On the West Indian strip of Old Winter Garden Rd. between Hiawassee Rd and Pine Hills Rd, one establishment closes and  another one takes its place. A while ago this spot was occupied by Naraine’s Bakery, who has since moved somewhere by the West Oaks Mall. Now another Bakery with an interesting addition has taken up roots.

Daily baking of West Indian breads and pastries is done by an in house baker. Some sweets are sourced from other local vendors.  But the real Caribbean food is made by a grandma. There are three generations of lineage passing on customs and old recipes. The youngest handles the counter and dashes in the back to make sure foods are prepared in a timely manner.

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What is a snackette? As the name suggests it has to do with snacks. In the Caribbean, there are endless small little nibbles. Several bagged and bottled goodies line the shelves. Fresh made juices and concocted portions from roots and barks are served chilled. No alcohol is served. Traditionally, a snackette serves as an extension to ones home as they entertain neighbors and friends.

This place has managed to capture that extended family vibe. There are copies of West Indian newspapers laying around to take or read while waiting. A few tables and chairs allows for seated dining. One big absence, as in most West Indian restaurants in Orlando is a bar, or serving of alcohol.

The cooked portion of the menu is a compilation of Caribbean cuisine. They boast a full Caribbean Vegetarian menu and meats. Their plastic take out containers are snap shut and almost spill proof. How many times have you ordered something with a sauce, like curry and when you got home the liquid is all over the bag or in your car? That will probably not happen from here. Most of their pastries and breads are individually wrapped for freshness and cleanliness.

Black Eye – The famous Asian Black or Red Bean cake, sold in Asian stores, packaged from as far as New York stored for who knows how long. It is baked daily here. What a difference! A bite into this reveals very thick filling versus thick pastry dough in store bought varieties. The dough is effortlessly flaky, just there to hold the filling. Very rare to find this quality in Orlando.

Coconut Choka – made from roasted whole dry coconuts. The dried coconuts are spilt, roasted, grated and mixed with spices to give a shredded yet moist texture. This is an extremely labor intensive dish that not many restaurants even attempt to make. Well balanced spiciness with distinct coconut flavor.

Curry Shrimps – little nuggets of succulent shrimp in a well balanced, slightly spicy curry broth. The spices strike a delicate balance that does not leave a heaviness on the palate.

Dhal Pouri – popularly served at East Indians of Caribbean origin weddings and major religious events. This is a flat bread like item stuffed with grind flavored split peas. Like every bread it is the perfect vessel to sop up juicy curries and fried items. Tender, spongy with great absorbing powers. The dhal (split peas filling) was delicately seasoned to leave no burning sensation in the stomach.

Dhal – split peas mashed to a liquid. This is a classic re-creation of East Indian style dhals of all different preparations. West Indians boil split peas in water and add spices. At the end a mixture of toasted garlic and geera (cumin seeds) is added to give a distinct pungent flavor. Delicately balanced as to not overpower any flavors.

Jalebi – popular Indian sweet delicacy transplanted to the Caribbean. This is wheat flour deep fried in a circle then soaked in sugar syrup. The crystallized sugar interior gives a nice crunch. Great for cooling off the palate after a hot curry.

Peanut Punch – made with crushed peanuts and milk. Heavy peanut flavor with creamy milkiness cools off any lingering spiciness. This is made fresh in house.

The concept here allows for a family or anyone seeking to adventure into real Caribbean food. Service is very amicable and gentle. Questions are answered in detail with no rush or pressure. There is no big extravagant buffet with items sitting for who knows how long at what temperature. Everything is cooked or heated to order.

It is always refreshing to see ethnic restaurants willing to share their originality with the world. If these few items that I’ve tried is a testament to their consistency, then I can’t wait to try other items.

Totally non food nor travel related…..

A seemingly quiet condo complex right across the road from Universal Studios Orlando. Who would have thought these things can happen in Orlando?

From little gossip around the scene, incident took place sometime around midnight. Details are sketchy. I leave that to the professionals.

Just thought I’d share….

Parking is always a drag downtown, but search there are spots. Most event parking sites charge a nominal $5. If you’ve been to Thornton Park, then you already know where the weekly farmer’s market is held. If not, then find Lake Eola, it is right in that area. Look for the tents and a crowd of people.

Every farmer’s market is unique to it’s location. This market has a bit of everything for everyone. There is fresh produce, food, jewelry, sculptors, potted plants, and a host of other things for sale. Lawn chairs are set up across a nice patch of grass. Picnic style chairs and tables set up a nice communal area. With this being an outdoor activity, our four legged friends are dressed and prancing around in their Sunday best. Conversation flows easily and everyone is willing to hand out samples or chat about their products.

Abby’s Fresh Herbs – A great welcome spot at the market’s entrance. The aroma from this section is heavenly. Friendly, nice people. Go Check out their Facebook Page.

Holy-Cow! Beef Jerky – makes their own unique flavors. Original, Original and Teriyaki, Red Teriyaki, Sweet & Chewy, Peppered Hibachi, Wasaki, and Chiquila Lime. I tasted the Wasaki, wow nice wasabi kick. Go check out their Facebook Page.

Orchid Treasures – preserves real orchid in resin as jewelry. Go see their website.

Mobay Bakery – makes authentic Jamaican patties, Jerk chicken and Pork, Natural Juices , Jerk Seasonings, and the famous Jamaican Black Cake. They aspire to have a food truck soon. Email them for now.

The Wear House Project – Sheila Jimenez let’s recycled materials speak for themselves in a very soulful way. Go check out her shop on Etsy.

Wandering around the Orlando Farmers Market brings a strong sense of place. This is a creative community gathering to share their various products, talents, and soul. The atmosphere is light, airy, and refreshing. Seems almost bohemian and carefree. What a lovely way to spend a Sunday.

Go see my entire set of pictures on Flickr.

Is longevity the stamp of greatness? In a town where restaurants change as fast as costume characters, Emeril’s Orlando has stuck a winning recipe. The ever changing and demanding world of destination theme parks almost dictates the short life span of most restaurants. Returning guest are drawn to new attractions. But in Emerils case, guests come for the genius of a man who blazed the culinary path of a  generation.

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The classical culinary talents of many revered chefs who silently toiled in their kitchens were known only to the privileged few. Until Chef Emeril Legasse stepped in front of a TV camera and BAM! Just like that the phenomena that has swept a nation of chef personalities, celebrity chefs, cooking shows, food shows, all became accessible to the regular Joe.

But before he became this larger than life TV personality with phrases like “Bam”, “Kick it up a notch”,  and “Oh yea babe”, Chef Emeril honed his skills into a respected professional chef and humanitarian. His formal education at Johnson and Wales University and stints in kitchens that span Paris, Lyon, New York, Boston, Philadelphia, and New Orleans prepared him to ownership in New Orleans. From the helm of world famous Commanders Palace Restaurant in New Orleans some would say that Chef Emeril’s own signature cuisine took shape. Having successfully opened several restaurants, it was only a matter of time before Orlando got a sighting of culinary genius.

In 1999, Emeril’s Orlando opened. I was still a young pup breezing through Valencia Community College and working at a hotel’s front desk. Word of an Emeril’s restaurant opening was headline for the most part of several months. Prior to opening, the reservation list was six months in the waiting. Six months! Lucky for me at the time, my hotel concierge, knew a person, who knew a person, and I waited only a month to dine.

At the time I celebrated a birthday with my sister. We had a table that sits along a glass wall with views of City Walk and passersby wishing they were in my seat. The evening was itched into my young impressionable brain. I had salmon, my sister had shrimp, I can’t remember what her then boyfriend had. But we polished off a great bottle of wine, and smoked a couple of cigars. Service was impeccable. This was to become a standard I aimed to cherish. I never returned to this restaurant because it was a memory I wanted to last forever.

Fourteen years later, a little less sentimental and eager to relive the memory, I immediately jumped at the gracious staff invite to sample the restaurant’s June Prix Fixe menu featuring recipes adapted from one of Chef Emeril’s Cook Books, From Emeril’s Kitchens. (purchase on Amazon here)

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Upon arrival we were greeted and led up a stair case to the second floor, through an award winning wine storage case, and into a corner room with three tables, The Cigar Room.

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Immediately a little sparkler was served followed by an offering of BBQ Shrimps. (not included in June Prix Fixe Menu)

BBQ Shrimp There is nothing that wakes up the palate like a New Orleans BBQ Shrimps. Chef Emeril’s Signature BBQ Shrimp was plumb, succulent shrimp, in a thick silken, spicy, delicately balanced sauce. The soft spongy biscuit acted as a perfect vessel to sop up that mouthwatering sauce. When no one was looking, I’ll admit that, I cleaned the plate with my fingers. Ssh!. A complex marvel that begs to ask what is next.

Poached Oysters in Herbsaint Cream, Black Pepper Crème Fraîche, Flash Fried Spinach. Oh yea babe, now I see where the expression comes from. Take a second look at the size of those oysters. Not bragging here, I have eaten oysters all along the Florida Turnpike, I-75, I-95, I-4 and the Gulf Coast. Oysters does not get this big unless you are in New Orleans. Distinct anise flavor from the Herbsaint cream sauce nicely added to the slight crunch of fried spinach. I patiently spooned all of the sauce. Maybe it was the alcohol?

Braised Beef Short Ribs, Cheddar Polenta, Cole Slaw. This slab of short ribs was too much for me. I devoured half of it and was done. Mildly flavored with sweetness, delicate texture that pulls apart with a fork. Polenta was a marvel with rich cheddar. Cole slaw was fresh and crunchy. A solid honest to good dish.

Poached Salmon, Mango Salsa, Smashed Avocado, Coconut Rice Pilaf, Black Bean Sauce, Tortilla Chips. Remember the nostalgia why I never returned to this restaurant? Here is exactly the same fish texture I tasted fourteen years ago. The delicate silken oiliness of salmon slide right over my tongue. Coconut rice was a little on the hard side, but contrasted well with tiny bits of grated coconut. Fresh mango on bean sauce added that touch of moist to the rice. Tortilla chips and avocado was fresh and bold in flavors. This is a tropical party, perfect offering for the hot June month.

White Chocolate-Buttermilk Cake, Strawberry Sauce. Full disclosure here, I shared with my dining companion and took mine home. Moist, delectable goodness dipped in sweet strawberry sauce made a perfect topping to induce food coma. Guess what was for breakfast the next day? Uh huh.

These choices for the June menu, 3 courses for $30 is an awesome steal. Put aside price point for a minute. The portion looks seemingly same as most other restaurants of this caliber, but the flavors are bold and clean. A true reflection of the chef who created them. The freshness of ingredients stood out. Simple ingredients “Kicked up a notch” to create these wonderful dishes. Now add back in the bargain price. Hello June!

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I am glad that the memory I held on to for so long was actually topped. My last view was from downstairs. Remember where I am seated now? In the Cigar Room, upstairs. The Cigar Room, as it is still called, is probably the one change that happened. No more cigars in restaurants. The bird’s eye view of City Walk is mesmerizing. We sat at a good time when there was still light. But as the night progressed that natural Florida sunlight gave way to the Universal Studios lighting spectacle. The things we take for granted surprises us every so often. I haven’t dined in all of City Walk nor Orlando restaurants, but I am willing to say that this view has to be among the very top. There is just one table in that corner. I was told by our server, who started out with Chef Emeril in New Orleans and is now here in Orlando, that this table is constantly booked. I can see why.

Service at this establishment is a very orchestrated balancing act. Be ready to encounter numerous people coming by to check in and make sure every little detail is in place. Yes, I know what you are saying, “but you were invited”. Well I peeked and eavesdropped on the other tables, it was the same pampered yet unobtrusive service. They were not putting on an act, that genuine hospitality comes from within. Who uses a “crumber” anymore? Have you ever seen one of those? The same service standards that awed me a long time ago is alive and still awing.

As a Florida resident we park for free at City Walk after 6pm. If you haven’t made it out to Emeril’s or is thinking of revisiting, I strongly encourage you to go. If you are a visitor to Orlando, make it a dinner date to treat yourself for one night. If the June menu is this awesome, I can only imagine what the July Three courses for $30 will taste like. Let loose and “Kick it up a notch”!

The most satisfying food is often found by accident. I literally almost ran over this food truck. I like to frequent the Orlando Premium Outlet and the surrounding Outlets on the end of International Dr. Why should tourist get all the deep discounts? There are many hard to find items here. Swinging out of the Bed Bath and Beyond Plaza, I spotted this red truck tucked in a corner of the parking lot.

As I approached, the friendly attendants were more than happy to explain their menu and told me that they used to be on Orange Blossom Trail. There seems like a sandwich or sub for everyone, even gyros. Chatting them up a little revealed that their pride and joy was tripleta and arepa.

Arepa – Shredded Beef, Shredded Chicken, Chicken Salad, Shrimps, White Cheese in a corn bun. This dish comes in various forms with several fillings however you like it. I got everything. The meats were moist on the inside but not dripping juices. In my opinion, the juices create a soggy corn bun and makes the whole thing fall apart. I rather this semi dry, yet flavorful approach. What a spectacular combination. Big bold flavors, ample firm texture, a simple Latin marvel. Just what I needed after running through the outlets.

Tripleta – Tripleta with Chicken, shredded Beef, and Ham. See all those goodness stuffed into a long bread? Perfectly wrapped street food. Peel back wrapper and guzzle. The textures were firm and spiced to give that little bite that hits the back of your mouth. Every chef boast about their food. When this chef told me that people drive and search for him all the way from Tampa, I was skeptical. After tasting this, I am a believer.

French Fries – Fresh, hot, salted, what else do you need?

Suco Jandaio Cashew Drink – is made from Pure Brazilian Fruit Concentrate. The cashew flavor is slightly sour and citrusy, works wonders in hot Florida sun.

Suco Jandaio Passion Fruit Drink – is made from a Pure Brazilian Fruit Concentrate. The passion fruit flavor is sweet with subtle floral presence. Great thirst quencher.

I did not expect to find this food truck here, neither did I expect the food to be anywhere as good as it was. Here are the simple things done well. Will this captivate in the many food truck bazaars that are floating around Central Florida? Only time will tell….they are on a waiting list.

Stone Crab Claws – served simply chilled. Is there any other way to serve this? Why mess with nature’s bounty? If you’ve always wanted to partake in this seasonal delicacy and do not want step foot in the high end establishments who demand your first born, then here is the place to go wild. Prices are significantly lower. The is an unparalleled sweet, delicate, clean, tenderness in stone crab claws.

Lobster – steamed. There is no other primal act of feasting than with your hands. This is where you grab a lobster by the neck literally and wring it. Don’t worry, everyone else around you is eating with their hands and toes. It is perfectly acceptable here to split open a lobster head and suck out all the goodness. If juices fly, don’t worry about it, because the person next to you may spill also.

Garlic Shrimps and Clams – steamed. These clams flew under the radar. By the time I decimated a lobster, the clams were gone. Easy trade off. IT does not get any fresher than this.

Red Skinned Potatoes – these were precooked and served as ordered. Microwave ovens are provided in the store to nuke ‘em. Soft and tender.

Corn on the Cobb – precooked and served as ordered. Nuke at your own risk in the store. Nicely seasoned with garlic a light dousing of spices.

According to their Facebook page, live blue crabs were arriving at a certain time. Would you believe at that time, there was a mad rush of people arriving and waiting in line? It is never a disappointment going here. Be prepared to get dirty and walk with anything else you might need.

Go see my full set of 33 pictures on Flickr.

When I heard that the event was at 7am on a Saturday, I grinned, it was a piece of cake. Not! The set up started at 5am. In true military style, I hauled on old muscle and mental memories to wake up at 4am for the last week. Did you see any Instagram, Foodspotting, or Tweet from me at the ungodly hour of 5am last week? Now you know why.

The morning started off with a few minor things not in place, but everything ironed out nicely. At the start of the run everything was in place and ready for the runners. The Event Management Firm, Good2Go, did an awesome job in delivering and setting up the stations. Boys Scouts looking sharp in their uniform formed brigades ready to make sure every runner was well hydrated. It really is a moving experience to be able to see so many people coming together with one thing in mind “Give Back”.

Runner about to get water from a Boy Scout. Go see my entire set of 146 photos on Flickr.

Please allow me to introduce Operation Giveback.

This excerpt taken from their Facebook Page. Click “Like” to show your support.

Mission

Operation Giveback is a new organization based on Orlando, Florida, committed to helping the men and women of the US military who have been wounded in action. Our goal is to facilitate events and opportunities to raise money and awareness for these Wounded Warriors, and to “give back” from all of us as a community to show our thanks and support for those men and women who have given so much in the service of our country. Operation Giveback was created by recent veterans of Operations Enduring and Iraqi Freedom, and we are composed of military veterans and DoD civilians currently working for the US Army.
Operation Giveback will also work with other organizations such as the Wounded Warrior Project, Iraq Star, Building Homes for Our Heroes, and others who are dedicated to our cause. Through these partnerships, things like jobs will be created, homes will be built, and essential, rehabilitative medical care will be given to our servicemembers through contributions and donations from the local community. Local servicemembers will be sought in local communities in which events are sponsored, and that way, individuals will know their contributions and support will be directed to servicemen and women living in their hometown.
Thanks for your time and support, and for your contributions to benefit our Wounded Warriors.

Company Overview

Operation Giveback for Wounded Warriors, Inc. is a Non Profit 501 (c) (3) organization created by veterans of Operations Enduring and Iraqi Freedom. It is composed of military veterans, Department of Defense (DoD) civilians, and defense industry contractors, and is based in Orlando, Florida. Operation Giveback (OGB) is committed to helping the men and women of the U.S. military who have been wounded in action, recognizing they have served our country with pride, distinction, honor and in some cases paid the ultimate price.

Description

The MISSION of OGB is to raise awareness and resources for our wounded warriors, their families and the children of our FALLEN HEROES.
The VISION of OGB is to facilitate events and opportunities to raise funds and awareness for our Wounded and Disabled service members, and to “give back” from all of us as a community.

Email
info@operation-giveback.org

Website
http://www.operation-giveback.org
http://www.operation-giveback.com
http://www.youtube.com/opgiveback
https://twitter.com/#!/opgiveback

This esteemed award is given to an individual or organization whose work in the realm of food has improved the lives of others and benefited society at large.

“I’m humbled and honored to receive the Humanitarian Award from the James Beard Foundation,” said Emeril Lagasse. “Over ten years ago, I founded the Emeril Lagasse Foundation with the hope of giving back by exposing young people to the culinary arts-especially those who come from disadvantaged backgrounds. Over the years we’ve stayed true to our core values of education, mentorship, passion, creativity, self-discipline. I’m incredibly proud of the work we’ve done, the lives we’ve touched, and I’m deeply grateful to my many friends who have contributed their support along the way. I look forward to continuing on this path for years to come.”

Read the full press release.

About Emeril Lagasse

Chef Emeril Lagasse is the chef/proprietor of 13 award-winning restaurants in New Orleans, Las Vegas, Orlando, Bethlehem, Penn. and Charlotte, N.C.  He is a national TV personality who has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC’s Good Morning America, in addition to his shows The Originals with Emeril and Fresh Food Fast which air on the Cooking Channel. His latest show, Emeril’s Florida, aired in early 2013 on the Cooking Channel. Emeril is the best-selling author of 17 cookbooks, including Emeril’s New New Orleans Cooking and his latest,Emeril’s Kicked-Up Sandwiches: Stacked with Flavor. Emeril Lagasse joined the Martha Stewart family of brands in 2008; Martha Stewart Living Omnimedia (NYSE: MSO) acquired the assets related to Emeril’s media and merchandising business, including television programming, cookbooks, andemerils.com website and his licensed kitchen and food products. In September 2002, Emeril established the Emeril Lagasse Foundation to support and encourage culinary arts and education programs for children. To date, the Emeril Lagasse Foundation has donated more than $5.5 million to children’s causes in New Orleans and on the Gulf Coast.

Photo Captions:

Chef Emeril Lagasse received the Humanitarian of the Year award from the James Beard Foundation May 6 in New York City.

Photo Credit: Paul Porter

Chef Emeril Lagasse and his wife Alden on the red carpet at the James Beard Foundation Awards May 6.

Photo Credit: Paul Porter

Chef Emeril and longtime friend, chef and restaurant owner Mario Batali, who presented him with his award Monday.

Photo Credit: Paul Porter

Most major US cities has some sort of Chinatown or a splattering of Asian eateries. If you live in Orlando, we are lucky to have the delectable Mills 50 area which has seen a surge of restaurant growth. Amongst the new, there are still places that are tucked into tiny blocks and through passageways. I am yet to discover all of these little gems. But one such place with a sign that says “Vietnam Cuisine” recently caught my attention.

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The block that sits south along Colonial Dr. between Mills Ave. and Shine Ave. is especially interesting to me. Along Colonial Dr. there are unassuming storefronts with entrances. If you were to go one block south and make a turn onto Hillcrest St. there are parking spaces that lead to several passageways. Most of these passageways eventually lead back onto Colonial Dr. But along these passageways are shops, hair dressing salons, tax accountants, cafes and restaurants.

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Look for the sign that says “Vietnam Cuisine” hanging over a door. Walk in, turn left, follow this passageway to the end. Pull open the door, there are a couple of tables there, walk further and to the left you are in the actual dining room with a counter. If you entered from Colonial Dr. you would be standing in the dining room.

I keep referring to this place as “Vietnam Cuisine” but the name is actually Da Lan Vietnamese Cuisine as seen on the menu. Take a pick what you want to call it. I took my Sages along and they attested to the food’s authenticity. For the record, the elder Sage and a younger Sage were born in Vietnam and knows the cuisine very well. The younger Sage is first generation Vietnamese born in the US and is very familiar with the flavors. It is very interesting to hear their comparisons.

The space itself is very small. There is a charming table for two that sits in front along Colonial Dr. The other four top tables can be  assembled for small groups. There are also tables that can be set up along the back passageway. The open kitchen window allows a view into the operation’s heart. To one wall is a reflective mirror that makes the small space appear larger and less clusterphobic.

Name: Spicy Hue Beef Noodle Soup (Bun Bo Hue)

Description: One of the best Vietnamese noodle soups with origin from the Central town Hue. Spicy as most Hue dishes are, the dish has several variances. Da Lan serves the Southern version which adds blood custard, pork feet, and beef tripe.

Sage Opinion 1.0: My wife’s favorites.

Sage Opinion 2.0: You get to add a touch of that ‘shrimp paste’ to the broth.

Sage Opinion 3.0: It’s spicy for me!

TF: This dish was a burst of spicy goodness. The texture of blood custard is soft and silky, pork feet has it’s richness of chewy skin and tissues, while beef tripe has a chewy soft mouth feel.

Name: Herbs

Description: These herbs accompany the Beef Noodle Soup. One unique ingredient is the shredded banana flower.

TF: Fresh and crisp

Name: Crab Spring Rolls (Cha Gio Cua Be)

Description: Crispy Vietnamese Spring rolls with crabmeat

Sage Opinion 1.0: I wish dinners can see what is inside.

Sage Opinion 2.0: It’s really crispy.

Sage Opinion 3.0: It’s special with crabmeat because we usually see spring rolls with chicken or pork only.

TF: Crisp on the outside, full of crab texture on the inside.

Name: Fish Cake and Dill (Cha Ca Thang Long)

Description: Fish cake and fillet served with dills and shrimp paste. This is one of a must-try specialties of Northern Vietnamese cuisine.

Sage Opinion 1.0: I am afraid the shrimp paste has a strong aroma.

Sage Opinion 2.0: Maybe that makes this dish special.

Sage Opinion 3.0: Yum! I love this shrimp paste though its smell might trick you.

TF: This is a spectacle on the eyes and nose as it comes out on a sizzling skillet.  The cake is tender and spongy with semi firm texture.

Name: Shrimp Paste (Mam Tom)

Description: Compelling, pungent, and stinky are some of the terms used to describe this sauce used in Southeast Asia. Though made in a similar manner as fish sauce, shrimp paste is thick like toothpaste and purplish in color. For Western palates, it’s probably the hardest Asian fermented seafood product to accept. Shrimp paste is often blended into foods or dipping sauces. It earns the nickname as the Southeast Asian spicy umami ketchup.

TF: This paste reacts differently with all foods. Some it enhances, some it overpowers. It is high in the nose and can lead to feelings of distaste for the faint of heart. Although, if braved, it is a very unique experience. Sage 3.0 added this to everything!

Name: Vietnamese Iced Coffee with Milk (Ca Phe Da)/ Iced Milk with Coffee (Bac Xiu Da)

Description: One is made with thick coffee and condense milk; the other is milk with a few drops of coffee.

Sage Opinion 1.0: Bac Xiu is for those who do not like coffee much, but want a bit of it for flavor.

Sage Opinion 2.0: Not for me!

Sage Opinion 3.0: This is an adult beverage, I think.

TF: Strong, earthy, nutty, musky flavors.

Name: Salted Lemonade (Chanh Muoi)

TF: Very salty and refreshing

Name: Sticky Rice Balls (Che Troi Nuoc)

Description: Sticky rice balls with hearty mung bean filling in gingered syrup.

Sage Opinion 1.0: Sometimes I see this served with a dash of sesame seeds.

Sage Opinion 2.0: Wonder if the small balls have mung bean filling inside.

Sage Opinion 3.0: I like this without the coconut milk.

TF: Mushy outer shell encase rich nutty mung bean paste. When mixed with syrup makes and amazing treat.

Name: Rolled Crepes (Banh Cuon)

Description: Vietnamese Rice Crepes with Minced Pork, Pork Terrine and Woodear Mushrooms

Sage Opinion 1.0: This is a ordinary street breakfast in Vietnam. Usually, it is freshly made right in front of the diners. Simply served with the Vietnamese fish sauce called ‘nuoc cham’.

Sage Opinion 2.0: This place has the best

Sage Opinion 3.0: I noticed that the beansprouts are poached for this dish.

TF: Each component of this dish stand on it’s own. Together they are a melody of earthy, woodsy, crispy, gooey flavors and textures that melt well together.

Name: Broken Rice Platter (Com Tam)

Description: It is usually served with grilled pork (either ribs or shredded) plus the Vietnamese dish “bì”(thinly shredded pork mixed with cooked and thinly shredded pork skin) over broken rice. The rice and meat are served with various greens and pickled vegetables, along with a prawn paste cake, steamed or fried egg, and grilled prawns. The dish sometimes comes with egg meatloaf.

Sage Opinion 1.0: The portion at da Lan is huge.

Sage Opinion 2.0: No way that I can finish this platter by myself.

Sage Opinion 3.0: The crispy bean curd skin is delicious.

TF: The pork in this platter was well marinated with sweet and slightly salted flavor, well cooked to tender perfection.

Name: Ox Tail Noodle Soup (Pho Duoi Bo)

Description: Regular Pho noodle soup with ox-tail

Sage Opinion 1.0: I suspect that the broth has a great deal of MSG, but the presentation looks good.

Sage Opinion 2.0: The picture on the menu is different from what is served.

Sage Opinion 3.0: I am not a fan of Pho; I stick with my pan-fried noodles.

TF: I’ll agree with the MSG overload, but the oxtail itself was well cooked and cold be taken apart in one very tender bite.

Name: Pan-fried Noodles with Seafood (Pho Ap Chao hai San)

Description: Pan-fried yellow egg noodles with seafood.

Sage Opinion 1.0: Don’t care too much.

Sage Opinion 2.0: It seems like they use the instant noodles for the dish.

Sage Opinion 3.0: I like the sauce, but I do not like the noodles much.

TF: Seafood was perfectly cooked, noodles and sauce had a nice sweet smokey wok flavor.

Here is a little gem tucked away from the mainstream and welcoming to all. Every though this place may seem very ethnic, the staff makes an extra effort to accommodate. They take the time to make eye contact, acknowledge and are very  efficient. How wonderful that we don’t have to leave Orlando to fully experience another food culture.

More images on my Flickr.