This winning dish by Danny Lopez swept both the People’s Choice and Chef’s Choice awards in the savory category. The filling balanced rich venison with the starchy sweetness of ʻulu, all tucked inside a perfectly crispy shell. The toppings were the finishing touch—chef’s kiss.

This sweet winner in the Chef’s Choice category by Everly Gold put a twist on a classic favorite: ʻulu mochi. With its soft, chewy texture and just the right touch of ʻulu’s natural sweetness, it struck a balance between familiar and distinctive. The crisp golden edges added a satisfying crunch, making this mochi both nostalgic and unique.

This show-stopping ʻulu cake with niu frosting by Farley Burnett won over the crowd to take the People’s Choice award in the sweet category. With four towering layers, it was almost too beautiful to cut into. The moist, tender cake and rich coconut frosting delivered the kind of classic flavors that make a lasting impression.. .

Although these dishes didn’t take home a prize, they caught our attention for the inventive ways ʻulu was used and their eye-catching presentations.

This staff favorite turned thick-cut, deep fried ʻulu into a loaded, savory treat. Crispy on the outside and tender ʻulu on the inside, each piece was piled high with flavorful toppings that made every bite delicious.

This ʻulu dip is colorful and eye-catching, with bright green onions, vibrant spices, and even the serving dish adding pops of color. It’s a great example of how thoughtful garnishes and presentation can make an ʻulu dish truly shine.

Join us for this year’s ʻUlu Cook-Off on October 22, part of the larger ʻĀina X Kai Cook-Off! In addition to the ʻUlu Cook-Off, the celebration features separate cook-offs for pohole, maiʻa, and poke. Submit a dish or become a People’s Choice Judge to taste and vote for your favorites. Visit the ʻUlu Cook-off event page for more information.