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Martha Cheng is a writer and editor based in Honolulu and has been writing about Hawai‘i for almost two decades. She was previously the food and culture editor at Honolulu Magazine and her freelance work has appeared in The Wall Street Journal, Bon Appetit, Food & Wine, and other publications.

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The 38 Essential Honolulu Restaurants

Fried chicken and Champagne with stunning sunset views, rainbow-colored mochi at a decades-old shop, veal schnitzel with liliko‘i at a James Beard winner, and more of Honolulu’s best meals

The Pastry Chefs Defining Restaurant Dessert Right Now

These five chefs are pushing pastry forward, making it an especially thrilling time to order dessert

Clarissa Wei Knows All Too Well That Food Is Political

In her debut cookbook, ‘Made in Taiwan,’ the journalist uses recipes to tell the story of the island’s people, and take a stand on its sovereignty

How to Help the Victims of the Maui Fires

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The 20 Essential Restaurants in Waikīkī

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The 11 Best Places to Eat Poke in Honolulu

Musubi and Pork Adobo With a Side of Petrol

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The 16 Essential O‘ahu Bakeries

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The 9 Most Refreshing Shave Ice Spots in Hawai‘i 

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A World Beyond Sourdough