Say Aloha to authentic Hawaiian food

In Hawaii, Local Food (combination of different ethnic groups) and Native Foods (original Hawaiian) is a case of an amalgamation of cultures into a new fusion cuisine that is unique to Hawaii.
Hawaiian traditions are so rooted with their people that Aloha is not just a philosophy Hawaiian people live by, it’s also a law in the state of Hawaii. If you’re wondering what Aloha actually means, Aloha can simply mean hello or goodbye or a phrase used to express mutual love and regards. Aloha Spirit is the coordination of mind and heart within each person. It’s a stage of awareness of self. They believe each person must think and emote good feelings to each other.

These peaceful souls have brought some divine Hawaiian food for the rest of the world, especially here in New York. Whether it be Poi, Poke or everyone’s favorite SPAM, Hawaiian dishes in NYC has become a big trend and they deserve it. SPAM is a pretty recent addition to the local food culture. Also known as Hawaiian Steak, SPAM is a part of everyday Hawaiian diet. Also growing in New York, there’s Poi.
 Poi is a thick paste made from taro root that is either steamed or baked and pounded. While pounding, water is added to the mixture to create a very sticky pudding-like consistency. Poi has a unique flavor, it’s starchy and slightly sour from the light fermentation in the preparation process.

One of the best Hawiian Cuisine

But my absolute favorite Hawaiian dish in NYC has to be Poke. It is the Hawaiian version of Japanese sashimi (raw fish). I’m in love and addicted. Every time I visit a Hawaiian restaurant, poke is just about the first food I want to eat. Instead of slicing the fish thin like for Japanese sashimi, Hawaiian poke is served in bite-sized hearty cubes. The most common type of fish is ahi (tuna), but many other kinds of fresh saltwater fish are also very commonly used. There are so many different types of poke you can try in, from limu poke to shoyu poke to spicy mayo poke, each using cubes of raw fish but with a different marinade combination. For the common shoyu poke (soy sauce), the raw fish is cut into cubes, seasoned with a splash of good soy sauce, Hawaiian sea salt, sweet Maui onions, and perhaps some limu (Type of seaweed). One of the latest and greatest inventions is poke bowl that has become a popular thing in restaurants in New York is a bowl of rice
topped with a heap of poke.

The new poke bowls incorporate ingredients like quinoa, zucchini noodles and tomatoes. They’re definitely health-oriented, but these reimagined bowls are a far cry from Hawaii’s classics. To make one culinary conundrum at home is fairly simple. Whisk together soy sauce, vinegar, sesame oil and seeds, and red pepper flakes in a medium mixing bowl. Add the cubed tuna and scallions, gently stir together to dress the tuna. Marinade for 5 minutes. Meanwhile, pit and cube the avocado (the chunks should be of a similar size to the tuna.) Add to the tuna, and gently mix together to distribute the avocado. To serve, scoop rice into bowls, top with tuna poke, seaweed salad, and a few pieces of pickled ginger. And voila! It’s done. Or if you’re lazy like me, head to one of my favorite Poke bar in town, Maui Onion for best Poke in New York.

Food is Ohana

If Lilo and Stitch taught us something, it’s the meaning of family or Ohana.
Hawaii culture is an ancient blend of layers of ethnic influences and is a rich and unique tradition comprised of values, legends, music, dance and customs.
Many traditional Hawaiian foods are dishes originally brought over from Pacific Polynesian islands.


Before the arrival of Polynesian voyagers in Hawaii between 300-500 AD, few edible plants existed in the Islands. It is believed that these first settlers brought around 30 plants with them. The most important one was taro, of which a paste called poi was made. Later settlers from the Marquesas and Tahiti brought breadfruit, baked banana, as well as coconuts, sugarcane, sweet potatoes and yams. They also brought chicken, pigs and dogs with them since there weren't any meat animals on these remote islands. What they found plenty in the new land was fish.

Now Hawaii’s tropical climate allows for the production of many exotic crops that you cannot find anywhere else in the United States. Hawaii is the only state where coffee is commercially produced, which has led to the world-famous Kona coffee and the just as tasty but less well-known coffees from the Ka’u, Puna and Hamakua districts.

Sea salt was the most common seasoning in ancient Hawaii. It was often mixed together with roasted and mashed kukui nuts and seaweed and was called inamona. Whenever there was an important occasion, a special feast, called ‘aha‘aina was held. Today, people call it lū‘au. The word lū‘au comes from the name of the food that was always served at an ‘aha‘aina, which was baked young taro tops with coconut milk and chicken or octopus.

Taro was the backbone of the ancient diet. Hawaiians ate taro in several forms, but the most common way was as poi, a thick starchy paste eaten with the fingers. Poi is one the most popular Hawaiian dishes, followed by poke. Poke is raw fish marinated typically with soy sauce, onions and lemon. It is very typical to Hawaii and comes in an array of styles. It is one of the most popular Hawaiian dishes in NYC.

Maui Onion - Hawaiian Restaurant in New York

New York has recently become a growing market for Hawaiian restaurants. With many opening around the city, only a few have captured the real essence of Hawaiian culture. Maui Onion Poke Bar is one of the few who offers authentic and fresh Hawaiian dishes in NYC. They focus on bringing great harmony between the ingredients and making every dish simple, easy and fresh. With great service and extensive menu, Maui Onion Poke Bar serves one of the best poke in town. Their attention to traditional flavors and textures is commendable. First time here is always an adventure but the final meal is worth it. If you’re trying Hawaiian food for the first time, there’s no other place like this.