We woke up slightly early so we could hike down to the the Kīlauea Iki Crater lava lake before we left for Mauna Kea but it turned out to be a drizzly, windy, AND foggy morning so that plan was canceled real quick.
We did manage to take a few photos of the endangered nene (pronounced “nay-nay”, YES like the song and YES my friends made a ton of corny jokes ) that was hanging out in front of Volcano House.
After that, we went back to Holoholo In to pack our bags and head to Mauna Kea via the long way AKA a scenic drive along the coast. We wanted to get to Mauna Kea just before sunset so the long way, with the postcard-perfect views and casual driving, was perfect.
One last full day, a huge city, and a ton of places to go to.
I organized my Honolulu city tour around three things: the Bishop Museum, food, and Hawaii Five-0. Although I really wanted to dedicate a day to each of these things – the most popular unofficial Five-0 tour takes you to McGarrett’s house AND gives you the opportunity to possibly meet some of the actors if they’re available (past attendees have met Chi McBride (Lou Grover) and Dennis Chun (Sgt. Duke Lukela)) – I didn’t have that luxury 🙁 Next time!
First stop of the day: Wailana Coffee Shop and their macadamia nut pancakes. Wailana was just down the street from the Ilikai Hotel so it was the perfect spot to have breakfast and start the day. McGarrett was right: they do serve the best pancakes. They’re so soft and fluffy!
Second stop of the day: Liliha Bakery. As I mentioned in great detail in a previous post, I mistakenly thought that the Kuakini St. branch would be closed on a Sunday so I ended up at the much-farther-away Nimitz Branch instead. I (somewhat) didn’t mind because hot damn, Liliha Bakery makes amazing coco puffs. Really. These pastry puffs, with their chocolate cream filling and chantilly cream frosting, are my favorite food from Hawaii, which is saying something since I’m picky with pastries and I loved poke too. I bought a box of six pieces (four coco puffs and two cream puffs, about $4 each), ostensibly to share with my friends, but the puffs were so good that I could have eaten them all by myself.
We took Hawaiian Airlines’ 5:00 am flight to Hilo because it was the only one I could book using my Delta Skymiles. Used to NAIA’s rule of being at the airport two hours before a domestic flight, we were at the airport by 3:00 am. Too bad Honolulu International Airport and the check-in counters only open at 4:00 am so we had to wait outside on the concrete steps.
Hawai’i Volcanoes National Park and Mauna Kea were our non-negotiables for this island. Pro tip: prepare for cold weather. We think Hawai’i is all endless sunshine and humidity but it does get cold, rainy, and windy, especially as you go up the volcanoes. Wear layers and a woolly hat and bring a rain jacket. Also wear comfortable hiking shoes (no to flip-flops and sandals!) as you’ll be scrambling over areas of uneven terrain in the parks.
Food writing is definitely NOT one of my strengths. I love to eat good food of course, but eating and casually recommending restaurants to anyone who asks is miles away from actually writing about it. So when The Coffee Bean and Tea Leaf teamed up with Writer’s Block Philippines to offer a food writing workshop featuring, of course, the pretty impressive menu of the 26th St. Bistro by the Coffee Bean and Tea Leaf, I knew I had to go. I’d already attended WBP’s travel writing workshop and I was sure that I was going to have a lot of fun with the food writing workshop, even if it meant being in BGC at 9am on a Saturday.
CBTL offered ten free slots to to those who submitted the best new articles for the Brew Your Best Year website. The articles had to be about career and finance, fulfillment, health and wellness, and discovery. Because work meant that I didn’t have much time to write, I submitted a modified version ofthis blog poston the non-academic things I learned in grad school. So happy it still got chosen <3
Giving up coffee for Lent doesn’t mean that you stop going to the 26th St. Bistro by The Coffee Bean and Tea Leaf. After all, there’s more to the 26th St. Bistro than just their Original Ice Blended coffee. Can you really stay away from the Bistro’s high ceilings, warm lights, comfy chairs and tables (with power outlets!), and most importantly, OMG-that-looks-so-good-I’ll-order-that food offerings? This season is the perfect time to trawl through the 26th St. Bistro’s seafood selection!
If you want lighter fare, my favorite 26th St. Bistro-exclusive seafood fish is the herb-crusted salmon with lemon risotto and hollandaise sauce. The pan-seared Norwegian salmon is juicy yet flaky, easily separating into thin strips. It rests on a bed of saffron lemon risotto, with the lemon giving the fish an extra zing as you chew them together. The slight saltiness of the salmon’s crumbly herb crust also lightens the hollandaise sauce. While the plating is excellent, be sure to take pictures quickly as the fish is best eaten hot.
If you want something heavier, the seafood marinara is going to fill your tummy right up. I love a good tomato-based sauce and CBTL’s passes muster. The tomato tang is very evident but not overwhelming. The cheese shavings also counter the tang with some saltiness. They were also pretty generous with the seafood, with seared scallops, squid rings, white fish, and prawns with every fork twirl.
Aside from these exclusive menu items, the 26th St. Bistro also serves fare from the regular CBTL menu. The smoked salmon and dill cream cheese bagel is here – similar to the classic breakfast set but served with fries instead of coffee. There’s also the sardine and garlic linguine, which has shredded, salty, Spanish-style sardines and crispy roasted garlic. With seafood fare like these, who needs meat?
The 26th St. Bistro by The Coffee Bean and Tea Leaf is located at the Net Lima building, Bonifacio Global City and at the Shangri-La Plaza Mall, Ortigas.
*This post was written as the culminating exercise of the Brew Your Best Food Feature – a food writing workshop that The Coffee Bean and Tea Leaf held in partnership with Writer’s Block Philippines. A separate post on the workshop coming soon!
I love coffee. Let me say that louder for those in the back: I LOVE COFFEE. Coffee is so essential to my daily existence that I have trouble functioning without it (I blame grad school for starting this habit BTW). But despite me loving coffee so much, I actually don’t know that much about it. My greatest coffee-related achievements so far are having my very own French press (thanks again Danes and Mikey!) and blade grinder (yay I can buy whole beans instead of ground!), and knowing that I should let the coffee brew for only 4-5 minutes. So you can imagine my joy when I found out about the Coffee Science Center (coffee and science! My two favorite things!) offered the Coffee Sensory Workshop for beginners.
The Coffee Science Center (CSC)is the result of SGD Coffee’s Coffee Heritage Project – a private initiative they started in 2009 to get Philippine coffee on the map as one of the best coffees in the world. True to its name, the CSC is a place of learning. Students get an in-depth look at coffee from plant to cup, with stops in between to discuss the importance (or not?) of origin, how to tell if a bean is good, how to grind the beans, and other fun stuff nerdy java junkies will love. It’s the kind of information that you can normally only get through years of experience as a coffee buyer, barista, cafe owner, and/or coffee roaster.
While most of our labmates and bosses were going home two days after ICRS, some of my friends and I decided to extend our stay in Hawaii for another week to make the most of our trip. We spent two more days in Oahu before flying to the Big Island.
Our major lesson learned: touring the North Shore is more fun and much easier with a car. We considered renting a car for just the one day but weren’t sure if that was possible, and my companions didn’t want to join a tour group because of the added expense. We ended up taking TheBus, which meant that the trip from the Ilikai to Sharks Cove took 3 buses and almost 3 hours, while Waimea Valley back to the Ilikai took 2 hours. This doesn’t include the time we spent walking from Sharks Cove to Waimea Valley, as the #55 bus only comes every 30 to 45 minutes.
The bus route we took from the Ilikai to Sharks Cove consists of three buses:
1. the County Express Bus to Ewa Center, get off at the Alapai Transit Center
2. the #52 Wahiawa-Haleiwa bus, get off at Haleiwa
3. the #55 Honolulu-Ala Moana Center bus, get off at Sharks Cove