POND Dalston

Cooking in Hawaii has developed, matured and blossomed over the last few years to create this new exciting style of food. Drawing on the food that immigrants from around the Pacific brought to Hawaii, chefs combined these flavours with their own local styles and ingredients to make something unique. New Hawaiian Cuisine is more than just a combination of flavours; it is about respecting the source, the ingredients, the preparation, and the love of eating together. This is all encapsulated in a word – ALOHA – the cornerstone of the philosophy of New Hawaiian Cuisine. In the ‘fifties, big local hotels brought over European and American chefs to cater to the unadventurous demands of tourists. This trend persisted until the ‘nineties, at which point pioneering chefs began to stamp their mark on local cuisine. The exploitation of the treasure trove of endemic flavors, twinned with the rich Asian cooking styles familiar to modern inhabitants of Hawaii has marked the emergence of New Hawaiian cuisine. This style of food is typified by robust, bold and exciting flavour, and innovation. In short, it is fusion cooking at its finest.