It was a stunning sunset in Wailea and both Liza Pierce and I decided to go for a girl’s night out to Migrant Maui. I started the evening with ”Lavender in Luzon” which is Gin and St. Germain, grapefruit juice, with fresh muddled cucumber and lemon. I love drinks that are smooth (preferably made with freshly squeezed juices or the best liquors). I don’t particularly like too tart drinks or too sweet.
Liza started her evening with a Cruzan Mango Rum, fresh mint, lime and mango puree. Her thoughts “just the right amount of sweetness and tanginess.” We were served chicharones as pupu while deciding what we want to order. Those chicharon were a perfect match with our cocktails!
We started the evening with the “Ahi Avo” which is Sashimi Grade Big Eye Tuna, Argumato Lemon Olive Oil, Usukuchi Shoyu, and Samble Oelek. How can you go wrong with Sashimi Grade? If you are a fresh fish ahi lover this is the dish for you. The fresh fish and avocado combination is like butter.
I moved on to try the cool and refreshing “Migrant Mule” which is Migrants version of the Moscow Mule. I love that it is served in the classic copper vessel that keeps the drink cold. It contained Russian Standard Vodka with Bruce Cost Ginger Ale, Pimms, garnished with sliced candied ginger. On my next visit to Migrant, I look forward to trying the “Migrant Scratch Mai Tai” which is Old Lahaina Light Rum, Dekuyper Orange Curacao, Orgeat Syrup, pineapple juice, orange juice and fresh lime topped with “Diamond Head” Dark rum.
They have local beers on tap, as well as bottled beers and a selection from their wine list. You can also enjoy a “Sake Flight” and select three styles to your choosing at 1.5 oz each.
For the organic vegetarian try the Kumu Farms Organic Kale salad. I like that they have a smaller version for $8. I hate to waste salads that are too large. They also have the larger version for $15. This Kale salad includes Shiro Miso Dressing, Calimyrna Figs, Kyuri Asa-Zuke Toasted Pepitas and roasted Nori.
Vegetarians may also want to add the “Choy Choi” which is salt blanched Baby Pak Choi and Flowering Chinese Cabbage, Breakfast Radish drizzled with Oyster Sauce.
The “Tocino, Filipino Sweet Pork” was Liza’s favorite as it reminded her of her moms cooking. It is Sprite Marinated Duroc Pork Shoulder with Hawaiian Chili, and Shiso.
A must have is the “KFC” Korean Fried Chicken Wings battered in 808 Vodka. It is my recommendation to dip your chicken in that fabulous Kare Kare sauce with roasted Kim Chee peanuts and Asian herbs.
The steak lover may want to try the tender “Hibachi Hanger Steak” Migrant Spice rubbed, with the textures of Vietnamese Nouc Cham and topped with Quick Pickled Shallots Upland Cress.
One of my favorites was the “Hand Cut Fat Chow Fun,” with the tasty chopped Lechon, Pipinola Shoot Salad, Brown Butter Achuete Jus topped with grated Parmigiano Reggiano. I have to emphasize that this chow fun is not like the regular chow fun to eat at the fair. This is rich is flavor (to some it’s exotic flavors), it is a delight to the foodies.
My next try in this noodle category will be the “Pancit Noodles” which is Canton Style Noodles from Oahu Noodle Factory, Roasted Pork Belly, Black Tiger Shrimp, Vegetable Medley, Achuete Powder and garlic chives.
For desert we had the delicious Ube ice cream. It is purple in color as it is made of sweet potato. We had thought that we could not eat another bite, but because the dessert was so light and refreshing we ate every last bite. Also available are Single Malt Scotch after dinner drinks to end your evening.
Migrant has a new “Be Happy Hour” everyday 4-6 p.m. 50% off food and drink; $6 wine & cocktails, discounted beer and 25% off for Kama’aina after 6p.m.
We are definitely going back.
MEET THE CHEF
We were introduced to humble local boy, Chef extraordinaire Sheldon Simeon from Hilo. As a child he had learned to cook, side by side, his Filipino father. He named this restaurant Migrant as a tribute to his grandparents. He received national recognition for his appearance on Bravo’s Top Chef Seattle and finished in the top three winning the “Fan Favorite” award. He was soon sought after by LA and New York. Now Chef Simeon creates his twist of local modern cuisine (with influences of island and Hawaii Regional Cuisine) from the heart.
This highly decorated chef has received many awards. Among them are:
- Food & Wine’s, The People ‘s Best New Chef Award (Northwest & Pacific) 2014
- Governors Commendation Recipient 2013
- Maui News Best of Maui, Maui’s Best Chef 2013
- Food & Wine Magazine, Best New Chef, People’s Choice, Nominee 2012
- Hawaiian Rising Star Chef, StarChefs.com 2012
This talented and hard working Chef is one to watch for. Wherever he goes we will be following him as he builds his empire.
“Come my House. Eat.” is Simeon’s slogan. From the days of old in Hawaii, Hawaiians would invite anyone, even strangers to sit at their table to share their food. If there were someone hungry and less fortunate they would be invited to partake with nothing expected in return.
“I’ve always loved how food brings people together so we serve everything family –style. Not only do your share a meal, but your share stories, smiles and laughs.”
– Chef Sheldon
- Open all week 5p.m.-10 p.m. (lounge open till 11 p.m.)
- The Wailea Beach Marriott – 3700 Wailea Alanui Drive
- Wailea, Hawaii 96753 – Telephone 808.875.9394