It’s been nearly two years since the start of this glorious journey and I’m so excited to formally announce my cookbook to all of you! Aloha Kitchen: Recipes from Hawai‘i is filled with 85 fresh and sunny recipes reflecting the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.

I had a few goals in mind when setting course on this new adventure. Firstly, I wanted to share the diverse and multi-textured food culture of Hawai‘i that I grew up loving in hopes that once you discovered them, you too would fall in love with tastes and delights from the islands. I also hoped to bring awareness to the origins of the local food scene in Hawai‘i and shed light on what may seem like a surprising hodgepodge of cuisines from an outsider's perspective. And, although a touchy subject for some, I also wanted to *hopefully* reshape the general view of local Hawai‘i food — moving it away from the idea that ham and pineapple is the epitome of Hawaiian cuisine and instead, presenting local staples like saimin, loco moco, shave ice, and shoyu chicken.

The core of this book, the idea of the aloha spirit, was something I held close to my heart throughout this book writing journey. The idea of it lead me to host a ton of no-frills, paper napkin family (friends included) dinners during the recipe testing process. I took countless trips home to Hawai‘i for research (ahem, eating all the foods). Connecting with and gaining insights from family and friends (old and new) from kitchens to farms and beaches and beyond, and to simply soak up that wonderfully infectious feeling of aloha. Think of this book as mostly a cookbook but with a touch of regional history, local knowledge, and a lot of love. 

Thank you all so much for all the love you’ve shown me and Fix Feast Flair over the years. Aloha Kitchen is a product of your friendship and support and I hope it helps you to fall in love with local Hawai‘i food.

In Aloha Kitchen, I’m exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. You can pre-order the book to learn more about aloha, local Hawai‘i food, or to simply be transported by the beautiful scenic images by Brooklyn Dombroski or the incredible illustrations by Jordan Higa. All the wonderful symbols featured on the cover and throughout the book were designed by my love, Moses Aipa, who worked closely with the Ten Speed design team to help bring this book to life!

P.S. There’s a delicious mai tai recipe crafted by Justin Park, who happens to be an insanely talented and award-winning mixologist.