Dining

Maui Nō Ka ʻOi offers you an insider’s perspective on food in Maui. Read our stories below to discover the diverse and inspiring stories behind Maui’s thriving culinary scene.

maui food trucks

Maui Food Truck Directory

Hungry? Check out these Maui food trucks located around the island.

ʻAipono Winners

Congratulations to all the winners of the 2018 Maui Restaurant 'Aipono Awards.
Miso Phat Sushi Maui

Dee-lish: 5 Winning Restaurants

Our food editor Becky Speere dishes on the Maui dishes she loves.
mangoes

Mmmmangoes

Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.
pickling

Obachan’s Pickle

Do you know how to pickle? All you need is a rock.
sunset dining in Maui

Maui Restaurants with a View

5 venues to improve your dining outlook
beer cocktails

The Great Beer Cocktail

Beer cocktails as luxury drinks? You bet your tankard! The refreshing, ice-cold bubbly from Maui’s craft breweries can stand up to some of the continent’s best craft beers.
raw brownies by Choice Health Bar in Maui

Choosing What Tastes Good

How did a former banker and an anthropology major become accidental restaurateurs? Maybe Choice was Fate all along.
fortified wines

A Toast to Fortified Wine

Wine columnist Charles Freddy explains how fortified wines make a perfect holiday season pairing. It’s also a sweet sip that’s perfect for dessert.
champagne

Finding a Favorite Wine

When people ask me to name my favorite wines, I always struggle. I taste wine for a living, so you would think it would be easy. It's not.
zippy's

Side Dish: Second Coming

Zippy's opens on Maui. Can a second coming be far behind?
seafood dumplings

Seafood Dumplings? Dive In!

Chef Kristen Dougherty’s disarmingly delicious octopus dumplings won Best of Show at this year’s Kapalua Wine & Food Festival’s Seafood Fest—and did so sans octopi. We print the recipe here in ink.
Pohole Pancetta and Roasted Tomato Pasta

The Great Pohole Challenge

Five award-winning chefs share recipes featuring pohole (fiddlehead fern).
edible gardens maui

The Edible Landscape

Turn your yard into a garden of eatin’.
four seasons resort lobby lounge

Four Seasons Resort Lobby Lounge

At the Four Seasons Resort Lobby Lounge, everything is by the book: the sushi chefs are Tokyo-trained, the rice is shipped straight from Japan, and the ocean view is pure Maui.
wagyu steak

Sharing Tradition

"The food I ate, growing up, is different from anyone else’s food. The connection to these flavors sets my ideas apart from others," says MiJin Kang, the new chef de cuisine at Andaz Maui’s Ka‘ana Kitchen.
Ivan Pahk

2007 Chef of the Year Ivan Pahk

Maui chef of the year Ivan Pahk’s success is due, in no small part, to his generous participation in Maui’s food scene.
maui bbq brisket

Smokey & the Bean

Homestyle recipes make this Kihei restaurant smokin' hot.

Craving Maui

Maui's Latin American restaurants will have your taste buds dancing the salsa. By Carla Tracy, Dining Editor “Liquor is quicker down in Costa Rica” crooned blues...
bbq chef maui

Chef Ostini’s Traveling Grill & BBQ Tips

Chef Frank Ostini shared these tips at his cooking demonstration at the Kapalua Wine & Food Festival.
Sea House Poketini

The Short and Savory List

Need something to tide you over until dinner?
Joes Nuevo Latino

“Shave Ice” for Seafood Fans

The secret to winning Best of the Fest at the Kapalua Wine & Food Festival? Just chill.
maui private chef

My Weekend with the Chef

Maui Personal Chef: Mark Shimer of Cater2U spends a weekend with our dining editor to experience gourmet luxury and cuisine from the comfort of home.
excellence in sustainability

Excellence in Sustainability 2018

Andaz lends bicycles to guests free of charge, and has placed EV stations on the property, with free charging for employees.
maui best desserts

Move over, Sugar Plums: Maui Desserts

Satisfy your sweet tooth this holiday season with some of the most decadent and delicious desserts on Maui. Here are our favorite places to indulge.

Winning Dishes

They’re the orders that come through the kitchen so often, the line cooks can prepare them blindfolded or sleepwalking. Chefs may curse the repetition, but what can they do when guests threaten never to return if those dishes disappear from the menu?

ʻAipono Archive