All over Hawaii, the zebra dove is found in abundance, scurrying along grassy areas and pecking at things on the ground with their beaks. Originally from Southeast Asia, they have become adapted to the islands. They have a very distinctive staccato-like coo of short but pleasant bursts. Although their plumage is brownish gray with striping along their breasts and flanks, they do have a bluish-gray cast on their faces with a more distinctive blue around their eyes. We heard them everywhere.
Click on the object below to hear a sample (recorded by R. O’Donnell on the Big Island)
Keo Sananikone was one of the first restauranteurs to introduce Thai fine dining to the islands. Since I have his cookbook at home and since Keo’s was within easy walking distance of where we were staying in Waikiki, we came here for dinner tonight.
Depending on weather, the restaurant opens its windows to the street so anyone walking by will be sure to look in. Even if the chef was highly regarded when he opened his first restaurant in 1977, your eyebrow gets raised a bit when a large neon sign, inside Keo’s, declares it “Hawaii’s Most Popular Thai Restaurant.”
Crispy Calamari Salad featured calamari strips, battered and deep-fried, mixed with cucumber, mint, red onion and lemon grass, then tossed with an assertive roasted chili sauce. This sounded great on paper, but the salad seemed too sweet, not unusual for Thai cuisine.
Crispy calamari salad
Keo’s sirloin steak entée can be ordered either with a spicy lime cilantro chili or mild shiitake mushroom sauce. We picked the former, very tart and sweet. Steamed broccoli, cauliflower and carrots were bland accompaniments.
Grilled sirloin steak with spicy lime cilantro chili sauce
Honolulu likely has a better representation of Thai restaurants than Keo’s. To us, it seemed touristy and a bit expensive.
Keo’s Thai Cuisine
2028 Kuhio Ave.
Honolulu, HI 96815