with barbecue sauce, Thai basil chimichurri,
charred bean sprouts, onion and cilantro,
meant to be dunked into pho broth; $15.
INSIDER TIP Reservations are a must; go after
visiting Pearl Harbor or if you get off your
✱ 83 N. King Street, 808.585.8255,
Mud Hen Water in Kaimuki (the name is the
Hawaiian translation of “Ka imu ki,” or the
“ti root oven”) is run by native son chef Ed
Kenney, whose mantra is “local first, organic
whenever possible, with aloha always.”
WHY POPULAR This casual restaurant and
Kenney’s others — Town, Kaimuki Superette,
and the newly opened Mahina & Sun’s — are
Rising Chef of the Year semifinalist, and
earned his toque as sous chef to chef George
Mavrothalassitis of Chef Mavro.
WHAT TO ORDER P&L Pho is brisket roasted
INSIDER TIP Millennials love the bar scene; the
for 12 hours, rare beef, smoked bacon, fresh
ginger, Tokyo negi, sawtooth herb, pickled
chili and black pepper; $14. Pho French Dip is
a 12-hour-roasted brisket sandwich, glazed
all lively gathering places. Tune in to his lat-
est venture, Family Ingredients, a new PBS-TV
series he hosts that traces the origins of
Hawaiian dishes to their roots around the
world. Not quite a documentary or a cook-
ing show, it features Hawaii’s communities,
diverse cultures and culinary adventures.
WHAT TO ORDER Beet salad with beets,
avocado, gorilla ogo and smoked macada-
mia nuts; $8. I’a Lawalu is a’uku (swordfish)
buried in coals, served with steamed green
banana and seasonal veggies covered in
coconut cream; $26.
bartenders muddle fresh turmeric, arugula
and sage into cocktails.
✱ 3452 Waialae Avenue, 808.737.6000,
dishes at the HF WF. This
page, clock wise from top:
Alfesco dining at Mud
Hen Water; MHW chef
Ed Kenney; chef Andrew
Le and his mom (the
eponymous pig and the
lady); the Pig and the Lady's
pho French dip banh mi.