The series’ third chapter in Hawaiian Airlines’ Ola Pono series showcases their Executive Chef Lee Anne Wong. We walk through traditional Hawaiian taro farms, down the line of Hawaii’s only fish auction and around one of Honolulu’s favorite Farmer’s markets to get a closer look at fresh local foods.
Learn more: HawaiianAirlines.com/OlaPono
Client: Hawaiian Airlines
‘Aina to Table
Hawaiian Airlines’ Executive Chef Lee Anne Wong visits K?ko‘o ‘?iwi to talk about Hawai‘i’s indigenous ingredients, like kalo (taro) and ‘ulu (breadfruit). Then, she travels to Mana Ai to learn the history of kalo and experience firsthand how it is pounded into poi – a staple food on the Islands.
Line to Table
Get up close and personal with some of O‘ahu’s freshest seafood as Hawaiian Airlines’ Executive Chef Lee Anne Wong and Featured Chef Eric Oto take an exclusive tour the famous Honolulu Fish Auction – the only fresh tuna auction in the United States!
Farm to Table
Hawaiian Airlines’ Executive Chef Lee Anne Wong takes her family to her favorite place to source local ingredients—Kaka’ako Farmers’ Market, where they experience a taste of Hawai‘i’s tropical fruits and local produce.