Where to try iconic Hawaiian breakfast dish beloved by Jason Momoa

Visiting Hawai’i has been a dream of mine for as long as I can remember.

From chasing sunsets at Waikiki Beach to breathtaking hikes and the welcoming Aloha spirit, it’s no surprise many have fallen in love with the spectacular island state.

But aside from the endless list of activities to do within the islands of Hawai’i, it’s also known to be a foodie paradise boasting a rich tapestry of flavours and traditions.

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Here are some of the best restaurants, bars and foodie experiences on the island of O’ahu.

For breakfast: UMI by Vikram Garg, Honolulu

When you wake up for a day of exploration, we all know having a filling breakfast is key. 

We headed to Chef Vikram Garg’s restaurant UMI by Vikram Garg, located in the lobby of the Halepuna Waikiki across from Halekulani.

The breakfasts in Hawai’i… let’s just say, you’ll be full for hours.

It was hard to choose between the ‘Mai Tai’ pancake, masala omelette and the shakshuka, but I wanted to try something truly iconic in Hawai’i – the loco moco.

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The dish consists of white rice topped with a hamburger patty and brown gravy, and finally, a sunny-side-up fried egg. I already knew Jason Momoa loves this dish, and now so do I. The flavours, the texture… I didn’t think it would work, but boy was it good.

I never thought of having such a hearty dish for breakfast, but I’ve been craving it ever since I’ve returned to Australia. Simply divine.

For a traditional dish: Waiahole Poi Factory, Kaneohe

This was one of the most special places we visited in O’ahu. Originally constructed in 1905, the Waiahole Poi Factory carries over a century of tradition within its walls.

Poi is a traditional Hawaiian dish made from cooked and pounded taro root. Once combined with water, it creates a smooth and sticky paste which is often served as a side dish. It holds cultural significance and is a key part of Hawaiian heritage.

“Texture-wise, it’s very similar to a spinach. Taste-wise, for me… I feel like it almost has a meaty taste,” Liko Hoe, the owner of Waiahole Poi Factory, told us.

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People travel from afar to get the signature dish; you can choose from beef, kalua pig, chicken, squid… the list goes on. I had the beef, and couldn’t believe had good everything tasted once combined.

It was truly a unique experience and a warm atmosphere, and there’s a reason why people keep coming back.

“For me, the part I like the most is that we get to tell our story of our culture in our place. That’s my favourite part of what I do,” Hoe added.

For a take-home treat: Pono Potions, Honolulu

For something a little bit different, we headed over to Pono Potions who specialise in naturally flavoured syrups for coffee, cocktails and culinary creations.

Owner Peter A. Hessler combines ingredients from local farms and businesses to create syrups with flavours like Aliʻi Lavender, Molokaʻi Hibiscus and Waialua Honey Ginger.

“I was working as a cook for about 10 years, then as a bartender and a mixologist,” Hessler explained. “It just came to me one day to start making syrups. It took me quite a while; we started with only four flavours, and then it expanded from there.

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“Our first goal was coffee shops. Now, most of the locally owned coffee shops around Waikiki use our syrups, if they’re not making their own. We have a total of nine flavours, and we do seasonal flavours as well.”

After an incredible lei-making session we crafted some cocktails using the syrups, and I walked away with both a vanilla and coconut bottle in hand to take home – I’ve used it in my coffees every morning ever since.

A must-visit for those who want to give their pals at home a little taste of Hawai’i. 

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For fine dining: natuRe Waikiki, Honolulu

Our first stop was natuRe Waikiki, a modern French restaurant that utilises local ingredients from sustainable sources.

The restaurant offers two six-course tasting menus, including a vegan option.

I opted for the meat menu – which certainly didn’t disappoint – with highlights including the venison, moloka’i shrimp and the melt-in-your-mouth Big Island Beef.

You also get to watch the chefs work their magic right in front of you as you dine.

Teamed with a cocktail, this is a fine dining experience you won’t forget in a hurry.

For a night out: EP Bar, Honolulu

While there’s an abundance of mouth-watering eateries across O’ahu, Chinatown is a must-visit destination for those looking to expand their palette.

Located on the western hem of Honolulu’s financial district, Chinatown boasts an exciting mix of shops, herbalists, lei makers, antique dealers and bars and restaurants.

We popped into EP Bar, which boasts an extensive vinyl collection of around 3,000 song titles while DJs curate eclectic playlists on MasterSounds turntables. It’s cozy, intimate and the perfect vibe for visitors to enjoy.

The cocktails are enough to dazzle anyone’s tastebuds – from the fresh and tangy Luminescent Dreams to the whiskey-laden Stranger Things.

If you’re after something sweet, I’d recommend the Plantation Girl – blending Kuleana Nanea rum, pineapple, sverna, banana and Aztec chocolate bitters. A flavour sensation.

For American: Fête, Honolulu

For dinner, we stepped into Fête in Honolulu’s Chinatown. It’s a seasonal new American neighbourhood restaurant that celebrates the incredible flavours of the island.

The menu has a varied selection, from local seafood to soups, salads and steaks.

I went for the pork ragu. Rigatoni pasta, whey-braised pork, kale, tomato compote and house ricotta… it was a dish I never wanted to end. Delicious.

Robynne Maii is the chef and co-owner of the restaurant and the first Hawaiian woman to win the James Beard Award for Best Chef in the Pacific and Northwest in 2022.

“[Fête] is also our child,” Maii told us. “We wanted to have children and it didn’t happen, but we made a decision to move on from that.

“This is our Hapa Baby – Hapa in Hawaiian is half. It’s half Brooklyn, half Hawaiian as Brooklyn was home to us for a decade. It’s hard, it’s fulfilling with super high highs and super low lows… but I love it so much.”

That passion seeps into the menu, and I highly recommend anyone experience it. 

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For dessert: The Pig and the Lady, Honolulu

What way to polish off the evening than with a dessert?

The Pig and the Lady offers a fusion of Vietnamese cuisine with a modern, fresh take on traditional Southeast Asian flavours.

We went for the soft serve swirl, a yuzu guava shave ice – a must in Hawai’i – and an uncle chu hai, which is a profiterole with a black pepper craquelin, Hennessey pastry cream and a salted whip.

But the most unexpectedly delicious dessert was the warm cornbread pudding. It featured a blend of honey ice cream, caramel, popped sorghum and kakimochi (a crunchy cracker). It was simply unbelievable, and the presentation was even better.

For a sunset dinner: Orchids at Halekulani, Honolulu

If you love watching the sunset, witnessing beautiful live hula dancing and dining on food that will take your breath away, Orchids at Halekulani is the place to be.

The elegant oceanfront restaurant offers breakfast, lunch, dinner and a lavish Sparkling Sunday Brunch, with executive chef Christian Testa creating some simply exquisite dishes that are as memorable as they are flavoursome.

From a 72-hour braised beef cheek to a tenderloin fillet and a melt-in-the-mouth burrata cheese plate, every mouthful garnering an, ‘Oh my God, this is incredible’ moment.

It’s a memory I’ll treasure forever – not just for the food, but the atmosphere around us.

The writer travelled as a guest of Hawai’i Tourism.