Crab Cakes, Fried Egg, Rice, and Shiso Mayo
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Crab Cakes, Fried Egg, Rice, and Shiso Mayo
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Roasted Pork Loin
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Ho’i’o Fiddlehead Fern, Dried Cuttle Fish, Kombu, Local Bay Octopus, and Yellow Tomatoes
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Ho’i’o Fiddlehead Fern, Dried Cuttle Fish, Kombu, Local Bay Octopus, and Yellow Tomatoes
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Pan-fried Papio Fish and Pickled Limu Salad
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Pan-fried Papio Fish and Pickled Limu Salad
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Luau Stew with Pa'i'ai (Hand-pounded Taro)
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Chef Mark Noguchi of He’eia Pier General Store & Deli – Honolulu, HI
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Corned Beef Brisket, Taro, Carrots, Cabbage, and House-made La-yu Chili Oil
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Corned Beef Brisket, Taro, Carrots, Cabbage, and House-made La-yu Chili Oil
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Chef Mark Noguchi of He’eia Pier General Store & Deli – Honolulu, HI
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Chef Mark Noguchi of He’eia Pier General Store & Deli – Honolulu, HI
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Chef Mark Noguchi of He’eia Pier General Store & Deli – Honolulu, HI
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Chef Mark Noguchi of He’eia Pier General Store & Deli – Honolulu, HI
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Chef Mark Noguchi of He’eia Pier General Store & Deli – Honolulu, HI
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Chef Mark Noguchi of He’eia Pier General Store & Deli – Honolulu, HI
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Chef Mark Noguchi of He’eia Pier General Store & Deli – Honolulu, HI
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Chef Mark Noguchi of He’eia Pier General Store & Deli - Honolulu, HI
Photo: Antoinette Bruno | December 2011
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