Sam Sato's is a Maui institution, not only for its noodles (saimin, dry noodles, chow fun), but also its flaky baked manju, filled with sweetened lima beans or adzuki beans. Sam opened his family eatery in 1933, and his daughter, Lynne Toma, still makes the broth the old-fashioned way: from scratch. The saimin and the dry noodles, with broth that comes in a separate bowl, are big sellers. One regular comes to the counter, with its wooden stools and homemade salt and pepper shakers, for his "usual": two barbecued meat sticks, two scoops of rice, and three macaroni salads. The peach, apple, coconut, and pineapple turnovers fly out the door, too, as do take-out noodles by the tray. Tip: If you want them to hold the MSG, be sure to make your request early.