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.
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
Filed under:
- Map
The 38 Essential Honolulu Restaurants
Fried octopus and sunset cocktails on the beach, liliko‘i tarts at a favorite pop-up bakery, carbonara with Portuguese sausage at a James Beard winner, and more of Honolulu’s best meals
Filed under:
- Map
13 Hidden Restaurants to Try in Waikiki
From Russian roulette spicy takoyaki at an alleyway izakaya to grocery-store bento boxes from an elite sushi chef, here’s where to eat without crowds in touristy Waikiki