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Maui : Overview & Top 10

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Maui

Maui is known as the “valley isle”, and most of its population nestles in the low-lying isthmus between the lush western mountains and the dustier slopes of Haleakalā to the east. Skirting the coast are some of the world’s finest beaches, from the popular resorts on the southwestern fringe to the wilder surfing beaches on the north and eastern shores. Maui’s administrative group also includes the islands of Moloka’i and Lana’i with more magnificent scenery and even greater remoteness.

  • “May Day is Lei Day in Hawai’i” say the lyrics of a popular Hawaiian song. Not that anyone in the islands needs an excuse to make, wear, or give a lei , but May 1st is the day Hawai’i’s master lei makers demonstrate their amazing skills to the public.

  • Traditionally made of feathers from now mostly extinct or endangered native birds, the art continues using feathers from common birds.

  • Lei Making

    There’s no more enduring symbol of Hawai’i than the lei (garland). In the past, permanent lei were made from shells, seeds, bone, and feathers, and temporary lei from vines and leaves. Today, colorful and fragrant flowers like plumeria and tuberose are most associated with this craft.

  • These range from pukashell lei , wildly popular in the 1970s, to museum-quality Ni’ihau-shelllei , worth many thousands of dollars.

  • Renowned for fantastic ice cream drinks – there’s a full bar, too, of course – and great pūpū (appetizers), Leilani’s is also just a few steps across the sand from “Dig Me” Beach.

  • During February’s Chinese New Year celebrations, the Lion Dance is performed all over Hawai’i. Acrobatic dancers don a lion costume and perform a dance to a steady – and very loud – drum beat designed to ward off evil and spread good fortune. Spectators fill red and gold envelopes with dollar bills and feed them to the lion to ensure future prosperity.

  • A myriad variety of local fishes – like mahimahi , ahi , opakapaka , onaga – form the foundation of island cuisine.

  • Small farms grow dozens of varieties of greens for Hawai’i’s best restaurants.

  • Beef, lamb, even elk and venison are produced by Hawai’i ranches and used by local chefs.

  • The trademark black & white décor, open-air setting, and Italian-island fare has been part of Lahaina for almost 30 years.

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