For the last stop on our food tour, they took us to Leonard’s Bakery, a modestly-sized bakery located in the Kaimuki neighborhood, not to far from the University of Hawaii at Manoa, with their gleaming sign advertising malasadas and pão doce. The destination wasn’t particularly a surprise, since I’m pretty sure that Leonard’s Bakery was far and away the most-recommended place on Oahu, with literally dozens of people telling me that I had to go to Leonard’s and order a malasada. But I’m sure quite a few of you are now asking “what’s a malasada?” Well, as I mentioned, Hawaii is quite the culinary melting pot, and that influence includes Portuguese cuisine (a large number of Portuguese workers came to Hawaii from the Azores in the late 19th century to work on the sugar cane plantations). This immigration added several major items to Hawaiian cuisine, including Portuguese sausage (available at most breakfast places in Hawaii, and also widely available as a choice in a standard plate lunch), pão doce (Portuguese sweet rolls, kind of like a sweet dinner roll), and the malasada. The malasada is basically a Portuguese donut: a nominally egg-sized lump of dough is fried up and, in its most basic form, served up rolled in granulated sugar. It’s one of the classics of Hawaiian cuisine (indeed, the wedding we attended had fresh malasadas at the reception), and it’s a dessert widely available across the state. And, as I mentioned above, most anyone’s list for “Best Malasada” has Leonard’s near the top of the list.
Where Offbeat Eats has been:
Our second day of exploring the Western Coast of Réunion had us staying in the resort town of Hermitage-Les-Bains. It’s definitely a resort town, dominated by several large resorts, and the local dining scene caters to it, with a rather large assortment of restaurants offering up large buffets and extensive cocktail bars. While a few of these places (La Marmite and Coco Beach in particular looked like they had a rather nice assortment of Carris and seafood), we opted to check out one of the quieter places a bit off the beaten path. Our first attempt was the diminutive and subtle L’Arc en Ciel, which looked phenomenal, but were unable to fit us in. But around the corner we found Le Manta, a pleasant restaurant built around two very large and lush outdoor dining gardens (one smoking, “le section fumeur” is still alive and flourishing in France) and a rather extensive menu built around Réunionnaise Creole cuisine.