With over 40 years of experience, Dean Mishima is cooking up some of the best and freshest food at Dean's Drive Inn in Oahu, with help from his wife and daughter. Locals love his seafood specialties, like the Pan-Fried Wahoo, or Ono as it's called in Hawaii. The fish fillets are dusted in flour and seared on the flat top before being topped with a ginger sauce that's bloomed with hot oil and seasoned with soy sauce.

Guy heads to Thai Mee Up for Thai-inspired Hawaiian food right by the airport. The boneless pork ribs take Guy to new heights. “On a scale of 1 to 100 that’s a 101,” he says of the immaculate dish. “This is like a freight train to Flavortown.”

At Da Kitchen, Chef Les Tomita cooks classic Hawaiian dishes like loco moco, but it's his Kalbi ribs that are famous. He sells 2,000 pounds of ribs every week. The recipe starts with a house-made teriyaki sauce, in which the short ribs marinate for 24 to 36 hours. They're then grilled to perfection in just five minutes.

In Maui you can get terrific pizza in a parking lot at The Outrigger Pizza Company run by Philly native Kevin Laut. Try his Lilikoi (passion fruit) Pork Pizza, which is topped with garlic aioli, braised pork, sweet Maui onions, bell peppers and mozzarella and romano cheese. Once it's out of his custom-made oven, it's topped with parmesan cheese and lilikoi sauce. "You can't get pizza that good in most restaurants," Guy said after tasting the pizza.