Waiahole Poi Factory
Hawaiian restaurant · Waikane
48-140 Kamehameha Hwy, Kaneohe, HI 96744
Highlights
Authentic Hawaiian comfort foods, hand-pounded poi, and desserts.
Authentic Hawaiian comfort foods, hand-pounded poi, and desserts.
"This is one of the few Hawaiian restaurants owned by native Hawaiians (here’s a definition of what Hawaiian food actually is). Charlene and Calvin Hoe bought an actual poi factory in 1971, using it primarily as an art gallery, then began serving food in 2009. Today, it’s also one of the few places that serves fresh pa‘i‘ai, cooked taro pounded with a lava rock pestle on a long wooden board to a mochi-like consistency. You’ll have to call in advance to reserve some, and if you’re lucky, you might catch the Hoes’ son, Liko, pounding it near the outdoor tables. Share the kanaka nui plate, a massive plate of pretty much everything on the menu, add a side of ho‘io (fiddlehead fern) salad, and finish with the Sweet Lady of Waiahole, warm kulolo (a taro and coconut dessert) topped with a scoop of haupia (coconut) ice cream. Best for: Hawaiian food to fuel your drive along the Windward Coast." - Martha Cheng
"This former poi factory in Kane'ohe, Hawai’i is now a restaurant highlighting Hawaiian food traditions, with dishes like hand-pounded poi, kalua pig, and lomi salmon. The Sweet Lady of Waiahole dessert, made with warm kūlolo and haupia coconut ice cream, is also a menu staple." - anne cruz
"A recommended spot to try traditional Hawaiian poi and other local fare, valued by cultural advisors as an authentic place to sample native flavors and learn about staple island foods." - Sunny Fitzgerald Sunny Fitzgerald Sunny Fitzgerald is a Hawaii-based writer who covers travel, sustainability, culture, health and wellness, and more. Her articles and essays have appeared in National Geographic, Travel + Leisure, The Washington Post, The New York Times, Condé Nast Traveler, BBC, and elsewhere. Travel + Leisure Editorial Guidelines
"Domingo describes poi as “a minimally processed taro dish made of pounded (or milled) steamed taro.” While it can be an acquired taste, he says, try not to waste it. “Traditional Hawaiians consider taro sacred, and in the cosmology of Hawaiian people, it is considered to be our ancestor. We treat taro and poi with great respect.” He says you can find it in local supermarkets and farmers markets — or dine at Waiahole Poi Factory, which both he and Alipio recommend." - Travel + Leisure Editors
"This former poi factory in Kane'ohe, Hawai’i is now a restaurant highlighting Hawaiian food traditions, with dishes like hand-pounded poi, kalua pig, and lomi salmon. The Sweet Lady of Waiahole dessert, made with warm kūlolo and haupia coconut ice cream, is also a menu staple. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
