"For two decades, chef Joey Macadangdang was the talent at Roy’s Ka‘anapali, earning his mentor award after award. Finally, he struck out on his own with not just one, but four restaurants. His latest, Balai Pata, is a full-throated serenade to his Filipino heritage. Start with fried rice studded with Kona abalone or steamed buns packed with tocino (pork belly bacon), atchara (pickled papaya), and banana ketchup. Then dive into the sigang featuring a whole fish in sour tamarind broth with okra, long beans, and eggplant. The halo-halo, served in a hollowed coconut, is a heavenly end to any meal, though it’s almost a meal on its own; the crushed ice is ladled with coconut cream and topped with fruit jellies, fresh coconut, avocado, and a scoop of ube ice cream." - Shannon Wianecki, Bill Addison
