He cites his Chinese Hawaiian heritage as a strong influence in techniques and flavours. See 3660.com; kakaakokitchen.com.

FAVOURITE TABLE

The Chart House is an old favourite that specialises in steak and seafood. Walking in you get an immediate feeling of warmth, old Hawai'i and Aloha. Local food and great entertainment are on hand every night of the week and with the restaurant overlooking the Ala Wai Yacht Harbor, it is a great place to watch the sunset. The laid back party atmosphere has been the same since The Chart House opened many years ago. My personal favourites there are the Firecracker roll – a deconstructed spicy ahi dish and the fresh oyster bar. See charthousewaikiki.com

BEST KEPT FOOD SECRET

Hawaii is known as the melting pot because people of some many cultures live in the islands and what has become known as traditional Hawaiian cuisine reflects that.

Polynesians brought plants and animals with them when they arrived in Hawaii but largely relied on what was already there, which was the abundance of fish. With the arrival of whalers then waves of migrant workers from China, Japan, Korea, Portugal and the Philippines came new foods and techniques that were mixed with traditional food to become what is typically known as Hawaiian cuisine.

For any visitor, a great way to experience this food is to explore the local Mom and Pop restaurants sprinkled all throughout the islands. In Honolulu, Ethel's Grill at 232 Kalihi Street is somewhere that you can enjoy Hawaiian food as is "Utage" with its Okinawan specialties such as the soki soba, a noodle soup dish with pork spareribs, ginger and fishcake.  This traditional comfort food has inspired many of today's chefs to create modern Hawaii regional cuisine – including me.

MUST TRY DISH

Lau lau – traditional Hawaiian food with pork belly, salted butterfish or salted beef wrapped in lu'au and ti leaves then steamed. If you are adventurous try it with poi, rice and lomi lomi salmon – all staples of the Hawaiian diet. This food reflects our people's sense of place.

Most visitors will also come across a Hawaiian specialty called poke (pronounced, poh-keh) which translates as "to cut or slice into small pieces". It is a raw fish salad served as an appetiser in Hawaiian cuisine with ahi poke generally made with yellowfin tuna and seasoned with condiments such as soy, ginger, chopped green onion or seaweed. It is widely available – from the downtown Honolulu hole-in-the wall type establishments to the five-star resorts of Waikiki.

FAVOURITE INDULGENCE

Local saimin, which is a Hawaiian-style Japanese noodle dish consisting of a simple dashi soup, green onion, some char siu and fresh saimin noodles. Add in some barbecue meat sticks to complete the meal. Drop in to the Old Saimin House, Saimin Palace or Sekiya's. See theoldsaiminhouse.com; palacesaimin.com; sekiyasrestaurant.com

PLACE TO GO FOR A BIG NIGHT OUT

Many generations have enjoyed the romantic and special atmosphere of Michel's. Right on the beach near Diamond Head, this French restaurant will impress. Their signature dish is the lobster bisque which has been served for more than 40 years and is flamed in cognac at the table. For dessert you can't go past the souffle. See michelshawaii.com

BEST TIME TO VISIT

December can't be beat.The local fish are all in season and because the weather is slightly cooler (average daytime temperature of 27 degrees) there is more produce available. Most restaurants use only fresh ingredients so you are guaranteed to get the best that is available.