They came, they ate, they voted—and here you have it: Maui No Ka Oi’s readers choice restaurant favorites. Below you’ll find the top two in 25 different dining categories from Best Place to Eat in a Swim Suit to Most Romantic. For detailed contact info, maps to restaurant, or past years’ winners log onto www.mauimagazine.net. Bon Appetit! 

Restaurant of the Year 
1. The Banyan Tree at The Ritz-Carlton, Kapalua, (808) 669-6200 
2. Mama’s Fish House, Kuau, (808) 579-8488 

Chef of the Year 
Bev Gannon, Haliimaile General Store and Joe’s Bar & Grill 

Best Service 
1. David Paul’s Lahaina Grill, Lahaina, (808) 667-5117 
2. Nick’s Fishmarket at Fairmont Kea Lani Maui, Wailea, (808) 879-7224 

Best New Restaurant 
1. Pineapple Grill, Kapalua, (808) 669-9600 
2. Mala Ocean Tavern, Lahaina, (808) 667-9394 

Best Waterfront Dining 
1. Mama’s Fish House, Kuau, (808) 579-8488 
2. Pacific’O, Lahaina, (808) 667-4341 

Most Romantic 
1. Gerard’s, Lahaina, (808) 661-8939 
2. Sarento’s on the Beach, Kihei, (808) 875-7555 

Best Wine List 
1. David Paul’s Lahaina Grill, Lahaina, (808) 667-5117 
2. Longhi’s Wailea, The Shops at Wailea, (808) 891-8883 

Best Hawai‘i Regional Cuisine
1. Haliimaile General Store, Haliimaile, (808) 572-2666 
2. Roy’s Kahana Bar & Grill, (808) 669-6999 

Best Asian 
1. A Saigon Café, Wailuku, (808) 243-9560 
2. Tokyo Tei, Wailuku, (808) 242-9630 

Best Dinner Value 
1. Penne Pasta, Lahaina, (808) 661-6633 
2. A Saigon Café, Wailuku, (808) 243-9560 

Best Lobby Lounge 
1. Lobby Lounge, The Ritz-Carlton, Kapalua, (808) 669-6200 
2. Lobby Lounge, Four Seasons, Wailea, (808) 874-8000 

Best Vegetarian Fare 
1. Mala Ocean Tavern, Lahaina, (808) 667-9394 
2. (tie) Joy’s Place, Kihei, (808) 879-9258 
2. (tie) Fresh Mint, Paia, (808) 579-9144 

Most “Maui-est” 
1. Aloha Mixed Plate, Lahaina, (808) 661-3322 
2. Mama’s Fish House, Kuau, (808) 579-8488 

Best Business Lunch 
1. Tommy Bahama’s Tropical Cafe, The Shops at Wailea, (808) 579-9144 
2. Mala Ocean Tavern, Lahaina, (808) 667-9394 

Best Plate Lunch
1. Aloha Mixed Plate, Lahaina, (808) 661-3322 
2. Da Kitchen, Kahului, (808) 871-7782 

Best Place to Dine with Kids 
1. Barefoot Bar at Hula Grill, Lahaina, (808) 667-6636 
2. Kobe Japanese Steak House, Lahaina, (808) 667-5555

Best Breakfast 
1. Gazebo Restaurant, Napili, (808) 669-5621 
2. The Plantation House Restaurant, Kapalua, (808) 669-6299 
 

Best Cheap Eats 
1. Cilantro Fresh Mexican Grill, Lahaina, (808) 661-9091 
2. Da Kitchen, Kahului, (808) 871-7782

Most Innovative 
1. Spago, Four Seasons Resort Maui, Wailea, (808) 874-8000 
2. The Banyan Tree at The Ritz-Carlton, Kapalua, (808) 669-6200 

Best-Kept Secret 
1.Class Act, Maui Community College, Kahului, (808) 984-3280 
2. Castaway Cafe, Maui Kaanapali Villas and Resorts, Kaanapali, (808) 661-9091 

Best Dessert 
1. Roy’s Kahana Bar & Grill, (808) 669-6999 
2. Haliimaile General Store, Haliimaile, (808) 572-2666 

Best Luau 
1. Old Lahaina Luau, Lahaina, (808) 667-0700 
2. Feast at Lele, Lahaina, (808) 667-5353 

Best Sushi
1. Sansei Seafood Restaurant & Sushi Bar, multiple locations, (808) 669-6286 
2. Kai at The Ritz-Carlton, Kapalua, (808) 669-6200 

Best Late-Night Dining 
1. Sansei Seafood Restaurant & Sushi Bar, multiple locations, (808) 669-6286 
2. Lahaina Coolers, Lahaina, (808) 661-7082 

Best Place to Eat in a Bathing Suit 
1. Barefoot Bar at Hula Grill, Kaanapali, (808) 667-6636 
2. Aloha Mixed Plate, Lahaina, (808) 661-3322 

Best Pau Hana 
1. Hula Grill, Kaanapali, (808) 667-6636 
2.  Tommy Bahama’s Tropical Cafe, The Shops at Wailea, (808) 579-9144 

The waterfalls, the sandy beaches, the lush rainforests… Maui might be the world’s most idyllic place to tie the knot. But what if you wanted all of this and a little bit more? For years, couples have been going to the most magical and remote parts of the Island to exchange their vows.

Want the experience of a lifetime? Try an unforgettable sunrise ceremony at the summit of Haleakala volcano. As beams of orange and yellow break from the clouds, you can exchange vows amongst the colorful volcanic surroundings. Don’t forget to bring warm attire either; the weather can get quite chilly at more than 10,000 feet!

If that doesn’t excite you, then perhaps a helicopter ride to a remote location might be a better fit. Couples and their guests can be transported to a lush rainforest where a natural waterfall 
serves as the ceremonial backdrop. Or, get whisked away to a sweeping meadow where a view of the neighbor islands of Kaho‘olawe, Lana‘i, and Molokini crater can be seen from the high vantage point.

Serious scuba divers can take the plunge with an underwater wedding ceremony. How is it done? Depart Maui’s coast aboard a private catamaran charter to a shallow, calm-water dive spot. Communication can be handled by using a special wipe board where such famous phrases as “I do’” are spelled out. Plus, if the rest of the wedding party is certified they can also dive down to witness all of the ever-important happenings.

Another amzing hot spot, situated just minutes from Ho‘okipa Beach Park on Maui’s North Shore, is causing a serious buzz across the Island thanks to world-champion windsurfer Mickey Eskimo. For more than a decade Eskimo has toiled away on Pua Le‘a, an old sugar mill abandoned in the late 1800s, transforming it into an enchanting, eclectic location for a gamut of functions. Only the shell of the mill remains—picture eroding gray rock walls with multiple window openings and an arched entryway, minus a roof—yet this happens to be the focal point of the entire property.
 

Amazingly, Eskimo has built around this remnant of old Hawai‘i adding such fairy tale elements as a 30 by 30-foot glass ceiling, a hand-laid brick courtyard, an over-sized chandelier, and carefully placed lighting -- accentuating the century-plus old architecture. If that wasn’t enough, tropical vegetation surrounds the mill’s rustic-looking stairways, which incidentally is also where a bride can choose to make her dramatic entrance.

Or Escape the crowds and head to the islands of Moloka‘i and Lana‘i--both just a short ferry ride from Maui’s Lahaina Harbor—for a secluded beach ceremony. On Moloka‘i, Papohaku is one of the largest white sand beaches in the state affording couples with the perfect amount of privacy. Or, head to Lana‘i’s northeast coastline where sandy Kaiolohia Bay (Shipwreck Beach) has a rugged, exotic feel.

For more information on these exotic wedding ceremonies go to www.visitmaui.com, weddings and honeymoons. For Mickey Eskimo's sugar mill go to whiteorchidwedding.com.

Maui Film Festival - June 13 -17

The Maui Film Festival celebrates is 5th year in Wailea. It’s a five-day celebration of film and fine food. From June 13-17, see feature films and documentaries under stars. The opening night twilight receptions “Taste of Islands,” promises many exotic island taste treats followed by the opening night Celestial Cinema double feature. The Starry Night Moon Dance is next up followed by the “Taste of Chocolate” that features live music, exotic wines, ports and Chocolate MauiTinis. The final event “Taste of Wailea” has included taste treats from the Grand Wailea, Four Seasons, Tommy Bahama, Mulligan’s. Kea Lani, Diamond Resort, Capische, Spaga, the Marriott and the Renaissance. For more information go to www.mauifilmfestival.com.
 

Kapalua Wine & Food Festival - June 28 - July 1

The Kapalua Wine & Food Festival celebrates it’s 26 anniversary with “Viva Vino,” a celebration of fine wine, June 28 through July 1, 2007 at The Ritz-Carlton, Kapalua.  Fred Dame, Master Sommelier and first American to serve as president of the Court of Master Sommeliers Worldwide returns as Festival Host.  This four-day culinary extravaganza brings together famous winemakers, celebrity chefs, renowned master sommeliers and more than 4,000 wine and food lovers from around the world. The Festival features extraordinary wine tasting seminars, sumptuous cooking demonstrations, a wine tour and evening gala functions including a Grand Tasting and a very popular “Kapalua Seafood Festival.”

Featured Celebrity Chefs include: Michael Mina proprietor of the esteemed Michael Mina restaurants in San Francisco and Las Vegas.  And Bon Appetit & San Francisco Magazine’s 2005 Chef of the Year and Mark Tarbell of Tarbells in Phoenix.  He has been nominated for “Best Chef – Southwest” by the James Beard Foundation, and recent Iron Chef contestant. For more information go to www.kapalua.com
 

Maui Chefs Present - Aug 31

This 15th annual Maui food-lovers' tradition spotlights twelve of the island's most innovative chefs at an elegant themed dinner and cocktail party under the stars at the Hyatt Regency Maui on Ka`anapali Beach on Friday August 31. Paid admission includes an evening of 24 gourmet dishes, wines and spirits, plus live entertainment. The festive occasion is co-sponsored by Ka`anapali Beach Resort Association. The gala event benefits Maui Community College's Culinary Arts Program. You can join the fun from 6PM to 10 pm. For more information go to www.visitlahaina.com.

Thanks to E&O Trading Companyf or this delicious Hawaii favorite.

E&O pioneered the Southeast Asian grill concept. Unlike many of today's restaurants that draw from more than one ethnic heritage, they take their inspiration from the recipes of countries in Southeast Asia. In keeping with this philosophy, E&O strives to retain the authentic core of every dish on its menu.

Their unique collection of small plates and entrees are inspired by the cuisines of Indonesia, Vietnam, Thailand, Malaysia, and East India and use only the freshest ingredients. The menu includes beef, chicken, lamb, shrimp and fish, in a variety of styles; soups; salads; rice and noodle dishes and Indian flat breads.. You can either make the delicious dish below at home or go to the Lahaina's E&O to enjoy it.

The Lahaina E&O Trading Company, also has Maui's newest lounge "Feng Shui." Its now open on Saturday nights in the Lahaina Cannery Mall. Happy Hour is daily from 4-6 and you can always hear live music on at E&O Thursday nights, for more information go to www.eotrading.com.

SCALLOP POTSTICKERS WITH XO DIPPING SAUCE

2 pounds  Fresh Scallops 
4 ea Shallots, finely minced (or 1 small red onion)
½ pound fresh shitake mushrooms, stems removed, chopped 
3 Tablespoons finely minced, peeled fresh ginger
¼ cup Shao xing rice wine (available from Asian specialty grocery stores) -or dry white wine 
1 Tablespoon chives, minced 
½ Bunch Cilantro, stems and leaves,
Finely chopped Salt and ground black pepper to taste 
2 packages Pot sticker or Gyoza wrappers (available from Asian specialty grocery stores) 
½ cup canola oil 

1) Clean the scallops by removing the tough muscle off the sides. Set aside.
2) Sauté the mushrooms, ginger, and shallots in 1 tablespoon of the canola oil on high heat until
fragrant and tender.
3) Deglaze with the shao xing wine and cook until all the wine has evaporated and then remove
from the heat.
4) Season with salt and pepper to taste. Transfer the mixture to a plate, and cool in the refrigerator.
5) Place the scallops in a food processor and pulse a few times so the mix is coarsely chopped, not pureed (alternately, chop the scallops by hand until they resemble the texture of ground beef). Transfer the chopped scallops to a mixing bowl.
6) Fold the chilled mushroom mix and remaining ingredients in by hand and season again with salt and pepper. 
7) Place 1 tbsp of the mix into the center of each wrapper, brush the entire edge with water and fold the wrapper in half to form a half moon shape. Crimp the edges together with the edge of a fork to seal. 
8) Steam the pot stickers in a lightly oiled steamer basket for 4 minutes.
9) Meanwhile, prepare an ice bath: to a large mixing bowl add ice cubes and cold water to fill.
10) Transfer the cooked pot stickers to the ice bath and allow them to cool for 5 minutes, no more, or they will become soggy.
11) Drain them well on folded kitchen towels.
12) Use your fingers or a pastry brush to lightly coat each pot sticker with canola oil.

Note: the dumplings will keep well, if covered tightly and refrigerated, for up to three days at this
point, or in the freezer for up to two weeks.