Chef Joey Macadangdang, who hails from the Philippines, moved to Maui in 1983 and started cooking the following year. The seasoned chef spent the last 20 years working for famed Hawaiian chef Roy Yamaguchi. In 2015, he struck out his own, opening Joey’s Kitchen in the sunken Whalers Village food court along Maui’s Kāʻanapali coast.
Macadangdang and his family now preside over a welcoming space with a wood counter, tile walls, and yellow booths with tabletops lined with miniature boomerangs. Blackboard menus showcase “Island Cuisine,” including a powerhouse combo of Pork Loin & Coconut Shrimp ($14.95). Coconut shrimp is probably my greatest guilty pleasure in Hawaii. In this case, a trio comes with pork loin that’s marinated in hoisin, garlic, ginger and house-made BBQ sauce that contains tamarind and coffee. The loin cooks in the oven and the fatty edges form beautiful crusts while the lean meat remains luscious. Macadangdang lacquers the top with more sauce, along with bits of pineapple and minced vegetables. The plate comes with creamy mac salad and a scoop of steamed white rice that soaks up the sauce.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.