The Chef Behind the only Turkish Restaurant in Hawaii
The Menu Talk podcast features Au Hedma, a Turkish‑born chef‑owner who transformed personal immigration setbacks into Honolulu’s only Turkish restaurant, Istanbul Hawaii. After studying art, animation, and psychology in California, she and her mother turned homesick cooking into a farmers‑market stall, eventually opening a full‑service restaurant that showcases Ottoman imperial cuisine on the islands. Key insights include the duo’s reliance on seasonal, locally sourced Hawaiian ingredients while importing essential Turkish spices and specialty produce, such as Turkish eggplants. Their “Aina” philosophy—rooted in Hawaiian concepts of land and freshness—drives close collaboration with about twenty local farms, some of which grow exclusive items for the menu. The menu evolves each season, balancing traditional family recipes with Au’s artistic plating and modern techniques. Notable examples include the communal Sultan’s table, a $265 shared tasting experience that mirrors Turkish sofra traditions, and the inclusion of classic desserts like baklava and Turkish delight that guests demand in authentic form. Au emphasizes that guests seek genuine Turkish flavors over fusion, prompting the restaurant to stay true to its heritage while adapting presentation. The venture highlights how immigrant entrepreneurs can create niche culinary experiences that attract both locals and tourists, reinforcing Honolulu’s diverse food scene. By marrying Ottoman culinary heritage with Hawaiian sourcing, Istanbul Hawaii sets a model for sustainable, culturally authentic restaurant concepts in remote markets.
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