Aloha Mixed Plate

Back when sugar plantations filled the area, workers would gather at lunch, and the “mixed plate” concept began when the Japanese, Koreans, and Filipinos started passing around their own ethnic group’s food to the other workers. Now all that’s required to taste the eclectic mix is a trip to this small aqua-colored restaurant with umbrella-covered outdoor seating. The Lahaina waterfront hosts this restaurant, which is helmed by chef Norman Williams. Breakfast plates include the “Big Braddah” with eggs, sausage, and SPAM™, while lunch and dinner entrées include baked shoyu chicken, which is marinated in soy sauce.