Western Living Magazine
2026 Kitchen Design Tip #4: Use Bulkheads to Cleverly Disguise Plumbing Systems
2026 Kitchen Design Tip #3: Embrace the U-Shaped Island for Entertaining
7 Dining Rooms with Brilliant Light Fixtures
Recipe: Hopcott Farms Beef Short Ribs with Black Pepper and Sweet Soy (Sườn Bò Nướng)
Recipe: Gai Lan, Ginger and Anh and Chi’s Chilli Oil (Rau Xào Sả Ớt)
5 Scone and Biscuit Recipes to Try This Week
Tofino’s Floating Sauna Turned Me Into a Sauna Person
A Wellness Getaway in Squamish Valley: Off-Grid Yurts, Sauna Cycles and River Calm
Local Getaway Guide: A Peaceful Two-Day Itinerary for Harrison Hot Springs
Protected: Audi Elevates the Compact Luxury SUV
New and Noteworthy: 10 Fresh Home Design Finds for Winter 2026
The Best Home Accessories Our Editors Bought in 2025
Photos: The Western Living Design 25 Finalists Party
2025 Architects of the Year MA+HG On Their Favourite Things
Maker of the Year Winner Andrea Copp’s Local Favourites
Forget the cliche tourist disheshere's where to eat like a local in Maui.
Though “Hawaiian cuisine” may conjure images of coconut shrimp and mai tais, a new generation of Maui chefs have done well to challenge the culinary cliché, with innovative menus that celebrate local ingredients and bold flavours. Want even more Hawaiian hot spots? Visit in October during the Hawai’i Food and Wine Festival Maui, when the foodie fervour is at its peak, and check out westernliving.ca for our full list of fave restaurants.
No beach view here, but serving up coconut-crusted French toast (with house-baked bread) and mini-macadamia nut pies, the no-fuss counter-service room is an essential brunch stop while you’re on the island.
Within the chic modern Andaz Maui (which somehow rocks a boutique vibe despite being a Hyatt property), chef Isaac Bancaco focuses on the local with island-to-table family-style dishes that take simple ingredients to wildly inventive heights. The ahi tuna tataki with burrata sounds insane, but trust us: it’s life-changing.
Specialty ingredients are imported directly from Italy (flour, San Marzano tomatoes, fennel-and-Chianti-infused Tuscan salami and fresh mozzarella) and paired with seasonal produce and some solid pasta-making technique: the hand-twisted strozzapreti tossed with kale and sausage is a fine example.
These three Mark Ellman spots are all on the same block and all great in their own way. Mala leans toward Hawaiian classics—ceviche, ahi tartare and plenty of coconut—but the small plates are elegantly executed with quality organic-when-possible ingredients. Down the street, the bright and airy Honu makes seafood the focus (try the grilled Spanish octopus, served alongside edamame hummus and tomato beurre blanc), while the newest of the lot, Frida’s, is an exploration of South American tastes in a tropical-cool setting: think decadent grilled panela cheese and warm tortillas, and hip palm-print wallpaper.
Stacey is a senior editor at Western Living magazine, as well as editor-in-chief of sister publication Vancouver magazine. She loves window shopping on the job: send your home accessories and furniture recommendations over to [email protected]
Are you over 18 years of age?
Get the latest headlines delivered to your inbox 3 times a week.