At the Millyard
Cuisines: Asian, Japanese, American
About
Sam Sato's is a Maui institution, not only for its noodles (saimin, dry noodles, chow fun), but also for its flaky baked manju, a pastry filled with sweetened lima beans or adzuki beans. Sam opened his family eatery in 1933, and his daughter, Lynne Toma, makes the broth from scratch. The saimin and the dry noodles, with broth that comes in a separate bowl, are big sellers. Eat at the counter, with well-worn wooden stools and homemade salt and pepper shakers. Try the plate lunch with two barbecued meat sticks, two scoops of rice, and macaroni salad. The peach, apple, coconut, and pineapple turnovers fly out the door, as do takeout noodles. Tip: If you want them to hold the MSG, be sure to make your request early.
lesslessSam Sato's is a Maui institution, not only for its noodles (saimin, dry noodles, chow fun), but also for its flaky baked manju, a pastry filled with sweetened lima beans or adzuki beans. Sam opened his family eatery in 1933, and his daughter, Lynne Toma, makes the broth from scratch. The saimin and the dry noodles, with broth that comes in a separate bowl, are big sellers. Eat at the counte...moreSam Sato's is a Maui institution, not only for its noodles (saimin, dry noodles, chow fun), but also for its flaky baked manju, a pastry filled with sweetened lima beans or adzuki beans. Sam opened his family eatery in 1933, and his daughter, Lynne Toma, makes the broth from scratch. The saimin and the dry noodles, with broth that comes in a separate bowl, are big sellers. Eat at the counte...more
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