Andrew is in Hawaii, indulging in contemporary lau lau and studying the key behind elevating scrumptious abalone. He begins at Super J’s — an eatery cooking up scrumptious lau lau by the hands of mother-daughter duo, Janice and Julie. Andrew is drooling over the wrapped pork dish and tops off the meal with an enormous chew of kūlolo. Then, he heads to the Natural Energy Laboratory of Hawaii to sneak an inside take a look at an aquaculture farm ethically elevating abalone.
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