Alan Wong’s Returns at The Kāhala as Liliha Bakery Plots Sixth Store in Waikīkī
Two of Honolulu’s most cherished culinary names are making notable comebacks in 2026, signaling a renewed confidence among local independent restaurants as they adapt to the island’s evolving dining landscape.
Chef Alan Wong is returning to fine dining with a revamped concept at The Kāhala resort, taking over the former Hoku’s space that closed in 2019. Meanwhile, Liliha Bakery is expanding its beloved local institution with a sixth location planned for Waikīkī Beach Walk, bringing its iconic coco puffs and comfort food closer to the tourist corridor.
The moves represent more than just restaurant openings — they’re strategic bets on Honolulu’s dining future by two establishments that have helped define local food culture for decades.
Alan Wong’s Evolution
Wong’s new venture marks his return to hotel dining after his original Alan Wong’s restaurant in McCully closed in 2020 during the pandemic. The chef, widely credited with pioneering Hawaiian Regional Cuisine in the 1990s, is adapting his approach for a post-pandemic dining scene.
The Kāhala location offers Wong a chance to reimagine his culinary vision in a space that once housed one of the island’s most respected fine dining establishments. Hoku’s closure left a significant void in Honolulu’s upscale dining scene, particularly in the Kāhala-Kaimuki corridor.
“The timing feels right to bring back elevated local cuisine in a format that works for today’s diners,” said Maria Santos, a longtime food industry observer and former Honolulu Magazine dining editor. “Alan has always been about innovation within Hawaiian flavors, and this gives him a platform to show how that’s evolved.”
Wong’s return comes as several high-profile restaurant closures have left questions about the viability of fine dining in Honolulu’s current economic climate. His new concept will likely serve as a test case for whether locals and visitors are ready to embrace premium dining experiences again.
Liliha’s Waikīkī Expansion
Liliha Bakery’s sixth location represents a different kind of strategic thinking. The 70-year-old institution, known for its loyal local following and lines that stretch down Kuakini Street, is making its most tourist-focused move yet with the Waikīkī Beach Walk spot.
The expansion builds on Liliha’s successful model of maintaining its authentic local character while gradually growing throughout Oahu. Previous locations in Mililani, Ala Moana Center, and other neighborhoods have proven the brand travels well beyond its original Kalihi-Palama roots.
Placing Liliha in the heart of Waikīkī’s shopping and dining district puts the bakery’s famous malasadas, plate lunches, and breakfast items directly in front of millions of annual visitors. It’s a calculated risk that could introduce mainland and international tourists to one of Hawaii’s most authentic local dining experiences.
Local Independents Fighting Back
Both expansions come at a time when local independent restaurants face mounting pressures from rising rents, labor costs, and supply chain challenges. Many beloved local spots have shuttered in recent years, replaced by mainland chains or left vacant.
The success of these two ventures could signal whether established local brands can compete effectively with deep-pocketed national chains that have increasingly dominated Honolulu’s dining landscape.
Wong and Liliha represent different approaches to the same challenge: Wong is betting on innovation and elevated experiences, while Liliha is banking on authentic local flavor and proven comfort food appeal. Both strategies acknowledge that surviving in today’s market requires evolution while maintaining core identity.
The timing also reflects broader changes in Honolulu’s dining habits. Post-pandemic diners have shown they’ll pay premium prices for experiences they value, whether that’s Wong’s refined Hawaiian Regional Cuisine or Liliha’s nostalgic local comfort.
For Honolulu residents, these openings offer hope that homegrown dining institutions can continue to thrive alongside — and compete with — the corporate restaurants that increasingly dominate shopping centers and tourist areas.
Both restaurants are expected to open by mid-2026, giving locals and visitors new reasons to rediscover what made these brands special in the first place. Their success or failure will likely influence other local restaurateurs considering their own expansion plans in an increasingly challenging market.
