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Maui offers more than beautiful beaches and glowing sunsets; it
also has many restaurants and popular local cuisine.
Poi, mashed taro root, used to be the state specialty reserved
for those with acquired tastes until Hawaiian chefs created their
own cuisine. New Hawaiian food blends California (mainland) cooking
with Asian dishes, all based on the finest local ingredients: fish,
tropical fruit, and pork.
Dining options for tourists tend to be Pacific Rim (think Asian
cuisine) and waterfront seafood restaurants. But for those who
crave the local flavor, try a plate lunch on your way back from the
beach: a dish consisting of two scoops of white rice, a scoop of
macaroni salad, and a choice of meat or fish, like teriyaki beef,
chicken katsu, or mahi-mahi.
Poke, a traditional Hawaiian dish featuring sliced raw fish or
seafood mixed with seaweed, salt, chile peppers, and roasted nuts,
is also a classic.
The best way to experience Hawaiian culinary tradition is to
attend a lu'au (held at many large hotels on the island): expect
hula dancers, an array of salads, fruits, and a roast pig.
If the lu'au or plate lunch is too big for you to handle, snack
on pupus – a variety of appetizers found at bars during happy
hour, perfect for sharing with friends.
If you want to eat like a true local, try some of Maui's
overlooked favorites. Ask for manapua (a steamed bun filled with
Chinese barbecued pork), malassadas (Portuguese sugared donuts),
saimin (Japanese noodle soup), or pipikaula (Hawaiian-style beef
jerky) -- your server is sure to be impressed.