The food of Hawaii

The Cuisine of Hawaii is a fusion of many foods brought by immigrants to the Hawaiian Islands, particularly of American, Chinese,Filipino, Japanese, Korean, Polynesian and Portuguese origins, including plant and animal food sources imported from around the world foragricultural use in Hawaii. Many local restaurants serve the ubiquitous plate lunch featuring the Asian staple, two scoops of rice, a simplified version of American macaroni salad (consisting of macaroni and mayonnaise), and a variety of different toppings ranging from thehamburger patty, a fried egg, and gravy of a Loco Moco, Japanese style tonkatsu or the traditional lu'au favorite, kalua pig and beef, and curry.

in hawaii there are many places to eat. restaurants, bars, etc.
Hawaii is a beautiful city especially for the typical dishes. people love to eat in hawaii.

• Taro (Colocasia esculenta): A popular and ancient plant that has been harvested for at least 30,000 years by indigenous people inNew Guinea.^[33] There are hundreds of varieties of taro, and the corm of the wetland variety makes the best poi,^[2] as well as taro starch or flour. The dry-land variety has a crispy texture and used for making taro chips. The smaller Japanese variety is used forstewed dishes.^[2]
• Breadfruit (Artocarpus altilis)
• Candle nut (Aleurites moluccana) or Kukui: Roasted kernels traditionally used as candles; main ingredient in the ancient Hawaiian condiment, 'inamona
• Coconut (Cocos nucifera)
• Polynesian arrowroot (Tacca leontopetaloides) or pia plant: Primary thickener. Cooked arrowroot is mixed with papaya, banana, or pumpkin in baked deserts. Haupia, a Hawaiian coconut cream pudding, uses pia as a thickener.
• Ki (also Ti) (Cordyline fruticosa): After distillation technique came to Hawaii, the root of the ti was turned into liquor called 'okolehao'
• Winged bean (Psophocarpus tetragonolobus)
• Jicama

some restaurants to visit are these:

Restaurants may be classified or distinguished in many different ways. The primary factors are usually the food itself (e.g. vegetarian,seafood, steak); the cuisine (e.g. Italian, Chinese, Indian, French, Thai) and/or the style of offering (e.g. tapas bar, a sushi train, a tastetrestaurant, a buffet restaurant or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on factors including speed (see fast food), formality, location, cost, service, or novelty themes, such as automated restaurants.

Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual,semi-formal, or formal wear. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready, and the customers pay the bill before leaving.

A Somali restaurant in theLondon Borough of Waltham Forest

For some time the travelling public has been catered for with ship's messes and railway restaurant cars which are, in effect, travelling restaurants. (Many railways, the world over, also cater for the needs of travellers by providing Railway Refreshment Rooms [a form of restaurant] at railway stations.) In recent times there has been a trend to create a number of travelling restaurants, specifically designed for tourists. These can be found on such diverse places as trams, boats, buses, etc.