Mud Hen Water

Located in Honolulu’s Kaimuki neighborhood (which has emerged as one of the city’s hottest culinary destinations), Mud Hen Water is Hawaii-born chef Ed Kenney’s ode to the state’s cultural mash-up. Dishes are inspired by cuisine from Korea (like the kimchi omelette with fried pig skin and scallion ketchup), China (a fried half chicken seasoned with Sichuan salt and served with shrimp chips), and Japan (Okinawan soba noodles with braised spare ribs), but the ingredients are local, as is the casually sophisticated, warm atmosphere.