Mud Hen Water — Restaurant in Honolulu

Let me start by saying my husband and I are very big foodies, not to mention avid home chefs. We go to all the restaurants that are lauded for their food whether they are Michelin star rated or a hole in the wall. We come from NY, one of the restaurant meccas of the world. We were so excited to try Mud Hen Water as we enjoyed ourselves immensely at Town a few years ago. I can’t believe it’s the same chef. I must say we were very disappointed. We felt the food was just thrown together and there was no knowledge of the victuals being handled nor concept of flavor pairing. They tried to take everyday staples and make it special by adding a myriad of flavors, many of which had no business being there. This was to take your mind off the fact that you’re paying virtually $30 a plate for mediocre. We don’t mind paying a lot of money for food. We mind paying a lot of money for bad food. We started with the Kunoa beef tongue with broccoli. It was soaked in a soy sauce-based ciccoction that was so salty, it was completely overpowering. The tongue being the type of organ it is, did not absorb the salt as much but they also added broccoli. Who soaks porous broccoli in a vat of soy sauce? Then we had the smoked meat carbonara. Flavor was not bad, albeit a bit salty. However, When one says beef, I expect properly prepared beef, not beef jerky.

Let’s move on to dinner: the first entree we had was the short ribs. I happen to be Korean and I know short ribs. They need to be marinated or they need to be slow cooked for a long time to tenderize properly and give appreciation to the full flavor of the meat. This was not. It tasted like a marinade was poured right before it was slapped on the gril. It was so charred it became a hockey puck and whatever seasoning they did attempt to use was completely burnt off. I paid $28 for two strips of an inedible beef jerky again. The chef likes beef jerky. The next entrée was the fried chicken with Szechuan salt and tamarind mustard. We heard about the fried chicken and decided to try it, although I don’t really order chicken when I go out for dinner. We got a breast and a leg for the same $28. It was fried chicken, end of story. There was nothing good about it. It, too, was dry as a bone and it’s actually quite hard to make dark meat dry. It was relatively flavorless and came with a side order of lettuce wrap and a bunch of little vegetables to put into it like a Korean ssam, which did nothing to add to the flavor nor was it really appropriate for the meal.

All in all I have to say this was one of our biggest disappointments in our 20 years of dining together. The little hole in the wall that we go to just for noodles is way more upscale than this. I give it 2 stars merely because the service was attentive and very accommodating but it stops there. Oh, and when we first walked in, it was so warm it was unbearable. We asked to be seated over where there was air conditioning and I barely felt any air. I think everyone will agree, the dining experience is not merely the food. Except for the service, it fails everywhere else. Chef Ed Kennedy, I’m sorry but...

I recently had the pleasure of dining at Mud Hen Water in Honolulu, Hawaii, and I must say it was an exceptional experience. From the moment we walked in, the ambiance was warm and inviting, and the service provided by our server Lena was absolutely outstanding.

Lena was incredibly knowledgeable about the menu and took the time to recommend various dishes based on our preferences. Her suggestions were spot-on, and we were delighted with every dish we ordered. Her genuine enthusiasm for the food made the dining experience even more enjoyable.

One of the highlights of our meal was the Beet Poke. This unique twist on a traditional Hawaiian dish was a revelation. The beets were perfectly marinated and tender, and the flavors melded together beautifully. It was a refreshing and innovative take on poke that left us wanting more.

Another standout dish was the Chicken Long Rice Croquettes. These crispy and flavorful croquettes were packed with tender chicken and had a delightful crunch. The accompanying sauce added a wonderful balance of tanginess and richness, making it an absolute delight to indulge in.

The tofu dish we tried was a revelation. It was prepared in a way that showcased its delicate texture and allowed the flavors to shine. The tofu was silky smooth and absorbed the savory sauce it was served in, creating a delightful combination of tastes and textures.

We also had the pleasure of trying the hand-cut pasta, which was a true work of art. The pasta was cooked to perfection, and the accompanying sauce was rich and flavorful. Every bite was a taste sensation, and we couldn't help but appreciate the attention to detail that went into creating this dish.

Overall, our dining experience at Mud Hen Water was exceptional. The combination of the cozy atmosphere, attentive service, and outstanding food made it a truly memorable evening. I highly recommend Mud Hen Water to anyone looking for a unique and satisfying dining experience in Honolulu. Make sure to ask for Lena as your server - her expertise and recommendations will enhance your visit...

This restaurant is considered elevated Hawaiian food but the only thing I can consider elevated is the prices. The food was a miss for 3 out of the 3 dishes we ordered. While the names of the dishes sounded great on paper, the actual taste did not follow through.

Beet Poke $11 - while anyone can make Beets, we thought the concept of Poke was intriguing, but we were only met with a small bowl of beets, red onions, macadamia nuts, very salty sauce at the bottom and a swab of avocado on the side. 3/5 for being too salty on the bottom

Szechuan Lotus Root $14 - This was the worst dish of them all. Extremely salty, over used amounts of bean sauce absolutely demolished this dish (not in a good way). We practically had to "dry" our vegetables on our plate before consuming them. And we felt obligated to finish the vegetables given the price we paid. But $14 for Lotus Roots is an incredible rip off. I'm not sure if the restaurant was trying to make this a vegetarian friendly dish and overcompensating with the salt/bean sauce, but this clearly back fired and the $14 price isn't justified in anyway.

Smoked Meat Carbonara $16 - At this point we had lost faith that the next dish coming out would be any better then the two we already had. The Smoked Meat Carbonara lacked seasoning in the salt, had hints of citrus and combined with snow peas and sugar snaps which was a really weird combination for Carbonara Pasta

We were charged $3 when asked if we wanted a piece of Sourdough to go with the pasta when it was served which was something we would've appreciated being communicated up front. Overall the sourdough was the best part of this dinner but mind you it's soaked in butter/oil.

The vibes here are nice and the service is good. The bathroom is actually really interesting as the walls have food menus from all over the world posted on them.

But I don't just go to restaurants for nice vibes, I go primarily for the food and this is where the restaurant fell short. Really short.

Wouldn't recommend and wouldn't return. Not sure how it has such...