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eritouma
February 4th, 2005, 11:09 AM
Greetings.....

A friend of mine will be travelling to Oahu and the Big Island in the next little while and I have been telling him all about Malasadas.... Where should I recommend him to go.. Any suggestions for the "best" malasadas ?

Thanks

kimo55
February 4th, 2005, 11:12 AM
Greetings.....

A friend of mine will be travelling to Oahu and the Big Island in the next little while and I have been telling him all about Malasadas.... Where should I recommend him to go.. Any suggestions for the "best" malasadas ?

Thanks


Leonard's
Kapa WHO? Lou!


check it out:

http://www.wizardpub.com/oahu/oahrest.html

kamapuaa
February 4th, 2005, 03:16 PM
Greetings.....

A friend of mine will be travelling to Oahu and the Big Island in the next little while and I have been telling him all about Malasadas.... Where should I recommend him to go.. Any suggestions for the "best" malasadas ?

Thanks

On the Hilo side, Tex's in Honokaa is the place for Malasadas. They are a little desner than Leonard's but still really good.

pzarquon
February 4th, 2005, 06:27 PM
Are they going to be here thisweekend? Probably not, I guess. A pity, since the Punahou Carnival is on, and their malasadas are highly regarded. (The price is doubled this year, though, as part of a tsunami relief fundraising effort.)

scrivener
February 4th, 2005, 08:18 PM
I have a deep fondness for Champion Malassadas on Beretania Street between McCully and Punahou. Or is that Isenberg and McCully?

And as I've mentioned before, you can't beat the price at Kamehameha Bakery. The sugary yummies aren't as good as Leonard's or Champion, but they're something like thirty-five cents per.

craigwatanabe
February 4th, 2005, 10:41 PM
By far the Champion Bakery is the best. The baker there who owns the shop used to work for Leonard's on Kapahulu before moving to Kalihi on North King street. He then moved to Beretania.

But if you can wait for the Kamehameha School's Hoolaulea at Bishop Muesum you have to try the KSBE's Band Booster club's Malasada's. We take malasadas to a science and make it the best (as good as Champion's). Every year we have long lines of the good stuff. The secret is letting the dough rise just right then weighing them and using good cooking oil. But for consistant good texture, you gotta hold the batch deep down in the vat and pull them up and out. If you cook them by floating them on the top and flipping them over, you will get soggy oily malasadas.

eritouma
February 5th, 2005, 06:39 AM
Thanks to all who have helped so far.... I am going to pass this info on to him and I am sure he'll try all the places mentioned... He is actually planning on going next month... Thanks again and I can't wait to try them again myself... :)

Mocha
February 5th, 2005, 12:48 PM
Just finished off a bag of the Punahou carnival malassadas and they were very
onolicious! They are a bargain even thought they raised the prices this year to
50 cents each! Champions have my vote when I can't get carnival style
malassadas. :p