After a tense and trying 2014, we packed our bags at the end of December and fled to Maui for 6 days of tropical therapy.
We crammed in a lot during our 6 days on the island – snuba and snorkeling, swimming with turtles, surfing lessons, a luau – and yet also managed to enjoy much-needed time doing nothing at all.
Of course, as food lovers, many of our daily activities centered around meals. After traveling 4,850 miles, we were determined to get a good taste of the local cuisine. My favorite of the trip? Our last dinner on Maui – at Wolfgang Puck’s Spago at the Four Seasons hotel next door. Maybe I was swayed by the surprise appearance of Wolfgang himself, but the lobster with banana curry and green papaya “noodles” was a dish I’ll remember for years to come.
We were all big fans of our hotel’s all-you-can-eat breakfast buffet. Since our internal clocks were on EST for most of the trip, we got into a somewhat cost-effective routine of eating a big, early breakfast, skipping lunch, and then going to an early dinner. (Lucky for us, since it was hard securing reservations for later than 5:30 during the busy holiday week.)
I also really liked my flavor-packed meal at Migrant – “Modern, local cuisine” cooked up by Chef Sheldon from Top Chef Seattle. The family placed Monkeypod ahead on their lists, perhaps influenced by a really amazing chocolate cream pie.
Our hotel’s Humuhumunukunukuapua’a restaurant felt the most tropical, and was in everyone’s “Top 3” of the trip.
Aloha, 2015! We’re ready for you.