Staff members at Green Snow carefully shave blocks of ice into very fine pieces before infusing the desserts with flavors. Local specialties include guava, lychee, and lilikoi––a juicy passionfruit. They also use the icy medium to duplicate other drinks such as root beer. The staffers then top off frosty concoctions with sweetened condensed milk, azuki beans, or li hing plum powder.
Chef JJ built himself an empire out of sugar, complete with chocolate pyramids covered in cocoa powder. He wanted to bring all things European to Hawaii, so he founded JJ Bistro & French Pastry, where he crafts delectable desserts and a menu of entrees fusing French influence with local ingredients. His baked lamb wellington features crisp bell pepper within a shelf of flaky pastry, and his seafood brioche combines the daily catch with shiitake mushrooms and black-pepper sauce. In addition to the aforementioned chocolate pyramids, he crafts key-lime tarts, chocolate-banana confit, and black-currant cassis in individual servings. He just uses bigger mixing bowls to create the same mouthwatering cakes for birthdays or weddings.
Despite the general European flair, the chef can't resist showing off local cuisine in all its glory with his daily specials of fresh-caught seafood. The mini seafood menu features shrimp, mussels, crab, and lobster, cooked to order and bedecked in one of four sauces, such as garlic butter or J'Jun sauce, Chef JJ's blend of Cajun spices with seldom-used contractions.
Aloha Crepes serves dessert all day. Of course, it's in the form of a crepe, so the light treat seems somehow appropriate for breakfast, even if you order the Aloha crepe?loaded with Nutella, a sauce of sour cream and brown sugar, strawberries, whipped cream, and powdered sugar. For something more savory, crepes can be stuffed with portobello mushrooms or grilled chicken or made into pizza-like envelopes that, with the correct postage, the US Postal Service will deliver. For a lighter dessert option, Aloha Snowflakes promise a treat that's part ice cream, part shaved ice with the consistency of frozen cotton candy. Snow ice comes in a variety of flavors made from fresh fruits, juices, and extracts with added milk.
Shigalicious serves up an eclectic menu of local snacks, from 20 flavors of finely shaved ice to musubi to Hawaiian–style hot dogs. Shigalicious boasts solidified water in apple, passion-fruit, root-beer, green-tea, and haupia flavors, steeping each half of every bowl in a different one ($2+). A toasted Hawaiian-bread bun embraces a polish hot dog in the Hole-E-Cow ($3), which customers can accompany with a side of dried mango or guava ($3 each), a sweet alternative to the intense sourness of french fries. Classic Spam musubi ($1.25 each), a meat-and-rice snack bound together by seaweed, shares the menu with teriyaki chicken and hot-dog musubi variations (both $1.50 each). Shigalicious’s menu constantly evolves as founder and consummate snack lover Kyle Shigano experiments with new shave-ice flavors and hot-dog condiments.
RB's team of mud-pie masters, Robert Borling and Russell Park, put their icy culinary skills to good use by satisfying sweet teeth and cookie-crust cravings with their lineup of fresh, locally crafted desserts. Each of the six Hawaiian-inspired flavors feature a combination of tropical tastes, such as the mauna kea deelite, where macadamia nuts climb cliffs of chocolate, coconut, and fudge resting atop a crust of oreo cookie. Morning mavens can start their day with a slice of Kona coffee–flavored mochachino deelite, topped with chocolate, and more mellow taste buds can bask in the key-lime pie, a tropical paradise of vanilla, sugar, and cinnamon reclining in a graham-cracker crust. Choose a single flavor to enjoy by the slice or opt for the five individual-sized pies to get a taste of your favorites before cutting the sixth option entirely out of your living will.