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When you talk Hawaiian food, Helena’s will always be mentioned in the conversation. Helena’s Hawaiian food won a James Beard Foundation award in 2000 and has been featured on just about every cable TV food network ever since, but, the nearly 70-year-old Honolulu restaurant earned its place as a much-loved local comfort food institution long before.


Craig KatsuyoshiHelen Chock, Katsuyoshi’s grandmother, opened the first location of the restaurant in 1946 at the suggestion of her brother, naming it after herself and adding an “a” at the end of her name to make it sound, in her opinion, more Hawaiian. Helen’s grandson Craig Katsuyoshi can now be found running this iconic restaurant on school street in Kalihi.


Craig and his staff have done an amazing job keeping Helena’s consistent and packed to the gills. Parking is hard to come by so get there early. Some of our favorites are the pipikaula short ribs, salt meat watercress and the squid luau. We were lucky enough to have Craig join us in the Cookign Hawaiian Style kitchen and share his fruity tapioca dessert.

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7 cups water
1 cup tiny tapioca pearls
1 1/2 cup sugar
1 (12 oz bag) frozen coconut milk
2 jars (12oz can) coconut gels with liquid
1 can lychee sliced and drained
1 can Japanese fruit cocktail, drained
Fresh fruits 

Cooking Process:

1. Boil 7 cups of water.

2. Add 1 cup of tapioca pearls, stir continuously for about 15 minutes as pearls thicken water.

3. Turn off heat cover pot and let stand for 30 minutes.

4. Add1 1/2 cups sugar then refrigerate until cooled.

5. Remove from refrigerator then add thawed coconut milk.

6. Add fresh berries, canned lychee, coconut gels or any fruits that you have.