Around The World
Settle in for cozy Thai cuisine served “Keo’s style” at Keoni by Keo’s. Keoni specializes in casual with a touch of elegance. Sophisticated aloha flourishes through its vast tropical painting collection, fresh orchid décor, indoor/ outdoor corner seating—ideal for people-watching—and entrées that fuse flavors from the U.S. and Thailand.
Since opening in December 1999, Keoni has satisfied curious appetites with Evil Jungle Prince Curry—a signature creation with fresh basil, coconut milk, red chili and choice of protein—Surf and Turf specials and other East meets West eats.
PHOTO: COURTESY KEONI BY KEO’S
“It [Keoni] is the only location [in Waikiki] which serves an American breakfast, and then, serves two different cuisines for lunch and dinner,” says Nancy Sananikone, vice president and co-owner. “We have a separate kitchen to maintain the authenticity of the cuisine.”
Chef Khamwa Sourisack is Keoni’s king of the Thai cuisine, reigning over Pad Thai, Green Seafood Curry and other Asian fare. While executive chef Donovon Pongasi of Kaua‘i rules American/island eats with loco moco, BBQ Baby Back Ribs, Macadamia Nut Mahimahi and more.
“Keo [founder and co-owner] has his own farm on North Shore where he grows his own organic papaya and herbs and some spices,” says Sananikone, referencing Keoni’s colorful Green Papaya Salad. “We also serve real Mango Daiquiris using mango from our own North Shore farms.” Diners will also want to also dive spoons into its heavenly exclusive: organic mangoes served over sticky rice in a creamy coconut sauce.
At Keoni’s, an international voyage is only a plate away, so round up your friends and family for an exotic flight.
Keoni by Keo’s
2375 Kuhio Ave. [B:9 Waikiki Map] (808) 922-9888
Parking validated up to 4 hours (with dining stamp) in the Ohana East Hotel for $3 fee. Breakfast served 7 a.m. to 1:30 p.m., lunch from 11 a.m. to 1:30 p.m. and dinner from 4:30 p.m. to 10 p.m., daily; open until 10:30 p.m. Friday and Saturday. Visit www.restauranteur.com/keoni for details.
