Philip “Ippy” Aiona, Food Network Season 8 finalist, premieres his new dining option in the Food Court at the Waikoloa Beach Resort.
Foodies have three new reasons to celebrate at Queens’ MarketPlace, as new chefs and restaurants add their special flavors to the popular shopping center in Waikoloa Beach Resort.
Philip “Ippy” Aiona, Food Network Season 8 finalist, premieres his new dining option in the Food Court. Highly anticipated, Ippy’s Hawaiian BBQ is scheduled to open in early December, serving Aiona’s special twist on the iconic Hawaiian “plate lunch.”
Diners can look forward to brined rotisserie chicken basted in homemade teriyaki sauce, furikake mahi burger, miso fried chicken, BBQ ribs and more, served with Ippy’s specialty sauces, homestyle gravies, and indulgences like corn and bread puddings.
Aiona grew up in the restaurant business, learning from New York-Italian and Hawaiian parents, and is executive chef of the family’s Italian eatery and coffee bar, Solimene’s, in Waimea. He attended California Culinary Academy and Le Cordon Bleu in San Francisco, and refined sophisticated culinary techniques with mellow island style to help win a spot on Chef Giada De Laurentiis’ team on the Food Network competition.
Next, in mid December, Chef “TK” Thepthikone Keosavang opens Lemongrass Express—sister restaurant to his popular Lemongrass Bistro in Kona, in an abbreviated version for the Food Court. With focus on quality fresh food (locally sourced whenever possible), Chef TK says Lemongrass Express will feature excellent value with inexpensive lunch and dinner specials and return-customer incentives. He plans to offer select beers, wines and sakes to compliment the Asian Fusion cuisine, he describes as “not strictly Thai, not strictly Japanese, Chinese or any one style.” For more information, visit www.lemongrasskona.com.
Nearby, Sansei Seafood, Steak & Sushi Bar announces the appointment of Executive Chef Paul Goodwin to their award-winning team. A solid professional, Goodwin brings broad knowledge and experience from working with some of Hawaii’s top chefs into the kitchen at Sansei. Originally from Oregon, his culinary career has included Merriman’s two Hawaii Island locations, Wolfgang Puck’s Spago at Four Seasons Wailea, Roy’s in Kihei, Waikoloa and San Diego, and most recently D.K. Kodama’s Sansei Seafood Restaurant in Kihei.
For more information, visit www.sanseihawaii.com or call 886-6286.