Ep 12. Honolulu

Bizarre Foods: Delicious Destinations takes viewers on a culinary journey to explore the unique and offbeat food cultures of various destinations around the world. In season 3, episode 12, titled Honolulu, host Andrew Zimmern heads to Hawaii's capital city to uncover the exotic and flavorful cuisine that the island is known for.

The episode begins with Zimmern's journey to Honolulu, where he is immediately struck by the city's vibrant energy and beautiful scenery. He sets out to discover the local food scene and its unique fusion of Hawaiian, Asian and American flavors.

Zimmern first meets up with a local chef who introduces him to traditional Hawaiian dishes like kalua pig and laulau, which are prepared in an imu, an underground oven. He also gets a taste of poke, a staple dish in Hawaii made with diced raw fish, onions, and soy sauce. The chef explains the cultural significance of these dishes in Hawaiian cuisine and how they have evolved over time.

As Zimmern continues his exploration of Honolulu's culinary scene, he discovers the city's thriving Japanese food culture. He visits a popular ramen shop where he samples a rich and flavorful pork broth soup with noodles. He also stops by a local sushi bar and tries out some of the freshest and most inventive sushi creations, including seared ahi belly and uni.

Zimmern then heads to the Chinatown district, where he discovers a range of traditional Chinese dishes, including dim sum, crispy pork belly, and steamed buns. He visits a family-owned bakery that has been serving up sweet and savory Chinese pastries for over a century.

The host also meets up with a local food blogger and explores the city's street food scene. He tries out popular local snacks like shave ice, a Hawaiian version of a snow cone, and malasadas, a Portuguese-style donut that is wildly popular in Hawaii. He also discovers a popular food truck that serves up Hawaiian-style tacos with fresh fish and tropical fruit salsa.

Throughout the episode, Zimmern showcases the diverse culinary influences that have shaped Honolulu's food culture. He highlights the creativity and innovation of local chefs who are using these traditional flavors and techniques to create exciting new dishes. He also delves into the history and cultural significance of the local cuisine and how it reflects the multicultural nature of Hawaii.

In the end, Zimmern leaves Honolulu with a newfound appreciation for the city's unique culinary landscape. He highlights the city's rich food traditions and its innovative and creative chefs who are pushing the boundaries of what is possible in the kitchen.