Aloha, and welcome to Hawaiʻi! If you fancy a mouthwatering bite to eat or a tipple, you’ll be pleased to know that Waikiki and Honolulu provide a veritable rainbow of dining and drinking opportunities for every taste. Read on for our picks of the most memorable.

An intimate craft bar hidden in a downtown high-rise, Bar Leather Apron claimed the 2023 James Beard Award for the most outstanding bar in the U.S. Co-owner and head bartender Justin Park previously won three world’s best mai tai competitions; his 2015 winner incorporates raisin-infused rum, coconut water syrup, local honey, absinthe and kiawe (mesquite) smoke. When sampling from the state’s largest collection of whiskeys, pair one with hamachi crudo or taro leaf dip with trout roe.

Eating House 1849, whose name references Hawaii’s first restaurant, pays homage to the islands’ diverse cuisine, courtesy of plantation immigrants in the 19th and early 20th centuries. Chef Roy Yamaguchi's casual-chic, open-air dining room at Waikiki’s International Market Place is ideal for sharing small plates such as poke, ume-glazed grilled pork bao or chicken spring rolls, but you’ll want to keep the silky ramen or savory paella rice stew for yourself.

James Beard Award-winning chef Robynne Mai‘i calls Fête her “Hawai‘i/Brooklyn hapa (mixed) baby,” referencing how this brick-walled Chinatown bistro blends urban style and island hospitality as well as her own culinary pedigree. Local ingredients such as smoked ono fish, grass-fed beef, and sweet Kaua‘i prawns elevate her New American comfort food, which includes Western classics (steak frites, pasta carbonara, burgers) and Asian-themed dishes such as Korean fried chicken and lap cheong fried rice.

In fact, Honolulu’s historic Chinatown district brims with mom-and-pop restaurants and bakeries. Part of the cluster of eateries in and around the Chinatown Cultural Plaza, Fook Lam draws lines of diners for its reliable and rapidly served Cantonese seafood and dim sum. Check the dim sum carts for char siu bao, piping hot xiao long bao, and warming jin dui sesame balls.

Recently renovated and expanded, House Without a Key continues to offer one of the most iconic experiences in Waikiki. The Halekulani hotel’s alfresco restaurant, which includes Earl’s Bar, boasts a spectacular view of Diamond Head peak and a nightly sunset hula, as well as a new poolside bar and viewing kitchen. Start with the renowned mai tai and a velvety ahi tataki; save room for pillowy coconut cake.

Top Chef fan favorite Lee Anne Wong has gained a devoted following for Koko Head Cafe in Kaimuki, thanks to her eclectic brunch menu and avid support of island farmers and sustainable seafood practices. Tempting East-meets-West specials might include kimchi cheddar scones, cinnamon buns made with ‘ulu (breadfruit), and mango bruschetta, while breakfast bibimbap and cornflake French toast are menu mainstays.

Merriman’s Honolulu in Ward Village is the most urbane outpost to date among the multi-island restaurants helmed by Hawai‘i Regional Cuisine co-founder Peter Merriman. Like fellow co-founder Roy Yamaguchi, Merriman was an early adopter of the farm-to-table movement, and it forms the centerpiece of the menu here. The indoor-outdoor bistro serves as a stylish spot for happy hour, with nightly live music; don’t miss the octopus served escargot-style with cognac, parsley, and garlic butter, or the chef’s trademark dessert, Waialua chocolate purse with house-made vanilla ice cream.

Chef Wade Ueoka and pastry chef Michelle Karr-Ueoka have elevated elements of the local mixed plate in two dining rooms on the second story of a high-rise near Ward Village: the fine-dining MW Restaurant and the more casual Artizen by MW. Look for mochi-crusted Kona kampachi or tofu, or the twice-cooked pork tonkatsu, with or without Japanese curry; lunchtime takeout is also popular here.

Another pioneer of Chinatown’s innovative dining scene, The Pig and the Lady features chef Andrew Le’s contemporary Vietnamese-inspired cuisine for lunch and dinner, prepared with fresh local ingredients. The banh mi benefit from crunchy baguettes and delectable proteins such as French dip beef brisket, grilled Thai sausage and Cajun-style fried Pacific oysters, while Le’s fragrant vegan pho with kombu broth can convert carnivores.

One of the newest restaurants in Waikiki, UMI by Vikram Garg at Halepuna Waikiki allows Garg, a long-heralded O‘ahu chef with an international resume, to showcase his skills with elegant Japanese and ocean-sourced cuisine on several tasting menus at dinner. The breakfast menu also reveals global flair, including mai tai pancakes, shakshuka, and tartines.