Mahina & Sun's
Mokupuni: Oʻahu | Moku: Kona | Ahupua’a: Waikīkī
Year Established: 2016
Favorite Staple Crop to Work With: ʻUlu
In the heart of Honolulu, tucked inside the stylish Surfjack Hotel, Mahina & Sun’s hums with an energy of revival: a place where tradition meets reinvention and every dish carries a story. At the helm is Executive Chef Erik Leong, a Kaimuki-born chef whose food doesn’t just taste like home, it honors it.
“I’ve been in the food world for nearly 20 years,” he shares. “It all started cooking with my mom as a kid, where I learned early that food wasn’t just sustenance; it was connection.”
The connection between people, place, and palate drives everything at Mahina & Sun’s. Leong’s menus masterfully weave homestyle comforts with Hawaiian traditions and modern techniques. “Every dish has roots,” he says. “Whether it’s a childhood memory, a forgotten Hawaiian ingredient, or a story from one of my team members.”
It’s this sense of rootedness that made Leong an early champion of the Hawai‘i ‘Ulu Cooperative. “‘Ulu was something you’d only get if a neighbor dropped it off,” he recalls. “Now, thanks to their work, it’s thriving in markets, restaurants, and even home kitchens. That’s huge.”
When Mahina & Sun’s opened, Leong knew he wanted ‘ulu to be a star on the menu, but consistent sourcing proved difficult. That changed with the Co-op. “Their commitment to quality and local growers aligned perfectly with how I cook: real food, no gimmicks, just bold flavors that honor the ingredient’s story,” he says.
Today, diners might encounter buttered kalo, roasted ‘ulu, or even a silky ‘uala cheesecake that, according to Leong, “will make any New Yorker smile.” His approach? “Treat these ingredients with respect but don’t be afraid to play: steam ‘ulu for texture, roast it for depth, or fold it into dough for a twist on classic bread.”
For Leong, the Co-op’s mission mirrors his own. “My food has always been about connection; to memory, to the land, to the hands that grow our ingredients. And the Co-op amplifies that,” he explains. “Every time we put an ‘ulu Co-op product on the menu, we’re inviting guests into a bigger story about Hawai‘i’s culture and future.”
At Mahina & Sun’s, a grilled pork chop might come with a whisper of silky ‘uala purée, familiar yet surprising. It’s food that asks you to lean in and wonder, How’d they do that? And for Leong, that’s exactly the point. “It’s not just about feeding people, it’s about bringing them closer to Hawai‘i – one plate at a time.”
Address: 412 Lewers St, Honolulu, HI 96815
Phone: (808) 924-5810
Open Everyday: 12 PM – 10 PM
Happy Hour: 12 PM - 5:30 PM
Dinner Service: 5:30 PM - 10 PM