Desserts
The kitchen sink of desserts: Max’s of Manila Halo-Halo
In truth, we don’t know what half of the ingredients are in the Halo-Halo at Max’s of Manila. We just identify them by their color and shapes–purple paste, green jello, yellow strips, white balls, magenta big beans. No matter, this classic Filipino dessert of shave ice, milk, mystery fruits and beans, topped with ube (purple yam) ice cream and rice flakes–oh and there’s a bit of flan tucked in the middle of it all–is refreshing and fun to eat.
Fro-yo
We can’t pick a favorite frozen yogurt place from the crowd of new and new-ish spots. But each place has its strengths; seasonal flavors like yuzu and lychee at Yogurtland, mochi quality at Menchie’s and fruity, poppy toppings that feel like caviar in the mouth at Tutti Frutti.
Satura Cakes Azuki Danish
We know the Japanese influence in Hawaii cuisine stretches far and wide, but do we really have to put azuki beans in everything? Yes. Yes we do, when the marriage of buttery, flaky pastry dough and sweetened red bean paste is as perfect as this.






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