07/21/17
Here I met Chef Chuey who left NYC to cook on a roadside in paradise on the Road to Hana. The hilight is the Huli-Huli chicken served with crispy pork belly, steamed rice, Pohole fern salad (local fiddlehead ferns that grow year round) and simple grilled banana with Reddi-whip. It wasn't just grilled. It was slow cooked over live fire made from Guava wood (very similar to mesquite in the south, dense and sweet) you could smell the fire for a mile. The chicken and pork belly were basted with Huli-Huli sauce (like a fresh Teriyaki) The Shack was a makeshift grill with a canopy roof with two crooked picnic tables. Chuey served it on local Ti leaves in a bowl made from local bamboo. The chopsticks were homemade from bamboo. This is the only dish on the menu unless a local drops off some fresh lobster. I'm rarely wowed, but wow! Cash only. Open until Chuey runs out. This day was 2 pm.