Martha Cheng

Martha Cheng is the former Dining Editor for HONOLULU Magazine. She also writes for publications including The Wall Street Journal, The Washington Post, Food and Wine, and Eater. In past lives, she was a line cook, food truck owner, Peace Corps volunteer and Google techie and has degrees in Computer Science and English from Wellesley College. She really likes listing things. More than a decade ago, she came to Honolulu for a boy and stayed for the people and ocean. She was born in San Francisco but prefers surfing in Hawai‘i.

Articles

Fishpond

Taste of Heeia Fundraiser

Check out Hoolako: A Taste of Heeia, the annual benefit for Paepae o Heeia, a non-profit group dedicated to restoring and caring for the Heeia Fishpond.

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Poke: Past and Present

For locals, few things say “home” as much as poke. Here’s the story of the evolution of this quintessential Hawaii food.

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A Feast for the Eyes

Here’s how two unique and pleasant Honolulu restaurants provide a context for their menus.

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Delicious Detox

It’s that time of year, when the excesses of the holidays begin to weigh on one’s waistline—or conscience—and thoughts turn to detoxification.

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Chef Tattoos

The art chefs produce is ephemeral, but some of Honolulu’s professional cooks have inked permanent culinary references onto their bodies.

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Steaking Out Oahu

Hungry for success, everyone’s hopping on the steak wagon. The steak wagon market is booming on Oahu, spawning numbers of competitors.