Featured in the New York Times
"Kakaako Kitchen in Honolulu offers a slightly ritzier version: The firm white-fleshed mahi (as the locals call it) is dredged in fizzy tempura batter, so it attains an airy crust, and tucked into a lilac-hued taro bun. The taro is a salute to poi (pounded taro root), a much older Hawaiian staple from the time before sandwiches, when navigators followed not maps but stars. "