Ube is booming, musubi is evolving, and Hawai‘i’s kitchens are going high-tech. This isn’t your tutu’s plate lunch—it’s island flavor on the edge of innovation, and it’s getting deliciously bold.
From trending wellness drinks to AI-powered food trucks, Hawai‘i’s culinary future is a fusion of heritage and hype. Hawaii Monthly explores what’s hot, what’s next, and what’s worth chewing on.
🌱 Ube Is Having a Moment
Social buzz around ube (purple yam) has surged over 20% in the past year, popping up in everything from haupia pie to mochi doughnuts. Originally seasonal, ube is becoming a year-round staple in Hawai‘i, loved for its vibrant hue and creamy texture.
🚚 Musubi Innovation Rolls On
Kaua‘i’s Musubi Truck, launched in 2020, plans to expand to neighbor islands and eventually the mainland. Their spins on the classic—from kalbi-stuffed to ahi katsu musubi—blend comfort food with culinary imagination and Instagram-worthy flair.
🥤 Wellness Drinks & Island Coffee
Yelp reports searches for Hawaiian BBQ are up 88%, and Hawaiian macaroni salad has jumped 523% year-over-year. Meanwhile, wellness beverages like mushroom coffee and blue spirulina lattes are trending across the islands—blurring the line between health and indulgence.
🔥 Why It Matters
Hawaii Monthly readers love food with a story. These dishes aren’t just good—they’re expressive, nostalgic, and forward-thinking. They reflect who we are: rooted in culture, curious about the future, and always hungry for more.
✨ The Future of Flavor
Picture ube-lavender soft serve served from AI-powered trucks, or li hing mui lattes on tap at upscale coffee bars. With Hawai‘i’s food industry generating over $5 billion annually, the culinary canvas is only expanding.
So whether you’re chasing purple pastries or sampling next-gen Spam, Hawai‘i’s flavor scene is innovating with heart—and we’re here for every bite.
— Food & Drink, Hawaii Monthly
Sources:
bonappetit.com
tridge.com
honolulumagazine.com
sfgate.com