Dragon Dragon

Dragon Dragon such a clever name for a Chinese Restaurant!

In Chinese history, dragons are legendary

creatures symbolizing power, strength and good luck.

In the Chinese language, intellectual, or

people of outstanding "worth" are compared to the dragon.

Hence, the double word usage, Dragon Dragon, conveys a powerful presence,

a "catchy sound,"

hence, a good marketing message.

Dragon Dragon's decor, and ambiance exudes beautiful Chinese art,

a presence of strong beauty.

Well-designed walls and Chinese articrafts

are strategically placed, conveying

an unspoken invitation..." we are here to please you..."

Planned well, such artistic interior keep guests

in awe, and at this initial level of satisfaction,

the introduction of the menu become a timely opening

for ordering food...as the guests' are now happy, and "hungrier" to add more

satisfaction, and this time, the art of Chinese cooking!

We have eaten Chinese food in many parts of the world.

From Europe, to Chinatown restaurants in the United States.

ie: New York Chinatown, San Francisco Chinatown,

Oahu Chinatown, and have enjoyed their

authentic Chinese cuisine.

Memorable enough, to want to return again, and again.

Sadly, the food preparation at Dragon Dragon, is unfavorable

to Chinese standards.

Curious who the chef is?

Too thick, with cornstarch, gravies at Dragon Dragon for vegetable and meat

dishes, "drown-out" the respective tastes of vegetables and meat.

Poultry such as duck, and chicken are cooked unlike the Chinese

method. Vegetables are overcooked and served looking wilted in thick sauce/gravy.

For some reason, thick sauces seem predominant with their dishes. Someone needs to

take the cornstarch away from the chef!

Dragon Dragon's wait-help service, has always been efficient, but the food has always been a disappointment.

The end result for such a well-known cuisine, will hamper the restaurant's reputation.

To those with keen observations about Dragon Dragon's

lack of Chinese immersion, will continue to look elsewhere to dine Chinese, or practice the Art Of Chinese Cooking at home. . .To those who are unaware, we say bon appetite.

Each if our visit to Dragon Dragon has been by invitation.

Chinese New Year and Moon Festival were invites. The only authentic

Chinese Food tasted at the Chinese New Year event, were Dried Candied Vegetables

and Gao, a Chinese Pudding. At the Moon Festival, the only Chinese food

we enjoyed tremendously, was the Moon Cake. These, were not prepared by Dragon Dragon, but brought over from Oahu, by the Maui Chinese Club for their members. So why

does the Maui Chinese Club choose Dragon Dragon for their yearly Chinese

events? Hmmmm.

Again, for those who have not eaten authentic Chinese Food, would obviously accept

Dragon Dragon's cuisine, because the current food dishes taste "all right," but NOT up to

Chinese culinary standards.

Dragon Dragon cuisine, practices "the art of substitution" when it comes to Chinese food preparation. Some resident reactions about Dragon Dragon Chinese Food has been:

"Americanized Chinese Food!"

" Eggplant too mushy, soaked in thick unflavored gravy."

A Chinese woman from Beijing said, when eating a chicken dish, "...not Chinese way..."

The Art Of Chinese Cooking, has become a lost art on Maui.

For centuries now, Chinese Culinary has been parallel to French Culinary in terms of

their usage of unique spices and blends, and more so, the value of culinary steps, to achieve

just the correct taste, crunch, bite, color, doneness and presentation.

Where else on Maui, can we enjoy authentic Chinese Cuisine?

2 STAR RATING

Monsoon India

Monsoon India

Kihei

A secluded restaurant in Kihei has

much to offer!

A million-dollar view, affordable cuisine, and delicious tasting.

The times I thought of Monsoon India,

I envisioned the beautiful ocean view, and recall tender

leavened baked bread with cilantro and

garlic topping, comforting spicy curry

chicken and lamb, and the sounds of

pleasant violin music.

Name of the secluded restaurant?

"Monsoon India."

Unless you're a constant restaurant

surveyor,

you may not be

aware of Monsoon India.

Unless you're a road-side sign

reader,

you may not be aware

of Monsoon India.

Many guests are obviously referrals

...the best compliment to any restaurant!

My introduction to

Monsoon India,

was a referral.

I did see the signage often,

but it

did not encourage me to

stop and check-it-out

immediately.

Until one evening, we had the

option to eat-out,

and chose the nearest restaurant

recommended to us...

Monsoon India.

Once I entered the restaurant,

I was immediately

impressed by the approach.

Hari, owner of Monsoon India,

welcomed us with

a confidence that sent a clear unspoken

message, " you WILL have a pleasant

dining experience."

My eyes were drawn to the ocean view

...an expansive

clear setting from one frontal

end of the restaurant

to the other

...an immediate

panoramic sense of comfort

& serenity.

Our wait help, a graduate of a

Culinary

Institute in California,

coordinated total awareness

of approach, introduction and demonstration

of our presence with each other,

with him, and the

restaurant ambiance.

An Indian from Nepal,

his manners

was haute.

You " knew," he enjoyed his job.

His confidence,

conveyed a positive Indian cuisine.

Once our orders were taken, a

comfortable wait

for the first course, was taken-up

enjoying a discussion of the

beautiful ocean view

and manicured lawn, fronting it.

My pre-knowledge of Indian cuisine

was minimal. However, I was aware

of the variety of cooking styles,

and a host

of even greater number of distinct

regional cuisines.

Fresh ingredients prepared

along with

delicate mixtures of many different

fresh and dried spices were expected,

and that recipes vary greatly

from one region to another.

We learned, the Chef, of Monsoon India,

is from Nepal, but

may not necessarily serve

Nepalese-style

preparations, rather

he can vary his

cooking styles,

and can host

other regional cuisines.

Monsoon India with its simple,

clean ambiance,

hint about India's mode of living, and show-off

their artistic side through

the usage of serving utensils and holloware.

The spicy comfort foods,

allude to the usual

preparation of large cooking portions

for the comfort of family

togetherness. The menu reveal

Old World language, and ingredients used

Seasonings Used to Prepare Spicy Indian Foods

many generations ago.

For me, I experience more than tasty foods,

I enjoy the essence of historic values.

Be ready to choose your meal to be seasoned:

Mild, Medium, or Hot.

For us, we love spicy foods, so

Medium was appropriate

for our palate.

I did discover, by allowing

the foods to

"cool-down" to a warmer stage,

the goodness and combination of all spices,

Indian Bread with Dipping Sauce

exploded delightfully in the mouth.

By the way, there was

someone there to refill

chilled glasses of water

. . . so not to worry about

keeping the mouth temperate!

Tender Chicken and Lamb curry with

mint and sweet sauce, accompanied with

garlic/ cilantro seasoned leavened bread,

were satisfying choices for us!

Our evening concluded with Hari, the owner.

He approached our table to chat.

We offered him to sit with us

as his enthusiasm as a Restaurateur

lit-up our curiosity about

anticipations for Monsoon India.

He did not know I was a

Maui Restaurant Critic.

Demonstrations of excellent

dining and food service,

made me curious about their

"restaurant concepts."

We learned their collective studies came from diligent

restaurant research from the mainland, then

to Hawai'i.

Perserverance and enthusiasm

to create,

produce, and continue to

share their native food

across the country,

has been their inherent strength

....nothing fancy, just hardwork, and

excitement to share food, they know well.

We left knowing we would return,

and recommend others

to dine at Monsoon India.

I leave this review with satisfactory

memories of Monsoon India's

ocean view, Chicken and Lamb

Curry, Leavened bread

with garlic and

cilantro topping,

and pleasant violin music

. . . .interested?

4 Star Rating

Aroma D'Italia Ristorante

Chinese Restaurants on Maui

Chinese Restaurants on Maui?

Please comment. . . .

Maui Chinese restaurants practicing original Chinese-style cooking, has been a frequent discussed subject. The constant debate . . . Why are Maui Chinese Restaurants not serving original Chinese-style cooking?

Many Chinese restaurants serve meals masked with Chinese ingredients yet are

given the "right" to call it Chinese, when it's not. Or, a dish is given a Chinese name, because it is served in a restaurant, entitled Chinese. Another deception is the use of the phrase, "stir-fry" cooking. Many believe to "stir-fry" makes the meal Chinese...does it?

My history and legacy is Chinese Cooking.

I was raised with my Grandfather's and Grandmother's Chinese cooking.

My Grandfather, from Southern China, was a "professional cook" in China.

My Grandmother from Kwantung, China, arrived in Hawai'i as an immigrant. She was not

pleased with plantation work. Rather merchantile, and financing was her niche. Pleased with

her continuing interest, results were prolific. Land acquisitions grew in what is now known as good business properties. Ah Po did well as a business woman from China many generations

ago. In addition, she too, loved cooking Chinese, particularly sweet delicacies.

Ah Goong enjoyed cooking Chinese for large groups.

Nine-course Chinese Dinners were his favorite.

Ah Po knew the art of cooking Chinese delicacies. Deem Sum, Gau, Gin Doi, Sponge Black Sugar Layer Cake, and more. Their home was designed for a large family, around the art of cooking Chinese. Motifs and furnishings from China, graced their home.

There were two large kitchens, one in the main house, and the one downstairs, was particularly

designed to include a large restaurant-style gas range. Two huge, well-seasoned black woks, brought over from China, was the usual sight to see on this range with a large ventilation system

above. Utensils had the appearance of long-use neatly arranged for easy reach. Large wooden free-standing chopping blocks were conveniently accessible, with sharp knives of every sort properly fitted at its side. Cleavers were used most. It took coordination and strength to use two cleavers at the same time. . . a normal chopping method for Ah Goong. The large space behind the cooking equipment, was a social area designed to easily place 5 large round tables, to sit ten, and for Ah Po's Mah Joong parties.

Ah Goong was my mentor in Chinese cooking.

A Public Relations Home Economist, I was assigned the most requested food to teach...Chinese cooking. Challenges with Ah Goong were minimal. Our comfortable relationship allowed all interruptions to flow smoothly. You see, I don't speak Chinese, and that's all Ah Goong spoke! The positive side of this language lack, was whenever Ah Goong had any outburst of impatience, I would not be privy to it. as I did not understand an utterance of Chinese!

To be in awe with Ah Goong's food presentations, would be an understatement. He always prepared food to please the "eye," and to satisfy the taste buds. For example: when he prepared Winter Squash Soup, he reserved the huge hollowed-out squash shell, carved the top edge of the shell, to make-up an elegant "tureen." To further enhance the dish, he used eatable

garnishes.

Kau Yuk, a Pork/Potato dish has always been a favorite of mine. When served, an immediate response was usually a complimentary "aahh..." Kau Yuk normally prepared with Chinese red coloring was unlike American food coloring. The taste was that of bean curd and presented a prestigious meal, garnished with fresh Chinese Parsley.

If you know of a Maui restaurant serving Kau Yuk, please comment on your review.

Hot Oolong Tea steeped in the traditional Tea Padded Basket, was always available. It was dutiful for me when entering their Home, to offer Ah Goong and Ah Po a cup of hot tea. I was never hesitant to do this, as this gesture was "fun," and the Chinese reward was a red envelop filled with money, called, Lee szhe.

The art of Chinese cooking seem to be absent from Maui Chinese Restaurants, what do you think? Please take time to comment.

KOBE Japanese Steak House

KOBE - Lahaina

The Art of Teppanyaki cooking at Kobe Restaurant! Wow!

The drama of a knife-wielding Chef prepares, well-seasoned steak, seafood, chicken, vegetable accompaniments, noodles, and fried rice. Besides good-tasting foods, emphasis on the Chef

performing a show for the diners is impressive. The Chef juggles utensils, to arranging onion rings into fire-shooting volcanoes.

Teppanyaki is a style of Japanese cuisine that uses a large iron griddle to cook food.

Teppanyaki is derived from teppan, which means iron plate, and yaki, which means

grilled, broiled, or pan-fried. At Kobe Restaurant, food is cooked on a large flat iron plate.

used to cook food in front of their guests.

A number of different combination dinners were offered. We ordered the Fish & Steak combination served with appetizers, soup. vegetables, and hot tea.

But first, let me describe the seating arrangement.

Teppanyaki at KOBE can include other guests around the large cooking surface, bordered by the dining space we occupied. Unless your dinner party was as large as 10, you would be joined by strangers. At first this was awkward, as first experiences normally are. Introductions happened only if everyone introduced themselves. As the night moved-on, the excitement demonstrated by the Japanese-costumed Chef, elevated, and the comfort level more pleasant as everyone interacted. Our next KOBE visit, we considered ourselves "regulars." Hence, our comfort zone was contagious, and others who joined the table setting, soon became part of the "party."

Busied with many customers, the soft-lit ambiance, "somehow" made the chattering sounds less noticeable. Well...at Kobe's you're here to have a GOOD time, and the surrounding chattering

is part of a "good time."

My Fish and Steak dinner was well-coordinated by the knife-wielding Chef, who successfully managed to be attentive, yet included others in his cooking demonstration. When it

was my turn, he announced, the fish and/or steak being prepared was for "me," and remembered what doneness I wanted my steak to be.

Please note, a separate wait help took my order, not the Chef. So, it was well-planned, in order for the Chef to know what each of the 10 people ordered.

The Chef continuously in-action, talked and entertained as our food was tossed and sliced at the same time. His knives frequently in mid-air kept our eyes "glued" at his movements. As he prepared my steak, he announced it will be cooked medium-rare, and with the quickness of hand and knife, he graciously placed it on my plate...yes it was hot, tender and well-seasoned. The Fish filet, was prepared with the same swiftness and personal attentiveness. Rice, & vegetables had a colorful touch to its preparation. A variety of special ingredients and sauce were added, which made the seasoned rice with mushrooms delectable, the vegetables good to the bite, with seasonings added, not conflicting to the natural taste of each vegetable. This showmanship before our eyes, and for our palate, made Teppanyaki cooking a draw for many. Additional wait help served cocktails, tea, or water.

The value of a tasty Teppanyaki dinner, with the intention of being entertained by the Chef, was worth our time, fun, and cost. Remember, for a good restaurant visit we should be pampered with service, good food, and drink, and at KOBE we were!

KOBE's food and beverage service were planned well. While we waited for our table setting, the waiting room was the bar area, so we had the choice to order a cocktail.

Within good timing, we were escorted upstairs to the Teppanyaki site.

I had not visited KOBE'S Sushi Bar, a separate area downstairs.

Understand an array of marvelous sushi can be prepared with memorable interest, as well.

Yes, at KOBE restaurant, we walked away and talked about the ambidexterousness and cleverness of the Chef, the new friends we met, or don't want to meet again. Most importantly, I left with a nice lasting taste of well-seasoned fish and steak served with a fried rice mixture...we were happy and wanted to return again. True, it was not a place for a "quiet" private dinner, it was a Japanese-seasoned Teppanyaki dinner, prepared in a unique manner you will not see, unless you visited KOBE again. . .

5 STAR RATING

Cuatro

Cuatro Restaurant

Kihei Town Center

Cuatro conveyed a bright ambiance... a refreshing presence, versus a low-lit restaurant. The choice of being well-lit was a smart designer move. The bright lighting privileged a more spacious feel for a small room, and showed-off surrounding art and woodwork. We were led-in by a maitre'd whose pleasant persona and apparel lifted the restaurant class many notches up. He welcomed us with his name, and made our presence important.

To have demonstrated such confidence, assured us the food will be welcoming too. He was proud, and enthusiastic of his station, a comfort to any visit.

We were led to an interesting seating area...a combination of a booth seat, and dining chair.

Such a clever way of making use of a smaller restaurant space. Designed within the interior perimeter along the wall , were colored upholstered booth bench-seating's. Each linen covered dining table were pushed-up against the booth bench-seating, which left proper seating space, and an appropriate dining chair was placed at the other end of the dining table. It was totally comfortable. The booth bench-seating ran along the wall, therefore when I sat, there was more space on both sides of me, to place my handbag. Of course, this aesthetic design allowed for more guests to be invited in! The modern motif table setting was impeccable, again a superb decision to avoid design clutter, with the use of simple lines.

Once I entered Cuatro, it was considered a place to want to linger before the main course, with some nice White Wine and a pause, to take-in the surroundings. Immediate service provided us with a selected bottle of chilled wine. Very nice...

Although neighboring guests were close, the brightness of the entire restaurant offered

amicable clean "spaces" between each table...a sense that provided unspoken friendship, but not encroachment upon each other. After all, traditionally a meal should be an eventful affair, with the inclusiveness of others present but, without obligation. In this sense, it did make dinner a pleasant "party."

We started with a fabulous hors d'oeuvre: Shrimp Mini Tacos with grilled marinated shrimp,

Maui island greens, Roasted Pepper, Onion Salsa with an Avocado and Cilantro Creme. This

went perfect with chilled White Wine, and conversation. The unique clean taste encouraged us

to order another hors d' oeuvre. We selected, Spicy Tuna Nacho with crispy Wontons, Spicy tuna, Truffle aioli, Latino Kochujiang Cilantro Pesto, and Avocado relish.

These Southwestern-Latino combinations were moderately spicy, but smooth to the palate.

The hors d'oeuvres were not "filling or heavy" rather as an appetizer should, it encouraged our appetite.

For the main entree, Roasted Chicken Breast stuffed with green chiles, Ham and Pepper Jack Cheese was served with Mashed Potatoes, a Southwestern Butter Sauce and House Vegetables.

Presentations for each serving was appealing to the eye, and inviting to the palate taste.

Tijuana Caesar Salad was an option, but the entree we ordered, was complete with House Vegetables, enough for a well-balanced meal.

We ended with Fresh Fruit Dessert, and an introduction to the Chef.

I particularly followed-through to contact the Chef of his anticipations with Cuatro. Discovered

his culinary experience began in Southern California. Chef Eric is welcomed here on Maui to offer his Southwestern-Latino Cuisine. Most importantly, his welcoming staff help completed a

pleasant comfortable dinner. I wait, to be invited to Cuatro , again.

The friend, who introduced us to Cuatro, spilled some celebrity news that her friend Richard Chamberlain, well-known movie celebrity, and a Wailea resident, dines at Cuatro. Well if it's good for Richard Chamberlain, let's shuffle-on down to Cuatro and touch bases with people

who love the haute lifestyle!

5 STAR RATING

Ba-Le

The glass swinging door opens-up into a medium-sized air-conditioned room lined on both sides with seating booths, with 2 smaller table settings in the center. Walking pass these seating sections, directly in-front of our approach is Tam, always with a friendly smile welcoming us. Above Tam, and facing us. are an array of colored photographed numbered menus. We choose, a number to order. Tam scribbles on a white piece of paper, walks toward the back kitchen and shouts-out the order! Payment is made before eating . In 10 minutes, the orders are ready and served on a cafeteria-type tray. Beverages are chosen early as well, and served in tall covered-paper cups. If there is room, we seat at one of our preferred booths to the side. No room indoors, then we dine on one of the circular tables in the food court outside. Extra spicy condiments are selected from the counter where Tam is and the remaining spices, utensils, and napkins are already tabled in containers. Once we sit, shuffling to reach for our usually steaming hot meal, salad, or French Sandwich off the tray, we immediately experience the comfort of home, away from home. There is no fancy wait-help, designer walls, or plants to add to the ambiance....just large windows looking-out into the umbrella-covered seatings in the food court with people minding their own time.