Some of Hawaii's most meaningful foods are made with ingredients and methods that have been part of Hawaiian food traditions for generations. At Waiahole Poi Factory, we continue that tradition with hand-pounded poi, kalua pig, laulau, luau dishes, chicken long rice, lomi salmon, and kulolo.
These seven foods represent some of the core dishes we serve at Waiahole Poi Factory. They rely on kalo, slow cooking, and preparation methods we continue to use in our kitchen. Below is what each one is, how we prepare it, and how it shows up on our menu.
1. Poi
Poi is steamed taro root mixed with water into a smooth paste. It remains the foundation of Hawaiian meals and carries cultural weight as the kinolau of Hāloa. Fresh poi tastes mild and lightly sweet. After a day or two it develops a gentle tang that many locals prefer.
Batches are limited and sold first-come, first-served, so call ahead to confirm availability and reserve. Batches are limited and sold first-come while supplies last. Call ahead to confirm the schedule and reserve. We also offer denser paʻiʻai on those same days. Milled poi is available daily at both locations. Every full plate lets you choose poi or rice.
2. Kalua Pig
Kalua pig is pork butt cooked low and slow for twelve hours until it shreds with a fork, then seasoned only with Hawaiian sea salt. The result is tender, lightly smoky meat that needs no sauce.
We serve it as a single plate, as one of two proteins on a combo plate, or as the centerpiece of the Kanaka Nui. It also appears as a side order. This is the protein most first-time visitors recognize and the one locals order again and again.
3. Laulau
Laulau starts with pork and a small piece of butterfish wrapped in taro leaves, then sealed in ti leaves and steamed until the greens soften and absorb the fat. You unwrap the outer ti leaf (not eaten) and mix the taro greens with the meat.
Our version uses a generous portion of pork. It is available as a single plate, combo choice, side, or part of the Kanaka Nui. The pork and taro leaves give laulau its rich, earthy flavor.
4. Squid Luau and Beef Luau
These two stews share the same foundation: taro leaves cooked until tender. Squid Luau, despite its name, is made with thinly sliced octopus with coconut milk and Hawaiian salt. Beef luau braises chuck with onion, ginger, and the same taro leaves until the meat falls apart.
Both appear as plate options, combo choices, and sides. They give the meal a creamy or deeply savory counterpoint to the drier kalua pig and laulau. Many regulars choose one of these when they want variety on a combo plate.
5. Chicken Long Rice
Chicken long rice is not rice. Clear mung-bean noodles simmer in a light ginger-chicken broth until they turn slippery and translucent. Shredded chicken and green onion finish the bowl.
Its ginger-chicken broth makes it a lighter option than our pork and luau dishes. You can order it as a single plate, combo item, bowl, or side. It pairs cleanly with poi or rice and lomi salmon.
6. Lomi Salmon
Lomi salmon is diced salt-cured salmon mixed with tomato, onion, and green onion. It is served cold. The salt and acid cut through the richness of kalua pig, laulau, and the luau stews.
Every single plate, combo plate, and Kanaka Nui includes a portion. You can also order it as a side. It is the one cold item on the plate and the one that refreshes the palate between bites of pork and taro.
7. Kulolo
Kulolo is grated taro mixed with coconut milk and sugar, then steamed for up to twenty-four hours. The long cook caramelizes the sugars and turns the block dense, dark, and slightly chewy.
We sell it by the scoop or by the pound when available. Our signature dessert, the Sweet Lady of Waiahole, places a warm piece of kulolo under a scoop of haupia ice cream. The heat melts the ice cream into a coconut sauce that soaks into the taro. A Tahitian version uses banana poʻe the same way. Plain haupia (firm coconut pudding) also comes with every full plate.
How These Seven Foods Appear on Our Plates
We keep the format straightforward so you can build what you want.
Sides of each protein, poi, rice, lomi salmon, and hoʻio salad are also available. Kulolo and the Sweet Lady are ordered separately as dessert.
Reminder: Prices shown are approximate and subject to change. Confirm current pricing on our menu page or by phone.
FAQ
Which of the seven should a first-time visitor order?
Start with a single kalua pig or laulau plate and choose poi. Add a side of lomi salmon if you want the full contrast. Save kulolo or the Sweet Lady for dessert.
When is hand-pounded poi available?
Wednesdays and Sundays only at the historic Waiahole Valley location. Supply is limited. Call ahead to confirm and reserve.
Can I get all seven items in one visit?
Yes. Order the Kanaka Nui for the savory items and add a Sweet Lady or scoop of kulolo for the seventh.
Do you still steam kulolo the traditional way?
Yes. We steam it for twenty-four hours. That long cook is what gives it the dense, caramelized texture.
Is catering available for these seven foods?
Yes. We can supply pans of kalua pig, laulau, both luau stews, chicken long rice, lomi salmon, poi, and kulolo. Minimum notice is 48 hours for smaller groups and one week for larger parties.
Where are the two locations?
Historic Waiahole Valley: 48-140 Kamehameha Hwy, open Monday and Wednesday–Sunday 10 a.m.–6 p.m., closed Tuesday. Windward Mall food court: open seven days with extended evening hours. Check the website for the latest hours before you go.
Taste These Seven Foods With Us
Come to either location and order from the seven dishes that define what we do. Choose a simple single plate or the full Kanaka Nui. Add hand-pounded poi when it is available and finish with warm kulolo. Sit at the outdoor tables under the Koʻolau range or pick up at the mall and take the flavors home.
Order online or stop by today. We are ready to feed you.
