Tag Archives: Molokai

Oahu Hawaii Rainbow
Hawaii, Hawaii-Big Island, Kauai, Lanai, Maui, Molokai, Oahu, Plan, Trip Ideas

Which Hawai’ian Island is Best for You

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Exotic yet close, alluring, and mystical; you’ll never be disappointed with any of the six islands open to visitors. Each is fascinating, full of history and culture while offering plenty of outdoor excursions on the water and land, there is exceptional flora and fauna, many species endemic to Hawai’i, and when it comes to dining there’s an array of culinary delights built on an ethnic collision of flavors from Portugal, China, Japan, and the Philippines.

Over-tourism has become a concern in many beautiful places around the world. Hawai’i is no exception. Locals have a profound connection to nature and their land. Today’s visitors should abide by the same values and attitudes; respect for Mother Nature and local customs is essential to being a good guest.

Island Of Hawai’i

The original Hawai’ian homeland where stories and legends were born and the gods and goddesses reside, the Big Island is as diverse as its climate zones. Where else can you swim with giant sea turtles and see a snow-capped mountain in the distance? Mauna Kea is where visitors come to ski, star gaze, and hike. Sister volcano Mauna Loa dominates offering hikes that vary from challenging day jaunts to serious backpack treks of several days requiring permits. On this island of extremes, you’ll find whatever you might be looking for.

Big Island Of Hawaii

There are over a dozen waterfalls on the east coast of Hawai’i near Hilo. Three-tiered falls at Umauma is now privately owned and reachable via Umauma Experience. Photo: Wasif Malik/Flickr

At Hawai’i Volcanoes National Park see the active volcano, take a journey via the Crater Rim Drive and continue to Thurston Lava Tube, an incredible underground passage created by lava flows. Upcountry pastures of North Kohala include farmland and horse ranches. The scenic drive to Waimea a thriving community leads to Pololu Valley Lookout revealing coastline vistas of the Hamakua Coast. The island is laced with lush greenery leading to waterfalls, ringed with black sand beaches and winding roads with amazing lookouts.

Kauai

So big and packed full of nature that you’ll be amiss if you don’t get out and explore and experience the Garden Island. The topography is lush and rugged, offering jagged cliffs, verdant valleys, countless canyons, and plummeting waterfalls. Days are filled with snorkeling Ke’e Reef, kayaking the Wailua River, and swimming at Po’ipu Beach. This enormous island has the most beaches of all the Hawaiian Islands, boasting 28 strands of black, tan, and white sands along its 11 miles of coastline.

Kauai

Trails along the coast of Kaua’i’s North Shore at Napali reveal emerald cliffs with stunning sand beaches below. Photo: kdvandeventer/Pixaby

Hard-core adventurous types might explore the trail of Waimea Canyon on foot but a slow and easy drive up to the top unveils plenty of lookouts along the way. A portion of the towering cliffs of Napali Coast can be reached via an 11-mile rugged trail but these cliffs seen from the water and air captivate everyone and, there’s always a rainbow on the horizon at the double-tiered Wailua Falls.

Lana’i

Explorers, serenity seekers, and fans of remote luxury find this isle a perfect fit. Once home to pineapple plantations, Lana’i now hosts two ultra-luxurious Four Seasons resorts. In contrast to the pockets of pampering, most of the island is rough and rugged and open for exploration. Ribboned with 400 miles of roads and pathways, only 30 miles are paved, leaving the rest of the island ready for off-road adventures.

Lanai

Just a short hike from the Four Seasons Resort on Lana’i offers the best views of Pu’upehe a natural landmark steeped in folklore. Photo: Dana Edmunds/Hawaii Tourism Authority

The Munro Trail, a long dusty route leads to Lana’i’s highest peak at Mount Lana’ihale, the peak unveils views of the neighboring islands of Maui, Moloka’i, and O’ahu. Hikers will find 20-minute easy paths and day-long challenging trails crisscrossing the interior along with parks where Garden of the Gods, best seen at dawn, showcases surreal lunar topography. Observe some of the rarest plants and birds in the world at Kanepu’u Preserve. The iconic heart-shaped sea stack at Pu’upehe is now a seabird sanctuary and is an easy walk between Manele and Hulopo’e Bays, best seen at sunrise.

Maui

Honeymooners, fitness fanatics, and rock stars gravitate toward Maui. Family-friendly and ultra-luxe resorts front some of the best beaches on the south and west coasts. Water-centric enthusiasts find sports from snorkeling to windsurfing and wellness seekers engage in yoga workshops and healing rituals. From funky hippie towns like Paia to the hustling cosmopolitan Kahului there’s a spot for everyone.

Maui Road To Hana

Hana Highway’s scenic drive showcases the rugged coastline of eastern Maui with 620 curves and crosses 59 bridges over streams and waterfalls. Photo: Tor Johnson/Hawaii Tourism Authority

Wai’anapanapa State Park, just one of several parks on the island is the place for black sand beaches, tidal pools, and blow holes. The historic whaling village of Lahaina offers a quaint look into the past and a chance to hear authentic Hawai’ian music and take in a hula or local art fair. There’s a good chance to see whales here between November and May. A trip to Haleakala via bike or car is a sunrise event and an excursion from Kahului to Hana where the narrow winding road unveils bamboo forests and waterfalls that flow into black sand beaches creates lasting memories.

Moloka’i

Moloka’i is an untouched slice of Hawaiian delight where residents remain true to their roots and strive to preserve the land and bucolic lifestyle. Visit the central island town of Kaunakakai and mingle with the residents at the general store and small shops, walk to the harbor to glimpse the daily catch, and don’t pass up a loaf of freshly baked sweet or savory bread. Steeped in island legends, and packed with breathtaking landmarks and natural beauty you’ll want to hire a local guide to impart the lure and soul of this remote crescent.

Molokai

Moloka’i is etched in 88 miles of coastline, the most picturesque are the sea cliffs along the North Shore Pali. Photo: Tor Johnson/ Hawaii Tourism Authority

Hike the historic Halawa Valley where ancient Polynesians settled and home to towering waterfalls, sink your toes in the pure white sands of Papohaku Beach, one of the largest white sand beaches of Hawai’i, take a helicopter tour to the Kalaupapa Peninsula to see the world’s highest sea cliffs. Here you can snorkel the longest continuous reef in the United States; this 28-mile-long fringing reef on the southern shore is home to finger coral and reef fish; the natural beauty of Moloka’i captivates effortlessly. Taste local beans at coffee plantations, send home bags of macadamia nuts, and explore rare plants at Nature Conservancy’s 2,774-acre Kamakou Preserve. An island without commercial signage, a single traffic light, or big hotels, the isle is all about the way things used to be throughout the island chain.

O’ahu

Home to the capital, the most visited and typically the first stop on any trip to Hawaii this isle is aptly named the gathering place. This island has both city and country lifestyles, plenty of beaches, epic surfing, high-end shopping, and a bounty of Pacific Rim cuisine. Fascinating and multicultural, the virtual melting pot of heritages, ideas, customs and cuisine forge together here on O’ahu. After plenty of improvements and updates, Waikiki Beach is a posh, global town with swanky resorts and 5-star restaurants. There’s vibrant street activity as pedestrians drift in and out of upscale boutiques, bars, and restaurants. O’ahu has a thriving farmers market and swap meet and there is always a social gathering that brings in art, music, film, theater, and food. No doubt that O’ahu is the most social with energy that of any cosmopolitan city.

Oahu Diamond Head

View of Waikiki and Honolulu from atop Le’ahi, the summit of Diamond Head. Hawai’i’s most familiar landmark, the state park covers 475 acres. Photo: Tor Johnson/Hawaii Tourism Authority

But the ocean lures here too; snorkeling, body surfing, and paddleboarding are for everyone. And, while out you may spot spinner dolphins and sea turtles. A drive along the west coast to North Shore tempts stops at epic surf beaches like Banzai Pipeline and Sunset Beach. Inspired? Take a lesson on easy, gentle rollers at Waikiki. Diamond Head trail trekked early in the morning for views of Honolulu and the Pacific, is a must on every trip. And, kayakers will want to explore the Mokulua Islands from Kailua Beach.

Hawaii Luau Buffer
Eat, Hawaii, Hawaii-Big Island, Kauai, Lanai, Maui, Molokai, Oahu, Trip Ideas

Favorite Hawaii Luau Foods

 

Any visit to Hawaii should include a luau. These traditional island-style parties are part feast, part performance and all about having a good time. Though menus sometimes vary, there are favorites that almost always show up on the table. Here are some of the savory staples that you can expect to enjoy.

Poke

A favorite luau appetizer is poke, which is the Hawaiian word for cutting or slicing. Dishes that go by this name are made from chunks or slivers of raw fish marinated in soy sauce, sesame oil and seasonings. Traditional versions include aku and he’e, which are made from yellow fin tuna or octopus, respectively. Creative chefs may substitute salmon or shellfish, and garnish with chopped onions, chilies, seaweed, fish eggs and wasabi.

Hawaii Poke

The raw fish dish known as poke is believed to originate with fishermen who marinated trimmings from their catches in soy sauce and spices to create a tasty appetizer. Photo: iStock

Luau Stew

Locals love a savory bowl of Hawaiian oxtail soup, and will debate which island kitchen turns out the best recipes. Also known as luau stew, this hearty broth is created by stewing the namesake beef tails in their own juices until tender. Steamed taro leaves and a dash of coconut milk go into the pot, along with savory accents such as ginger, anise, orange peel, peanuts, chili and mustard.

Hawaiian Stew

Hawaiian luau stew is an island favorite. This version of oxtail soup is made by simmering the meat until tender, then adding spices and steamed taro leaves. Photo: Leigh Anne Meeks/ iStock

Hawaiian Pizza

Though not a traditional food, Hawaiian Pizza has found its way onto many luau buffet tables. Both the name and the idea of combining ham and pineapple on a pizza crust are actually credited to a Canadian baker. The recipe spread across North America before arriving in the islands. Local versions may substitute a Hawaiian favorite, spam, and include additional garnishes such as red onions and green bell peppers.

Hawaiian Pizza

Despite the name, Hawaiian pizza is actually an import first created in Canada. When it appears on luau menus, it is often with a nod to the local preference for spam rather than sliced ham. Photo: NA Grittsaom/iStock

Huli Huli Chicken

Luau guests are often treated to the enticing scent of grilling huli huli chicken. What sets this version of the barbecue favorite apart is the constant basting and turning the birds receive while on the grill. In the Hawaiian language, the word “huli-huli” means turn, turn. It is this constant attention and the frequent basting that keep the meat juicy and tender. Purists say that this dish is best when made from local fowl that are a cross breed of domesticated chicken and the red jungle fowl that roam the islands.

Huli Huli Chicken

Grill masters baste huli huli chicken in a savory sauce made from soy sauce, fresh lemon and pineapple juices, with accents of ginger, garlic, brown sugar and sherry. Photo: Robson Abbot/ iStock

Poi

Poi is the original Hawaiian comfort food, and a long-time staple starch of the native island diet. This porridge-like dish is made by mashing the cooked root of the taro plant into a pasty liquid, and then adding water before it is served. Depending on the amount of water added, it can take on consistencies from liquid to dough-like. When served fresh it is known as sweet poi, and when left standing to ferment, it becomes sour poi.

Poi

Depending on consistency, the starchy dish made from crushed taro root may be called “one, two or three-finger” poi, referring to the number of fingers required to scoop it up. Photo: iStock

Kalua Pork

A Kalua pig is often the centerpiece of a luau. The traditional Hawaiian cooking method known as kalua begins by digging a dirt pit known as an imu, where rocks are heated by an open fire. A pig wrapped in wet burlap and layered with banana leaves is then placed in the pit, along with more hot rocks. The pit is covered and left to slow cook for six to eight hours. The result is meat that is uniformly juicy and tender, embellished by the smoke flavors of hardwoods. It is usually served shredded, and is delicious without the need for any additional sauce.

Hawaii Roasted Pig

The pit cooking methods of Kalua allow steam and smoke flavors from koa wood, ti and banana leaves to infuse the meat with a mild yet distinct flavor. Photo: iStock

 

 

Hawaiian Shirts
Hawaii, Hawaii-Big Island, Kauai, Lanai, Maui, Molokai, Oahu, Plan

The Original Hawaiian Shirt

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Like the islands themselves, the modern-day Hawaiian shirt is the product of a mixing pot of cultures and traditions. The colorful, casual designs of today represent a convergence of influences, with its deepest roots in the colorful patterns of kapa cloth. This traditional Hawaiian fabric was usually dyed in bold geometric patterns, and worn as loincloths known as kapa malo, or sarong-like wraps known as kapa pa’u.

The arrival of European missionaries heralded a new era of conservative western-style dress through much of the 19th century, but dress codes began to relax and expand in the early 20th century, when migrants from the east came to work the sugar plantations and pineapple fields. The Chinese brought brightly colored and loose fitting silk garments, while workers from the Philippines favored the relaxed feel of the untucked and cool-wearing barong tagalog. At around the same time, Japanese immigrants transformed the cooling fabrics and loose fitting style of the kimono into a short-sleeved work shirt that would become known as the palaka. The traditional palaka sported a checkerboard design, but it wasn’t long before the cultural mingling lead to bold new interpretations that also tied into Hawaiian kapa cloth designs.

Most historians give credit to a merchant named Ellery Chun for popularizing the first modern version of what we now call the Hawaiian shirt. In the 1930s, his dry goods store in Honolulu began selling a garment he labeled the Aloha Shirt. It wasn’t long before other tailors began creating their own versions of these loose-fitting, brightly colored shirts. As the first wave of vacationers arrived from the United States, many returned home with bright Hawaiian shirts as reminders of their time in the islands.

Following World War II, the Hawaiian shirt became the unofficial symbol of a new cultural attitude that embraced a more relaxed dress code and lifestyle, and these shirts would eventually become accented business attire. Hollywood popularized the style, and by the 1960s, the Hawaiian shirt had made its way into mainstream American culture. There have been a number of subtle variations in style, materials and colors in the years since, but one thing remains unchanged: put on a Hawaiian shirt, and you are almost guaranteed to take life just a little bit easier.

 

 

Hawaii Plate Lunch
Eat, Hawaii, Hawaii-Big Island, Kauai, Lanai, Maui, Molokai, Oahu, Trip Ideas

Hawaii’s Local Favorites

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If your idea of Hawaii cuisine is tropical fruits and luau food, you need to expand your culinary horizons. The islands have long been a cultural mixing pot, with culinary influences from around the world blending to create a slew of unique-to-the-islands dishes and drinks you can’t find anywhere else. If you are ready to discover the diverse tastes of Hawaii, here are some of our favorite starting points.

Plate Lunch

The most iconic meal in Hawaii is called the plate lunch, an un- apologetically starch-heavy combination that dates back to the plantation period. The meal consists of two scoops of white rice, another of mayonnaise-based macaroni salad and some kind of entrée, which can range from teriyaki beef to pork adobo. The best place to sample one of these simple meals is at Rainbow Drive-In (3308 Kanaina Ave., 808-737-0177, www.rainbowdrivein.com) in Kapahulu, less than a mile outside of Waikiki. The landmark restaurant first opened in 1961 and is one of the few remaining drive-ins from this era. It’s been a favorite of residents for generations, though a recent stint on Food Network’s ‘Diners, Drive-Ins and Dives’ with Guy Fieri (who eats the fried chicken here whenever he’s in town) has put the drive-in in the guidebooks. And because of its proximity to the beaches in Waikiki, it’s a popular stop for surfers and beach-goers, who often arrive in beachwear for their fix of burgers, fries and the drive-in’s famous Slush Float. While it serves a variety of plate lunches—from hearty chili to chicken cutlets smothered in brown gravy—the most popular is the mix plate, featuring beef or pork teriyaki, a breaded chicken cutlet and mahimahi. There’s lots of parking at the drive- in and next door, but expect a crowd at lunchtime with lines spilling into the parking lot.

Rainbow Drive Inn Hawaii Local Food Plate Lunch

Oahu’s Rainbow Drive-In serves up traditional plate lunches. These date back to the plantation days, when workers sought a simple yet filling mid-day meal to fuel their labors. Photo: Catherine Toth

Spam Musubi

A popular snack found in most convenience stores in Hawaii is the Spam musubi —a block of white rice topped with a slice of grilled Spam, wrapped together with dried seaweed. Sometimes the musubi comes paired with egg, other times the Spam is flavored with teriyaki sauce. Hawaii has a long history of affection for the pink canned meat. Residents eat nearly 7 million cans of Spam a year, according to Minnesota-based Hormel Foods. That’s more than any other state in the nation. One eatery has perfected the snack. Tanioka’s Seafoods & Catering (94-903 Farrington Highway, 808-671-3779, www.taniokas.com) in Waipahu in Central Oahu prepares a Spam musubi that has quickly become one of the most popular items on the menu. The Spam is seasoned with a sweet teriyaki sauce that ramps this musubi to another level. These grab-and-go treats are located right at the cash register at Tanioka’s. But you have to go through a line to get there, passing display cases of poke, fried chicken, shortbread cookies and other local favorites. There isn’t anywhere to eat in or outside, so you’ll have to drive somewhere to enjoy your treat—we recommend visiting the nearby Hawaii’s Plantation Village (95-695 Waipahu St., 808-677-0110, www.hawaiiplantationvillage.org) in Waipahu, where you can walk around a restored plantation village that tells the story about Hawaii’s multiethnic history.

Spam

Spam musubi is a popular grab-and-go snack found all across Hawaii. Slices of flavored Spam provide the signature ingredient, which is paired with rice and wrapped in seaweed. Photo: Catherine Toth

Poke

Of the favorite types of pupu, or appetizer, in the Islands is poke (pronounced poh-kay). This consists of cubed ahi (yellow fin tuna) marinated in sea salt with shoyu (soy sauce), inamona (roasted crusted kukui nut), sesame oil, seaweed and chopped chili pepper. And it’s a fixture everywhere, from high-end restaurants to grocery stores. (Even Costco sells poke.) There are many variations of this dish, ranging from raw salmon to cured octopus. Try any of the ones served at Poke Stop (95-1840 Meheula Parkway, 808-626- 3400, www.poke-stop.com) in Mililani in Central Oahu. Here, you can even get a poke bowl with seared ahi served over kim chee- flavored fried rice. It’s a small shop located behind a McDonald’s, with some seating inside. While poke is its specialty, you’ll likely smell other dishes like garlic shrimp or grilled rib eye steak cooking up in the kitchen. Don’t be surprised to see owner Elmer Guzman prepping in the kitchen or his young daughters helping out in the dining area.

Hawaiian Poke

From high-end restaurants to supermarkets, you can find poke on every menu. The dish is typically marinated seafood topped with seaweed, chili peppers and even fish roe. Photo: Catherine Toth

Saimin

This is a noodle soup dish that came out of Hawaii’s plantation era. Drawing on the influences of Japanese ramen, Chinese mein and Filipino pancit, it is a curly egg noodles in a hot broth. One of the best bowls is on Kauai at Hamura’s Saimin Stand (2956 Kress St., Lihue, 808-245-3271), which uses locally made noodles. This old-fashioned saimin shop has been around for about 70 years and still popular as ever. Its long, S-shaped community table is almost always packed with diners, sitting on wooden stools and huddled over their bowls of steaming hot saimin. You can watch the longtime workers prepare the broth and noodles right in front of you in the open kitchen. The most popular is Hamura’s special saimin topped with luncheon meat, roast pork and veggies.

Saimin

Saimin is an Asian-influenced noodle soup turned Hawaiian. It consists of soft egg noodles immersed in a hot broth. Garnishes can include a variety of meats and vegetables. Photo: Catherine Toth

Mai Tai

A favorite libation in the islands, the Mai Tai is a combination of light and dark rums, lime, orgeat and curacao or triple sec. It was purportedly invented in 1944 at the Trader Vic’s restaurant in Oakland, California, but it soon became associated with Hawaii. The original concoction is vastly different from the imitations served in many restaurants and bars. The 1944 drink, which means “good” in Tahitian, used J. Wray & Nephew Jamaican rum, fresh lime juice, orgeat (an almond syrup with French origins), orange curacao and sugar syrup. There’s only one bottle left in the world of the Jamaican rum, so modern bartenders use various rums instead. The Royal Kona Resort hosts Don the Beachcomber’s Mai Tai Festival, which lures about two dozen mixologists who blend their best recipes in the hopes of winning $10,000. But you can find Mai Tais on just about any menu in Hawaii. The oceanfront House Without a Key (2199 Kalia Rd., 808-923-2311, www.halekulani.com/dining/house-without-a-key) at the posh Halekulani in Waikiki boasts a popular Mai Tai, perfect for sipping at sunset. Go in the evening and grab a seat outside, facing the Pacific Ocean, and listen to live Hawaiian music with hula dancers gracefully moving under a century-old kiawe tree. The refreshing drink is perfection in this atmosphere.

Mai Tai

Though thought to have originated in California, the Mai Tai has long been associated with Hawaii. With slight variations, the drink combines one or more rums, fruit juices and syrups. Photo: iStock

Loco Moco

You likely won’t find this dish—or a variation of it—anywhere but Hawaii. Another product of the plantation culture, the loco moco is just white rice topped with a hamburger patty (or two), an egg and brown gravy. It was first created in Hilo on the Big Island, where you can still get one of the best versions of this dish at Café 100 (969 Kilauea Ave., Hilo, 808-935-8683, www.cafe100.com). This old- time drive-in serves more than 30 different kinds of loco mocos, including one with fish and another topped with homemade chili. It started serving loco mocos in 1949 and now sells about 9,000 of them every month. The menu on display is dizzying, so take your time. Like Rainbow Drive-In, Café 100 has take-out windows but with some open-air seating where you can feast on your loco moco plate. This is a popular stop for Hilo residents seeking a quick bite to eat, though more visitors are finding it despite its location off the main highway. If you’re on Kilauea Avenue, you can’t miss it, with its name in huge red letters on a wooden facade.

Loco Moco

Loco moco is one of several distinctly Hawaiian creations that pairs a serving of rice with one or more protein toppers. This example comes from Cafe 100 in the town of Hilo. Photo: Catherine Toth

Malasadas

This popular Portuguese dessert is simple: it’s just fried sweet dough doused in white sugar. But few have perfected the art of making these round, sugary donuts. While Leonard’s Bakery in Kapahulu on Oahu is the most well known bakery to specialize in these fried treats, Agnes’ Portuguese Bake Shop (46 Hoolai St., 808-262-5367, www.agnesbakeshop.com) in Kailua on Oahu’s windward side whips up the most authentic version—complete with the traditional hole in the middle. The malasadas here are made to order and coated generously in white sugar. It’s located in a parking lot shared with a couple of other shops. There are display cases features other baked good such as bear claws, apple fritters, jelly donuts and scones. Grab a cup of freshly brewed local coffee and take a seat while you wait. Since the malasadas are made to order, it might take a few minutes.

Malasada

A close cousin to the donut, the Malasada originated in Portugal. These savory chunks of sweet fried dough are coated in sugar, and may or may not have central holes. Photo: Catherine Toth

Shave ice

Hawaii’s version of this icy treat is nothing like the chunky snow cones served on the mainland. Shave ice—also called ice shave on the Big Island—has a finer consistency, and more completely absorbs the sweet syrup toppings, which come in flavors ranging from strawberry to piña colada. Most shave ice stands like Matsumoto Shave Ice on Oahu’s North Shore and Ululani’s Shave Ice on Maui top these desserts with homemade mochi (sweet glutinous rice), red azuki beans and sweetened condensed milk. But if you’re looking for something truly unique, visit Shimazu Store (330 N. School St., 808-371-8899) in Honolulu. This small hole-in-the-wall boasts more than 50 different flavors including lychee, red velvet crème, durian and creme brulee. This shave ice shop is in a former neighborhood grocery store. It’s tiny inside, and you’ll likely have to eat on the small bench just outside the door. The workers will make your shave ice to order right before your eyes, including shaving the ice.

Hawaiian Shaved Ice

Hawaiian shave ice is a favorite treat. Unlike a snow cone, which uses crushed ice, shaving produces smaller ice slivers that more readily absorb flavoring syrups and additional toppings. Photo: iStock

 

Molokai Mule Ride Hawaii
Hawaii, Molokai, Plan, Trip Ideas

Molokai: 10 Reasons to Go

Traditions are alive and well on Molokai, where farming and ranching is still a way of life for many, and tourism supplements rather than dominates the economy. There are no high rises or mega resorts, no traffic lights or streetlights, and no franchise eateries or stores. Instead, you’ll find quiet villages, where accommodations run to small inns and rental cottages, and nightlife is more about stars than bars.

1  Rural Roots

Though no longer a major pineapple producer, Molokai is still an agricultural island, where family plots grow bananas, papaya, sweet potatoes and taro, and cattle roam the island’s western grasslands. The primary settlement of Kaunakakai is still known as a paniolo (Hawaiian cowboy) town, and a place where dinner is more likely to come fresh from the garden and the sea rather than the refrigerator.

2  Home of the Hula

Oral traditions name Molokai as the island where the hula dance was born. Now synonymous with Hawaiian culture and often incorporated into luau floor shows, hula was originally danced not only as a form of entertainment, but as a way to preserve the island’s oral history and mythology. The stories of hula are told through gestures and the accompanying chants, and one of the best places to see its purest form is the annual Ka Hula Piko festival, which is a showcase for traditional dance, culture and food.

3  The One Percent

Of the more than seven million visitors who come to the Hawaiian Islands each year, fewer than one in a hundred will make it to Molokai. As a result, you won’t find tour buses clogging the roads or excursion boats lining the harbors. Things get even quieter in the evenings when day-trippers from Maui reboard the ferry, leaving the island to its residents and a very few longer-term guests.

4  Something Fishy

Long before the modern science of aquaculture developed, Hawaii’s native people were raising seafood in coastal impounds made of coral and lava rock, which kept fish corralled while allowing sea water to flow in and out. Some of the best preserved are located near One Alii Beach Park. These structures are thought to be 700 to 800 years old. Two in particular, Keawanui and Ualapue Fishponds, have been designated as National Historic Landmarks.

5  A King’s Vacation

King Kamehameha V constructed his summer home at Kaunakakai Beach and raised cattle on land that later became the sprawling Molokai Ranch, which is Hawaii’s second largest. He’s also credited with planting hundreds of coconut trees in what is now the Kapuaiwa Coconut Beach Park. This shaded grove is one of the island’s signature landmarks—just be sure to watch for falling coconuts if you enter.

6  St. Damien’s Legacy

The Catholic missionary Joseph de Veuster was granted sainthood for aiding the leprosy victims exiled to Molokai’s remote Kalaupapa peninsula. The site of this former colony is now open to the public as Kalaupapa National Historical Park, but it can be reached only by a rugged trail. Here visitors can learn the story of St. Damien and the colony, and visit St. Philomena Roman Catholic Church, where Damien served and was originally buried in the adjacent cemetery.

7  Cliff Hanger

The precipitous trail leading to the Kalaupapa colony drops 1,700 feet in three miles and often runs just inches from the brink of a cliff. Surefooted mules ferry visitors up and down this dramatic pathway. Plan on devoting most of the day to the ride, as the three- mile trip takes about 90 minutes each way, and there’s a break at the bottom to explore and have lunch. The path is also open to ambitious hikers looking for a good workout.

8  Southern Exposure

The longest barrier reef in Hawaii stretches for nearly 30 miles along Molokai’s southern coast. The clear waters that envelop these coral gardens are home to hundreds of species of fish and are a favorite with divers and snorkelers. The site called Murphy’s Beach is a favorite entry point, as it provides calm water and shaded beachside facilities for gearing up.

9  Seaside Heights

Along the island’s northern shore, the world’s tallest sea cliffs rise abruptly to heights of almost 4,000 feet. In the rainy season, tendril-like waterfalls cascade down the green cliff faces to form feathery plumes of spray. A short hike from the parking area at Palaau State Park takes you to the edge for a look down. Boat cruises along the bases of the cliff face originate from Kaunakakai harbor and from the island of Maui, where you can also book helicopter fly-bys of the cliffs.

10  Honey Do

Bees turn the flowers of the kiawe tree into a pure white honey that is prized by gourmands. Known as meli in the Hawaiian language, this sweet concoction is produced at a select few apiaries on Molokai, and sold at local stores.