Content area
Full Text
Try the classic Hawaiian doughnut and its sinfully delicious makeover
Photographs by Douglas Merriam
Honolulu's hippest foodies may flock to the city's classiest restaurant, Chef Mavro, for haute cuisine, but when it comes time for dessert they order Hawaii's guiltiest blue-collar pleasure: malasadas. Of course, chef-owner George Mavrothalassitis has raised the humble hunks of deep-fried dough to culinary art by stuffing them with a luscious lilikoi (passion fruit) curd. "Some people say we should open a drive-in window to serve it after hours," says the chef.
Like the rest of the country, the Islands have rediscovered comfort food. And while locals have always enjoyed this distinctly Hawaiian version of the doughnut, a number of island chefs and bakers have taken the classic malasada to...