I was super excited to invite my co-worker to join me for a great dinner at Ohana, which is located in Disney World’s Polynesian Village Resort.
They had an awesome display with Huey, Dewey, and Louie.
The lobby has such cool statues.
installation are amazing
My friend and colleague, Emily, came.
As well as my friend and colleague, Gigi.
The restaurant is known for their Polynesian cuisine served buffet-style, character dining, and unique theme. You can enjoy a Hawaiian-style dinner with storytelling and games. They also offer a character breakfast with Lilo, Stitch and a few other Disney friends.
I definitely recommend making a reservation ahead of time.
Emily is taking a break, and preparing for the feast that awaits us.
The restaurant has an open kitchen.
Here, a bunch of skewers are ready to be served. The buffet is an “all-you-care-to-enjoy, family-style feast” that is served right to your table. It also includes coffee, tea, and soda.
For starters, they bring out the “Ohana Pineapple-Coconut Bread.” I really enjoy it but try not to fill up on bread since there’s so much food still to come. They also offer a mixed greens salad with a Lilikoi dressing.
There are pork dumplings tossed in garlic-ginger sauce and honey-coriander chicken wings.
Both are served with peanut and sweet and sour sauces.
We also had teriyaki noodles.
My friend and colleague, Larnna, was excited about the food too.
Each time they come to your table, they bring fresh skewers and they’re unlimited so you can take as much as you want.
Two of the skewers they offer are the Sweet-n-Sour Chicken and Szechuan Sirloin Steak
My favorite was the Spicy Grilled Peel-n-Eat Shrimp
prepared over an oak fire, served on Skewers with Peanut and Sweet-n-Sour Sauces. It was so good!
Here’s the famous Ohana Bread Pudding à la mode topped with Caramel Sauce and Bananas.
Larnna couldn’t wait to dig in!
Since it was Larnna’s birthday, they brought us two bread puddings!
I had an awesome time!
Just a tip, if you want the pineapple dole whip, you can find here, at Pineapple Lanai.
Edited by Larnna Thompson