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Hankering for Hawaii Part III: Marvelous Maui Dining at Migrant and Ka’ana Kitchen

Monday, 21. April 2014 5:26

A visit to Chef Sheldon Simeon's new Maui restaurant, Migrant.

A visit to Chef Sheldon Simeon’s new Maui restaurant, Migrant.

MAUI, HAWAII — This island’s dining scene is heating up with the arrival of two new restaurants last year, including a fun one by “Top Chef Fan Favorite” Sheldon Simeon, late of the ever popular Star Noodle.

A few weeks ago, I had a chance to check out that restaurant plus the splashy new Ka’ana Kitchen — all courtesy of the Hawaii Visitors Bureau.

As anyone who’s been to Hawaii can attest, big-name restaurants here tend to be not only pricey and touristy, but at times all too predictable. Not these two. In fact, I can’t wait to go back again to both.

Migrant

Even before he appeared on Season 10 of “Top Chef,” Sheldon Simeon’s cooking drew lines day and night at Star Noodle. After making it to the final three? The place was bombarded with even more throngs.

And now after being named “The People’s Best New Chef — Northwest & Pacific Region” for 2014 by Food & Wine magazine? Tourists and locals alike are following him over to his new restaurant, Migrant, which opened four months ago, as evidenced by the packed tables on the night I was invited in as a guest.

Dusk at Wailea Beach Marriott.

Twilight at Wailea Beach Marriott.

The entrance to Migrant.

The entrance to Migrant.

The slogan on the menu and servers’ T-shirts says it all: Come to My House. Eat.

Simeon is doing his own style of food here — comforting, Asian-inspired island flavors with little twists here and there. It’s food meant for sharing and enjoying a rollicking time over.

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Category:Chefs, Food TV, General, Restaurants, Travel Adventures | Comments (7) | Autor:

Maui Part IV: Eating Around the Island

Wednesday, 1. May 2013 5:25

Dining in the open air at Merriman's Kapalua.

Dining in the open air at Merriman’s Kapalua.

Merriman’s Kapalua

Thanks to the Maui visitor’s and conventioner’s bureau, which invited me to be its guest on Maui, I was able to sample an array of island eats — from low-brow to high-brow.

Chef Peter Merriman is one of the original founders of Hawaii regional cuisine, and his restaurants have long been a favorite of any visitor to the islands. Ninety-percent of his ingredients are sourced locally, and the seafood is caught sustainably.

With its ocean-side setting, Merriman’s Kapalua restaurant is a great place to watch the sunset while you dine.

An assortment of fried root chips is set down on the table, accompanied by smoked taro hummus, and fresh, crunchy slices of cucumber and radish.

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Category:Chefs, General, Restaurants, Seafood, Travel Adventures | Comments (8) | Autor: