18 Must-Try Foods in Oahu: A Local’s Guide to the Island’s Best Eats

Aloha! As a long-time Oahu resident and self-proclaimed foodie, I’m excited to share my top 18 must-try foods on this beautiful island. My boyfriend and I have spent years exploring every corner of Oahu, from hole-in-the-wall joints to high-end restaurants, to bring you this ultimate food guide.

We’ve sampled countless dishes, debated our favorites, and even gained a few pounds in the process (totally worth it!). Whether you’re a first-time visitor or a fellow local looking to expand your palate, this list has something for everyone. Let’s dive in and discover the flavors that make our island so special!

1. Poke: Hawaii’s Iconic Raw Fish Dish

Poke (pronounced poh-keh) isn’t just a trend—it’s a way of life here. This dish starts with fresh, sashimi-grade tuna or salmon cubed into bite-sized pieces.

Traditional Hawaiian-style poke keeps it simple: sea salt, limu (seaweed), and crushed kukui nuts for a nutty crunch. Modern twists might add soy sauce, sesame oil, or spicy mayo.

Why it’s special: The texture is key—good poke should melt in your mouth. I still remember my first bite at Ono Seafood in Honolulu. The spicy ahi had just the right kick, balanced by creamy avocado.

Where to try:

• Maguro Spot (Honolulu) for ultra-fresh cuts.
• Foodland Markets for quick, affordable bowls. Pro tip: Go early—locals snag the best batches by noon.

Pro tip: Ask for “half spicy, half original” at self-serve stations—you get twice the flavor without paying extra

2. Garlic Shrimp: North Shore’s Buttery Legend

Picture plump shrimp sizzling in a skillet with a mountain of minced garlic and butter. This dish originated from Oahu’s shrimp trucks, where workers would cook fresh catch right by the farms. The garlic isn’t subtle—it’s the star.

My go-to spot: Tanaka Shrimp Truck, a rebranded favorite that kept the magic of the original Kahuku trucks. Their garlic sauce pools under the shrimp, perfect for dipping rice.

Pro tip: Bring wet wipes. You’ll lick your fingers clean, guaranteed

“You gonna finish that?” My partner always steals my last shrimp—every. Single. Time.

3. Malasadas: Portugal’s Gift to Hawaii

These fluffy, hole-less donuts arrived with Portuguese laborers in the 1800s. Leonard’s Bakery turned them into an institution, but locals debate fillings endlessly. Haupia (coconut cream) is classic, but Pipeline Bakeshop’s lilikoi (passionfruit) custard is a game-changer.

Fun story: My boyfriend once drove 45 minutes just to grab a warm malasada for me after a rough day. Worth every mile.

4. Loco Moco: The Ultimate Comfort Food

Born in Hilo but perfected on Oahu, loco moco layers rice, a juicy burger patty, fried egg, and gravy. It’s messy, hearty, and the ultimate post-hike meal.

Best version: Liliha Bakery’s smokey grilled patty with mushroom gravy. Skip the fork—mix the runny yolk into the rice first

5. Spam Musubi: Hawaii’s Favorite Snack

Don’t knock it till you’ve tried it. Spam musubi wraps grilled spam and rice in nori (seaweed). It’s salty, savory, and oddly addictive.

Local secret: Musubi Cafe Iyasume’s “deluxe” version adds egg and furikake (seaweed seasoning). Grab one before a beach day the next level with different variations.

6. Ahi Katsu: Crispy Fried Tuna Steak

Picture this: a golden panko crust cracking open to reveal a ruby-red center of fresh ahi tuna. Ahi katsu is Hawaii’s answer to Japanese katsu, but with a tropical twist. The secret? Using sushi-grade tuna so tender it practically melts.

I still remember my first bite at Nico’s Pier 38—the crunch of the panko, the kick of wasabi mayo, and the salty ocean breeze off the harbor. Pro tip: Order it rare. Overcooked ahi loses its buttery texture.

Where to try: Nico’s Pier 38 in Honolulu. Go at sunset for waterfront views and their famous furikake-seasoned fries.

7. Kalua Pork: Smoky Underground Pork

This isn’t your average BBQ. Traditional kalua pig spends hours in an imu—an underground oven lined with banana leaves and hot stones. The result? Meat so tender you can pull it apart with your fingers, infused with a smoky, earthy flavor.

At Helena’s Hawaiian Food, they’ve been serving kalua pig since 1946. Pair it with poi (taro paste) if you’re feeling adventurous—it’s an acquired taste, but locals swear by the combo.

Fun fact: The word kalua literally means “to cook in the ground.” No imu? Some spots use liquid smoke, but purists can taste the difference.

8. Haupia Pie: Coconut Cream Dream

Haupia—Hawaii’s coconut pudding—is creamy, jiggly, and not too sweet. But the real magic happens when it’s layered into a pie. Ted’s Bakery on the North Shore piles haupia onto a chocolate cookie crust, tops it with whipped cream, and calls it breakfast.

I once drove 45 minutes for this pie during a rainstorm. Worth it? Absolutely. The coconut flavor is subtle, letting the fresh Big Island dairy shine.

Pro tip: Arrive before 11 AM. Tourists and surfers swarm Ted’s by lunchtime.

9. Saimin: Hawaii’s Comfort Noodles

Ramen’s Hawaiian cousin, saimin blends Chinese egg noodles, Japanese dashi broth, and Portuguese sausage. It’s the ultimate hangover cure or rainy-day comfort food.

Palace Saimin keeps it classic with char siu (roast pork) and kamaboko (fish cake). My grandma used to say, “If the broth doesn’t taste like childhood, you’re in the wrong place.”

Local hack: Add a dash of shoyu (soy sauce) and chili pepper water.

10. The Plate Lunch Rulebook

Two scoops rice, one scoop mac salad, and your protein of choice—that’s the plate lunch formula. L&L Hawaiian Barbecue nails the basics, but Ono Hawaiian Foods adds homemade touches like lomi lomi salmon (diced tomato and salted fish).

I once saw a tourist try to eat theirs with a fork. Big mistake. Mix the rice and gravy first—it’s a texture thing.

11. Taro Ko Chips: The Purple Chip You Can’t Resist

Taro, a starchy purple root, is Hawaii’s answer to the potato. At Kitch’n Cook’d in Waimea Valley, they slice it paper-thin, fry it in peanut oil, and dust it with sea salt.

Why it matters: Taro sustained ancient Hawaiians during droughts. Eating these chips? You’re basically munching on history.

12. Acai Bowl: A Healthy Hawaiian Breakfast

Haleiwa Bowls on the North Shore piles acai puree with mango, pineapple, and honey like they’re giving it away for free. It’s Instagrammable, sure, but the real draw is how the tart acai balances the sweetness of local fruit.

Local debate: Purists argue mainland acai bowls are too sugary. Here, the fruit speaks for itself.

13. Manapua: Chinese Buns with a Hawaiian Twist

Picture pillowy clouds hugging sweet-savory pork. Manapua arrived with Chinese laborers in the 1800s, but we’ve made it ours—swap out traditional fillings for kalua pig or coconut-haupia. My first bite at Char Hung Sut? Life-changing. The dough’s slight chew gives way to smoky-sweet meat that’ll have you licking your fingers. Pro tip: Go before 10 AM—they sell out fast.

Where to try: Char Hung Sut’s hole-in-wall spot in Chinatown (cash only!), or grab a quick fix at 7-Eleven’s surprisingly decent version.

14. Butter Mochi: The Chewy Treat You Can’t Stop Eating

Crunchy edges, gooey center—this treat’s like if custard and rice pudding had a tropical baby. Japanese immigrants brought mochi, but adding butter? Pure Hawaii magic. I once ate an entire tray from Pipeline Bakeshop while “sharing” with friends (no regrets).

Secret ingredient: Local macadamia nut milk in the batter gives it extra richness. Find it at farmers’ markets for homemade authenticity.

15. Huli Huli Chicken: The Rotisserie Chicken of Your Dreams

The name means “turn turn” in Hawaiian, and oh, does it deliver. Marinated in ginger-pineapple glaze, then smoked over kiawe wood—it’s like BBQ’s fancier island cousin. I’ve driven 45 minutes to Ray’s in Haleiwa weekly since 2018. Worth every minute.

Pro move: Ask for extra “gravy” (their secret sauce) for dipping fries.

16. Ahi Poke Nachos: A Fusion Favorite

Imagine the freshest tuna dancing on crispy chips with wasabi aioli. Paia Fish Market’s version ruined regular nachos for me forever. Fun fact: Hawaiians ate raw fish for centuries, but the poke bowl craze? That went global from here.

Order smart: Request half-spicy mayo to let the fish shine.

17. Lilikoi Butter: Spread It on Everything

Tart passionfruit meets creamy butter—it’s Hawaii’s answer to Nutella. I smuggle jars from Kahuku Farms Cafe to mainland friends. Spread it on pancakes, swirl into yogurt, or (my guilty pleasure) straight off the spoon.

Local hack: Mix with coconut milk for instant tropical salad dressing.

18. Guava Chiffon Cake: Light as Air and Full of Flavor

Fluffy pink layers that taste like a beach sunset. Liliha Bakery’s recipe hasn’t changed since 1950, and neither has the line out the door. Rumor says they use lilikoi puree in the frosting—I’ve tried 12 times to replicate it. Still failing gloriously.

What Makes Oahu’s Food Scene So Special?

You might be wondering, what sets Oahu’s food apart? It’s all about the fusion of flavors and the use of fresh, local ingredients. The island’s diverse cultural influences come together to create unique dishes you won’t find anywhere else. Plus, the abundance of fresh seafood and tropical fruits means you’re always getting the best quality ingredients.

Where Can I Find These Delicious Dishes?

Waikiki’s fine, but the real magic’s in:

• Chinatown markets: Follow the grandmas with overflowing bags
• Kapahulu Ave: Hole-in-wall spots with Michelin-level flavors
• North Shore trucks: Shrimp plates eaten hood-up in rain (trust me)

Is Hawaiian Food Healthy?

While some dishes like loco moco or malasadas are definitely indulgent, Hawaiian cuisine also offers plenty of healthy options. Poke bowls, acai bowls, and fresh tropical fruits are all nutritious choices. Plus, many traditional Hawaiian dishes like poi and laulau are packed with nutrients.

Can I Try These Foods If I Have Dietary Restrictions?

Absolutely! Many restaurants in Oahu are accommodating to different dietary needs. You can find vegetarian poke bowls, gluten-free malasadas, and vegan versions of local favorites. Just be sure to ask about ingredients if you have any allergies or restrictions.

Last Bite

I’ll never forget watching my niece try manapua—eyes wide, sauce on her chin, muttering “Mahalo!” through a full mouth. That’s Oahu’s secret: every bite tells a story. Come hungry, leave with new family recipes…and maybe a lilikoi stain or two. Aloha!