Kristie Hang is a jet setting freelance food and travel journalist featured in LA Weekly, LAist, Gothamist, MSNBC etc.
For those feeling adventurous, top your shaved ice with a sprinkle of dill pickle. The build your own shaved ice is made with house made organic syrups like hibiscus-currant, mango-jasmine, yuzu, matcha and Kona coffee, to name a few. Da Kikokiko’s also has unique musubi options like teriyaki?chicken, yuzu kosho salmon and sesame miso zucchini. Build your own shaved ice, poke bowls, and musubi. The menu is filled with modern takes on Hawaiian poke and musubi with ingredients from California’s farmers’ markets. The restaurant has outside picnic tables, bright blue and green walls, and basically Instagramable opportunities left and right. Top Chef alum Brooke Williamson’s Da Kikokiko is a fast-casual, Hawaiian concept in the beach city of Playa Vista. Save room for the Malasada doughnuts with guava cream frosting as they are to die for. Don’t forget to grab some tropical cocktails or try some non-alcoholic favorites like hibiscus ginger lemonade or the Coconut Milk Punch. In addition, other stand outs include: Kalua Pork Belly with poached egg and fennel puree, Spam Musubi with kimchi and egg yolk furikake, Smoked McFarland Trout. The showstopper is the Punalu’u Bakery Taro French Toast.
Chef Keao puts his own spin on traditional Hawaiian cuisine to create a refined, modern version of the dish. Brunch is very popular at ‘aina, but good luck getting in without an advanced reservation. The food is innovative, fun, and most importantly very Instagram worthy. ‘aina is a modern Hawaiian restaurant helmed by Chef Jordan Keao who is originally from Hilo. When pop-ups go legit and move into brick and mortars, you get cool concepts like ‘aina, (Hawaiian for “that which feeds us”). The list will definitely have you saying ‘ono. Here’s your guide to the best Hawaiian food in California for those times you’re having some serious Hawaii withdrawals. If you think L&L or those Chipotle-style poke shops are your only choices you have on the mainland, rest assured. Good Hawaiian food is hard to find outside of the islands. And although Hawaii leads the rest of the world as the leader in of Spam consumption - with seven million cans per year to be exact - there are many more delicious dishes. Before the poke explosion, many people only associated Hawaii with Spam. This Hawaiian food trend has led to a rise of many chefs putting their own unique spin on traditional Hawaiian comfort foods. has doubled in the past two years from 342 to 700 as of August 2016.
In fact, according to Foursquare, the number of Hawaiian restaurants in the U.S. With the influx of build-your-own-poke bowls taking over the nation, Hawaiian food has become more popular than ever before.
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