With an eclectic childhood that took place amid the bustling cityscape of São Paolo, Brazil, in the steamy kitchen of their parents’ Chinese restaurant and on surfboards riding the oceans of Mexico, brothers Wing, Ed, and Mingo have tasted a panoply of flavors. Their intimate familiarity with the international cuisines of their youth has coalesced into Wahoo’s Fish Taco, a taqueria with Mexican specialties that brim with Brazilian and Asian touches. House-made sauces, such as the roasted-pepper cilantro sauce and the spicy Mr. Lee’s sauce, drizzle wahoo- and mahi-mahi-stuffed tacos and fork-ready entrees such as the Maui bowl, a customer favorite that combines teriyaki steak with beans and rice. The full bar serves margaritas infused with local limes, house-made sweet-and-sour mix, and straws handcrafted by artisan strawsmiths to anoint tongues during lunch, dinner, or the eatery's daily happy hours. To add to the global flavors, live musicians flaunt their fingerwork in the restaurant three days a week.
Shogunai Tacos's oversized kitchen-on-wheels cruises around Honolulu to quell hunger pains with its eclectic array of globally-inspired tacos. Chef Kamal Jemmari whisks his customers around the world with his panoply of dishes, all served in the form of tacos. Melted cheddar cheese with pastrami and Japanese-inspired ginger- and shoyu-marinated pork create unique taco hybrids, and tender lamb, kalamata olives, and feta cheese soak in tzatziki sauce on the Greek taco. The chef's internationally infused take on the Mexican staple has attracted media attention, with favorable reviews from KTV4 and articles on the owners' love of Japanese cuisine. Jemmari ramps up his production with the catering menu, eschewing tortillas altogether in favor of expansive, multi-course Moroccan dinners.
From the confines of a humble lunch wagon, T.A.S.T.E. fuses Mexican presentation with Asian flavors to serve up five different types of Asian tacos daily. Fold your face around a tortilla topped with teri-marinated rib eye with wasabi dressing ($2.75) or chicken breast with teri aioli and sesame dressing ($2.75). Other tortilla accoutrements include homemade char siu ($2.75), mahi mahi ($3.25), and shrimp with wasabi honey mayo, which pits sweet against spicy in a battle of the senses that ends with your tongue begging your soft palate for mercy ($3.25).
Hungry hoards seeking house-made comfort food visit Paul's Poppers for chicken katsu with house-made gravy, Portuguese sausage breakfast plates, and, on Aunty Lani's Fresh Bread Mondays, oven-fresh loaves. Diners also swarm the restaurant for?you guessed it?poppers. They're wontonlike fried dumplings whose crispy, flaky exterior hides a host of ingredients. The Original bursts with pork, jalapeno, and melted cheddar, while the Caprese clasps tomato, basil, and mozzarella. Poppers come as single-serving combos?say, eight with a side of kimchi fried rice?or in quantities of up to 75 to feed a party or a friend who only eats things in quantities of 75.