Koko Head Cafe: Honolulu’s Top Brunch Hotspot

Nestled away from the tourist crowds of Waikīkī and the hustle of downtown Honolulu, the quaint Kaimukī neighborhood offers a charming blend of vintage shops and trendy Mytouries. Hidden on a quiet street, Koko Head Cafe stands out with its off-white facade, blue accents, and a lively white-and-yellow-striped awning that shades benches often packed with enthusiastic diners. It’s the go-to morning spot for locals seeking a cheerful start to their day.

Koko Head Cafe, serving brunch daily from 7 AM to 2:30 PM, mirrors the essence of Los Angeles’ Sqirl with its local flavor. Cherished by residents, celebrated by chefs, and perfect for visitors wanting a taste of idealized Honolulu life, the cafe showcases fresh local fish, a fusion of culinary styles, and an inviting atmosphere highlighted by a colorful chalkboard menu inscribed with “Aloha.”

Lee Anne Wong, the chef and co-owner who relocated to Honolulu in 2013, initially gained fame on the debut season of Top Chef. Her move from New York has rejuvenated her culinary skills, as she now enjoys being part of a predominantly Asian community on the island. She shared her excitement with me one afternoon at Koko Head, reflecting on her newfound sense of belonging.

Upon arriving in Honolulu, Wong spotted a chance to stand out in the city's brunch scene, which often felt overshadowed by tourist-centric options. 'Brunch is a meal everyone here enjoys, yet it's often overlooked, whether you're dining at a hotel buffet or in Waikīkī. I wanted to offer something unique, fun, and deeply local,' she shared.

At around 11:30 a.m. on a weekday, the restaurant was lively, but we secured a booth with no wait. Wong describes the crowd as a balanced mix of locals and visitors, with locals making up about 70 percent. From the small kitchen, servers deliver plates of pancakes, egg sandwiches, and dumplings, creating a generally joyful atmosphere in the room.

Pay special attention to the skillet options on Koko Head’s menu. Rice, a staple in Hawai‘i meals, is featured prominently, with Wong’s unique twist on local favorites. Her breakfast bibimbap, inspired by her beloved early morning dish from New York's Koreatown, is served in a cast-iron skillet. She also reimagines fish and eggs with local fish (I had tender opah), marinated in sweet miso and paired with skillet-crisped rice and perfectly creamy scrambled eggs.

Wong excels at transforming a rice breakfast into an expressive dish. Her congee, a soulful take on classic Chinese rice porridge and a staple at Koko Head, embraces the melting pot of Hawai‘i flavors. With bacon, cheddar cheese, scallions, Portuguese sausage, a soft egg, and cinnamony croutons, it delivers a bowl full of varied textures and tastes. Enjoy it with liliko‘i juice or a flaky poi biscuit, and it perfectly embodies Honolulu’s culinary spirit.

Wong notes that the menu has remained largely unchanged since its inception. While there are occasional specials, she's content with the consistency. 'Whenever I attempted to remove a dish that wasn’t performing well, someone always protested,' she explained. She views this as a positive sign for a restaurant aiming to be a lasting part of the community. 'We’ve become a staple in people’s daily lives,' she added.

Hillary Dixler Canavan is a senior editor at Dinogo.All photos by Hillary Dixler Canavan