Balai Pata
Restaurant · Kahului ·
Filipino comfort food, crispy pata, halo halo, garlic malungay noodles
Filipino comfort food, crispy pata, halo halo, garlic malungay noodles
"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, and his newest venture is a full-throated serenade to his Filipino heritage. Near the airport in Kahului, Balai Pata is bound to expand diners’ vocabularies. Start with something familiar — sort of: fried rice studded with Kona abalone and steamed buns packed with pork belly bacon (tocino), pickled papaya (atchara), and banana ketchup. Then dive into the sigang, a traditional sour stew featuring a whole fish in tamarind broth with okra, long beans, and eggplant. The halo-halo is almost a meal on its own: Served in a hollowed coconut, crushed ice is ladled with coconut cream and topped with fruit jellies, fresh coconut, avocado, and a scoop of ube ice cream. Vibe check: On the first Friday of the month, Balai Pata offers late-night service with karaoke and other fun specials. Check the schedule at @balaipata." - Shannon Wianecki
"At Balai Pata in central Maui, prepare to experience table envy. You’ll see knockout Filipino food stacked high on the tables around you and want it all. It’s best to bring a group so you can try a lot of everything (though, you’ll risk fork jousting over the last bite of shrimp ukoy and sisig). While Balai Pata also offers some local-style dishes, stick to the Filipino flavors, like lechon, sinigang, and garlic malungay noodles, the vivid green strands made with malungay grown by the chef himself. Finish with the halo-halo, an exuberant bowl of shaved ice, ube ice cream, jellies, and fruit, and big enough for two." - martha cheng
"At Balai Pata in central Maui, prepare to experience table envy. You’ll see knockout Filipino food stacked high on the tables around you and want it all. It’s best to bring a group so you can try a lot of everything (though, you’ll risk fork jousting over the last bite of shrimp ukoy and sisig). While Balai Pata also offers some local-style dishes, stick to the Filipino flavors, like lechon, sinigang, and garlic malungay noodles, the vivid green strands made with malungay grown by the chef himself. Finish with the halo-halo, an exuberant bowl of shaved ice, ube ice cream, jellies, and fruit, and big enough for two." - Martha Cheng
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