Every time I head for Honolulu, I make sure that I include a Saturday to be able to head for the KCC Farmer’s Market held on the lower slope of back-end Diamond Head.
I make sure to get there at just past dawn (6:30 today) to be able to get a parking spot before the hordes descend and catch up with my favourite cactus garden just outside of the stalls. Since I was a guest of the Hawaii Food and Wine Festival and discovered this three years ago, I had to go this morning.
The horn goes off officially at 7:30 but I was already fronting up to The Pig and The Lady stand at 7 am dying for his top-rated dishes.
It’s the classic example of a young chef starting out with a food stand at a market, working his way up to maybe a food truck and finally transitioning to a bricks and mortar restaurant. With his lively crew and tasty dishes, this chef is a rising star.
Young buck Andrew Le is opening his new place in October which will feature the Vietnames, pork and specialty dishes he serves here. Though I was wanting a meaty pho or other noodle soup, it was too hot and it would be too crowded to eat it. So I opted for a Saigon Banh Mai sandwich of char siu pork belly, poached egg, Vietnamese ham, pate, cilantro and pickled vegetable. Off the planet!!
Here’s a pic of my breakfast starter a real chin-dribbler that combined the heat with the crunch and the meatiness with the veggies, the full report on the morning’s offering is here as Andrew does each week in advance. http://thepigandthelady.com/thepigandthelady/0908-kcc-saturday-morning-farmers-market-hu-t-75138