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Kady Pascual

Hawaiʻi Scene on Social

[{"type":"text","marks":[{"type":"textStyle"}],"text":"This is your sign to book the trip!"}]

Check out our new feature: Aloha State Daily wants to see your Hawai‘i sky pictures! Click 

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Local_Eats

<title>Hawai‘i Scene on Social: Take a trip</title>

Today’s social media find comes from @Local_Eats, who had a great time in Hawai‘i.

Hawai‘i Scene on Social: Take a trip

This is your sign to book the trip!  Make sure you follow @Local_Eats on Instagram! Check out our new feature: Aloha State Daily wants to see your Hawai‘i sky pictures! Click here to learn more and submit. For the latest news of Hawai‘i, sign up here for our free Daily Edition newsletter!

Lopaka and Tanya Kapanui

Lopaka Kapanui and Tanya Kapanui

Hawaii History

Columnists

For thousands of years, this stretch of the Nu‘uanu ahupua‘a lay at the edge of a tidal flat, where the sea mingled with fresh water from upland streams, creating a low, marshy basin. In those ancient days, the area was called Kou, where people would gather to watch ali‘i play games like kōnane and ‘ulu maika.

When foreigners began arriving, they found the naturally deep channel created by Nu‘uanu Stream accommodated their large ships. The port’s popularity grew as Pacific trade increased, leading to the rapid development of the surrounding community. As foreign ships began crowding Honolulu Harbor in the 19th century, the Kingdom’s need for a modern port was clear, and dredging began, carving deeper channels into the harbor floor. The displaced sand, coral rubble, and sediment were spread over the marshy land, burying the tidal basin with layers of man-made fill. What had once been an intertidal landscape was transformed into dry, level ground ready for a new wave of the growing city.

Beneath this fill, however, the old lagoon did not entirely disappear, and archaeologists continue to uncover a past that had been buried for nearly a century.

When the Harbor Court site was excavated in the early 1990s, crews found traditional Hawaiian artifacts, including ornaments and tools made of bone, shell, and stone, indicating that the area was inhabited as early as A.D. 1000-1200. Other layers produced artifacts such as ceramics and bottle glass, introduced in the late 1700s by merchants and sailors.  

One deposit pulled from the excavation site revealed a line of post molds believed to be the remains of the wooden palisade, the protective wall of upright posts, that once surrounded Kamehameha’s compound, mere steps away from the ancient Pakaka heiau. For centuries, this heiau was a gathering place for kāhuna to learn and train in their respective arts. In one description, it is said that the walls of the heiau were adorned all around with the heads of men offered in sacrifice.

And, as is common throughout Honolulu’s older districts, they uncovered ancient burials. The quiet presence of iwi kūpuna confirmed that this ground had been lived upon, worked upon, and returned to for generations, long before Harbor Court was ever imagined.

By the time engineers prepared the site for building, the land had shared numerous tales of ancient life and buried history. The construction itself was not uneventful. Workers and foremen spoke of soft pockets beneath the surface that caused piles to drop farther than expected, disappearing into unseen spaces below. Others spoke of whispers in their ears while they worked, soft voices that were lost in the construction racket but real enough to make the workers pause and rub the chicken skin away.

Tenants and office staff have their own stories that they’ve shared over the years. Some spoke of odd shifts in perception and visual distortions, such as shimmering in the corner of their vision. Others reported sudden drops in pressure, dimming hallway lights, and objects floating across the room on their own. The most common spooky theme, though, is the seemingly haunted elevators.

A few months ago, I received a call from former newscaster Diane Ako. She had recently visited friends located on a high floor in the luxury condo/office building, and after her meeting, she caught the service elevator to leave. As she took note of the doors at both the front and back of the car and the moving blankets lining the walls, Diane stepped in, pressed the L button, and headed for the lobby.

Although no other buttons on the panel were lit, the elevator car stopped at the 28th floor, and the rear doors opened onto a short hallway. The dingy, off-white hall was dimly lit and seemed abandoned. Then, in typical “haunted house” fashion, the lights flickered and the doors slid closed. The elevator finally made its way down to the lobby as the blankets on the walls fluttered, adding to the creepy effect.

The ride seemed much longer than it should have been, and Diane called her friend that she’d just left to explain her strange experience in the elevator.

Her description was met with a chuckle, and her friend asked, “Did you catch the far one?”

Apparently, this is a common occurrence for building regulars, and maintenance workers can’t find anything wrong.

Some think it might be ghosts, others believe it’s because the tower was built over old burials. Although strange events occur frequently, especially with the elevators, many still find it unsettling. Life goes on at Harbor Court. But far beneath the tower’s foundation, the buried landscape continues to cradle old stories, waiting for whoever cares to listen.

For the latest news of Hawai‘i, sign up 

Harbor Court Large

<title>Ups and downs of haunted Harbor Court</title>

Long ago, the land under Harbor Court in Downtown Honolulu hosted a heiau and generations of Native Hawaiians. Layers of landfill and modern architecture may have covered the area, but they can't erase the lingering traces of the past.

Ups and downs of haunted Harbor Court

Christian Shimabuku Headshot

Christian Shimabuku

Sports

In his keiki days, Dean Connors would watch VHS tapes of his father, Brian, compete as a running back for the University of the Pacific. One of the games in rotation was the Tigers taking on the University of Hawai‘i at Aloha Stadium. Watching those replays convinced Connors that playing collegiate football one day was the ultimate goal. 

Born in Bend, Ore., Connors moved to the Big Island as an elementary schooler, playing youth football under his dad for the Waimea Cowboys and the Honoka‘a Dragons. 

During high school, Connors dormed at Hawai‘i Preparatory Academy, one of the state's most prestigious and 

 schools. Clinging to his dream of playing collegiate football, Connors relocated to California midway through high school, staying with his mother and grandmother, to play for Murietta Valley High School. 

"My dad played high school football in Southern California and he understood kind of what it took to get recruited, so he gave me that advice," Connors recalled to Aloha State Daily. "He stayed in Hawai‘i and got to enjoy the amazingness of the Big Island while I went to California. But I don't blame him. I would have done the same thing.

"Leaving Hawai‘i in general, every time you leave, you get a little sick to your stomach that you're leaving paradise."

A solid freshman season at Riverside Community College in which he ran for 516 yards and seven touchdowns was enough to get Connors on the radar of Division I coaches. Citing his desire to play for an academically prestigious school, he chose Rice University, where he bonded with the likes of other teammates from the Islands in kicker Tim Horn (Punahou), wide receiver Matt Skyes (Saint Louis), and punter Conor Hunt (HPA). 

In his three seasons at Rice, Connors ran for 1,679 yards and 16 touchdowns, as well as 912 receiving yards and an additional six touchdowns. After head coach Mike Bloomgren was fired in 2024, Connors was seeking a fresh start. 

With one season of collegiate eligibility remaining heading into 2025, Connors decided to enter the NCAA Transfer portal. He chose Houston of the Big 12 Conference, which was coming off consecutive 4-8 seasons. 

"It was just really wanting to play Power Four football," Connors recalled. "I always had the goal of doing that. Although Rice gave me amazing opportunities and amazing academics, a big part of [departing] was our coach getting fired. But, just seeing that opportunity that I would have had to play P4 football, I couldn't let that pass me up, because it has always been a goal since I was a little kid, and I'm doing it."

Through 10 games in 2025, the Cougars are 8-2, the No. 23 team in the latest College Football Playoff rankings, and one of the biggest turnaround stories in the sport under head coach Willie Fritz. Connors has contributed 725 rushing yards and four touchdowns on 158 carries, as well as two receiving touchdowns on 173 yards. 

"I tell everyone all the time that if you doubt coach Fritz, you don't know what you're watching, because that dude knows how to rebuild a program, and he's been around for a while, so everyone in the locker room trusts him and just follows his lead," Connors said. "He's got a great plan to win, and we just keep doing that. The rest of the season should be successful."

Connors' collegiate track record should be enough to get some looks on the pro circuit once the season is over, but he says he has not looked that far into the future yet. 

"I've seen people make the mistake of just looking ahead too much and not be the present," Connors said. "I want to win these two games, go to our bowl game, and once that's done, I'll see what happens." 

In each of Connors' collegiate stops, he has continued to list Hawai‘i as his home state. 

"I remember my my first neighbor was this old Filipino man, and he made amazing food, and he'd bring it over," Connors recalled. "It was just really awesome to experience a culture like that, of people caring about each other, and being friendly enough to just walk over and knock on someone's door and offer food. And then going to middle school, I would walk to school with some of my friends. That was another great dynamic. It's so safe there. That's not really something you hear about. ... The Big Island, it's so community oriented. I think that's where I saw the biggest differences."

Wherever Connors' football journey takes him next, he hopes to one day be in a position to help other kids from the Big Island reach the levels of college football that he has. 

"I loved it in Hawai‘i, and there's some good players that I think go unnoticed, just because maybe they don't get the exposure they deserve," Connors said of Island youth. "I would tell them to reach out to me and I would help them out as much as I could. That's something I want to do moving forward. Number one is you have to be academically eligible. Number two is put out great film. 

"The truth is, if you're able to play at a high level and Division I or even Division II or III, the coaches will find you. There's great networks for that. Social media and the internet has helped out with that a lot, giving exposure to athletes, and there's some great coaches, mentors in the state of Hawai‘i who are also 

. So, keep your head down, keep working and when the timing's right, you'll get noticed."

For the latest news of Hawai‘i, sign up 

Dean Connors 111825

<title>Dean Connors goes off the beaten path from Hawai‘i Preparatory Academy to big-time…</title>

Connors relocated to California midway through high school in order to gain more exposure, but he'll never forget his home Island.

Dean Connors goes off the beaten path from Hawai‘i Preparatory Academy to big-time college football

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

Thanksgiving is coming up on Thursday, Nov. 27. Whether you’re dining out or looking for an at-home feast, check out the following options:

[{"type":"text","marks":[{"type":"bold"}],"text":"Diamond Head Market & Grill"}]

: Diamond Head Market & Grill’s Thanksgiving Day plate special ($36.95) includes in-house roasted turkey with fresh herb gravy, roasted garlic mashed potatoes, wild mushroom-brioche stuffing, candied sweet potatoes, cranberry orange compote, local vegetables, a diner roll and pumpkin pecan crunch. No substitutions; pre-payment is required and limited quantities are available.

Pumpkin crunch ($44) is also available from the bakery in 9-inch round sizes; they’re available for pick-up until Nov. 29. 

: Pick-up from 10 a.m. to 3 p.m. Nov. 27 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Dixie Grill"}]

: These ready-to-eat Thanksgiving meals are designed to feed eight to 12 people ($250 for set, $150 for turkey only). Meals include a smoked Cajun-seasoned turkey, cornbread stuffing with turkey gravy, and choice of coleslaw, mac salad or green salad with dressing. The restaurant is also offering whole pies for sale; choices include key lime pie ($40) or buttermilk or peach cobbler ($35). Deadline to order is Nov. 22. 

: Pick-up times are Nov. 26 (3 to 8 p.m.), Nov. 27 (8 a.m. to 1 p.m.) or Nov. 28 (12 to 5 p.m.). 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Fig & Ginger Honolulu"}]

: Fig & Ginger Honolulu’s graze & gather board ($130) is designed to feed four to six people. It includes four cheeses, three meats, fresh vegetables, fresh fruits, dried fruits, nuts, edible maple leaves (made from rice paper), maple cream cookies and assorted crackers. Fig & Ginger Honolulu’s foliage of gratitude ($65) is designed to feed four to six people and includes two cheeses, two meats, fresh fruits, fresh vegetables, edible maple leaves (made from rice paper), and assorted crackers. 

: The resort’s Ilima Terrace will feature a Thanksgiving buffet ($129 per adult, $64.50 per child). 

The buffet includes prime rib, turkey, roasted garlic mashed potatoes, stuffing, baked green bean casserole, baked yams with marshmallows, charcuterie, a sushi station, a dim sum station, desserts like pumpkin and pecan pies, mango crunch bars, pumpkin spice crème brulee and more. Reservations are required.

The resort is also offering a chef-prepared Thanksgiving takeout feast ($119). It’s designed to serve four people and includes turkey, stuffing, mashed potatoes, green beans, corn, yams, cranberry sauce, dinner rolls and pumpkin pie. 

https://www.hyatt.com/grand-hyatt/en-US/kauai-grand-hyatt-kauai-resort-and-spa/dining

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Istanbul Hawaiʻi"}]

i’s Thanksgiving spread costs $120 per guest (with a $55 wine or arak pairing). The feast includes a choice of Kula lavender honey turkey breast with saffron rice, golden broth and spiced butter; winter pirzola featuring dry-aged lamb chop, Hamakua mushroom demi-glace and black garlic; and Mediterranean sea bass with saffron tarator and Kula lemon extra-virgin olive oil; and sides like date butter and pide, spiced whipped potatoes, orange blossom-glazed winter greens and carrots, charred bone gravy, and savory cherry and pomegranate pudding. The meal concludes with a seasonal dessert selection. 

: This menu is available for the winter season.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Kunia Chinese Restaurant"}]

Kunia Chinese Restaurant is offering several turkey packages. Choose from:

Turkey orders must be placed by Tuesday, Nov. 25. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Liliha Bakery"}]

: Liliha Bakery is offering a variety of pies (pumpkin, apple, custard and pumpkin chiffon), pumpkin maple cupcakes, decorated Thanksgiving cupcakes, butter rolls, corn bread, Liliha jelly and Liliha Chantilly for Thanksgiving. All of these items will be available at Liliha Bakery’s Original, Nimitz, Pearl Highlands and Ala Moana locations (the Waikīkī location will have limited items). 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Merriman’s Honolulu"}]

: The Thanksgiving meal at Merriman’s Honolulu costs $135 per person ($45 for children ages 12 years and younger). It includes:

: Ruth’s Chris Steak House will offer a traditional three-course turkey feast ($55, dine-in only) consisting of oven-roasted turkey, sausage and herb stuffing, homemade turkey gravy, cranberry relish, a choice of side and dessert.

The restaurant is also offering Thanksgiving at Your Table, a take-home feast that’s designed to serve four guests ($210; preorders by Nov. 24 required). The feast includes a choice of starter (steak house salad or Caesar salad), entrée (oven-roasted turkey with sausage and herb stuffing, homemade turkey gravy and cranberry relish), choice of side (au gratin potatoes, creamed spinach, sweet potato casserole or brussels sprouts) and four pumpkin cheesecakes for dessert. 

: Starting at 11 a.m. Nov. 27 for dine-in; pick-up for the take-home meal is from noon to 4 p.m. Nov. 26 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"SERA Restaurant & Bar"}]

: Renaissance Honolulu Hotel & Spa, 1390 Kapi‘olani Blvd., Honolulu 

: SERA will serve a family-style Thanksgiving menu ($75 per person). The holiday feast will include starters like a house salad, farm vegetables and pomegranate sherry vinaigrette; main dishes like herb-roasted turkey with giblet gravy and hibiscus cranberry chutney, Yukon gold smashed potato with romesco sauce, quinoa and wild rice with celery, apple and toasted macadamia nuts, roasted broccoli and long bean casserole; and desserts like pumpkin tartelette with chocolate and coconut haupia cream and baklava with pistachio and pink peppercorn. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"The Pint & Cork (Maui)"}]

: The Pint & Cork will offer Thanksgiving plates ($35 per person) comprising sage and rosemary roasted turkey, sausage and macadamia nut stuffing, turkey gravy, whipped gold potatoes, fresh cranberry-lychee sauce and a green bean and rainbow carrot medley. Customers can add a slice of pumpkin pie (additional $3). 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Vintage Books Hawaiʻi"}]

i’s Thanksgiving supper club ($80 per person) features a three-course menu. Feast on loco moco arancini (short rib arancini with herbed mushroom gravy and cured egg), Cornish game hen (mango chutney, kiri mochi, roasted parsnips and rutabaga) and pumpkin gateau basque (cake slice with caramelized apples and candied walnuts). 

: This Thanksgiving supper club menu is available until Nov. 30. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Wolfgang’s Steakhouse"}]

: Wolfgang’s Steakhouse, with locations in Waikīkī and on Maui, is serving a special Thanksgiving meal ($64.95 per person). It includes a choice of lobster bisque or Caesar salad; roast turkey with gravy, stuffing and mashed potatoes, cranberry sauce and green beans; and pumpkin cheesecake for dessert. 

Thanksgiving part 3 Fig and Ginger Honolulu 111725

<title>Where to go for Thanksgiving 2025 – part 3</title>

More dine-in and takeout experiences for a stress-free holiday.

Where to go for Thanksgiving 2025 – part 3

Kelsey Kukaua Medeiros Headshot

Kelsey Kukaua Medeiros

Aloha Spirit

Thousands of volunteers from churches and community groups nationwide have mobilized at Operation Christmas Child drop-off locations this week, eager to receive and eventually send out shoebox gifts to kids worldwide this Christmas.

This includes several sites statewide on O

ʻahu, Kaua’i, Maui and Hawaiʻi Island

. Need to locate the nearest drop-off location to you? Search 

Those who still want to pack a physical shoebox this season, can, through Monday, Nov. 24, according to Area Coordinator East O

ahu Cindy Dorflinger. But by Tuesday, she says Matson containers full of boxes will be shipped to California and then onto their final destinations. Logistics are primarily overseen by volunteers, she added. 

Last year, Hawai’i packed just over 47,000 shoeboxes, she said. “Our goal is 50,000 this year and we’re well on our way.”

“We want the boxes to be packed fun, full and personalized. Fun is a wow item, something that will really make a kid happy; full is that we want it to be packed full of supplies, hygiene items, clothes and toys; and then a personalized note from the donor is treasured by the kids,” Dorflinger said. “A shoebox is supposed to be a tangible expression of God’s love for them.”

This year's theme is "It's all about Jesus!" She noted that the overall vision of Operation Christmas Child is to teach kids the gospel story, which the organization offers via a discipleship course.

“What goes into a shoebox is fun. What comes out is eternal!” she said. “I love seeing the church come together and work as one body.”

Since 1993, more than 232 million children spanning 170 countries and territories have received a shoebox gift.

Samaritan’s Purse also offers a way to build shoeboxes virtually and is accepting monetary donations. Learn more 

For those interested in connecting with Dorflinger to learn more about partnering with Operation Christmas Child, email 

. For more information about becoming a year-round volunteer, go 

Operation Christmas Child

<title>There’s still time to pack a shoebox</title>

It’s National Collection Week for Operation Christmas Child by Samaritan's Purse. Cindy Dorflinger, area coordinator for East O‘ahu, shares about the project’s impact and how the local community can still get involved.

There’s still time to pack a shoebox

. One of Asia’s largest convenience store chains, CU’s first location in Hawai

i commemorates its debut in the United States.

 is located in downtown Honolulu at 1088 Bishop Street. The brand has more than 18,500 stores across South Korea and 730 locations globally.

The Honolulu store is open daily from 6 a.m. to 11 p.m. Here’s what you’ll find:

[{"type":"text","marks":[{"type":"bold"}],"text":"A gourmet line of grab-and-go dishes"}]

i partnered with local celebrity chef Sheldon Simeon to create a gourmet line of hot entrees. Its Ho‘ina line features popular grab-and-go items, ranging from kalbi and smoked ‘ahi onigiri to Simeon’s famous garlic noodles.

[{"type":"text","marks":[{"type":"bold"}],"text":"Onigiri, gimbap and more"}]

Speaking of onigiri, you’ll find flavors ranging from Spam mayo and baked salmon to kimchi rice Spam musubi and egg and karaage chicken. 

Gimbap options range from tuna mayo and egg to vegetable and beef bulgogi.

[{"type":"text","marks":[{"type":"bold"}],"text":"Popular Korean street food"}]

i offers popular Korean street foods and some viral snacks. The tornado potato — located in the hot foods section by the cash register — is a hot commodity.

The Yonsei cream buns (in the refrigerated section) are also a customer favorite, as are the Knotted vanilla cream donuts.

[{"type":"text","marks":[{"type":"bold"}],"text":"Exclusive snacks and customizable drinks"}]

Keep an eye out for CU’s exclusive PBick snacks like the churro cookies with chocolate sauce for dipping, crispy shrimp chips, chili butter corn chips and more.

The Delaffe station is also popular — customers can grab empty cups filled with ice, and proceed to make their own drinks using flavored pouches. Mixing and matching flavors is popular, and the iced coffee with banana-flavored milk came highly recommended.

Ramyun wall and a huge selection of instant ramen

i offers a huge selection of ramen, featured in a colorful “ramyun wall” display. Customers can purchase instant ramen and use the store’s cooking stations to prepare their meals on-site.

Simply scan the bowl’s barcode at the machine, and follow the labeled instructions to add hot water and seasoning packets.

The store also offers tteokbokki (a popular Korean dish consisting of rice cakes in a spicy red sauce) that customers can prepare.

There are a few standing tables — designed to look like large instant ramen cups — within the store, and a designated seating area outside.

CU Hawaii partnered with renowned local designer Sig Zane, who created exclusive design elements in the store. The CU Hawai

i x Sig Zane collab also features specialty products like stainless steel water bottles, totes and mugs.

Customers can also find lei from Lin’s Lei Shop and coffee from Island Vintage Coffee at the downtown Honolulu location.

[{"type":"text","marks":[{"type":"bold"}],"text":"Korean beauty products"}]

Of course, no Korean convenience store would be complete without K-beauty products. CU Hawai

i features everything from toners to moisturizing face masks.

CU Hawaii sign 111725

<title>Here’s what you’ll find at the new CU convenience store</title>

CU, one of Asia’s largest convenience store chains, recently celebrated the grand opening of its downtown Honolulu store. Here’s everything you’ll find, from a ramyun wall and Korean street food to exclusive snacks and Sig Zane x CU Hawaiʻi merchandise.

Here’s what you’ll find at the new CU convenience store

Honolulu Kitchen is popular for its deep-fried mini manapua. While the original location is in Waipahu, Honolulu Kitchen Little Corner Cafe opened this past year in 

While its steamed and deep-fried mini manapua are still customer favorites, the cafe offers an extensive menu.

Both steamed and deep-fried manapua feature a variety of sweet and savory fillings. Savory options include char siu — the most popular flavor — kalua pork, barbecue chicken and curry chicken. Sweet fillings include custard, ube cream cheese and Azuki bean.

[{"type":"text","text":"Ube cream cheese is especially popular because of its vibrant color."}]

Besides manapua, you’ll find a variety of dim sum and snacks like gyoza, spring rolls, wontons and more.

The homemade dumplings ($11.95) are a customer favorite, but if you prefer some heat, go for the spicy garlic wontons ($11.95). 

The char siu look cheong fun ($7.50), which features steamed rice noodle rolls, is a unique option. The noodles boast a nice chew, and we liked how we could adequately taste the char siu.

The café’s assorted dim sum selection includes pork hash ($1.60), shrimp dumplings ($1.60), half moon ($1.85) and mini sticky rice ($1.95). While these snacks aren’t as popular as the mini manapua, they’re still a nice option, and we’re told the sticky rice is a customer favorite.

If you want a sweet treat, opt for the café’s acai bowl ($14.95), which is topped with blueberries, strawberries, bananas, granola and a honey drizzle. The acai is refreshing, but not overly sweet. 

 The café’s drink menu is extensive, ranging from fruit teas($6.50) and milk teas ($5.95) to smoothies ($6.95-$11.95).

The most popular smoothie flavors include strawberry banana ($6.95), passion fruit mango ($6.95), dragon fruit mango ($7.95), matcha green ($7.95) and lychee strawberry ($6.95).

[{"type":"text","text":"Limited customer parking stalls are available in front of the cafe."}]

Open 11 a.m.-9 p.m. Mondays, Wednesdays-Fridays, 8 a.m.-9 p.m. Saturdays, 2-9 p.m. Sundays, closed Tuesdays

Honolulu Kitchen ube manapua 103125

<title>You can now find this deep-fried manapua in Honolulu</title>

Honolulu Kitchen Little Corner Cafe opened earlier this year in Mōʻiliʻili. The café offers steamed and deep-fried manapua, along with dim sum and smoothies.

Hawai‘i Scene on Social: Take a trip

Kady Pascual

Social Media Editor

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Hawai‘i Scene on Social: Take a trip

Authors

Kady Pascual

Social Media Editor

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