HIFF Opening Party, Honolulu

HIFF Halekulani

  1. When I was in high school we were required to volunteer for 100 hours before graduation. I spent many hours volunteering for the Honolulu International Film Festival (HIFF for short).
  2. One of the perks of being my father’s daughter is that I am allowed to tag along sometimes to fun, exclusive events.

How do these two random personal anecdotes relate? This Fall, Kiyo and I were able to attend the HIFF opening night party at Halekulani.


What was the highlight of this event? The food, of course! We got to hang out with our friend Chef Vikram (you can see his chef’s coat in the picture above) and try all of his delicious creations, such as this creamy saffron risotto.


While everyone else mingled, Kiyo and I spent most of our time moving table to table, sampling the delightful appetizer offerings, such as this amazing beef skewer (Kiyo had the shrimp).

Continue reading

Brunch at Mariposa, Honolulu


A few months ago, I had brunch at Mariposa in Neiman Marcus at Ala Moana Shopping Center. They served us an amuse bouche of a single shrimp on avocado mash and a citrus fruit sauce. I liked the presentation. I don’t like shrimp so I gave it to Kiyo, but I did eat the avocado.



They also serve a small cup of their broth, which is a strange concept, but really delicious. Broth is actually trendy right now, with an entire establishment devoted to it in New York City.




I ordered my favorite brunch dish: eggs Benedict. I had it with spinach and either speck or prosciutto (I can’t remember, and their brunch menu isn’t online). It was nothing incredible but it was a solid classic dish. It was served with the perfect side portions of fruit and fingerling potatoes.

Continue reading

Strange Food Saturday: Tokyo

Strange Food Saturdays Finalstrange food saturday japanese curry

Here’s another strange food that my dad brought us from Tokyo, that we ate in Honolulu.


I learned (from WIkipedia) that  Matsusaka beef is wagyū, also known as Kuroge Washu or “Japanese Black.” The cattle comes from the Matsusaka region of Mie, Japan. It is one of the most famous beef types within Japan and internationally, with a high fat-to-meat ratio. Within Japan, Matsusaka beef is generally considered one of the three top brands, along with Kobe beef and Ōmi or Yonezawa beef. So even thought this stuff came in a box, which freaked me out, to be honest, it promised to be good.

Continue reading


“Mindful eating is very pleasant. We sit beautifully. We are aware of the people surrounding us. We are aware of the food on our plates. This is a deep practice.” 

-Thich Nhat Hahn (1926-), Vietnamese Zen Buddhist monk, teacher, author, poet and peace activist