PERRY BATEMAN AND THE WHOLE KITCHEN CREW, MAMA’S FISH HOUSE
“In the year 2011, we purchased fish from 200 different local fishermen!”
799 Poho Place, Paia
Grilled Maui He’e (octopus): $24; Ono Upcountry style with carmelized Maui onion, avocado and baby bok choy; $44
The grilled he‘e (octopus) caught by Clifford Chow free diving off Kanaha is braised and grilled, served and prepared with daikon, chili pepper water, lemon and Hawaiian sea salt (all local). Chow is also one of our waiters. In the ono dish the onion farmer is Ben Yamamoto and he also brings us fish. Pan seared fish with carmelized onions is a traditional way of cooking fish in Hawaii, something Chef Perry grew up having at home. We also feature asparagus from Anuhea Farms, the daikon on the he‘e comes from Mike McCoy’s farm. The local ingredients are better quality and promote local agriculture and local fishermen. Maui No Ka Oi!