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Craig KatsuyoshiWhen 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.


Helen Chock, 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. If you haven’t been there yet some of my favorites are the pipikaula short ribs, salt meat water cress and the squid luau.

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4 pounds taro leaves
2-3 pounds choice chuck beef, cubed
1 1/2 cup salt
1 12 oz bag sugar 

Cooking Process:

1. Boil and drain taro leaves.

2. Cover beef cubes with water, add salt and sugar, bring to a boil, turn down and simmer for 2 hours.

3. Add drained taro leaves to stew meat pot, heat and combine.