Nestled in the heart of Maui, Balai Pata dazzles with vibrant decor and a must-try menu, highlighted by crispy pata and flavorful noodle dishes, all served with warmth and flair.
"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
"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
Jennifer Chan
Kayli Rhoads
Kahli Grantz
Ry Sedrick
Michael Little
Ning Yip
Abhishek Ravikiran
Jhonelyn Arcangel
