At this farmers-market-stall-turned-acclaimed-restaurant in Honolulu’s bustling Chinatown district, chef Andrew Le uses local products to create contemporary Southeast Asian dishes inspired by his mother’s home cooking. Locally sourced ingredients figure into delectable rations of Big Island beef pho, Laotian fried-chicken banh mi and a number of lesser-known noodle soups from Vietnam’s south – a recipe for success that’s helped the team snag a spot on a number of best-of lists. Industrial-chic interiors, accented by glimmering chandeliers, adds to the eatery’s offbeat allure.

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