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If you’ve ever had the pleasure of venturing to the island paradise of Hawaii, you’ve surely heard locals speak of Helena’s. The Honolulu-based restaurant has remained a stalwart in the food scene since 1946, preserving not only its own place, but a space for Hawaiian cuisine in a developing era of food. Unlike trendy restaurants striving to find an identity, Helena’s deeply steeped in its own tradition: on the walls hang pictures of a young Helen Chock and sweet, fragrant marinade smells waft into the seating at the front. Having inherited the space from his grandmother, owner Craig Katsuyoshi explains that the menu strives to convey a feeling of comfort – best exemplified by his grandmother’s recipe for Pipi Kaula: dried beef short ribs. The latest HYPEBEAST Eats finds Katsuyoshi walking us through the “secret” of making the perfect short ribs and preserving this gem of a spot.
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