Side Orders • February 1, 2018

New Wei Wei Cafe & Noodle House in Happy Valley is owned by Chef Shao Xiao (left) and the front of the house is run by his son Adam Xiao. The small walkup counter establishment is as neat as a pin with authentic Chinese cuisine. • CARLA TRACY photo

HERE AND THERE . . . Word has it former Spago Maui chef Cameron Lewark is rocking it in San Francisco with his new restaurant, Heritage, which is located in the trendy Richmond district.

Former Maui chef David Paul is thinking about opening a dim sum restaurant on the Big Island and is asking for suggestions from pals for favorite “dot-heart” restaurants. The meaning is loosely translated to food that touches the heart.

Besides what I’ve savored in Hong Kong and Kowloon, I’d have to say that the Four Seasons Resort Maui in Wailea flys in the best and freshest dim sum from Oahu for the Lobby Bar. Starting at 5 p.m. Saturdays and Sundays, you may lift chopsticks to steamed barbecue pork buns; pork and shrimp shu mai; chicken and water chestnut dumplings and other delicacies.

Speaking of things Chinese, the Year of the Dog will soon be barking up Maui’s tree with lion dancers, firecrackers and authentic and exotic cuisine.

Mike’s Hong Kong Bistro in Wailuku will create its special menus from Feb. 14 for about two weeks. Chef-owner Mike Xiao always makes my favorite “jai,” or “monk’s food,” a vegetarian dish packed with cloud ears, tiger lily buds, ginkgo nuts, black moss and other fun ingredients.

Mike and his brother Shao Xiao both hail from Guangzhou, China. Shao and his wife Rui Xiao, originally from Shanghai, recently opened Wei Wei Cafe & Noodle House in Happy Valley.

“We founded the other Wei Wei in the Wailuku Millyard, but my mom’s brother and wife took it over,” says son Adam Xiao. “And we sold our Pukalani Wei Wei to an employee. Everybody knows our noodles. My dad bought his own noodle machine years ago.”

Choose from egg noodles to cake noodles to saimin and house specialties like roast duck, chicken katsu and won ton mein.

Read all about Chinese New Year in our special guide Feb. 14. (The actual holiday is Feb. 16).

Beer lovers are all talking about the new Maui Brewing Co. Kihei restaurant targeted to open Sunday in the Maui Research & Technology Park.

The massive 8,500-square-foot restaurant will bring brewery-to-table dining to life with a ginormous bar with views of brewing tanks through plate-glass windows and a nice lanai with 292 seats in all.

The chef is Terry Lynch who worked for the Lettuce Entertain You group and Sous Chef is Jackie Torres, formerly of Lumeria Maui in Makawao.

The menu includes avocado toast, panko calamari, cheesy tater tots, pork belly bao, Romaine Empire salad, a global family of pizzas, loco moco, jalapeno bacon burgers and Against The Grain veggie burger with miso, pickled ginger and mayo.


WINE DINNERS GALORE . . . The Ritz-Carlton, Kapalua will be puttin’ on an ‘Aipono wine dinner in its signature Banyan Tree restaurant with festivities starting at 5:30 p.m. Saturday.

Amazing Chef de Cuisine Alvin Savella has created four gourmet courses to pair with the organic Turley Wines. Cost is $125 per person and $25 from each reservation will go to the University of Hawaii Maui College Culinary Arts Program. For reservations, call the Ritz at 665-7089.

Hali’imaile General Store will uncork a five-course wine dinner at 5:30 Tuesday evening with B Cellars. The courses include pheasant empanadas, butter-poached lobster, venison stew, Wagyu beef coulotte and melting-chocolate brittle basket. The cost is $150 per person. Call 572-2666.

Lahaina Coolers is hosting its monthly wine dinner Friday with three courses and three wines along with music by Johnny Ringo for $65. Call 661-7082.