Honolulu’s culinary landscape is rich and fast-evolving, with diverse flavors and innovative dining experiences. On our recent visit we tried two James Beard-recognized restaurants: O’Kims in Chinatown and Mud Hen Water in Kaimuki. Both chef’s are semi-finalists for the 2025 award in the Northwest and Pacific category. Each offers a unique take on traditional cuisines, making them essential stops for any food enthusiast visiting Oahu.
O’Kims: Korean fusion in Chinatown.
Stepping into O’Kims was sort of shocking because of it’s informality. It was like walking into a pizza joint with delivery boxes stacked high on the counter and the atmospherere of a diner. We had a choice to sit in front or walk down a long hallway past the kitchen to outdoor patio seating.
But this is no ordinary restuarant as it’s chef, Hyun Kim is a James Beard semi-finalist for 2025. On our lunch visit, the restaurant seamlessly blended traditional Korean flavors with local Hawaiian ingredients, resulting in innovative and comforting dishes. O’Kim’s is excellent, whether you are a Korean food aficionado or not. Our total bill for two with tip came to $48.
The menu features a variety of standout dishes. The Seaweed Salmon presents a butter-poached salmon fillet with a panko and seaweed crust, accompanied by Korean remoulade and pickled tomato. For those seeking a plant-based option, the Truffle Mandoo offers vegan dumplings filled with a medley of mushrooms and zucchini. The Bibimbap Stone Pot combines Washugyu beef with seasoned vegetables and a sunny-side-up egg over crispy rice, providing a satisfying and flavorful experience.
Located at 1028 Nuuanu Ave in the heart of Honolulu’s historic and fast re-envigorating Chinatown. O’Kims operates Monday through Saturday, with varying hours, and is closed on Sundays. Reservations can be made via OpenTable, and takeout orders are accepted through their website.
Mud Hen Water: Celebrating Hawaiian cuisine in Kaimuki.
Located in the vibrant Kaimuki neighborhood, a BOH favorite, Mud Hen Water is the brainchild of renowned long-time Honolulu veteran chef Ed Kenney. Even before its current acclaim, the restaurant opened a decade ago has been celebrated for its commitment to local and organic ingredients, presenting dishes that honor to Hawaii’s rich culinary heritage and elevate it to the next level.
The menu, which evolves regularly, includes offerings like the Szechuan Lotus Roots—a spicy blend of lotus root, tree-ear mushrooms, shishito peppers, and long beans—and the Mapo Rice Cakes, featuring ground pork, silken tofu, and chewy rice cakes infused with Sichuan peppercorns. One highlight is the Luau Stuffed Porchetta, a harmonious fusion of Italian and Hawaiian flavors, showcasing crispy pork skin encasing tender meat and a taro leaf filling. There are also a many unique vegetarian options to choose from.
Ed Kenney is a celbrity chef. His prior restaurants were Town and Kaimuki Superette (both closed). In 2015, he founded FoodShed Community Kitchen, an incubator space for local food-centric businesses. Kenney also hosted the PBS series “Family Ingredients,” exploring the stories behind dishes and their cultural significance.
BOH visited MHW for brunch recently. Four guests shared a wide range of delectable dishes, some pictured here. The cost for 4 including beverages, dessert and tip was $152.
Situated at 3452 Waialae Ave, Mud Hen Water is open for dinner Tuesday-Saturday nights and also for brunch on Friday, Saturday and Sunday. Call 808-737-6000.
All of Hawaii’s James Beard Award semifinalists.
Honolulu’s culinary scene is abuzz with excitement as several local chefs and establishments have been named semifinalists for the prestigious 2025 James Beard Awards. This recognition underscores the city’s vibrant and diverse dining landscape.
In addition to O’Kims and Mud Hen Water, which have been highlighted for their exceptional contributions, other notable semifinalists from Hawaii include a mix of restaurants, bakeries, and industry leaders.
Bar Māze in Honolulu, led by Chef Ki Chung, has been recognized in the Best Chef: Northwest & Pacific category. Known for its inventive approach to Japanese and Pacific Rim flavors, the restaurant has gained a loyal following for its refined tasting menu and handcrafted cocktails.
The Pig and the Lady, a longtime favorite in Honolulu’s Chinatown, has once again earned a semifinalist nomination for Best Chef: Northwest & Pacific. Chef Andrew Le’s Vietnamese-inspired cuisine continues to impress both locals and visitors with its bold flavors and creative dishes.
Tiffany’s in Wailuku, Maui, under the leadership of Chef Sheldon Simeon, has also been named a semifinalist for Best Chef: Northwest & Pacific. The restaurant, known for its elevated take on comforting local dishes, has been a staple on Maui’s dining scene.
Lehua in Hilo is making waves too, with Chef Keoni Regidor earning a nomination in the Emerging Chef category. The restaurant is praised for its farm-to-table approach and dedication to showcasing Big Island’s unique ingredients.
The Local General Store in Honolulu has been named a semifinalist in the Outstanding Bakery category. This neighborhood bakery and butcher shop has built a reputation for its artisan bread, pastries, and thoughtfully sourced meats. We meant to get there last week, and will report on it soon.
Pastry Chef Hana Quon, is recognized in the Outstanding Pastry Chef or Baker category. Known for her meticulous attention to detail, Quon’s creations blend classic French techniques with tropical Hawaiian flavors are currently available at The Curb Kaimuki. Get there very early (like 7 am)as her best creations sell out fast. We were too late, so will return soon to report on Hana’s baking excellence.
Pint + Jigger, a beloved and popular bar in Honolulu, has received a nomination in the Outstanding Professional in Cocktail Service category. Founder Dave Newman has built a reputation for crafting some of the best cocktails in Hawaii, elevating the bar scene with his innovative approach.
These nominations reflect unusual dedication and innovation among these Hawaii’s culinary professionals. They help solidify the state’s reputation as a hub for exceptional, creative dining experiences. With national recognition shining a new spotlight on these establishments, now is the perfect time to experience them before the awards are announced.
For those seeking a culinary journey that exemplifies the essence of Hawaii’s diverity of food and flavors, O’Kims and Mud Hen Water offer totally different, yet both unparalleled dining experiences that simply should not be missed.
Have you visited any of the James Beard semifinalists yet or do you plan to?
All photos (except Pig) © Beat of Hawaii.
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Mud Hen Water is delish! My sister sent me a gift card for my birthday last year so I checked it out on a lunch break and have been back twice. I’m pescatarian and their fish, ulu (breadfruit) and beets are superb. The dessert pictured with the crisp on top was so good, I can still taste it. If I recall, it was a pana cotta. I need to go back…!
As a 30 year resident, I can assure anybody reading that the majority of food in Honolulu is either tasteless or over salted or over sugared.
I’m guessing the food at both of these establishments is pretty good but in Chinatown you step over homeless and risk getting robbed by drug addicts or drug dealers. Plus there’s no parking.
Unfortunately, in Kaimuki you see a rundown neighborhood, which could be beautiful with limited and expensive parking. Unfortunately, not a place to frequent.
I miss Town! Ed Kenney really knows how to create a sense of place through food. Excited to see Mud Hen Water getting more deserved recognition.
The challenge with restaurants getting big awards is that sometimes the original vibe changes for the worse. I really hope O’Kims keeps its magic even if it has to move.
Finally, a list that recognizes places beyond the usual tourist-heavy spots! Chinatown and Kaimuki have some of the best food on the island.
Not surprised about O’Kims. That place is crazy good, but yeah, they’ll probably have to move. No way they can handle the rush that comes with this kind of national attention.
Love seeing Hawaii restaurants make the James Beard list! Hope this means more people will appreciate how much talent we have here.
Tried Mud Hen Water on my last trip to Honolulu, and it was easily my best meal. The flavors were bold yet familiar, and you could really taste the quality of local ingredients.
O’Kims is such a hidden gem! Not sure I want it to be found. The food is next-level, but I did wonder how long they could stay in that tiny space. Glad they’re getting the recognition they deserve.