Category Archives: Breakfast in Waikiki

Start your day in paradise with an island-style breakfast right off
one of the world’s most iconic beaches. Within a coconut grove,
along the beach, beneath a hau tree or surrounded by high-def
TVs, you’ll find your favorite breakfast spot in Waikiki.

Tropics Bar and Grill

Chef de Cuisine Frederick Pittman
Chef de Cuisine Frederick Pittman
Favorite Dish: Pineapple Upside Down

Tropics Bar & Grill brings together all a vacationer desires: great food, top service and ocean views. If that wasn’t enough to set Tropics Bar & Grill apart, Chef de Cuisine Frederick Pittman explains, “it’s the love we put into each component of every dish; visitors get a taste of that love, that ‘aloha’ as the islanders call it, and that’s what keeps them coming back.” From signature dishes like the Pineapple Upside Down to the Hula Girl Omelet, Tropics boasts fresh, flavorful dishes suited for everyone, even healthy options for those “watching their hula girl figure,” he adds with a chuckle. Tropics has earned a loyal fanbase of visitors and locals—the proof is in the pancakes.

Pineapple Upside Down
Pineapple Upside Down: buttermilk pancakes with vanilla-spiced, sautéed pineapple and maraschino cherries, topped with cinnamon streusel and a light, brown sugar glaze.

Keoni by Keo’s

Chef Khamwa Sourisak and Chef Donovan Pongasi
Chef Khamwa Sourisak and Chef Donovan Pongasi
Favorite Dish: Evil Jungle Prince

Keo’s Thai Cuisine is internationally known for its exquisitely authentic Thai fare, and while quality Thai fare is plenty to look forward to throughout the day, Keoni by Keo’s, a staple in Waikiki since 1977, also cooks up delicious and affordable breakfasts daily. This restaurant serves tried-and-true classics like eggs Benedict, waffles and bacon, and delicious island-style favorites such as the fluffy macadamia nut pancakes. Breakfast is time best spent with family, and chefs Khamwa Sourisak and Donovan Pongasi insist they are just two equal members of the large ohana that makes Keoni by Keo’s so special. Every dish here is made with love, from the All-American breakfast specials in the morning to the outstanding Thai cuisine through dinner; from the Keoni by Keo’s family, to yours.

Daily House Special; Eggs Benedict; Belgian Waffle; Fresh Mango Juice

Giovanni Pastrami

Executive Chef Rolando “Royce” Sunga III
Executive Chef Rolando “Royce” Sunga III
Favorite Dish: Meatloaf Loco Moco

While the 20 large HD and 4k-definition TVs with endless sports vie for attention, Chef Royce insists Giovanni Pastrami is “food first.” The menu offers a wide variety of quality, comfort dishes such as New York style deli sandwiches, half-pound burgers, pastas and pizza—even breakfast, served all day. If eggs Benedict is your thing, there are nine savory varieties to tempt your palate. On the sweeter side, the French toast is a homemade bread pudding in a cornflake crust, topped with fresh berries and a coconut rum sauce. Giovanni Pastrami even ventures beyond the standard “bacon and eggs,” offering premium, thickcut gourmet bacon with three local eggs with your choice of side and bread.

Bacon, Tomato, Avocado Benedict
Bacon, Tomato, Avocado Benedict: farm-fresh Hawaiian grade AA eggs, served with rice, hash browns, country fries or sliced tomato.

Hau Tree Lanai

Executive Chef Rene Caba
Executive Chef Rene Caba
Favorite Dish: Furikake Ahi Burger

Hau Tree Lanai is where you go to have it all, with incredibly flavorful breakfast choices, seated beneath Waikiki’s historic hau trees, with a dream-like ocean view across Kaimana Beach. With the soft breeze ruffling the leaves overhead and traces of sand underfoot, it’s a wonder how Chef Rene Caba creates such dynamic flavors to match, but he continues to do so even after more than 20 years.

Chef Rene and his team have earned Hau Tree Lanai the Hale ‘Aina Award, three consecutive OpenTable awards and Honolulu Weekly Reader’s Choice Award for Best Beachside Dining.

Super Kaimana Benedict
Super Kaimana Benedict: all-natural petite filet of beef, foie gràs infused mushroom spread, lobster meat and poached eggs on grilled English muffins topped with hollandaise sauce, served with breakfast potatoes.

MAC 24/7

Executive Chef James Aptakin
Executive Chef James Aptakin
Favorite Dish: Kona Coffee Flan

While other Waikiki restaurants are closed between meals, MAC 24/7 is producing top quality, show-stopping dishes all hours of the day (and night). Just add that to the list of feats accomplished by Food Network award-winning Executive Chef James Aptakin and his crew.

Specializing in American comfort food prepared in a local style with a creative twist, MAC 24/7 ambitiously and successfully creates stunningly flavorful profiles for every meal. With consistently high marks across the board, we asked Chef James what we can look forward to in the seasons to come. “My pupus are still going to be keeping-it-real, upscale, farm-totable, comfort-first, but our breakfasts are going a little more gutsy. We’re known for our breakfast—the quality, ingredients, technique—now we’re going to venture toward a more edgy, nontraditional breakfast menu.” What does he have in mind? He may have mentioned a handful of “cross-breed pancakes,” but you’ll have to visit to discover which creative dishes made the cut. Stop by any time, literally.

Breakfast Pupus
Eggs Florentine Benedict with gluten-free muffins and fire-roasted tomato salsa; Tropical Fruit Plate; Chicken Fried Steak & Eggs with country gravy and breakfast potatoes; Red Velvet Pancakes with maple-bourbon glaze.

Il Lupino

Executive Chef Raymond Cruz
Executive Chef Raymond Cruz
Favorite Dish: Agnello Marinato

Nestled beneath swaying palms, Il Lupino is the gem of the oasis that is The Royal Hawaiian Hotel’s Coconut Grove. With frequent live performances on the outskirts of Il Lupino’s patio, the sophisticated ambiance is a natural complement to the diversity of flavors offered here. This season, Il Lupino welcomes aboard its new Executive Chef, Raymond Cruz, a veteran of the restaurant industry of over 15 years.

 

Chef Raymond looks forward to adding a personal touch to Il Lupino’s tradition of great, authentic Italian food, “committed to using the freshest local and seasonal ingredients” in every dish, from Il Lupino’s internationally renowned buttermilk pancakes to its homemade tagliatelle pastas, giving each dish a superior taste and texture.

Buttermilk Pancakes
Buttermilk Pancakes: internationally renowned, with maple syrup, fresh berries, whipped cream and a “secret ingredient.”

Heavenly Island Lifestyle

Executive Chef Keigo Yoshimoto
Executive Chef Keigo Yoshimoto
Favorite Dish: Hawaiian Pho Noodles

Locals were surprised last year when the old Mexican dive at the Shoreline Hotel was replaced by an island lifestyle-themed restaurant, and were immediately dazzled by its down-to-earth décor, farm-to-table ingredients, indoor/outdoor seating and, of course, the healthy-yet-flavorful breakfast dishes served all day. It was love at first bite. With combinations of quinoa, salad, fresh-squeezed juice and açai or pittaya (dragonfruit) bowls, Chef Keigo Yoshimoto creates dishes that are healthy, organic, and guaranteed to leave you feeling better than you arrived, like taking the heavy, Hawaii classic Loco Moco and turning into a healthy, feel-good favorite.

Heavenly’s Organic Veggie & Beans Loco Moco
Heavenly’s Organic Veggie & Beans Loco Moco: a perfect, soft egg resting on a beef patty with organic vegetables, beans and black rice.