Chef Sheldon Simeon presents a feast of noodles, including Lahaina Fried Soup, Steamed Pork Buns, Brussels Sprouts, Star-Made Ice Cream, Malasadas, Pickle Jar, Star Ramen, Singapore Noodles, Miso Salmon and Nori Chicken. Photo by Rob Reed.

LAHAINA — According to ancient legend, there is a Pot of Gold awaiting you at the end of every rainbow. If that is true, perhaps it’s safe to say, there’s a steaming bowl of noodles awaiting you among the rainbows at the foot of the West Maui mountains!

Just turn into the entrance to the new Lahaina Gateway (across from the Lahaina Cannery Mall), drive up Keawe Street to the car wash, turn right on Kupuohi and then a quick left on Ulupono Street. Drive to the very top of Ulupono until it dead ends, and you will see a shiny new restaurant called Star Noodle!

And at Star Noodle there must be every type, shape and taste of NOODLES! A genuine noodle potpourri!

And who is the Noodle Master at Star Noodles? Chef Sheldon Simeon!

Born and raised on the Big Island of Hawaii, cooking carne naturally for Sheldon.

"My parents were unbelievable cooks — I grew up cooking," he said.

After graduating from high school, Sheldon decided to go into the culinary field.

"I enrolled in the Leeward Community College culinary program in Oahu," said the smiling chef. "After the first semester, I took a six month internship at Walt Disney World in Florida. That was a great experience. "

 "I moved to the kitchen at the Living Seas Restaurant at Disney World’s Epcot Center and met my future wife, Janice, there," he laughed.

While visiting Janice on Maui, he was hired at Aloha Mixed Plate; so he quickly packed up, moved to Maui and enrolled in the Maui Community College Culinary Program.

"I won Second Place at the Taste of Lahaina in the Soup and Salad Category with my Shrimp Won Ton with Sweet Thai Aioli on a bed of mixed Kula greens," he said proudly.

In 2005, Simeon was promoted to chef at the Aloha Mixed Plate; and, in 2009, he began his present position as the Star Noodle chef, a fine choice for this charming, casual restaurant.

"My main influence in cooking stems from the Hawaii Regional Chef Team, particularly Alan Wong and Roy Yamaguchi," said Sheldon.

Chef Sheldon’s outlook is to keep up with trends and new techniques, look at up and corning chefs globally and mainly use the island flavors and local products in creating familiar yet unique food.

His food is not meant to be pretentious; it is playful, and he loves to create fun takes on the classics. He is constantly experimenting and is up for ideas, suggestions and is open to inspiration from all.

We began our noodle feast with the Pickle Jar — an eye-opener with the pickling of Seasonal Vegetables and Ogo (sea weed). Our feast contained Sliced Carrots, Mushrooms, Zucchini, Celery and Cucumbers, really refreshing!

Petit Steamed Pork Buns were served on a small platter consisting of tender Pressed Pork, Holsin, Shitake and crispy sliced Cucumber while the Nori Machika Chicken with Ko Chu Jang Mayo was delightful — an interesting combination.

Two fine noodle dishes were served with such abundant servings, three guests could have shared each one — the Singapore Noodles entree was filled to the brim with succulent Chicken, plump Shrimp, savory Vermicelli and Veggies — certainly a most satisfying dish while the Star Ramen consists of roast Pork Slices immersed in a healthful Pork Broth with Bamboo Shoots and was beautifully topped with a golden poached Egg. The superb Pork Broth is obtained by simmering in pig bones leftover from the Old Lahaina Luau — one doesn’t often find such a rich broth.

Miso Salmon was perfectly seared — so succulent and tender it just fell apart with a slight touch of a fork.

Healthful Brussels Sprouts were pan-roasted with Bacon in a Kim Chee Puree — a unique preparation imparting an exceptional flavor into the sprouts.

One great comfort soup is the Lahaina Fried Soup — it was a famous soup sold by Anita Yamafuji’s family at their Liberty Restaurant on Front Street in the 1940s and 1950s. Many old-time Lahaina residents will be happy to know Star Noodle Restaurant now has the soup on their menu, and we really enjoyed it —  abundant with Fat Chow Fun, Pork and Bean Sprouts.

Desserts are memorable at Star Noodle, too — served with Chocolate and Butterscotch Carmel sauces with chopped peanuts on the side, the crunchy Portuguese Malasadas are presented with a small stick inserted in each one to serve as a handle while an attractive trio .of ice cream, made in-house, were just scrumptious!  Macadamia nut, Lavender and Yuzu, a citrus Japanese Ice cream — a perfect finish to ‘a fabulous noodle feast.

The perfect beverage with this meal and dessert is their French Press Coffee — Oh, so rich and full-bodied.

Star Noodle is the newest venue to Old Lahaina Luau and Aloha Mixed Plate.

When you leave Star Noodle with your Pot of Gold, you will leave with a feeling of complete contentment — guaranteed!  Star Noodle deserves Five Stars!

Open for lunch from 10:30 a.m. to 3:00 p.m. and for dinner from 5:30 p.m. to 10 p.m. For reservations, call 667-5400.

Pau for now…