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Hawai'i Skies

Today's Hawai‘i Skies was captured by Cuong Do at Hawaiian Memorial Park. "Of all my years on the island I've never seen such a perfect double rainbow."

To submit your Hawai'i Skies photo, visit us 

For the latest news of Hawai‘i, sign up 

26 1 9 Cuong Do 16x9

<title>Hawai‘i Skies: Double rainbow</title>

Today's Hawai‘i Skies was captured by Cuong Do at Hawaiian Memorial Park.

Hawai‘i Skies: Double rainbow

Today&#039;s Hawai‘i Skies was captured by Cuong Do at Hawaiian Memorial Park. &quot;Of all my years on the island I&#039;ve never seen such a perfect double rainbow.&quot; To submit your Hawai&#039;i Skies photo, visit us online or email: general@alohastatedaily.com For the latest news of Hawai‘i, sign up here for our free Daily Edition newsletter.

Stephanie Salmons Headshot

Stephanie Salmons

Business & Tourism

Several new retailers and restaurants have recently opened at Ala Moana Center in Honolulu and more are set to open soon, the center announced Tuesday. Here’s what you should know.

[{"type":"text","marks":[{"type":"bold"}],"text":"What's New:"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"Coming Soon:"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"Relocations and renovations:"}]

Ala Moana Center opened in 1959 and is the world's largest open-air shopping center with more than 2.4 million square feet of retail space. It offers more than 350 stores and restaurants, including 160 dining options.

(ICYMI: Last month it was announced that longtime anchor tenant Neiman Marcus 

Always aline 041426

<title>What's new at Ala Moana Center</title>

The shopping center has welcomed a number of new tenants with more coming soon.

What's new at Ala Moana Center

Square Mike Brestovansky Headshot RGZ3736 Large

Michael Brestovansky

Government & Politics

A proposal to build the Thirty Meter Telescope on the former site of another observatory is “feasible,” said a TMT project leader last week.

Last October, Gov. Josh Green and all four of the state’s Congressional delegates signed 

 urging leaders of the TMT project to consider shifting the construction of the controversial observatory to another site on Mauna Kea’s summit.

The letter cited “the Hawai‘i community’s request” to instead build TMT on the site of a decommissioned observatory, rather than disturbing a previously untouched piece of summit land, as the plan has been so far. The letter’s signatories assured that they would work with the Mauna Kea Stewardship and Oversight Authority and the University of Hawai‘i to develop a process for securing the permits necessary for such a shift.

, TMT project manager Fengchuan Liu told the board that the project could still work if it was shifted to the former site of the Caltech Submillimeter Observatory, which was fully dismantled in 2024. The CSO, first activated in 1986, was selected for decommissioning as part of the terms for TMT to receive a permit; the University of Hawai‘i needed to commit to close five existing telescopes by 2033.

“We on the project have taken a preliminary look at this issue from the technical side, scientifically, engineering-wise, and we believe it is feasible to build on the CSO site,” Liu said.

Liu said there are size differences between TMT and CSO: TMT’s 

, including the observatory dome, support buildings and parking area is roughly five acres, while CSO 

Nonetheless, Liu reiterated that moving the site to the former CSO location could conceivably be done. He suggested that the observatory’s support facility — used to recoat the TMT’s primary mirror segments — could be moved off the mountain to a location at sea level. Liu said this would introduce a logistical burden to the telescope’s operation, but would reduce the observatory’s footprint.

However, the logistics of such a move are still unclear, Liu said. He told the board he does not know whether the process would require new conservation district use permits or new environmental impact studies, and said the TMT’s own board would also need to sign off on the change.

Liu added that the change in site would also introduce minor variances in the observatory’s functionality: he said the CSO location is in a valley lower than most other summit observatories, causing different wind patterns that could impact the telescope’s imaging, although he believes those impacts can be mitigated.

By the same token, Liu said the lower site would also make the facility less visible from around the island than its proposed higher-elevation site.

While there was no public testimony on the matter at last week’s meeting, the board’s discussion last November of Green’s letter drew hundreds of pages of testimony, largely in opposition to the TMT project in general, relocated or otherwise.

One way or another, the future of the project remains unclear. The National Science Foundation announced in 2024 that it could only realistically fund one of two proposed telescopes as part of a “U.S. Extremely Large Telescope” project — either TMT or the Giant Magellan Telescope in Chile.

 last year that it had removed TMT from consideration — punching a $1.6 billion hole in the observatory’s budget — Congress passed 

 last month stipulating that the NSF advance both projects into final design review, although with no additional funding granted to either telescope.

 For the latest news of Hawai‘i, sign up 

ZOA 2023 7950 tio tmt 0018 16x9

<title>Thirty Meter Telescope could be moved, project leader says</title>

Controversial observatory could "feasibly" be moved to site of decommissioned facility elsewhere on Mauna Kea.

Thirty Meter Telescope could be moved, project leader says

Christian Shimabuku Headshot

Christian Shimabuku

Sports

After missing an opportunity to clinch the Big West regular season title over the weekend, the University of Hawai‘i men's volleyball team will get the chance to do at home against CSUN on Friday and Saturday. 

At 24-4 overall and 7-1 in Big West play, the Rainbow Warriors remain atop the conference standings despite a four-set loss at UC San Diego on Saturday, a match in which star setter Tread Rosenthal was sidelined until the tail end of the third set. 

 and UC Irvine, the 'Bows still control their destiny, needing just one win over the Matadors to earn the Big West regular season title and top seed in next week's conference tournament in Irvine, Calif. 

UH's set of matches against CSUN will be its final set of regular season home matches in 2026, though the 

possibility of hosting an NCAA regional remains

. Tickets to this week's matches against CSUN can be 

Both of UH's diamond sports teams will be on the road this week. 

 will begin at two-week road trip at Cal State Bakersfield, while the UH softball team will play at San Diego on Thursday and at UC San Diego on Friday and Saturday. 

[{"type":"text","marks":[{"type":"bold"}],"text":"PacWest sports"}]

Hawai‘i Pacific's baseball team continues its current stretch of 11 road games in 10 days, taking on Biola on Monday, Westmont on Wednesday, followed by four games at Vanguard from Thursday to Saturday. The Sharks will wrap up their road trip with another doubleheader against Westmont on Monday. The games against Westmont were made up after a home series on O‘ahu in March was rained out due to Kona low storms. Meanwhile, HPU's softball team returns to action with home doubleheaders against Westmont on Monday and Tuesday. 

Chaminade's baseball team will have a road doubleheader against Biola on Friday and Saturday, while CUH's softball team hosts HPU for a Saturday doubleheader beginning at noon. 

Hawai‘i-Hilo's four-game series with Concordia wraps up with a doubleheader on Monday, while the UHH softball team will host Menlo for doubleheaders on Thursday and Friday. 

UH men's volleyball 041326

<title>The week ahead in Hawai‘i sports: UH men's volleyball closes out home slate</title>

With a chance to clinch the Big West regular season title, the Rainbow Warriors will host CSUN on Friday and Saturday night.

The week ahead in Hawai‘i sports: UH men's volleyball closes out home slate

Courtyard by Marriott Waikīkī Beach has recently unveiled a comprehensive, multi-million dollar renovation.

Throughout the 405-room property, located on Royal Hawaiian Avenue, you'll find updated guest rooms and public spaces, new spots to grab a bite and other upgrades. 

[{"type":"text","text":"This revamp, according to a recent announcement, includes:"}]

The hotel was originally built in 1969 and last renovated in December 2015, the property team told Aloha State Daily in an email. The renovations for the public spaces began on Aug. 15, 2025, while the renovations for the accommodations started nearly a year earlier, on Oct. 5, 2024.

"This transformation was a natural next step for the hotel, allowing the property to align with the expectations of today’s traveler, whether visiting for business, leisure, or a blend of both," General Manager Paul Garcia said in a statement provided to ASD. "By reimagining its accommodations, on-site spaces and experiences, Courtyard by Marriott Waikiki Beach has created a more flexible, lifestyle-driven environment that reflects the energy of Waikīkī while supporting how guests travel today." 

The team said it could not disclose financial information or specific numbers when asked about the total costs of the renovations.

HNLOW Exterior Front A

<title>Waikīkī hotel unveils multi-million dollar renovation</title>

Courtyard by Marriott Waikīkī Beach has revamped its 405-room property.

Waikīkī hotel unveils multi-million dollar renovation

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

ako farmers market. Business owner Leah Garwood remembers starting out with a small coffee menu.

Since then, the business has expanded — customers can find the trailer at the Kailua farmers market (at Castle Hospital) on Sundays now, and the biz opened its first brick and mortar three years ago on Oneawa Street. It’s in the former space of 22 Kailua, which moved to a different location (at 326 Kuulei Road).

“We have created a warm and welcoming environment for locals and visitors to spend their days working and relaxing,” business owner Leah Garwood says.

The coffee bar just expanded further to include more dining space. Rise & Grind Coffee Bar celebrated the grand opening of its new “diner” space on March 28.

“The space used to be occupied by Aloha Sweet Remedies, a fresh pressed juice shop,” Garwood says. “We expanded our kitchen to the new side and added additional seating.

“Rise & Grind Coffee Bar is the whole business name,” she adds. “We’ve just been referring to this space as the diner because it gives off diner vibes.”

With a bigger kitchen, the coffee bar is able to expand its food offerings. The food menu now includes more breakfast and lunch options; smoothies will be added soon, too, according to Garwood. She says that before the expansion, the coffee bar featured pastries and bagel sandwiches, but on a smaller scale.

“We now offer a variety of breakfast sandwiches, burritos and bowls, as well as paninis and wraps for lunch,” she says. “Keiki options are available as well.”

The love child bagel sandwich ($13) and breakfast bowl ($15) are popular breakfast options. The bagel sandwich features egg, bacon, turkey, cheddar, pesto and a spicy aioli. The breakfast bowl is a filling combo of potatoes, kale, mushrooms, peppers, an over-easy egg and the eatery’s housemade green goddess dressing.

Those craving lunch entrees can choose from dishes like the Italian sandwich ($17) — a panini stuffed with salami, pepperoni, prosciutto, Havarti, sundried tomato, banana peppers and housemade Italian dressing — a chicken wrap ($15) and adult grilled cheese ($13). Lunch entrees usually come with a side of chips or salad.

The café’s housemade pastries ($6 each) continue to be popular. Options range from lemon blueberry muffins to lemon poppyseed rolls and earl grey blueberry scones.

“We make all of our pastries in house, not to mention a wide variety of housemade coffee syrups,” Garwood confirms.

She encourages customers to try the coffee bar’s featured spring flavors, which include Hawaiian (coconut, mac nut and vanilla), wildflower (hibiscus, lavender and vanilla), chocolate chip banana bread and lavender honey lattes ($6.75, additional $1.50 for housemade syrup).

“My favorite drink right now is the banana bread latte,” she says. “The blueberry donut latte is made with blueberry and organic maple syrup. Both of these are housemade syrups and there’s a cold foam on top.

“Everybody loves these flavors, so we will probably have them for a bit; at least for another month or two,” Garwood adds.

Garwood says that the coffee bar will eventually expand its menu and hours.

“We are a small husband-and-wife business,” she says. “Our goal is to create a safe and welcoming place for everyone to enjoy. We love coffee and Kailua, and are doing our best to continue to come up with new, exciting flavors and menu items. We’ll eventually keep the diner side open later and do more lunch throughout the day. We wanted to start doing evening things — now that we have the space, we have a lot of opportunities to do stuff.”

Open 7 a.m. to 3 p.m. Mondays to Fridays, 7 a.m. to 2 p.m. Saturdays and Sundays

Rise and Grind owner 040926

<title>Rise and Grind Coffee Bar expands</title>

The business started in 2021 as a coffee trailer. Since then, it’s expanded to a brick-and-mortar storefront in Kailua — and recently expanded its space to include a larger kitchen and additional seating.

Rise and Grind Coffee Bar expands

opens to the public today at The Kāhala Hotel & Resort

. The iconic King Street restaurant is now in the space of Hoku’s at The Kāhala.

“Welcoming Alan Wong’s is deeply meaningful for our resort,” states Joe Ibarra, general manager of The Kāhala Hotel & Resort. “We celebrate the extraordinary legacy chef Alan Wong and his peers built through Hawai

i Regional Cuisine, while starting a new chapter that reflects our hotel and the spirt of Hawai

The current menu features signature dishes from Wong’s King Street eatery, along with new, creative presentations that reflect his approach to Hawai

i Regional Cuisine. The menu celebrates Wong’s relationships with the Island’s community of ranchers, fishermen and farmers through the use of locally sourced ingredients.

"I want our guests to be able to taste Hawai

i,” states chef Alan Wong. “That comes through in the ingredients we grow here, the fish from our waters, and the local flavors so many of us grew up with. I hope guests enjoy that approach in every dish and continue to make lasting memories with us.

“By being back on the saddle, I’m back onto my platform,” he adds. “My platform is all about making Hawai

i a better place — making it more sustainable, making it more self-reliant; that farm-to-table idea.”

The meal begins with complimentary housemade French rolls served with chili pepper aioli. There’s also soy sauce and housemade chili pepper water — representing “salt” and “pepper” — at each table.

The “soup and sandwich” ($18) is easily a must-try appetizer and one of the highlights of our meal; we were served a smaller tasting portion to try. The chilled tomato soup is paired with a grilled cheese sandwich stuffed with kalua pig and foie gras. The playful yet elevated take on a classic comfort food combo was reimagined for Hawaiʻi’s warm climate. The chilled tomato soup is creamy yet refreshing; it’s complemented nicely by the cheesy, savory sandwich.

Wong recommends taking sips of the soup between bites of the sandwich. Or, you can dip the sandwich into the soup, which is served in a martini glass.

While the eatery has opened with signature dishes from its King Street restaurant, newer options include the Dungeness crab and shrimp cake ($16) — with yuzu caper aioli, ikura and mustard cabbage wasabizuke — and soy milk panna cotta topped with uni, ‘ahi, shrimp and ikura ($24).

The Dungeness crab and shrimp cake is the eatery’s version of a seafood cake. Meanwhile, the soy milk panna cotta is ideal for diners who enjoy raw seafood. The delicate panna cotta is topped with chunks of ‘ahi, shrimp, mentaiko, ikura and uni, along with sea asparagus. The seafood is tossed in Tokyo negi oil with soy. This dish boasts a variety of textures; the silky panna cotta is balanced by the pops of ikura, creamy uni and slight saltiness from the mentaiko.

We’re told that the restaurant used to serve this dish at its King Street location, but it wasn’t on the regular menu.

This Caesar salad boasts a 2.0 version, as the original was made with Romaine lettuce. The current rendition features watercress from Sumida Farms, along with radicchio, kalua pig, Parmesan crisps, anchovy, lomi tomato and poi vinaigrette. The croutons are made from the eatery’s housemade bread, while the poi vinaigrette is made from fermented poi.

“Da Bag” ($22) is a customer favorite; it takes a little bit of time to prepare, but the wait is worth it. It features an impressive presentation — steamed Manila clams are served with shiitake mushrooms, kalua pig, spinach and tomatoes inside a foil bag, which is opened tableside.

We enjoyed the buttery broth, the tender vegetables and the kalua pig’s subtle smokiness.

Other appetizers include the eatery’s iconic whole tomato salad with li hing mui ume dressing ($14); ‘ahi poke, avocado salsa and crispy won ton pi stack ($24); and Asian slaw with spicy ‘ahi poke and yuzu soy dressing ($24). 

Iconic entrees from the King Street restaurant include the ginger crusted onaga ($44) and Macadamia nut coconut Marrunga lamb chops ($70).

The onaga (longtail red snapper) is inspired by a beloved dish from Wong’s childhood. It’s served with miso sesame vinaigrette, Kahuku corn and mushrooms. All entrees come with your choice of white or brown rice.

The light, flaky onaga is cooked perfectly. The slight bite from the ginger is balanced nicely by the Kahuku corn’s sweetness.

The Marrunga lamb features lamb from Australia that’s crusted with macadamia nuts and coconuts, and served with eggplant salad, tomato slaw, green beans and local chevre. The lamb chops are tender and flavorful — not gamey — and the macadamia nuts deliver a satisfying crunch. 

i shrimp and manila clams ($32), twice-cooked kalbi-style short ribs ($40), beef tenderloin ($58), steamed opakapaka ($46) and North Shore Farm raised tilapia ($34). The latter is nicknamed as “The Ugly Duckling” on the menu; we’re told it’s served with chickpeas, barley, shiitake mushrooms, duck, taro and nage. The duck meat, combined with a chickpea and barley mix, is inspired by stuffed duck.

The beef tenderloin entrée features a new presentation with chili lemongrass and goat cheese from Sweet Land Farm. Meanwhile, the twice-cooked kalbi-style short ribs with Gochujang sauce are a nod to nostalgic memories of shoyu on the hibachi.

Be sure to save room for dessert; many of the featured desserts were at Wong’s King Street restaurant, with small changes from executive pastry chef Miya Nakashima.

Longtime customers will recognize “The Coconut” ($20), a signature dessert of haupia sorbet with a chocolate shell exterior topped with shaved coconut. It’s served with an assortment of local fruits and drizzled with lilikoʻi sauce. The haupia sorbet is creamy yet refreshing, with bright, citrusy flavors balanced by the chocolate shell's sweetness. This is an ideal choice if you want something light after a savory meal. 

If you want something indulgent, opt for the Waialua chocolate crunch bars ($18). They’re made with chocolate from Oʻahu’s North Shore, and come topped with a bourbon diplomat cream and Nicoise olive cacao nib relish. The crunch from the macadamia nut crust and cacao nibs contrast nicely with the creamy chocolate layer.

Other options include pineapple “shave ice” ($20) — served with pandan tapioca and lime panna cotta — banana caramel kinako custard “cream pie” ($16) and five spoons of brulee ($18). The latter features Ka’u orange, Kona coffee, liliko

The restaurant is open for dinner from 5 to 10 p.m. Tuesdays to Saturdays. Customers can make reservations via OpenTable.

Alan Wongs Kahala blessing photo 040826

<title>Alan Wong’s Restaurant officially opens at The Kāhala Hotel & Resort</title>

Alan Wong’s new restaurant opens today in Kāhala. The menu features iconic dishes from the former King Street eatery, including ginger-crusted onaga with miso sesame vinaigrette, the whole tomato salad with li hing mui ume dressing, and “The Coconut” dessert of haupia sorbet in a chocolate shell.

Hawai‘i Skies: Double rainbow

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