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Definitely seek out this humble little restaurant, which was awarded the James Beard Foundation’s Regional Classics award in 2000. When first-generation Chinese Helen Chock started Helena’s in 1946 (she added an “a” at the end to make it sound more “Hawaiian”), she served Chinese and Hawaiian food. Eventually, she pared down the menu to the most popular items—the Hawaiian food such as laulau, kalua pig, and poi. Sixty years later, her grandson runs the place, and it’s still as popular as ever. What makes Helena’s stand out among other Hawaiian food restaurants? The pipikaula: marinated, bone-in short ribs hung above the stove to dry and fried right before they land on your table.