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Roy’s New Humble Market Kitchin

It’s new, but has some elements of what it was before. The multi-million dollar renovation at the Wailea Beach Resort, formally Wailea Beach Marriott Resort & Spa, reached completion a few months ago and with the launch of the fresh look, and added enhancements, came Roy Yamaguchi’s latest installment — Humble Market Kitchin. “Sustainability is about our economy, our educational system, our culture and our people,” Chef Roy Yamaguchi said.

Now called the Wailea Beach Resort – Marriott, the $100 million renovation includes Humble Market Kitchin by Roy Yamaguchi.

The restaurant, opened at the former Migrant location in December 2016, is aimed at showcasing a “market-driven” menu highlighting fresh local ingredients and some of the classics Roy has become famous for.

The hotel will also soon launch a new bar concept Wai Lounge, at Humble Market Kitchin.

The design and interior is simply breathtaking. The addition of dining booths, a relocation of the bar and private table create an atmosphere that is comfortable, modern yet rustic in approach and appealing to all the senses. The open-air dining room allows you to enjoy the soft ocean breezes and offers a stellar view of the sunset.

As with most farm-to-table restaurants, the menu is evolving and always open to change depending on availability and seasonality. Being so new, signature dishes aren’t notated yet but the food menu is broken into categories: Ice Cold Hawaii (raw items like oysters and sashimi), Humble Beginnings (classic cooked appetizers), Rolled Up (sushi), Upcountry Salads, Maui Comfort (local comfort foods), Local Ranchers & Fishermen, Land & Sea (entrees).

Here’s a look:

HML Steamed Dumplings – pork, crab, shrimp served with a chili soy sauce. A unique take on traditional dumplings, these were rolled into an oblong shape. The dumpling itself was extremely fresh and cooked perfectly. I enjoyed the addition of fresh cilantro and frisee which provided added texture and a nice earthy element. $16
Crispy Calamari – served with pickled Shishito Pepper, blistered tomato, yuzu kosho tartar. The combination of flavors was great. I loved the citrus with the creaminess of the sauce and the vinegar/pickle of the pepper with the acid of the tomato. The calamari, although tender wasn’t as crispy as I thought it would be since it was called “Crispy Calamari” on the menu. But overall a very tasty dish. $15
Crispy Brussels & Cauliflower – served with pepitas, queso fresco and a cilantro lime aioli. I love a good brussel sprout, especially when it has that nice crispy char to it. These were good, seemed a little heavy with the addition of the cheese and the aioli drizzled on top. Perhaps consider having the aioli on the side. My expectations were a bit high as the brussels and cauliflower dish at Roy’s other restaurant, Eating House 1849, is exceptional. $13
Yamaguchi Style Ramen – served with pork belly, HMK dumpling, sous vide egg and a rich sesame broth. Considered one of the comfort food items and highly suggested by our waitress the ramen was on the salty side and lacked a deep sesame flavor. All the other elements were good and a heaping portion, but the taste was not what we expected. If you’re looking for more of a TanTan-style ramen this has its own unique flavor profile all its own $22.
Claypot Black Cod – with lup cheong sausage, ginger, chili and served with garlic rice. This sablefish is very much like butterfish. The meat is moist and enhanced by the soy and ginger. This feels just like comfort food to me and the notes of chili and freshness are wonderful. The addition of the garlic rice offers a nice added aroma and texture to the experience. $38
Matcha Cheesecake – house made green tea cheesecake expertly made, not too sweet, not too bitter. This was outstanding and I would highly recommend this dessert.

Although on the pricier side the portion sizes are very generous. Recently appointed to the helm of the kitchen, Executive Chef Charles Andres, returned home to Maui with more than a decade of experience working alongside Chef Roy Yamaguchi in California and Arizona. Chef Charles hopes to incorporate some of his Filipino influences into the menu and also spends his mornings at the local farmer’s markets crafting new concepts for the kitchin.

Promotional Considerations:
Inter-Island Travel for Olena is brought to you by Island Air.
Travel Accommodations provided by Maui Coast Hotel.

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About Olena Heu

Olena is Executive Editor, Food & Lifestyle at MAUIWatch. The founder of Olena Heu Communications, a social media, digital marketing, consulting and freelance writing company, Olena holds a BA and MA in Communication and Speech from Hawaii Pacific University. An adjunct professor, lecturer and motivational speaker Olena is also an award winning journalist, writer, photographer and avid traveler.

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