Everyone knows the diversity of Hawaiian cuisine. In fact, the Hawaii Regional Cuisine (HRC) chefs are now moving to next generation chefs in order to give the world a hint of their bountiful resources. The next generation chefs, known as “Hawaii Island Chefs” (HIC) were trained by the 12 original members of the HRC to nurture their culinary skills. Twelve HIC have been recognized by Oahu who have created their own style & explored their creativity by preparing delicious gourmet meals. The Hawaii Island Chefs make innovative dishes by using all their resources. It is pertinent to note that these Hawaii Island Chefs are committed to the “Buy Hawaii”.

                The chefs get in touch with the local fishermen & farmers to ensure that they are supplied with fresh ingredients. The Oceanic Institute of Oahu has started cultivating Moi, the Hawaiian white fish. Dean Okimoto cultures organic green & shrimps at the Nalo Farms in Waimanalo & at an aquaculture farm on the northern shore respectively. Sweet Kahuku corn, coffee, corn, pineapple, mangoes, papayas, seaweed, fish, sea salt & macadamia nuts are some of the ingredients used by the chefs. The diversity of the Hawaiian cuisine can be traced back to the diverse ethnicity of this island.

                  Having been trained under professional chefs & renowned culinary institutes, the Hawaii Island Chefs have panache for creating new dishes. The twelve original Hawaii Regional Cuisine chefs nurtured the concept of passing their culture on to other people. Sam Choy, Roger Dikon, Mark Ellman, Amy Ferguson-Ota, Beverly Ganon, Jean Marie Josselin, George Mavrothalassitis, Peter Merriman, Philippe Padovani, Gary Strehl, Alan Wong & Roy Yamaguchi were the original chefs of the Hawaii Regional Cuisine. Again, the Hawaii Island Chefs are Steven Ariel from Pineapple Room-Macy’s West of Alan Wong, Chai Chowasaree from the Bistro Island of Chai & L’Uraku’s Hiroshi Fukui. The list continues with Teresa Ganon of Haliimaile General Store, George Gomes from Nick & Glenn Chu of Indigo amongst others.

                  It can be concluded that the island of Oahu is a perfect place for fusing the culture & cuisine of the different parts of the world. 

The diverse ethnicity & multi-cultured background of Oahu lays a considerable effect on the cuisine of Oahu. The ethnic foods of Oahu are lip smacking & at the same time it has boasts of rich historical & cultural background. The different types of foods of Oahu are described using terms such as plate lunch, bento & okazuya to assign the style & type of the dish, depending on the origin.

                    The local Hawaiian food is ‘plate lunch’, which includes two scoops of rice & one scoop of macaroni salad. Available at mom & pop lunch wagons & other lunch counters, plate lunch is more popular amongst students, laborers, and businesspersons & so on. You can spend simply five dollars to get an entree, which includes beef teriyaki, roast pork, shoyu chicken, hamburger steak, beef curry & mahi mahi along with rice & macaroni salad. The rich gravy is offered along with these items is very tasty indeed. The system of plate lunch was popularized by the plantation workers who carried lunch boxes prepared by their wives. Bento, on the other hand, was popularized by the Japanese immigrants. These lunch boxes had rice & pickles apart from samples of other dishes, all put together in a sectioned container. Okazuya, even though a Japanese term, is found all over Oahu. In case of this food, customers can choose from a wide variety ethnic dishes.

                        The diversity of Oahu’s culture also contributes to the fact that Japanese, Portuguese, Chinese, Korean, Thai, Indian & various other migrants have brought along with them their cuisines as well. The local chefs have now formed a body called the Hawaii Regional Cuisine that offers excellent dining facilities. The different restaurants serve exotic foods that will leave you craving for more. Grace’s Inn, Helena’s Hawaiian Food, L & L Drive Inn, Masu’s Massive Plate Lunch & many more offer Plate Lunch. For Hawaiian Regional Cuisine Alan Wong’s Restaurant, Indigo Eurasian, Roy’s Restaurant, 3660 On the Rise, Padovani’s Bistro are worth trying. Fine dining is served at L’Uraku, Hoku’s signature restaurant & Don Ho’s Island & many others.