Helena's Hawaiian Food
Hawaiian restaurant · Kamehameha Heights ·
Traditional Hawaiian dishes like kalua pork, lomi salmon, and ribs
Traditional Hawaiian dishes like kalua pork, lomi salmon, and ribs
"Helena’s isn’t much of a secret anymore. The parking is horrible, the hours are limited, and it’s usually pretty busy. We’ll suffer through it all, because this is our favorite spot on the island for Hawaiian food. Part of the appeal is its legacy—Helena’s has been around since 1946—but we keep coming back for the still-excellent pipikaula short ribs, which get dried above the stove before they’re fried. Order one of the sets, so you get all the fixings with your meal: rice or poi, lomi salmon, a side of salt and raw onions, and haupia to finish." - martha cheng
"Helena’s, which opened in 1946 and won a James Beard America’s Classics award in 2000, continues to draw locals and visitors for its traditional Hawaiian food. The pipikaula is a must: The version at Helena’s consists of short ribs dried (you can see them hanging over the stove) and then fried. If it’s your first time eating Hawaiian food, get Menu D for the greatest variety, with kālua pig, lomi salmon, pipikaula, and squid lū‘au (a stew of octopus and taro leaves in coconut milk), along with poi or rice. You can now order online for takeout, but it’s not the same as sitting down inside, facing the spread of little dishes. If you drive: Parking is tough — there are only a few spots in front and parking is also scarce in the neighborhood, but it’s worth the hassle (and wait)." - Martha Cheng
"Helena’s isn’t much of a secret anymore. The parking is horrible, the hours are limited, and it’s usually pretty busy. We’ll suffer through it all, because this is our favorite spot on the island for Hawaiian food. Part of the appeal is its legacy—Helena’s has been around since 1946—but we keep coming back for the still-excellent pipikaula short ribs, which get dried above the stove before they’re fried. Order one of the sets, so you get all the fixings with your meal: rice or poi, lomi salmon, a side of salt and raw onions, and haupia to finish." - Martha Cheng
"A no-frills, long-running institution celebrated for traditional Hawaiian plates such as earthen-oven cooked kalua pig and poi, offering authentic, homey flavors." - Katie Chang
"Domingo also has a long list of favorites — The Pig and The Lady, Fête, ʻIliʻIli Cash and Carry, Nami Kaze, and Helena’s Hawaiian Food, among them." - Travel + Leisure Editors
