Sign outside Star Noodle in Lahaina, Maui
If you follow Top Chef, you already know that Sheldon Simeon, the executive chef at Star Noodle, was eliminated in Part 1 of the finale. His run on the show, however, was impressive and brought well-deserved recognition to Hawaii’s culinary scene. Having judges like Emeril Lagasse, Wolfgang Puck and Tom Colicchio praise your food is an exceptional endorsement for any chef, and Sheldon’s talent clearly shines through.
We had the pleasure of dining at Star Noodle last summer after hearing numerous local recommendations. With so many endorsements and a range of mixed reviews online, I went in curious but cautious. The visit exceeded expectations.
The entrance features a lively bar area where you can enjoy drinks and catch a glimpse of the kitchen in action. During our visit, we spotted the same charismatic bartender who appears on the show, which made the experience feel even more connected to Sheldon’s public profile.
The dining room is anchored by a long communal table in the center, surrounded by smaller tables along the walls. Our party was seated at a cozy table tucked behind a decorative arrangement of white branches, which created an intimate, relaxed atmosphere.
The menu offers many tempting choices. After reading recommendations and hearing about the standout dishes, we focused on the items most frequently praised by locals and visitors alike.
Pohole Salad – Hana fiddlehead fern, Maui onion, ebi, kombu
The pohole, or fiddlehead ferns, have a flavor and texture reminiscent of asparagus but with a fresher, earthier note. This salad was bright, refreshing, and balanced, with excellent texture from the tender ferns and clean, complementary flavors from the onion and kombu. It’s a dish I would happily order again and again.
Vietnamese crepe with shrimp, pork, and bean sprouts
The Vietnamese crepe arrived crisp and visually appealing. The shell broke apart easily, so it was a little messy to eat, but the flavors inside were well-seasoned. Overall it was enjoyable, though not quite as memorable as some of the other dishes we ordered.
Steamed pork buns with pressed pork, hoisin, shiitake, and cucumber
The steamed pork buns were both beautiful and delicious. The pressed pork was tender, the hoisin added a sweet-savory depth, and the shiitake mushrooms contributed an earthy umami that elevated the whole bite. These are a must-try.
Hapa ramen – pork broth, roast pork, poached egg, bamboo shoots, kamaboko, baby bok choy, mayu, spicy aka miso
One diner ordered the Hapa ramen and finished every drop of broth and noodles, a clear sign of its quality and appeal. The bowl combined a well-developed pork broth with tender roast pork and classic ramen garnishes—comforting, satisfying, and authentic in balance.
Garlic noodles – fresh and fried garlic, garlic oil, dashi, scallions (we added tofu and bacon)
The garlic noodles are the dish most people rave about, and for good reason. All the noodles at Star Noodle are house-made, delivering excellent texture and flavor. This dish was rich with garlic and buttery notes without feeling greasy or overpowering. We added tofu and bacon for contrast—both worked well—though the noodles themselves are outstanding on their own. Despite some online complaints about saltiness, our experience found the seasoning balanced and complementary to the other flavors on the plate.
Look fun – flat rice noodles in black bean sauce with choi sum and chili oil (we added scallops)
Look fun, a flat steamed rice noodle, paired beautifully with a savory black bean sauce and a touch of chili oil. The scallops we added were juicy and perfectly cooked. The chewy noodles soaked up the sauce, making every bite deeply satisfying. I found myself tempted to lift the plate and finish the remaining sauce directly—testament to how flavorful it was.
Malasadas with chocolate and butterscotch caramel sauces and peanuts
For dessert we shared hot malasadas served as playful lollipops with dipping sauces. They were warm, light, and indulgent—perfect for sharing and a fun finish to the meal. We were tempted by the restaurant’s special ice cream flavors—lychee, starfruit, and li hing among them—but were too full to try them on this visit.
“Make Art Not War” poster near the entrance
Star Noodle is clearly a place where culinary artistry is valued and showcased. From the thoughtful menu to the house-made noodles and carefully balanced flavors, the restaurant delivers memorable dishes that reflect both creativity and skill. Congratulations to Chef Sheldon for representing Hawaiian cuisine so well on a national stage—Star Noodle is a worthy destination for anyone visiting Maui.