About Regional Flavor
The best eats in paradise are fresh poke, shave ice, and the Portuguese-ancestored fritters known as malasadas. Plate lunch restaurants abound throughout the islands.
Hawaii Regional Specialties
Hawaii's favorite hot-weather pick-me-up is as fluffy as freshly fallen snow – nothing like a crunchy snow cone. The soft ice sops in whatever flavors you choose and delivers such compelling refreshment that brain freeze is a near-certain side effect.
A legacy of Portuguese settlers, the malasada is a fritter made either as a sphere like a holeless donut or stretched out flat like a pancake, cooked in hot oil until golden brown then coated with powdered sugar and served, preferably, while still warm. Malasadas are available year around in bakeries; but as home-cooked food, they most often will be found in observant Catholic kitchens at Mardi Gras time. The point of making them before Lent was to use up all the lard and sugar on hand. In Hawaii, Fat Tuesday is known as Malasada Day.