Migrant

Great place to watch sunset. Good drinks. Food had great flavor unfortunately service is what made me reduce stars in rating. After asking waiter for recommendations and him pushing all high margin dishes we were on our own to decide. Ordered small kale salad to start with oyster shooters and Brussels sprouts. 15 min later ordered entrée of chicken and waffles and pancit noodles. 50 min later entrée arrived. Asked about our appetizer and server said «oh yeah it’s coming». are you king me? Received large kale salad. At this point I was already eating entrée and no room on table so sent back kale salad. Flavor and food was great but experience was sub par.

Great happy hour menu. Great food. If we have time before we leave Maui, we will go there again

The best meal I’ve had in Hawaii, amazing views and impeccable service. The family style plates are each delicious and savory and the variety is unmatched. We had oyster shots, kale salad and Brussels sprouts for starters, and two different noodle dishes. The proteins are so tasty, we had the tuna «nuggets», pork and ribs. We had two teenagers and two little kids and they ate everything despite their usually picky palates. Highly recommend this restaurant in the beautiful Wailea resort. Will be back next time we are in Maui!

We decided to check out this place since we had watched Chef Simeon on Top Chef. Overall experience was disappointing even though the flavors of the food were not too bad —
1. This is classified as a $$ restaurant on Unilocal and yet you are told to order four to five items for two people which makes it a $$$ level restaurant. This is important because the food is subpar compared to other $$$ restaurants in Wailea-​Makena. I call the listing deceptive at worst or ambitious at best.
2. The service was spotty and lackadaisical with the waitress paying way more attention to other tables (especially one where it was people she personally knew). She also kept forgetting to bring us things like the Keiki ice cream which arrived after our dessert was finished and the kid kept waiting. Hot towels at the end of the meal were going to other tables but never made it to ours.
3. The size of the servings do not marry well with the way its served. Fat Chow Funn, while tasty, was swimming in this large square pot making it look like a leftover. The baby back ribs included one bone with no meat on it (well, ok, there was a small chunk of it at one end) showed lack on quality control in the kitchen.
4. The cocktails were delicious but mostly ice cubes. Two different drinks at our table and both had that same problem.
5. The dessert «menu» was PATHETIC! The only sweet thing we could order was the Ovaltine pie that was, well, frozen ovaltine.
Overall impression was that Chef Simeon certainly has potential and can cook decent food but the restaurant is not well thought out making for a disappointing impression. Its time to invest in a few critical areas and this will be a lot better place. And don’t forget to take down most of Sheldon’s images while you’re at it. With so many of them, it feels a tad narcissistic.

The chicken and waffles is good.
For the price you should get the full waffle not the half. Hell give us two waffles don’t cost much at all.
They give you four chicken wings. Like 19.00 you need to get something else or buy two orders.

We anyway decided to go there for dinner after reading all the negative reviews. The mocktail was ok. Sweet pork was average. Brussel spouts was the best but a little bit too oily. Garlic noodles and pacit noodles were really not that outstanding at a price of $ 16. They took 30 mins to get everything ready to serve. I would say it’s a so-​so meal.

Came in with my boyfriends family for his uncles birthday. We ordered the hand cut fat chow fun, baby back ribs, hanger steak, ahi, and pancit noodles. Don’t get me wrong, the food was delicious. But the disappointing part, was that the portions were a bit too small.

After almost a week of banana breads and mai tais, our guts were craving something spicy. Enter Migrant. We got the pancit noodles and the garlic noodles. The garlic noodles were a little too al dente and dry for our linking. The pancit noodles were amazing! I also saw a whole fried fish on someones table, a great dish for a larger party.

Since we had an appointment in Wailea for some family pictures, I decided to make reservations to dine here. The GPS directions off Unilocal had us turning in circles — all you need to do is find the Marriot resort, do self parking (they validate), and Migrant is just inside the open entrance to the hotel.
Overall the food was pretty good. Service, however, was SLOW (however, thanks to fellow Unilocalers I came mentally prepared for this). The only part of service that was faster were the bus boys who were overly eager to take our plates.
Since everything took a while, I was able to jot down the names and cost of what we ordered for our party of 5 adults and 2 child. Cost and notes are below:
Migrant Oysters Shots $ 10 — my husband enjoyed it
Choy Choi $ 10 — standard Bok Choy and some other veggie
Fried Brussels Sprouts $ 10 — very good, one of the better Brussels sprout dishes I have had. It’s a tad sweet.
Hand Cut Fat Chow Funn $ 16 — not bad, however it was a strange combination of things and I don’t think I would order it again. The «fun» was okay, the seasoning was good, the pork was tasty, but the addition of cherry tomatoes and cheese was odd.
OG Garlic Noodles $ 14 — pretty good, but not out-​of-​this-​world
Tocino, Filipino Sweet Pork $ 16 — tasty but not as tender as I expected
Hoy!sin Baby Back Ribs $ 19 — very delicious. The meat came off the bone easily and it was sticky delicious-​ness!
Tonkatsu $ 38 — a generous portion, and the meat paired with the mushroom was really good
Molokai Mule $ 13 — I ordered this drink and it was very delicious. If you like ginger, order this drink.
So overall the food was pretty good, but I won’t be running back to dine here. If we have friends staying in the Wailea area, I may point them here.

Only came here for drinks at the bar. Great service and attentiveness. Was greeted immediately by bartender and our drinks are kept full! Nice job late night at the bar.

I really like this place. As far as getting bang for your buck I’m not sure there is a better dining experience on the island. The theme is essentially riffs off of Philippine street food. With some Asian, Classic, and Hawaiian influences.
Some of the highlights are the street corn, the skirt steak, the Korean Waffles, the Pancit noodles, and the mean kine ramen.
A family of 4 can eat very well here for about $ 130 before tip. With the Kamaaina discount it’s even more reasonable. There are staff members like Keanu that are incredibly helpful and knowledgeable.
My only criticism is that there aren’t many changes to the menus. I know that menu changes have to do with seasonality, and in Maui the only season is perfect all year round. So it is possible to go to Migrant 2 – 3 times with a decent sized party and try everything on the menu.

I don’t usually like hotel restaurants, but I was pleasantly surprised by the quality experience I had at Migrant located in the Wailea Mariott Beach Resort & Spa. It has a relaxed, small cuisine ambiance. The menu highlights local modern cuisine served in shareable portions family style. The chef I found out afterwards is Sheldon Simeon who finished top three in Top Chef: Seattle. He is a Hilo Hawaiian Native, and studied at the University of Hawaii in Maui. The food here is locally sourced and fresh. My husband loved his house made noodle dish, we loved the braddah carrots, and my local fish dish of the day was tasty. They had a surprisingly good selection of local beers, and the cocktails were made well. The service was friendly, no complaints.

One of the most bewildering meals I’ve had in a long time — some of the most delicious noodles, with some of the most disruptive logistical issues, as if deep inside a dysfunctional hotel restaurant is an amazing noodle chef trying to get out and screaming for help.
We arrived early, with a reservation, and promptly found ourselves in a very long and very slow-​moving line merely to be allowed to speak to the hostess. (It seems like the line was so slow-​moving because the hostess frequently had to run into the restaurant to check on things.) She eventually got us a seat, where we were promptly ignored for a while, before eventually being supplied with a water carafe and no glasses, plates and no silverware (but double the napkins!)… you get the idea.
Eventually we got some so-​so cocktails (a good if muddy mai tai, a really lousy rye drink with coconut water that I should have known not to order), and some not-​great appetizers: a really interesting selection of allegedly pickled vegetables that weren’t very pickled, some oyster shooters that were too big to shoot, and a giant head of sauteed bok choy that we found very hard to eat — we discovered only later that some diners (not us) had been given knives that let them hack this thing down to size. The one really bright note on the table was the «bottom of the plate lunch,» a bowl of shredded cabbage dressed in beef schmaltz that was amazing — salty, sweet, savory — and had me dunking all of our allegedly pickled vegetables into it to pick up some flavor.
Throughout and after this, I can’t fully describe the degree of disarray that beset us – our waiter was hard to find, though obviously overworked and working hard; all other bus staff tried to avoid any emotional labor and indeed to avoid eye contact or other customer interactions. The lights went out for a little bit and we overheard staff talking about a generator. Dishes broke, over and over again, with some of the shards skittering around our table. We frequently resorted to self-​help, fetching tableware and menus from wherever we could find them. Some of this was obviously due to the fact that it had started raining and guests (including us) had to move in from the patio, but a lot of it clearly bespoke a deeper level of chaos.
For instance, when we first sat down to order, the waiter warned us that all of their food was «served family-​style,» which, he said «means that it all comes out at the same time.» No, that’s not what «family-​style» means, but that isn’t even the point. Can we instead have some appetizers that come first, and then other food that comes later, we asked? Out waiter candidly told us that that wouldn’t really happen and the kitchen would just start cooking whatever we ordered, so we should just order our appetizers and keep the menu off to the side for a while. We did that, and I really appreciate our waiter’s candor, but what kind of upscale restaurant kitchen is incapable of timing a table’s appetizers and entrees? (Let me emphasize that the menu had a large appetizer section.)
So this is where things stood about 70 – 75 minutes into our meal, when suddenly our noodle dishes arrived. They blew me away. The garlic noodles were spicy and powerful and chewy and addictive. The «chow fun» was like an amazingly hilariously delicious joke about Italian pasta — hand cut tapioca noodles dressed with tomatoes and basil and parmesan and an «achiote brown butter sauce» and did I mention delicious? And the deli-​style saimin was sort of like a revelatory version of ramen, with a smoky-​amazing dashi instead of the typical broth. Like fancy ramen but better.
So what had been one of the most disastrous, disorganized restaurant meals I can remember was suddenly capped off with the best non-​Italian noodles I can ever remember having, and possibly the best noodles I can remember having anywhere, of any kind. I’m tempted to give this place five stars, say «you must must go here!» and dismiss the serving issues as a weird fluke. And yet as I think back on it I’m quite confident that the serving issues were less the fault of our server than a reflection of some kind of deep organizational and management problems — hence the line at the hostess stand, the overworked and confused server, the kitchen that’s incapable of timing dishes, the bus-​stand with repeatedly breaking dishes next to our table, etc. It’s like an incredibly brilliant chef with a wizard’s command of flavor profiles has been forced to cook in the middle of a logistical hurricane. Which I suspect is exactly what happened.
The noodles were so good that it might still be worth risking it. But don’t say I didn’t warn you.

One of my new favs for Happy Hour. You can’t beat the sunset view. The food is really different– think noodles vs wings and very good. This will be on my «A» tour for visiting family and friends. Love the proximity to great beaches and along the shoreline path too so you can swim before or after HH.
Both times I was here, I spent LESS than I would have expected. That never happens in these parts. So view, food, price and location, all winners. That is a 5 star place in my book. Try the Brussel sprouts and the oyster shooters!
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Hands down our best meal in Maui!!!
Chef Simeon is an artist. I enjoyed watching him on Top Chef and it was a dream come true to actually taste his food in person. He is there most nights of the week actually preparing food in the kitchen. (He even came out to say hi during our meal!)
Our group of four shared 3 appetizers (two during happy hour special which I would definitely recommend going to as they have same portions but great prices), and one with our meal. We also ordered two noodle dishes and two proteins which was the perfect amount of food.
Apps:
Brussels sprouts– amazing, crispy, perfect balance of salty and sweet
Ahi Avo– fresh, clean, tasty
Pork belly rice bowl– AMAZING
Entrees:
Pancit noodles– dry noodle dish (meaning no soup) with pork belly– very delicious
Deli Saimin– our favorite noodles of the night, the broth was to die for
Ahi belly– probably our least favorite but still delicious
Hanger steak– A MUST!

I will just preface this review with the fact that we only stayed in Maui a short time but ate here twice and definitely contemplated more trips… We are a fan!
We only came for happy hour so this review is for the lounge area of Migrant. It was so convenient to come for happy hour when just hanging out at the resort. All the servers we had were great and they are sharp always clearing and making sure the table is in shape which is good when you are sitting at the communal table. I liked the idea of the communal table (they have some other seating areas too) because you got that ohana feeling.
The first time we came I started with a cocktail and my husband had a beer. I thought their choices for happy hour were pretty good and not too limiting. We started with the fried Brussels sprouts, which actually ended up coming after our other food but everything was so speedy and we were having such a good time we did not care. The sprouts were so good the sweet chili glaze and the cheese just go together so well! We also tried the KFC chicken and waffles, which was also good but not my favorite. This was a good dish and my husband really liked it but it was a little too sweet or rich for me.
My absolute favorite thing here was actually recommended to us by our first server and I became hooked! The tocino sweet pork and the AY KUDESH! garlic noodles, such an amazing combo!!! The guava jelly on the pork had such a nice sweetness and when you got bites of it with the pickled onions it was a flavor explosion. The noodles were the noodles of my dreams spicy and garlic I was in heaven! The most amazing thing happens when you mix the sweet pork with the spicy noodles. Its a perfect pair and should not be served any other way!
The food at Migrant was delicious and I am left dreaming of those perfect sweet and spicy combinations. Chef Sheldon we will be back! The staff was great and we definitely felt the aloha spirit!

While waiting for our room my boyfriend and I had a couple cocktails at the bar. The bartender was very sweet and made us some perfect mai tais to get our vacation started. I also had their version of a Moscow mule which was refreshing and light. The hibiscus in it really toned down the ginger nicely.
We ended up coming to the Thanksgiving dinner later. The guava glazed ham was amazing as well as the mini pumpkin pies and of course… more Mai tais. We lucked out and got a table outside with ocean/​sunset views.
We came back for dinner a few nights later… one word… GO!!!

View, Service, and most of all the Food were all amazing.
The service at Migrant is above and beyond great. We were a party of 6 and one infant. The staff was friendly, attentive with out being annoying and over all just friendly. Everyone made you feel like you were eating a really nice meal at home with your family.
The food is to die for. Simple food with tons of flavor. The noodles are to die for and the fried chicken, wow fried Korean chicken with waffles in Hawaii? Yeap and boy were they good. I would also suggest the street corn. Nom Nom.
Everyone in our party agreed this was a fantastic meal, over the top service, and just a wonderful evening.
Enjoy your meal.

I am updating my review in response to the business manager Matt’s comment. We visited the restaurant on Monday 10÷26÷15. The Pork shoulder was tough, we were not given a knife and it was impossible to cut with a fork. I am not sure if this was due to the way the meat was cut so thinly, the way it was cooked, or the quality of meat. the actual meat itself was completely flavorless. There were glops of guava jelly on the top portion, that did not taste like guava, and if you got a piece without this sweet jelly there was no other flavor.
The other two dishes I don’t feel need any clarification. I stand by my review, the food is bland, and the meat was tough. It was a disappointment and a lesson learned. Again, there are other places near by that serve better food, with more flavor. The only thing we enjoyed was a server who could see our disappointment and did honestly try to be as nice as she could. She then went on to show us a picture of her dog who would be getting the left over pork we were not taking home…

I had a wonderful experience at Migrant. The food was delicious. Service was great. And it was right at my hotel so I only had to walk a few feet back to my room.
I started with a deconstructed piña colada in martini format. it was like a martini but tasted exactly like a piña colada. Yummy.
We had three really good dishes that we shared. Street Corn — Local Corn on the Cob Bites, Kochugaru Pepper, Bacon, Queso Fresco, Lime Crema. French Onion Tsukemen — Iwamoto Ramen Noodles tossed in Garlic Oil, 12 hour Braised Boneless Short Rib, Kula French Onion Soup, Grated Gruyère, Cilantro. Tocino, Filipino Sweet Pork — Sprite Marinated Duroc Pork Shoulder, Hawaiian Sun Guava Jelly, Pickled Kula Onions.
All of the dishes were delicious. The noodles tasted exactly like French onion soup but in noodle form. The corn had a nice char flavor with bacon and queso on top. Yummy! Pork was nicely cooked and had flavorful onions on top.
For dessert, we have the caramel Miranda. It was basically a big plate of fresh fruit with caramel sauce underneath and macadamia ice cream on top. It was really tasty. Lots of beautiful fruit and good caramel sauce on top.
Our service was good. The different servers came by often to check on us, refill water glasses, take empty plates. Definitely a great experience and it was wonderful it was right at our hotel.