Circle ISLAND TOUR

FOOD & UKULELE TOUR

“The only thing I like better than talking about food is eating.” – John Walters

In my experience living in Hawai’i, I have found that the flavors from the food taste more intense and I think this is down to two factors — one being the island's sun and the other being the rich dark volcanic soil. I have always maintained that “less is more in life” and this is very true when you apply it to food. We will showcase and sample a wide variety of tasty traditional Hawaiian and ethnic foods, enjoy the stories the locals provide, and explore the unique culture of this beautiful Island.

Our journey begins at one of the most scenic locations on the Island, where we will have a picnic styled morning tea and taste the famous Leonard’s Bakery malasada, a fried pastry, slightly crispier and chewier than a doughnut and with no hole. The malasada is Portuguese influenced with the first immigrants bringing it to Hawaii at the turn of the 20th century. Leonard’s bakery which opened in 1952 with franchises located in Japan, is now one of our most famous bakeries on the island. You will also taste 100% chocolate nibs grown on Oahu and taste a variety of our very own macadamia nuts.

Our second stop brings us to The KoAloha Ukulele factory located in downtown Honolulu. The brand officially started in 1995 and are proud to be regarded as one of the premier ukulele manufacturers on the island. They have a reputation for sound and quality. KoAloha ukuleles are crafted by hand and you will experience how the ukulele is made and learn about our most valuable wood, Koa.

Our third stop visits Alicia’s, one of the most famous poke bars! Since its birth as a small wooden hut in 1949, started by Alicia and Raymond Kam, the menu mix has gradually grown to 30 varieties of seafood and salads, thanks to continual experimentation that yields poke delights such as smoked tako, spicy scallop, clam, and mussel. We will supply some of these samples so you can really taste the difference with our seafood and the Asian influence with the spices and sauces used to marinate the seafood.

‘Aina awakea (Hawaiian word for lunch). We will dine at the iconic Highway Inn were the menu hasn’t changed much since they opened in 1947. The reason is pretty simple. Generations have grown up eating, loving and coming back for more. We will try all the famous dishes like poi, (underground plant stem or corm of the taro plant) ‘uala (sweet potato) laulau (authentic Hawaiian entrée, pork, chicken, butterfish, or vegetables covered in taro leaves typically pressure cooked or steamed. In the old days the imu (underground oven) was used. These are just a few of the tasty treats you will try.

Our last stop brings us to the Honolulu Beerworks so we can enjoy samples of the island's best craft beers. The team at Honolulu Beerworks is fueled with passion to support the local beer loving community. My personal favorite is Pia Mahi’ai (Farmer's Beer). It is a tribute to the farmers of Hawai’i. It’s a classic Belgian farmhouse ale style, brewed with locally grown oranges, tangerines, lemons, limes, lemongrass and Big Island Honey. Pia Mahi’ai explodes with fresh pungent citrus and spice aromas that follow through in the taste. The house saison yeast creates complex flavors of allspice, clove and a slight peppery finish.

"You learn a lot about someone when you share a meal together." – Anthony Bourdain.