MAUI – HALI’IMAILE GENERAL STORE

One of our last dinners in Maui was at the Hali’imaile General Store. Located next to pineapple fields on the slopes of Haleakala volcano, the general store has evolved from offering deli and catering to one of the highest rated restaurants on Maui. With a menu featuring fresh local ingredients and Asian flavours, this meal was one of the highlights of our trip.

Atmosphere: After driving through fields to reach the restaurant, its quaint, traditional store front was fitting and welcoming. The restaurant interior was decorated with rich, colourful paintings and hanging 3D fish. There was a lively atmosphere and the space felt warm, comfortable.

Service: Our server was friendly and helpful. After we placed our orders, we noticed the gorgeous sunset outside and The Fiance grabbed his camera to take a few shots outside. Spotting me, along at the table, our server offered to take pictures of The Fiance and I on the restaurant porch. It was a wonderful gesture. I declined but he helped out a few other couples.

Food: With two appetizers and two entrees, we didn’t think we had ordered too much food but the portion sizes of the entrees were more than generous. We could’ve easily split one between the two of us.

To start, I couldn’t resist Bev’s Famous Pizza and the refreshing Sashimi Napoleon. Both dishes were excellent. The pizza was rich, while airy and that crab-topping is a secret worth keeping. Creamy, cheesy, delicious. The Napoleon used fresh, fatty cuts of fish that were buttery soft and complemented by the crunchy fried wonton wrappers. I also enjoyed the light vinaigrette that had a hint of wasabi and ponzu.

The strong Asian flavours were also present in the entrees. I chose the Grilled Rack of Lamb while The Fiance was won over by the Crispy Roast Half Duck. My racks of lamb were cooked to a perfect medium and the black bean Hunan sauce was sweet, thick, savoury and reminded me of Hoisin sauce but spicier and with more sesame. The wasabi mashed potatoes were also smooth, creamy and had a good kick. We had trouble finishing the half duck and ended up taking a good chunk home. The Grand Marnier sauce was sweet and tangy, a very elevated version of orange chicken with a way better crispy duck. The skin on the duck was well-seasoned and the picture speaks for how beautifully it was cooked. I was surprised by how much heat the plates had.

At Hali’imaile General Store, the Asian influences on Hawaiian cooking shone bright and made each dish special and unique.