Bizwala Events treats Honolulu-area singles to nights on the town, speed dating, and salsa-dancing soirees, igniting the spark for future romances while getting folks out of the house. Whether participants are looking to have fun, settle down, or just meet another person to discuss their Napoleonic War diorama hobby with, Bizwala's social outings make it happen. Guests sip cocktails as they chat with dozens of potential dates during speed-dating sessions, or groove to Caribbean rhythms during salsa dance lessons. Beyond helping clients improve their social life, they give folks a chance to discover new nightclubs, bars, and party venues for future revelry.
With a futuristic white bar illuminated from below, cushioned benches and luxurious pillows, an expansive dance floor, and a breezy patio—M seems to be ready for anything. The elegant space welcomes revelers for happy hours, private events, and live music, combining the raucous with the refined. Revelers take advantage of the bar's bottle service, feast on specialty sushi rolls, sip expertly mixed cocktails, and resist the urge to fingerpaint on the brilliant white walls.
Part swanky lounge with plush leather seating, part neighborhood burger joint with scrubbed wooden tables, Sway Restaurant and Bar is a mecca for creative fusion. The cuisine follows suit with American classics that receive an Asian makeover. Tacos are stuffed with Korean kalbi short ribs and salmon is marinated in miso and served atop buckwheat soba noodles. Hawaiian grass-fed beef goes into the burgers, which include a version inspired by traditional Vietnamese banh mi.
The folks at Pau Hana Lounge, perched in a second-story space on the banks of Kapalama Canal, know how to party. When they're not hosting raucous hula competitions, their floors bounce during parties backed by DJ-curated tunes or live local music. The cooks excite tastebuds with Hawaiian favorites such as kalua pork and lomi salmon, along with barbecued meats, curries, and burgers between grilled croissants. And the bartenders keep the party going with beer and cocktails.
When Antonio “Trigo” Da Silva moved to Hawaii in 2007, he found a community of people who wanted to learn more about their own Portuguese heritage. That’s why he opened Adega Portuguesa Restaurant in Chinatown. There, visitors can sample traditional dishes such as Portuguese-style bean soup, Northern Portuguese–style codfish, or bitoque—a dish made by crowning a new york strip steak with brown gravy and a fried egg.
On Fridays and Saturdays, the eatery’s cooks also prepare Brazilian dishes such as feijoada, a medley of black beans, beef, pork, sausage, and bacon stewed with farofa and sliced orange. Beer, cocktails, and imported wines wash back each bite. In addition to tasting traditional foods, guests can dance to live Portuguese music or learn the native tongue in Portuguese language classes.
Glenn Chu’s earliest memories of cooking are of watching his Chinese grandmother pluck veggies from her garden in Manoa, fire up a wood-burning stove, and stir-fry the pickings in an oversized wok. While studying and working on the mainland, he learned Western cooking methods, honing his skills to a level that earned one of his recipes publication in Bon Appétit. He draws together this experience to influence his work as Executive Chef of INDIGO, where the blend of Asian, French, and Mediterranean styles is evident in the goat cheese won ton appetizer, the wasabi soy and sun-dried tomatoes on ahi steak, and the sautéed eggplant and pineapple chutney on spicy shrimp. The dining room presents accents of crimson red and high ceilings, while outdoor spaces welcome vacationing demigods.