HRC Hawaii Regional Cuisine

You are here

Hawaii Regional Cuisine, unique to our islands, is a style of cooking that borrows from all the ethnic influences you find in Hawaii today. We work with our local farmers to harvest the best Hawaii grown and raised products. Using flavors and ingredients that locals like to eat, we enjoy taking something old and making it new — how do you reinterpret the “loco moco” or “manapua” or “kimchee?”

Reflecting foods that locals grew up with, Hawaii Regional Cuisine has all the soul of our immigrant, plantation and agricultural past, and all the freshness you would expect from locally farmed products prepared with the best culinary skill and creativity.

See the HVCB clip featuring Chef Alan Wong explaining what Hawaii Regional Cuisine is and preparing his own creative take on a traditional local dish. -->