What Makes Hawaiian Food Special?
Hawaii Food & Wine Festival has become a magnet for mainland chefs in the multi-island event’s first five years. At HFWF15 in Kāʻanapali, during a round-robin media session at Hula Grill at Whalers Village,...
Joey’s Kitchen Pork Loin
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....
Migrant French Onion Tsukemen [CLOSED]
Migrant is a modern pan-Asian restaurant and lounge from former Star Noodle and Leoda’s Kitchen and Pie Shop chef Wailea Beach Marriott Resort & Spa. Migrant’s welcoming motto is “Come My House. Eat!” The...
Interview: chef Sheldon Simeon (Star Noodle + Leoda’s Kitchen and Pie Shop)
Big Island native Sheldon Simeon arrived in Maui by way of Walt Disney World and now oversees the culinary direction for Old Lahaina Luau, a company that dates to 1986 and includes >Aloha Mixed...
Ali’i Kula Lavender Farm: Carrying on Floral Tradition on Maui
Ali’i Kula Lavender Farm rests high on the hillside, on the way to the Haleakala Crater. The late Ali’i Chang founded in 1988 and son Koa Chang continues to operate the farm, which features...
Maui Brewing Co.: Keeping Beer Local in Hawaii
A place needs to fulfill certain criteria to be considered a culinary destination. First, is there great food that demonstrates a sense of place? Second, is anybody producing high-quality local beverages? This isn’t as...
