In 2010, Hailewa native Mike Fuse launched a yellow truck, specializing in the kiawe-roasted meats he grew up with as a kid. Fuse sells Kalua Pig, Pulehu Steak, and Garlic & Spicy Shrimp, but chicken is the star. Huli huli translates from Hawaiian as “turn turn.” Butterflied birds roast on rotating spits over local kiawe wood, which imparts beautiful smoky flavor. Enjoy with tangy, spicy sauce.

I enjoyed plate lunches with family on the Ono Steak & Shrimp patio after hiking to nearby Makapu’u Lighthouse Trail. I was particularly enamored with their seafood, including potent garlic shrimp and furikake-crusted ahi fillets served with wasabi aioli and sweet chile sauce. Smoked Meat, a mountain of thin-sliced kiawe-smoked pork tossed with caramelized onions, is also wonderful.

Meats hang from hooks in a glass case at this grab and go counter in an Aiea strip mall. Siu mei (Cantonese style roast meats) sells by the pound, including roast duck with bronzed skins, roast pork with crispy cracklings, and grainy char siu. Orders come with complimentary gau gee, crispy wontons filled with a savory pork forcemeat. Ask for thick soy sauce or mustard sauce for dipping.

Ted Nakamura’s bare bones bakery sports a surf mural and hosts a pleasant gravel patio with blue tables. Ted’s sells Danishes, Dobash cake, cookies, Portuguese sausage rolls and plate lunches. For first time visitors, it’s all about haupia, which is a cross between jello and pudding. Chocolate Haupia Pie features soft crust and layers of chocolate pudding, firm coconut haupia and whipped cream that resembles choppy sea, mirroring the notorious North Shore waves. Better yet, Chocolate Macadamia Nut Pie contains chopped mac nuts folded into chocolate custard. Ted’s also sells tasty raised donuts that are chewy and lightly glazed.