MENDO MAUI
Tak Toride and MiJin Kang Toride hold, respectively, bachelor’s degrees in hospitality/restaurant management, and nutritional science, but their love of good food propelled them into the kitchen. After they graduated from the Culinary Institute of America, Tak took a job at Spruce, a Michelin Star restaurant in San Francisco, and later rose to sous chef at Morimoto Maui. MiJin worked for esteemed chef Hiro Sone of Michelin Star Terra in Napa Valley, then as chef de cuisine at Ka‘ana Kitchen in Andaz Maui. Expect an exciting, chef-driven menu. If you dig spicy food, try a miso pork ramen with house chili paste, kochujang, tobanjan, red chili, kochukaru and chili oil. My knees get weak when I think about my favorite Seoul crisps: bulgogi beef, Asian pear salsa, and avocado on fried mandoo wraps. It’s a mess to eat, but worth every napkin. The steamed buns stuffed with soy-braised pork, kimchee, and hoisin mayo are 5-star tender. And you can’t beat Mendo Maui’s ramen bowl, with freshly made noodles and traditonal broth that’s simmered six hours. (Read more about Tak and MiJin at MauiMagazine.net/chef-exchange and MauiMagazine.net/sharing-tradition.) 1 Pi‘ikea Ave., Kīhei; 755-5760; IG: @MendoMaui; FB: Mendo Maui
