Mud Hen Water
Hawaiian restaurant · Kaimuki
3452 Waialae Ave, Honolulu, HI 96816
Highlights
Inventive Hawaiian small plates & cocktails with unique flavor combinations
Inventive Hawaiian small plates & cocktails with unique flavor combinations
"Mud Hen Water serves a modern Hawaiian menu for dinner, though brunch is where it really shines. That’s thanks to the airy, light-filled dining room, paved in reclaimed wood, and its patio decorated with colorful murals. Get some sourdough banana pancakes, pork sisig made with pig’s head, and fresh fish and luau, which consists of taro leaf cooked down in coconut milk until it’s almost the consistency of pudding." - martha cheng
"Mud Hen Water offers Hawaiʻi-born chef Ed Kenney’s modern interpretation of Hawai‘i food. Known for his work at Town Restaurant and Mahina & Sun’s, Kenney manages to appeal to dining trends while fully respecting Hawaiian ingredients. Standouts include the porchetta rolled with lūʻau and the sausage and clams in a light coconut milk broth. But you should really come for brunch, when it’s tough to choose among the biscuit with mapo gravy; the fresh fish and lūʻau (braised taro leaves); and pork sisig, the sizzling Filipino dish, but made with pig’s head. An order of banana pancakes for the table is a must. Vibe check: Find cheerful outdoor seating beneath string lights in the courtyard." - Martha Cheng
"Mud Hen Water serves a modern Hawaiian menu for dinner, though brunch is where it really shines. That’s thanks to the airy, light-filled dining room, paved in reclaimed wood, and its patio decorated with colorful murals. Get some sourdough banana pancakes, pork sisig made with pig’s head, and fresh fish and luau, which consists of taro leaf cooked down in coconut milk until it’s almost the consistency of pudding." - Martha Cheng
"Led by chefs who were early adopters of Hawaii-grown produce, this restaurant emphasizes sourcing local mushrooms whenever possible, favoring locally grown crimini for their pronounced umami compared with bland mainland buttons; the kitchen has used those crimini pickled in shoyu to add a vinegary snap to fried chicken and has been part of a broader local farm-to-table movement that now sees roughly half of its ingredients sourced from nearby producers." - Viola Gaskell
"Serves modern Hawaiian food with pa‘i‘ai glazed with soy sauce and sugar then grilled, and buttered breadfruit with Chinese-style fermented black beans."
