Page 6 - MidWeek West - March 31, 2021

6 MARCH 31, 2021
Hawaiian Food Hotspot Young’s Fish Market Marks 70 Years
BY GINGER KELLER
sp lab co ra. Ch lau lau co Pa be mi
Young’s Fish Market commemorates seven de- cades in business this year and, to celebrate, the lo- cally owned restaurant is keeping its options open.
“Well, we had plans for a large birthday bash,” says president and owner Daniel Young with a laugh. “We were going to do a benefit concert and lūʻau thing, but we’ re trying to rework it. We haven’t set anything yet in stone.”
was on Liliha Street in Nuʻuanu. We started off as exclusively a fish mar- ket and, over the years, when fishing was bad, they started including different things, like some Chinese items like char siu, roast pork, turkey tails, crack seed and, eventually, we added small plate lunches and Hawaiian food. Before we knew it, the Hawaiian food took off and we just ran with that.
grandfather said and thatto my father was always reit-ma erating — if it ain’t broke,tha don’t fix it,” Daniel smiles.wh “It’s something that’s got-go ten us this far and we’ vefo become known for theseso staples of Hawaiian foodto ... and we definitely try toly maintain those base itemspr and build on them.” W
Its Kapolei Commons location, meanwhile, cel- ebrates two years in April, and Daniel teases there’s some fun activities coming down the pipeline, includ- ing live music and comedy nights, which could start as soon as early summer.
Young’s Fish Market offers staple Hawaiian food, including lau lau (above) and a combo plate (above right), which has a little bit of everything. PHOTOS COURTESY YOUNG’S FISH MARKET
“It was something on our radar of expanding into a different market area for
a while, and that area was one that we saw was devel- oping — they were saying it was the Second City,” says Young about why they decided to open a location in Kapolei. “We did some
research and looked around at the area, and we liked it and we liked what the fu- ture held. We went ahead and pulled the trigger.”
business since the mid- 2000s (along with his sister Andrea), it was his grand- parents, Wilfred and Char- lotte, who began the legacy in 1951.
The No. 1 seller, ac- cording to Daniel, is pork lau lau, but the eatery keeps it fresh by offering
SEE PAGE 7
Though Daniel has been at the helm of his family
“The original location
“It’s something that my
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