HONOLULU (HawaiiNewsNow) – A Maui chef known for Filipino cuisine is bringing a taste of Japan to Napili, serving fresh ramen and udon noodles made in-house.<\/p>\n
Chef Joey Macadangdang learned the craft at a noodle school in Japan. Now, at Dang Dang Noodle, he combines those techniques with his signature Asian-local style.<\/p>\n
Macadangdang joined Hawaii News Now Sunrise to share his noodle-making expertise. He was accompanied by his wife, Juvy Macadangdang; Cherry Urias, who works in restaurant operations; and Chef Lawrence Turno, executive chef at Joey\u2019s Kitchen.<\/p>\n
Journey to Japan<\/p>\n
Macadangdang immigrated to Hawaii with his parents and four brothers in 1983. He began working in kitchens at age 14 and later moved to Oregon to develop his skills.<\/p>\n
After returning to Hawaii in the 1990s, he worked his way up from line cook to executive chef, helping open and develop restaurants across Maui. He became known for blending Asian flavors with fresh island ingredients and later took on a corporate chef role.<\/p>\n
His passion for Asian cuisine eventually led him to Yamato Noodle School in Japan, where he became a ramen and udon sommelier. The experience deepened his knowledge of traditional Japanese noodle-making techniques and inspired his focus on fresh, handmade noodles.<\/p>\n
Macadangdang opened Joey\u2019s Kitchen in 2015. His newest restaurant, Dang Dang Noodle, opened just a few doors down on April 28, 2026, at Napili Plaza in Lahaina.<\/p>\n
The restaurant is open Tuesday through Sunday from 4 p.m. – 9 p.m. Guests can dine in or take put. <\/p>\n
<\/p>\n
Copyright 2026 Hawaii News Now. All rights reserved.<\/p>\n","protected":false},"excerpt":{"rendered":"
HONOLULU (HawaiiNewsNow) – A Maui chef known for Filipino cuisine is bringing a taste of Japan to Napili, serving fresh ramen and udon noodles made in-house. Chef Joey Macadangdang learned the craft at a noodle school in Japan. Now, at Dang Dang Noodle, he combines those techniques with his signature Asian-local style. Macadangdang joined Hawaii<\/p>\n","protected":false},"author":2,"featured_media":13563,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[5],"class_list":["post-13562","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-chef"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117576393243925315","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/13562","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=13562"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/13562\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/13563"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=13562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=13562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=13562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}