Hawaii
Istanbul Hawaii highlights local ingredients in Turkish, Mediterranean cuisine
HONOLULU (HawaiiNewsNow) – Mother-daughter duo Chef Ahu Hettema and Chef Nili Yildirim have been sharing the flavors and cuisine of their homeland in Hawaii for nearly a decade.
Hettema and her parents immigrated from Turkey and create Turkish, Mediterranean and Anatolian dishes with fresh Hawaiian ingredients at Istanbul Hawaii in Ward Village.
They are among the chefs doing cooking demos at the Made in Hawaii Festival this Friday through Sunday, Aug. 23-25, at the Hawaii Convention Center.
They joined HNN’s Sunrise to showcase a dish they plan to make using local ingredients — Kona Kampachi — a fusion of Turkish flavors and Hawaiian produce.
The mother and daughter started their business by selling at farmers markets, winning over foodies with their unique dishes. They established the restaurant in 2020, at 1108 Auahi St., Suite 152.
Hettema says Istanbul Hawaii’s menu is influenced by several different cultures and backgrounds, including Greek, Arab, Armenian, Kurdish and Turkish.
Catch Istanbul’s chef demo at the Made in Hawaii Festival this Friday at 1 p.m. Tickets are available for $8 for day access.
For more information on the Made in Hawaii Festival, follow on Instagram @madeinhi or Facebook Made In Hawaii Festival or email info@madeinhawaiifestival.com.
Istanbul Hawaii is also hosting a luxurious “Night in Istanbul” James Beard Foundation dinner event on Sept. 9, celebrating culinary artistry, innovation, and tradition. For tickets, click here.
Istanbul is also on Instagram @istanbulhawaii and Facebook Istanbul Hawaii. For information, call (808) 772-4440 or email info@istanbulhawaii.com.
Istanbul is open Wednesday through Sunday 11 a.m.-2:30 p.m. and 5-9 p.m.
Copyright 2024 Hawaii News Now. All rights reserved.
Hawaii
Hawaii economy remains resilient despite inflation – The Garden Island
Hawaii
Ambassadors of aloha: Food events aim to boost tourism with unique Hawaii-made products
HONOLULU (HawaiiNewsNow) – It’s shaping up to be a slower-than-usual summer for Hawaii’s tourism industry, but business leaders hope events that market the islands’ unique local food and products can turn that around.
The state expects total visitor arrivals to grow only about 2 percent this year. Numbers slid half a percent in April from the previous year, with the largest market, West Coast tourists, falling nearly 5 percent. The statewide hotel occupancy rate averaged 76.4 percent.
Economists blame higher airfares, rising inflation, fewer international visitors and uncertainty following the March kona low storms.
State-supported events like the Hawaii Lodging & Tourism Association’s (HLTA) Hawaii Hotel and Restaurant Show and DBEDT’s Hawaii Made Conference aim to boost tourism by promoting products you can only find in Hawaii.
“We’re going to continue to struggle, but we can’t stop promoting. We can’t stop advocating,” said HLTA President/CEO Mufi Hannemann. “If you can travel during these times, you’re going to come and have a wonderful experience in Hawaii whether you’re just coming for sun and surf or you’re coming here to immerse in our culture or to do business, this is the place to come.”
And those who do come are spending more.
At the Hotel and Restaurant Show this week, local food manufacturers hoped to secure more buyers in the hospitality industry.
Many rely on business and leisure visitors trying their products while in Hawaii and taking them back home where they promote it.
“The traceability that you want to know where your food is coming from,” said June Rees, general manager of Kauai Shrimp, which has 40 ponds off the coast of Kekaha. You’ll find their shrimp on many menus across the islands.
“There are a lot of people that heard about us but never tried, so this show gives us exposure to the new restaurant or chef that have heard about the name but never really tried the product.”
But fewer tourists mean less sales and slower business growth and investment.
Jina Wye is the founder of Okonokai, which makes snacks from native seaweed grown off the Kona coast on Hawaii Island.
“It’s like a superfood that everyone should be eating everyday,” she said. “There’s a lot of just missing infrastructure for manufacturing, but that’s something that we’re working on. It’s actually why I’m part of this whole like DBEDT pavilion because the state is really working hard to develop more infrastructure.”
For the family behind Aloha Star Coffee Farm, getting their award-winning premium kona coffee into airports, hotels and restaurants is key.
“Getting the opportunity to find the market niche that we need,” said Karina Rodriguez, co-owner of Aloha Star Coffee. “We are small, that sometimes we don’t have all the resources for marketing and, and going to the biggest stores, and we are working on that.”
Food entrepreneurs will get another chance to promote their products at DBEDT’s Hawaii Made Conference this Tuesday at the Sheraton Waikiki. Click here to register and for more information.
The 16th Hawaii Food & Wine Festival is another event that promotes local chefs and restaurants while promoting tourism. It spans three weekends from Oct. 16 to Nov. 8 across three islands. Find information here.
Copyright 2026 Hawaii News Now. All rights reserved.
Hawaii
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