Tuesday, December 07, 2010


Last night John and I went to Mama's Fish House to celebrate the 10th anniversary of our blind date. Yep... 10 years. Anyway we won't bore you with that... let's talk about the food!

Mama's is by far one of our top 5 favorite place to eat here on Maui. The atmosphere from the minute you step out of the car at the valet stand is one of serenity and calm and sort of feels like you are stepping back in time. The views are really spectacular. Once you have checked in you can have a seat in the bar, out in the garden area or out by the beach. The open wall design of the building just what you hope for when dining out in Maui... right on the beach no less... why would you want to be trapped inside 4 walls with no view outside? The beach is packed with coconut palms for that extra tropical punch.

The sunsets from here are some of the best... but a little hard to catch in the winter months when the sun sets way to early for us to have dinner. If you happen to make it here, do try to check sunset times and get a table for sunset dining. A few minutes before the sun sets and the sky starts it's colorful transformation, the wait staff stops serving so that everyone can enjoy the show.

The flower arrangements are always dramatic, yet understated. I mean look at the giant column of Pink Ginger, which stood about 4 feet tall. Not a blemish on a single flower.
The mood of this place is unparalleled as far as we are concerned. Usually packed to the thatched roof, this is one of the quiets place we have ever eaten in... it always is. With the open air dining, it was quite chilly last night and we kept wishing we had worn socks. (Maui is experiencing record lows.. just 2 nights ago Kahului was a record low of 55 degrees.... brrrr).

To start we ordered drinks. John opted for a glass of wine while I went for a Relaxer, which is a frozen drink of Creme de Cocoa, Pineapple Juice, Coconut Milk and Vodka. It certainly lives up to it's name.

Uku Ceviche – marinated in lime, cilantro and Maui chili pepper.  
Served with sweet potato and breadfruit (ulu) chips.

Wasabi Crusted Calamari with Kula vegetables and edamame. 

We usually end up getting the same thing every time we make it to MFH, but tonight we broke free of our wickedly delicious ways and tried all new dishes.

John had the Uku Cheviche to start, which is a grey snapper served Tahitian Style in a half coconut. I had the Wasabi Crusted Calamari which is a good 1/4" squid steak rolled in bread crumbs serves on sauteed cabbage, onions and edemame. Both were so soft and tender you really didn't even need to chew.

Poi and John's entree of Deep-water Ahi caught by Leonard Huddy off the east end of Maui served on a sugar cane skewer with Peppercorn,  grilled with Hamakua mushroom sauce, sweet-potato mash and asparagus spears.   
I had the Onaga caught by Layne Nakagawa over deep reefs near Olowalu Sautéed with Haiku tomatoes, garlic butter, white wine and capers. Served with chili zucchini medley and saffron rice.  

The last time we went to MFH, I requested a side order of poi and was told that the poi was reserved only for the Luau Plate. I had the Luau Plate once before and really enjoyed the super clean tasting poi. So last night I was overjoyed to see the word "Complimentary Mama’s fresh Poi upon request." Doused with their homemdae chili water... so ONO!

John said his Ahi was extremely tender and a wonderful grilled flavor. Other than the fact it tasted like super-clean-fresh tuna. The potato mash was very subtle as we believe it was a mix-mash of sweet and regular white potatoes.

My Onaga - a was quite simply the best fish I have ever eaten. EVER. It was moist, tender and for lack of a better description, completely flavorless... meaning no fishiness at all. I could have eaten another piece. I was not too jazzed to see the zucchini turn up on the plate, but once I tasted it I was pleasantly surprised and loved the chili pepper spiciness they cooked it in.

The portions as you can see are very substantial. None of this tiny-food-on-a-giant-pate-with-high-prices crap. You really get your money's worth here.

For dessert we split the Creme Brulee with fresh Liliko’i. We have had all of the desserts here and they are are equally delicious, but we don't make creme brulee at home... soooooooo. It's the perfect size to share at about 5" across.

Too bad the meal had to end. See you next year Mama.

Here are 3 excellent links describing the fish from last night:
Onaga or here


Vicente said...
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Amy Juanna Kapuanani Antonio said...

Seriously in need of some MFH right now. Thanks for the delicious post. Happy tenth!