuzawa and 29-year-old punter in Gowers, the Rainbow Warriors have a starting kicker-punter combination older than that of 11 NFL teams as of Week 1 of the 2025 season. Matsuzawa and Gowers have bonded over being the oldest members of the team as well as international players. They're also road roommates, and it's there that Gowers is certain Matsuzawa is setting himself up for success. 

"You get to see all these rituals and just the way he prepares. It's quite incredible," Gowers said. "He's a professional footballer. He's just so diligent. As I said, it doesn't surprise me the success he's having. He's got his eye masks, he's got his face masks so he doesn't get too dehydrated with the air conditioning in the hotel rooms and on the airplanes, he's got all his skincare routines. Prior to a game, I think he shaves his whole face. 

"He just knows exactly what he wants when he wants it. And he's a man on a mission, which is great. He shaves his whole face, including his forehead. It's funny. I think he's really taken all this media coverage and his accolades just in his stride, and he's really learned to enjoy it."

It is believed that Matsuzawa, who played at Hocking College in 2022, could apply for another year of eligibility in 2026, using the same junior college waiver that 

granted players across the country additional eligibility.

 But with the NFL in his sights, combined with the year Matsuzawa is having, Sheffield thinks that's highly unlikely. 

With five regular season games remaining, Matsuzawa will continue to take things one kick at a time on the field. Off of it, he's continued to win over his teammates by refusing to change as a person. 

"I think all of this, if anything, has just allowed his real personality to come out more," Sheffield said. 

Added Borrow, when asked what Matsuzawa is like off the field: "He's a really good cook. I went over and he actually cooked up a massive salmon. He cooks gyoza from scratch," Borrow said. "Whenever we want to get some good food, we go over to his place, and he never lets us down. 

"It's really cool to see good karma come his way, both off the field and on the field. Just seeing him improve from last year to this year has been incredible."

Kansei Matsuzawa 101725

<title>Hawai‘i star kicker Kansei Matsuzawa not changed by burgeoning fame, say teammates and…</title>

Those around UH's kicking sensation have continued to praise his generosity in the midst of increased global attention with each made field goal.

Hawai‘i star kicker Kansei Matsuzawa not changed by burgeoning fame, say teammates and coaches

[{"type":"text","text":"A new food court just opened in the Liliha neighborhood."}]

Liliha Food Court recently opened in the former space of Foodland Liliha on School Street. Right now, the food court is open from 9 a.m. to 4 p.m. Mondays to Fridays. Hours will be extended in November.

The space — which includes seating for customers — currently features five local food vendors, but we’re told more (a bakery and a sushi spot) will be coming soon.

[{"type":"text","text":"Here’s what you can find:"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"Desserts from Tiny Pyramid Express"}]

Tiny Pyramid is known for its French pastries; this express location features some of the shop’s most popular desserts, including chocolate peanut butter ($6.50), citrus tart ($6.95) and, of course, its chocolate pyramid ($7.85).

This express location also offers sandwiches ($9.99), pizzas ($8.99-$12.99), and pastas ($12.99).

[{"type":"text","marks":[{"type":"bold"}],"text":"Build-your-own poke bowls from Mermaid Poke"}]

Mermaid Poke comes from the team behind Osoyami Grill and Bar and Noods Ramen Bar. The biz offers build-your-own poke bowls and poke nachos (called ‘ahi pokechos).

Poke bowls feature white rice topped with one ($15) or two ($18) poke flavors. Both include two sides.

Choose from unique poke flavors like yellow curry aioli ‘ahi poke, kimchi ‘ahi poke, truffle ponzu ‘ahi poke and more. Sides include crab salad, cucumber, seaweed salad, takuan, pickled ginger and more. You can also add free toppings like furikake, garlic chips, fried onions and masago arare.

The business’s ‘ahi pokechos ($18), or poke nachos, feature spicy or shoyu ‘ahi and kabayaki glaze, furikake and green onions.

Burritos, bowls, tacos and more from Jalapeno’s Authentic Mexican Food

Jalapeno’s Authentic Mexican Food — which has a storefront in Kailua — offers burritos, bowls, tortas, tacos and quesadillas with a variety of proteins. Meats range from chicken and carnitas to asada (steak) and shredded beef birria.

The three quesabirria tacos and consommé ($21.75) is one of the most popular options. You can add cilantro, onions and lime to the consommé to enhance its flavor. You can also opt for additional toppings on your tacos, ranging from lettuce and cheese to corn and jalapenos.

The biz also offers guacamole and chips ($10.50), nachos ($18.50) and loaded fiesta fries ($19.50).

[{"type":"text","marks":[{"type":"bold"}],"text":"Homemade Italian dishes from Nonnas Hawaiʻi"}]

Family-owned and -operated Nonnas Hawaiʻi features homemade Italian dishes. Its Italian cocktails will be available soon; the business is still waiting to receive its liquor license.

Right now, a limited menu is available, including ballconi ($13) and mini minestrone shooters ($6). The eatery will eventually offer Mediterranean salads ($9) and build-your-own charcuterie boards ($25).

The ballconi ($13) is a unique option, as it features beef meatballs in a crispy parmesan cone. It’s topped with housemade sauce and Pecorino Romano.

[{"type":"text","marks":[{"type":"bold"}],"text":"Local favorites from Dave’s Ice Cream"}]

This location is operated by Dave’s Ice Cream Waipio. Choose from a variety of desserts, ranging from ice cream scoops ($4.99-$8.99) and soda floats ($5.99) to milkshakes and ($8.99-$10.49) and sundaes. Sundaes run the gamut from single scoop options ($7.49) to brownie sundaes ($10.99) and strawberry shortcake sundaes ($14).

This location also features a Dubai-inspired menu with treats like Dubai cheesecakes ($15) and Dubai sundaes ($15). 

Liliha Food Court spread 100925

<title>New Liliha Food Court is now open</title>

The food court, located in the former space of Foodland Liliha, features a variety of local vendors. Food options range from poke bowls and ice cream to quesabirria tacos, and Italian meatballs.

New Liliha Food Court is now open

Located on the ground floor of Lilia Waikīkī, 

 is opening to the public on Wednesday, Sept. 10. The nationwide eatery is known for its dry-aged steaks, fresh seafood and extensive wine list.

The eatery is about 8,080 square feet and offers seating for around 252 diners. It also includes three private dining rooms that can seat 12 to 24 individuals.

Each Capital Grille restaurant honors significant historical figures, and the Honolulu location, owned and operated by Union Mak Group, is no exception. Diners will see portraits of Hawai

i — including Kamehameha The Great, Princess Bernice Pauahi Bishop and Queen Lydia Kamaka‘eha Lili‘uokalani — on the restaurant walls.

i — and September being Hawaiian History Month — proceeds from all beverage sales during the restaurant’s pre-opening events were donated to Bishop Museum.

The Capital Grille is best known for its steaks, which are prepared and dry-aged on-site for 18 to 24 days to achieve exceptional tenderness and flavor. However, the menu also offers an extensive selection of appetizers, soups and salads, and seafood entrées.

Start with appetizers like pan-fried calamari with hot cherry peppers ($25, serves two), fresh oysters on the half shell ($29 for six), lobster and crab cake with lemon basil aioli ($28), and prosciutto-wrapped mozzarella with vine ripe tomatoes ($22).

The lobster and crab cake, designed to serve two people, was one of my favorite dishes of the evening. The generously sized starter is full of crab meat and lobster chunks with minimal filler, and it pairs nicely with the creamy aioli.

Meanwhile, the prosciutto-wrapped mozzarella with vine ripe tomatoes boasts a medley of textures and savory flavors. The creamy, cheesy filling contrasts nicely with the crispy layer of prosciutto.

Soups and salads range from New England clam chowder ($15) and caramelized French onion soup ($18) to roasted beet and goat cheese salad with crushed pistachios and citrus vinaigrette ($16), Caesar salad with Gana Padano croutons ($16) and wedge salad with blue cheese and smoked bacon ($16).

The wedge salad is crisp and refreshing, and the meaty pieces of smoked bacon pieces are delightful. The salad is lighter on the blue cheese — for those wondering about that bold, tangy flavor.

Each cut of steak is hand-carved daily by The Capital Grille’s in-house butcher. Choose from signature options like the Kona-crusted dry-aged bone-in NY Strip with shallot butter ($81), porcini-rubbed bone-in rib-eye with 15-year aged balsamic ($95) and sliced filet mignon with Cipollini onions, wild mushrooms and fig essence ($75).

If you want something unique, go for the porcini-rubbed bone-in rib-eye, which features a nicely charred crust; those who love balsamic will appreciate its flavor. The 10-ounce sliced filet boasted a nice beefy flavor with a slight sweetness from the figs.

More traditional cuts of bone-in rib-eye ($89), dry-aged New York Strip ($75) and filet mignon ($72) are also available.

Side dishes are designed for the table to share. Choose from options like lobster mac ‘n’ cheese ($29), brussels sprouts with bacon ($19), creamed corn with bacon ($17) and sauteed spinach with garlic confit ($15). We especially loved the decadent mac ‘n’ cheese, which was filled with hearty lobster chunks and was just as indulgent and creamy as we imagined.

If you’re not in the mood for steak, other entrees include roasted chicken breast with mushroom and Parmesan risotto ($46), seared citrus glazed salmon with Marcona almonds and brown butter ($52), and pan-seared sea bass with shiitake mushrooms, asparagus and miso butter ($66). The sea bass is moist and flaky, and we couldn’t get enough of that flavorful miso butter.

Besides its steaks, The Capital Grille is often recognized for its wine program, which has been recognized by 

magazine. The eatery offers an extensive selection of wines by the glass and bottle, including limited-production offerings and rare vintages.

The eatery also offers a selection of handcrafted cocktails, including Merchant’s Mai Tai ($24), In Fashion ($23) — a twist on an Old Fashioned — and The Doli ($19). The latter is The Capital Grille’s signature martini, which is made with Wheatley American craft vodka. We’re told it’s infused in-house with Hawai

i Dole pineapples for more than seven days, chilled and served straight up.

Save room for dessert — the eatery features housemade desserts baked from scratch, including The Capital Grille cheesecake ($16), which is served brulee style, and coconut cream pie with housemade rum caramel sauce ($16). We loved the cheesecake’s creamy layers and signature brulee caramelized topping.

Reservations are highly encouraged via OpenTable. The restaurant provides complimentary three-hour valet parking at Lilia Waikīkī for diners.

Open 4-9 p.m. Sundays-Thursdays, 4-10 p.m. Fridays-Saturdays

Complimentary valet parking available for up to three hours

Hawai‘i Scene on Social: Pokémon go

Kady Pascual

Social Media Editor

More in Hawaiʻi Scene on Social

Hawai‘i Scene on Social: Dreams do come true

Hawai‘i Scene on Social: Going big

Hawai‘i Scene on Social: Take a trip

Hawai‘i Scene on Social: Too busy vibing

Most read

Hawai‘i Scene on Social: Pokémon go

Authors

Kady Pascual

Social Media Editor

More in Hawaiʻi Scene on Social

Hawai‘i Scene on Social: Dreams do come true

Hawai‘i Scene on Social: Going big

Hawai‘i Scene on Social: Take a trip

Hawai‘i Scene on Social: Too busy vibing

Most read