Hawaii's food culture is one of its great under-appreciated strengths. The mixing of Polynesian, Japanese, Chinese, Filipino, Korean, and Portuguese cuisines over 200 years has produced something distinctly Hawaiian: plate lunches, poke bowls, spam musubi, loco moco, shave ice, and malasadas all belong to this particular culinary universe. The restaurant scene on Oahu and Maui is now serious enough to attract chefs from the mainland, but the best eating is often at humble plate lunch spots and fish markets.