Noodles – Page 3 – The Saboscrivner

Royal Thai Cuisine

Royal Thai Cuisine (https://royalthai-orlando.com/) opened in 1996, and I started dining there with friends shortly after moving to Orlando back in 2004. It helped that it was so close to the job I held for 15 years, but along the way, other Thai restaurants opened, and I got distracted. I recently returned to Royal Thai with two friends — both former co-workers from that old job — and I realized it had been several years since my last visit, definitely before I started this blog in 2018.

It was nice to go back there after so many memorable lunches and dinners, including an unforgettable Halloween dinner over 15 years ago, where my wife (then just my girlfriend) and a group of friends and I showed up there in full costume. My old roommate was dressed as a sleazy redneck in a sleeveless white T-shirt and a mullet wig under a ball cap, and he must have looked like trouble when we entered the crowded restaurant that night. When he took off the cap and the mullet came off with it, everyone in the dining room cracked up. Needless to say, my former co-workers and I were a lot more sedate on our recent visit.

We started with an order of crispy spring rolls, listed as #1 on the menu (completely randomly), but they might be #1 as far as spring rolls go. Royal Thai serves an order of three spring rolls, each one bisected into six more or less equal pieces, perfect for sharing with two friends (or devouring alone). The dipping sauce is plum sauce — sweet and sticky; not spicy at all — but I was the only one who availed myself of it.

Here’s a cross-section of the crispy spring roll. It is loaded with savory clear noodles, onions, cabbage, and carrots. Some places sneak mushrooms into these things, but I was relieved Royal Thai doesn’t do that.

One friend ordered a dish called param, which was completely unfamiliar to me: a protein (she chose chicken) served over fresh spinach leaves and topped with peanut sauce. It came with a side of fragrant, nutty smelling jasmine rice that I didn’t photograph, but you all know what a bowl of white rice looks like.

Another friend, who happens to be a vegetarian, ordered pad Thai with tofu. I love pad Thai, but I rarely order it for myself because I almost always end up with someone else who gets it for themselves. The noodles were stir-fried with bean sprouts and green onions and topped with some fresh shredded cabbage and carrots, with crushed peanuts on the side. I asked her if it was tangy or sour, because that’s how I really like my pad Thai to be. She was kind enough to let me try a forkful, and while it was a solid version of the classic dish, it wasn’t terribly tangy.

After so many years without visiting Royal Thai, I was having a hard time deciding what to get, but I defaulted to my standard dish at any Thai restaurant: pad kee mao, or drunken noodles. I love this dish of wide, flat rice noodles stir-fried with onions bell peppers, fresh basil, and a sauce that is usually a little sweet and a little spicy, but everyone’s version is a little different. Royal Thai also includes bamboo shoots (I was intimidated by these until trying them for the first time five years ago at Susuru), snow peas, and baby corn — ingredients I don’t usually seek out, but they were perfectly fine here. They also include mushrooms — my culinary Kryptonite — but were nice enough to hold them for me. I got pork as my protein, by the way.

To this day, I don’t know if I could identify the best drunken noodles in Orlando, even though I have ordered them at least once at every Thai restaurant I’ve ever been to. Of course, there are still a lot more Thai restaurants I need to visit. I usually order them with the hot spice level, but I was taking my wife to St. Petersburg the next day (see last week’s review of Ted Peters Famous Smoked Fish) and decided to go easy on my stomach and get these drunken noodles medium-spiced. Whenever I return to Royal Thai (which I will, and I won’t wait as long either), I’ll probably order something different next time to work my way through the lengthy menu, and I’ll definitely try it hot instead of medium. After all these years, I have the utmost faith in them to do a good job of anything.

Caravan Uzbek & Turkish Cuisine

Night and stars above that shine so brightThe mystery of their fading lightThat shines upon our Caravan
–“Caravan,” lyrics by Irving Mills, music by Duke Ellington and Juan Tizol

It took me 45 minutes to drive to Caravan Uzbek & Turkish Cuisine (https://caravanhalal.com/) on a late Saturday afternoon, arriving right at 5 PM to pick up takeout that I ordered online at 4:15. The restaurant looked nice inside, but it was too early for dinner, so it wasn’t busy. For this first visit, my wife didn’t feel like driving all the way to South Orlando with me, but I was more than happy to race back home with dinner in my heating bag. I had been wanting to try Caravan ever since I first heard about it some time last year, since we both love Turkish food, and a lot of our old favorites had either closed or let us down. And I’m obsessed with trying new cuisines, so I was even more excited to try Uzbek food for the first time.

Interestingly, the Central Asian nation of Uzbekistan isn’t even next door to Turkey. While Turkey straddles Europe and Asia and borders the Black Sea to the north and the Mediterranean Sea to the south, Uzbekistan is further east and completely landlocked by five different countries: Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Afghanistan. Since you were dying to know, Uzbek and Russian are the main languages spoken, and like Turkey, Islam is the majority religion, even though both countries are considered secular states. Still, with majority Muslim populations in both Turkey and Uzbekistan, that explains why all the food at Caravan is halal.

We started out getting a mezze platter, the combination of cold dips that is so refreshing and rewarding at almost every other Turkish restaurant we have enjoyed in the past. We got five different dips, all packaged conveniently in separate plastic containers with lids that snapped on tightly, leading to no spills or leaks on the way home, which is always nice. Each dip was topped with a grilled olive, which was a nice touch.

Hummus, which you’ve surely had before, in one form or another:

Babaganush, the smoky eggplant dip that is my wife’s favorite:

Ezme, my personal favorite, which is like a spicy Turkish pico de gallo with finely processed tomatoes, onions, bell peppers, hot red pepper paste, parsley, and lemon juice. This was a terrific version of ezme, like some of the nicest, freshest salsa or pico ever.

Haydari, a creamy, yogurt-based dip with dill, mint, and chunks of walnut:

The website said we would also get spinach sautéed with onions as part of the mezze platter, but instead of that, we got cacik, another cool and creamy yogurt-based dip that is thinner, with cucumber, garlic, and mint. I was curious about the spinach and onions, but the cacik was good, so no complaints from me.

Instead of puffy, fluffy lavas bread like we’ve had countless times from Bosphorous, Zeytin, and the late and lamented Beyti, we ordered a Turkish bread called ekmek. We got two round pieces, dusted with light and black sesame seeds. They were more like standard loaves of bread that hadn’t risen very much, as opposed to true flatbreads like lavas or pita. I ripped off pieces of ekmek to dip with gusto, but my wife wasn’t super-into it.

I also ordered Uzbek bread, but was a little disappointed that Caravan just gave us wedges of store-bought pita, like I have bought countless times at various grocery stores:

The entrees we ordered were all really good, starting with an order of semechki, or lamb ribs, from the shish kebob section of the menu. I love lamb in all its forms, especially braised lamb shanks, but I realized I have never tried lamb ribs, despite being a gigantic fan of beef and pork ribs. The grilled lamb ribs were pretty tiny, without a whole lot of meat on the small bones, but the meat that was there was very tender, with intense flavor from the grill. There were six pieces in the order, and they were served on a soft flour tortilla that absorbed the delicious meat juices.

My wife chose the to’y osh, an Uzbek dish of Lazer rice seasoned with cumin, coriander, raisins, sautéed onions, and yellow carrots cooked until they were soft, tender, and sweet. It was topped with shredded beef that must have been braised, because it was really tender too. Like I said, this was our first time trying any Uzbek dishes, but it reminded me strongly of biryani, a popular Indian dish of rice mixed with meat and vegetables that may have Persian origins. The to’y osh was very subtly seasoned, lacking the strong flavors of biryani rice, but it was a heart, savory dish with a nice combination of textures.

Even though we liked everything except the store-bought pita (which I’m still going to salvage by baking it in the oven on the convection setting to crisp it up), the biggest hit for both of us was the fried laghman, the dish I’ve seen almost everyone order in the handful of Caravan reviews I’ve read so far. This was a dish of hand-pulled wheat noodles, and since I am a noodle nerd, the name laghman comes from the Chinese lamian (for hand-pulled noodles, like you would get at Mr. J Hand-Pulled Noodle in Ocoee), which also led to both lo mein and Japanese ramen. These long, chewy, thick noodles were stir-fried in a wok with fresh vegetables and tender strips of beef with a soy-based sauce — almost like lo mein. When I looked it up, I wasn’t far off — laghman comes from the Uyghur people, an ethnic, primarily Muslim minority who live in China (where they are horribly persecuted) and have other communities in Uzbekistan and the other Central Asian countries that surround it. This was also our first experience trying any Uyghur cuisine.

The laghman noodles looked like they would be spicy, and I was hoping they would be spicy, but much to my wife’s relief, they weren’t. The only spicy things we ended up with were the ezme and a chunky hot sauce that came with the lamb ribs. And I was all ready to use the cool, creamy, refreshing haydari and cacik to put out fires in my mouth, too!

This was an interesting first visit to Caravan, one that inspired me to do some geographic research before writing this review. I had been wanting to go there with a group for quite some time, so we could order a bunch of dishes and share everything, but that hardly ever happens anymore. Bringing home takeout to share with my ever-patient wife worked just as well, and we ended up with plenty of leftovers. I have no idea how often I’ll make it back to Caravan, just because it is so far from home, but I feel like we made some great choices for our first trip.

The Moderne

I guess I haven’t published a new review in about a month, since work has been keeping me so busy. Working from home, I also haven’t been able to go out to eat quite as often, which means I’m cooking more and saving money (yet not losing any weight). But this review is long overdue, from a date night about a month ago at one of the prettiest, swankiest, sexiest restaurant/bar/lounges in Orlando, The Moderne (https://www.themodernebar.com/) in the foodie dream district of Mills 50. I’m sure a lot of my regular readers have already been here, but this was our first visit to The Moderne. I had been wanting to try it for a while, since it features an eclectic menu of small plates — mostly pan-Asian dishes, but some include other international influences, ranging from Italian to Peruvian.

This was my wife’s beautiful mojito mocktail, served with a dehydrated lime slice as a garnish. I tried a sip, and it was delicious. The Moderne features an enticing cocktail menu, but we were both happy to see a few mocktail options for non-drinkers like us. I guess you could call this one a “no”-jito. My wife reminded me to mention that she first asked for a simple Shirley Temple, but the gorgeous, well-stocked bar did not have any grenadine syrup, something we both thought was odd at the time.

Our order of duck wontons came out first. These hand-folded wonton wrappers were stuffed with shredded duck seasoned with Chinese five-spice powder and fried until crispy. They were served with chili oil peanut sauce. We both wished they had been served with more duck inside, even though they tasted good and were surprisingly not that oily.

This beautiful dish was the tuna kobachi, with spicy cubed tuna, avocado, Japanese-style marinated cucumbers, scallion, red tobiko, micro cilantro, and a dish of ponzu sauce for dippin’ and dunkin’. I loved it so much. I could eat this every day of my life and never get tired of it, although I’d hate to think of what my mercury levels would be. It was my favorite dish that we tried, a perfect 10/10.

Next came our chashu quesadillas, which were plated beautifully. Quesadillas are the easiest thing to make at home, but my homemade ones never feature chashu pork, (like the kind of pork you get in a bowl of “real” (not instant) ramen), shredded cheddar and mozzarella cheeses, Japanese Kewpie mayo, chili amarillo sauce, and pickled onions. Well, mine would have the cheeses and Barbie Dream House-pink pickled onions, but that’s where the similarities begin and end.

This was another hit with both of us: yellowtail (hamachi) ceviche, with cubes of cool, refreshing yellowtail in mango wasabi lime sauce, diced onion, serrano, red tobiko, micro cilantro, all encased in perfectly thin, crispy, delicate spheres of pani puri, the Indian street food classic (see my Bombay Street Kitchen review for authentic pani puri). It was a gorgeous fusion experience that dazzled all of our senses.

My wife chose these miso cream noodles, which sounded like something she would love. The dish featured thin pasta (like angel hair or vermicelli), that chashu pork again, mushrooms, miso, fried garlic, toasted bread crumbs, parmesan cheese, and scallions. She admitted not really being into it and said it was both very rich and on the bland side — an interesting dichotomy, kind of like fettuccine alfredo from the Olive Garden (although this definitely had more flavor than that)! She picked at it and brought most of it home, where I happily finished it after picking the mushrooms out. I’m a pretty tolerant guy, but I have this unfortunate intolerance to mushrooms, and chefs freakin’ love throwing them into things.

I chose a different noodle dish for myself that seemed like another fragrant fusion feast: seafood pappardelle, with pappardelle pasta (wide, flat noodles that are wider than fettuccine), shrimp, tamarind Nikkei sauce (Nikkei being a Peruvian-Japanese fusion due to all the Japanese immigrants in Peru), carrots, red peppers, onions, peanuts, and a cilantro-heavy “Asian herb salad.” It was okay. The sauce was a little sweet and tangy, not as spicy as I had hoped, and very thin. I thought it was odd that the dish was called “seafood pappardelle” when the only seafood in it was shrimp. This was a last-minute choice when the server was already taking our orders, but I think I would have enjoyed one of the other noodle dishes more. Oh well, you live and you learn!

So that was our first experience at The Moderne. I liked it and would go back, but my wife admitted it was not one of her favorite restaurants. Oh well, people have different tastes and like different things — that is no surprise. My favorites were the two dishes with raw fish, which is usually one of my favorite things to eat. (This also explains why The Moderne’s neighbor a few doors down, Poke Hana, remains one of my favorite restaurants in all of Orlando all these years later.) I might get those again, or other raw fish options, and I would definitely try a different noodle dish on a second visit. Plus, after dinner at The Moderne, you can go next door and have some of Orlando’s finest ice cream at Sampaguita, which is exactly what we did on this date night!

Isan Zaap Thai Cafe

For years, I had been hearing my friends rave about Isan Zaap Thai Cafe (https://isanzaaporlando.com/), unfortunately a little far from home for me, but moments away from another Thai restaurant my wife and I love very much, Naradeva Thai. You could seriously eat a big meal at one, then still comfortably walk to the other for another meal, they are that close. But I don’t recommend doing that.

I do, however, recommend Isan Zaap, and I’m not the only one. Michelin, that tire company that doubles as a restaurant critic organization, awarded Isan Zaap Thai Cafe one of its coveted Bib Gourmand awards, for “good quality, good value cooking,” joining some of Orlando’s finest establishments. So if you don’t trust your friendly neighborhood Saboscrivner’s recommendations by now, you can rely on the Michelin Guide, known for its completely unbiased judging.

While Naradeva’s dining room has a serene wilderness vibe, Isan Zaap is more of a modern dining space. Their menus are very different as well. I do not pretend to be an expert on Thai food, but I know they represent different regions of Thailand, with Isan Zaap covering Isan, the Northeastern region of Thailand (similar to another local Thai restaurant, Mee Thai). According to Isan Zaap’s website, Isan cuisine includes fresh herbs and spices, multiple proteins, and fermented ingredients, which makes sense, because I enjoyed a lot of funky, pungent flavors in the dishes I tried.

On my first visit in late January, I brought a friend with me who I always run into whenever I do anything cool and fun around town. Whether it’s a concert, a stand-up comedy show, or a comic book convention, this dude is always there with his finger on the pulse of all things cool and good. We were both riding high after attending a comic art show where I met my all-time favorite artist, so I chose Isan Zaap as a way to prolong the good feelings and rare chance to hang out.

I started my meal with a refreshing, sweet, slightly smoky Thai iced tea. It was so good, I wanted to gulp it all down, but I knew I would want to save it to cut the heat of whatever food I ordered.

I decided to order larb for the first time ever, after remembering young Peter Parker and his smokin’ hot Aunt May (played by Marisa Tomei) riffing about larb in Spider-Man: Homecoming. I don’t think they ever explained what larb was in that scene, but it sounded right up my alley, with minced pork, pork skin, pork liver, and “seasoning” with lime juice, herbs, and roasted rice powder. I asked for it with medium heat, but boy, was it spicy. I have gotten used to ordering Indian dishes hot, but I eat Thai food so infrequently, medium felt just hot enough. Man, was this some luscious larb! Listed under the “Salads” on the menu, it was so bright and tangy, sour and spicy, crunchy and funky, and surprisingly cool and refreshing, while spicy enough to make my lips tingle. It was served chilled, with thin slices of onion, finely shredded carrot, cucumbers, and lots of mint, and it exceeded all my expectations with its blend of flavors and textures. I was a little surprised the larb did not come with rice, but what do I know? Anyway, it made me a larb lover for life.

Because I’m me and I just can’t help myself, I ordered a second dish, figuring I would try it there and finish the rest at home: my go-to favorite that I like to try at every Thai restaurant, stir-fried drunken noodles, also known as pad kee mao (or sometimes pad kee mow). These are wide, flat, chewy rice noodles sautéed with onions, red and green bell peppers, basil leaves, and a protein (I chose squid, which was a little rubbery, but still tasty), in a sweet and spicy sauce. I asked for this dish medium as well, and it also brought a pleasant amount of heat.

My friend chose excellent-looking pad Thai with tofu, another dish you can never go wrong with. He let me try a bite, which had the nice sweet-and-sour tanginess I always enjoy in pad Thai. I made a mental note of it, because my wife loves this dish, and I definitely wanted to return with her.

It was a great lunch and a great hang. I went home and talked about this meal for damn near three weeks before my wife and I finally made it back to Isan Zaap together, again for lunch on a weekend. We both ordered Thai iced coffees this time, which I liked even more than the Thai iced tea. (I almost never drink tea or coffee, but this just goes to show you that if you put sweetened condensed milk in anything, I will consume it.)

My wife ordered pad Thai, as I figured she would. She got it mild and chose mixed seafood for her protein. It came with shrimp, squid, and mussels in the half shell, which she was kind enough to share with me, because I notoriously love mussels and she is ambivalent about those bivalves. She liked it, and as usual with her, she got two meals out of the dish.

I chose two things again on this trip, figuring we would share them both. This is a picture of half our order of grilled pork neck, which looked and smelled so good that I uncharacteristically devoured half of it before remembering to take a picture. It was a very pretty plate of thin slices of perfectly grilled, marinated, tender pork, accompanied by pretty shredded carrots and cabbage on the side and a very spicy Isan dipping sauce that I loved and she wanted nothing to do with. The grilled pork neck did not come with rice or anything else, so it might not be the most filling dish for a single hungry person. I would definitely recommend it to share with a group, though — or if someone is avoiding carbs and just wants delicious lean protein.

I also thought we would both enjoy the chef’s special dish of crab fried rice, after noticing so many crab dishes on the menu. Again, I ate the vast majority of this, even though it was not spicy or intimidating in any way. It was solid fried rice, but there wasn’t a lot in it aside from eggs, garlic, a little basil, and the lump crabmeat on top. I certainly enjoyed it, but next time I will order something more unique and unfamiliar, that’s for sure!

Unlike our first visit, this time our server brought us a container of four tins of seasonings to spoon onto our food: chilli, sugar, vinegar, and fish sauce. I used a little bit of the chilli (just a red powder) and a splash of vinegar to jazz up the fried rice, but I did not want to overwhelm any of the flavors. I know the sugar is meant to cut the heat, but the spiciest thing I had at this second meal was the Isan dipping sauce with the sliced pork neck.

Last, but certainly not least, I ordered another dish to bring home and enjoy later: the pork liver larb, served chilled and tossed in the same spicy, sour dressing with toasted rice powder, shredded carrot and cabbage, sliced cucumbers, and more herbs on top. This time I made jasmine rice in my Aroma rice cooker to go with the larb, which may be completely inauthentic, but it worked for me. I love liver in all its forms, and the pork liver was rich and intense in that offal (but not awful) way, and tender enough to almost melt in my mouth. It might have been my favorite component of that original larb dish I tried, but I found myself missing the additional textures and flavors of the ground pork and pork skin in the “O.G.” larb. Again, you live and you learn, or at least I do! As always, I appreciated that Isan Zaap packed my takeout larb in one of those great plastic containers with a clear, locking lid. These are microwave-safe AND dishwasher-safe, and if you think I keep a collection of them, you’d be right as rain.

So Isan Zaap Thai Cafe was really wonderful after both of my visits, and it ignited my newfound interest in Thai food. I’ve been to a few other Thai restaurants in Orlando, and a longtime favorite closed in 2023, but I am excited that there is so much more to learn about and experiment with. I’m no tire company, but I can tell you that Isan Zaap is definitely worth all the hype and praise, whether you eat Thai food all the time or just dabble occasionally, as I do. I don’t know how often I will make it back to this restaurant, but Isan Zaap serves some of the best Thai food I’ve ever had, and not just in Orlando either. If you know, you know, and if you don’t, then what are you waiting for?

Chain Reactions: JINYA Ramen Bar

JINYA Ramen Bar (https://www.jinyaramenbar.com/) was first founded in California by second-generation restauranteur Tomo Takahashi, after he had already opened a JINYA restaurant in Tokyo in 2000. There are multiple JINYA Ramen Bar locations around the United States, including two in the Orlando area — the first in Thornton Park near downtown Orlando, and the second just opened in Oviedo.

I had never been to the Thornton Park JINYA location, but always meant to try it after reading rave reviews and rhapsodic recommendations. When I heard one was opening closer to me, I was excited, and when co-owner Taff Liao invited me to a “friends and family” preview over Facebook, I was overjoyed.

I just got home from that lunch, where I ran into foodie-about-town and all-around good dude Ricky Ly, founder of the Tasty Chomps! food blog and the really terrific Orlando Foodie Forum Facebook group, arriving at the same time to dine with his family. It was a great experience, and I am here to tell you that JINYA Ramen Bar will be an asset to Oviedo and East Orlando. Don’t hesitate to check it out.

***Before continuing with my review, I must note that even though I fully expected to pay for my meal, I did not realize that the “friends and family” preview would be comped by the restaurant, like a dress rehearsal for the staff before its grand opening for the general public. I don’t get invited to stuff like that often, and I honestly would have felt more comfortable paying. Still, I was honored to be there, loved my meal, and left what I hope was a generous tip for the friendly staff. But in the spirit of full disclosure and candor for my constant readers, you stalwart Saboscrivnerinos, I was not charged for this wonderful lunch.***

The restaurant is on the ground floor of the Ellington apartment complex, one of the many new developments in Oviedo.

The dining room is a gorgeous, modern, dare I say sexy space with nice light fixtures, brick walls, that trendy and ubiquitous plant wall, and lots of natural light streaming in through floor-to-ceiling windows.

An open kitchen overlooks the dining room. There is an outdoor patio, but you will be inhaling exhaust from busy Mitchell Hammock Road if you sit out there, and it was already hot outside when I arrived just before noon, even in late October.

Being a solo diner, I sat at the bar, where two friendly female bartenders hustled, making gorgeous, artful cocktails while keeping my Sprite glass full. One of them patiently explained the menu in detail, and I did not have the heart to tell her I studied it in advance. The entire staff is warm and welcoming and well-trained during this soft opening, so expect excellence when you arrive in the days and weeks to come.

I started with an order of crispy rice with spicy tuna, from the Small Plates section of the menu. I have loved these at other Japanese restaurants, including the late, lamented Kabuto, which closed back in December. This order came with three small rectangular bricks of rice, coated in panko breadcrumbs and fried to light, crispy perfection. Each crispy rice brick was topped with a puree of mildly spicy tuna and tiny, cute jalapeno pepper slices.

I tried one plain, one dipped in the zingy seasoning sauce, and one dipped in the gyoza sauce (it ain’t just for gyoza anymore!), and no matter what I did, every bite was magnificent. I could see ordering these every time I return to JINYA Ramen Bar in the future, which will hopefully be often. In fact, if they ever decide to offer a larger order of ten or twelve, I would probably order that.

I could not go to JINYA Ramen Bar without ordering a bowl of ramen, even if it was unseasonably hot outside. JINYA makes its own ramen noodles from two different kinds of flour, then ages them in a special noodle-aging machine, which proves that we truly live in an age of technological marvels. I ordered JINYA’s version of my standard ramen order at any Japanese restaurant, tonkotsu ramen, which features a rich, creamy pork bone broth. Specifically, I got the JINYA Tonkotsu Black, with a slice of savory, fatty, tender pork chashu, green onion, two sheets of dried seaweed called nori, a seasoned soft-boiled egg with a perfect runny, creamy yolk, garlic chips, garlic oil, fried onion, and “spicy sauce.” It was served with thin noodles, but different bowls of ramen come with thicker noodles. I like ’em thicc, so I will try that next time.

It was masterful. All the ingredients harmonized so well. The broth was delicious enough to slurp even without anything else in it. It wasn’t spicy-hot, but it sure was temperature-hot, enough to make me sweat and blow my nose. The noodles had an ideal springy chew, and the nori sheets softened as soon as I dunked them into the steaming broth. It was one of the better versions of tonkotsu ramen I have enjoyed in Orlando, but different enough from mainstays like Oviedo’s underrated Ramen Takagi and Baldwin Park’s trendy Domu that you still must dare to compare.

I could have kept going, and in fact, I thought long and hard about topping off this luscious lunch with two salmon poke mini-tacos on crunchy rice “tortilla” wrappers. But when I found out I was being comped, I felt guilty taking advantage of the JINYA owners’ generosity and opted against ordering anything else. I will absolutely return — with my wife and with friends — as soon as I can. It is a straight shot east from our home, and if this was just a preview while the staff was training, I can’t imagine how much it will improve as everyone gets more experience, because it already felt like a well-oiled machine that had been operating for a while.

Thank you to Taff Liao for inviting me, and I’m sorry I did not get to meet you. I did get to chat briefly with Eric, another one of the owners, who was very friendly. Trust me, folks — you are in for a treat. Having not been to the Thornton Park JINYA Ramen Bar before, the new Oviedo location did not disappoint in any way. In fact, it is almost too cool for Oviedo and East Orlando, but here’s hoping everyone discovers it and enjoys it as much as I did.

Z Asian Vietnamese Kitchen

Z Asian Vietnamese Kitchen (https://eatzasian.com/) is one of the nicer, more upscale Vietnamese restaurants in Orlando’s Mills 50 district full of Vietnamese and other Asian restaurants, markets, and shops. That said, as someone who does not love high-end, fancy, luxurious dining, it is still very accessible and welcoming for all. It is also unique because it received prestigious Michelin Bib Gourmand awards in 2022 and 2023. To clarify, that does not mean it has a Michelin star, like some of the highest-end eateries, but rather it was recognized for its “good quality, good value cooking.” Chef and co-owner Huong Nguyen focuses on street foods from Saigon, but her menu offers several dishes that Orlando’s other Vietnamese restaurants do not serve.

I first went to Z Asian with a former co-worker in late July. She and I both left our workplace for new opportunities this year, so it was a chance to catch up and chat. She is vegetarian, and Z Asian has so many vegetarian and vegan options on its menu, I thought it would be a perfect choice for dinner.

We started out with an order of two vegan summer rolls (goi cuon chay), with tofu, vermicelli noodles, and shredded lettuce rolled up in transparent, sticky, chewy rice paper and served at room temperature with a side order of peanut sauce. My wife loves summer rolls with peanut sauce from other Vietnamese restaurants like Little Saigon and Pho 88, but they are usually not my favorites. I’m not a big tofu guy either, but I’ll try anything once, and this was an excellent summer roll! The tofu had the consistency of a firm omelet with a slightly crispy exterior, balancing against all the chewy ingredients.

I also chose an order of pan-fried rice flour (bot chien), something I always see on Vietnamese menus but had never tried before. It always looks good, and I thought my vegetarian friend would like it too. It came served on a blanket of lovely fried eggs, although there is a vegan option too, without the eggs. It was served with a side of crunchy, sweet pickled carrot and daikon radish, with a sweet chili soy dipping sauce. This was AWESOME. We both loved it. This was another dish with a crispy exterior and soft, yielding interior, kind of like fries or tater tots — not in taste, but in “mouth feel.” They were terrific with the sauce, and I liked the pickled vegetables (necessary ingredients on any banh mi sandwich) a lot.

My friend ordered stir-fried garlic noodles with tofu. I didn’t try this, but she seemed to like it a lot. In addition to the fried tofu (similar to the pieces in the summer rolls), it came with bok choy, carrot, and plenty of crunchy bean sprouts.

I ordered special rice noodle soup (hu tieu thap cam), with thinner rice noodles than you usually find in bowls of beefy pho. Instead of being a beef-based soup like pho, this soup included pork, shrimp, squid, fish cakes, and krab sticks, in addition to aromatic herbs. It was a nice, light soup and a pleasant change from the pho I’ve ordered so many times elsewhere. Somehow, I managed not to splash my clothes, which was a minor miracle.My research tells me hu tieu is a Chinese-Cambodian invention that was adapted to Vietnamese tastes in the city of Saigon, and that I could have also ordered a “dry” version with a small bowl of soup on the side to protect my work clothes in the future.

Before leaving, I ordered the pan-fried rice cakes (minus the eggs) to bring home for my wife to try. She was dazzled with them too, and they did not lose their subtle crispiness on the drive home.

And I also brought home a dish I had really wanted to try, after seeing so many people post photos of it. My vegetarian friend would not have been into this at all, but I knew my wife would share my appreciation of Z Asian’s grilled jumbo squid (muc nuong sate). You can get squid at lots of restaurants (Italian, Greek, Chinese, steakhouses, and so forth) in the form of breaded, fried calamari, but I had never seen such squid served in such a beautiful presentation as this. If your fellow diners aren’t averse to eating cephalopods (so that counts out my in-laws), this will be a real attention-grabber at your table, and I strongly recommend it.
The menu says the grilled jumbo squid is marinated in “house sauce,” and it is served with house-made jalapeno green sauce, but it did not need to be dipped in anything. Squid can sometimes get chewy and rubbery, but this was so tender and flavorful, with slight spicy and sweet flavors balancing out the taste of the ocean (but not a fishy taste).

It wasn’t long before I returned to Z Asian with my wife, who ordered a Thai milk tea (tra Thai) that was rich and cool and creamy and sweet, with a slightly smoky flavor.

For some reason, I could not decide what to order. Normally I am not intimidated by a large menu, but for this second visit, I just couldn’t choose. I eventually picked something pretty random, the seafood stir-fried noodles in garlic sauce, which came with tail-on shrimp, squid, fish cakes, and the usual bok choy, carrots, and bean sprouts. I chose egg noodles instead of rice noodles, but I had completely forgotten that this was essentially what my friend ordered on our first visit, minus the seafood. To be completely honest, this was okay. I feel like I did not make the best choice. I might have been happier with pho or bun bo hue, but I kept thinking about how hot it was for soup (on a scorching August afternoon in Florida), and how it would be hard to beat Pho Huong Lan, maker of the best pho and bun bo hue I’ve ever had anywhere. Plus, with Z Asian’s huge menu, I wanted to challenge myself and step out of my comfort zone, trying something new instead of something familiar I’ve had dozens, if not hundreds, of times over the years. But there wasn’t anything wrong with the dish; I blame myself for being uncharacteristically wishy-washy and not choosing wisely. I was kind of hoping the garlic sauce on the noodles would be more like the awe-inspiring buttery garlic noodles at Kai Asian Street Fare, but not knowing any better, I just set myself up for disappointment.

As always, my wife was smarter than I, choosing a favorite from other Vietnamese restaurant menus: slices of tender grilled beef, tail-on shrimp, and a crispy fried spring roll cut in half, served over rice vermicelli noodles, with shredded lettuce, julienned cucumber and carrot, diced scallions, and crushed peanuts. This was not a noodle soup, but a very refreshing, summery dish with warm and cool ingredients. Sometimes you can’t go wrong with a classic!

So that’s Z Asian Vietnamese Kitchen. I would absolutely return and try something different next time — maybe something with clams or snails, or maybe even sample the bun bo hue or the pho. But I really don’t think you can go wrong, and if you are a vegetarian or vegan, you have a lot more options here than most other restaurants in and around Orlando. And if you don’t want to take my word for it, a certain tire company also really recommends the place.

Twenty Pho Hour

Twenty Pho Hour (https://www.twenty-pho-hour.com/) is a new “fast casual Asian fusion” restaurant that opened in the shopping center at 11951 International Drive, down by Sea World, in a part of Orlando I rarely venture to. My wife and I recently went there because a dear friend from college was in town briefly, staying nearby. I hadn’t seen him in over 20 years, but we lived down the hall from each other in the dorm our freshman year, and had caught up on Facebook, where he is as witty and insightful and as good a dude as ever. This guy (who shares a name with an infamous TV news reporter and an infamous cartoon character) had even befriended some of my completely unrelated Facebook friends, and my wife really wanted to meet him, so we had a great lunch at the eye-catching Twenty Pho Hour.

Normally you order at the counter, but since my wife and I arrived before my friend, the patient server allowed us to sit down at a table, and she took all of our orders on a tablet when my friend joined us. Then we wandered around the space, since there is a lot to look at. Twenty Pho Hour bills itself as “America’s first 2D noodle bar,” and that is due to the striking interior design and theming of the restaurant. Everything is white surfaces with black outlines, giving it the look of two-dimensional artwork that messes with your eyes and your brain by suggesting three dimensions. Generation Xers and elder Millennials, you have probably (hopefully!) seen the classic “Take On Me” music video by Norwegian band A-ha, and that is the best way to describe the Twenty-Pho Hour decor. Plus, the song is a synth-pop bop that can transport you straight back to 1985, for better or for worse.

All the books had funny, punny titles on their spines:

The “pho booth” is a popular picture-taking spot, as one could guess:

So it’s a hip, cool, ‘Grammable place, but what about the food? Well, it’s perfectly fine, especially on that touristy side of Orlando, far from the super-authentic Asian restaurants clustered around the Mills 50 district. I’m guessing for many who venture here, this could be their first taste of pho, the iconic Vietnamese beef noodle soup that lends the restaurant its name. Because it’s a pho spot, I decided to try a classic: pho dac biet ($13). This is the combination pho that comes with thin slices of rare eye round steak, beef brisket, chewy beef meatballs, tender tendon, and tripe (which has an odd texture that isn’t always my favorite), in addition to soft rice noodles, onions, and green onions in a complex, fragrant, slow-simmered beef broth. I’ve slurped, scarfed, sipped, and supped on pho dac biet all over Orlando, so I wanted to try this as pure and unadulterated as possible. I didn’t add any sambal oelek, sriracha, or hoisin sauce to my pho, just the fresh basil, fresh jalapeño slices, and a healthy squirt of lime. And it was perfectly fine. It didn’t capture the majestic magnificence of my other 2023 discovery, Pho Huong Lan, which I would still consider the best pho in Orlando by far. But it was refreshing, the way only pho can be, compared to having other hot soups during most of the hot, humid year in Florida. Later, I would describe it to my wife as “baby’s first pho,” but you know what? There’s nothing wrong with that.

My friend ordered the Trifecta ($13), a soup of beef brisket, chicken, shrimp, and udon, a thick and chewy Japanese style of noodle, in beef broth. He seemed to really enjoy his, but I did not get a picture of it. Sorry!

My wife ordered pad Thai ($13), a dish of stir-fried rice noodles with egg, peanuts, carrots, scallions, cilantro, and lime in a sweet and tangy sauce. She chose tofu as her protein, but you could also choose steak tips, brisket, chicken, shrimp, or vegetables. Note that even the plates and bowls stick to the visual theming of white with black borders, to continue the illusion and make the food pop visually even more. I’ve always felt that pad Thai is a great dish for judging a new and/or unfamiliar Thai restaurant, along with my personal go-to Thai dish, pad kee mao, sometimes known as drunken noodles. I think my wife chose wisely, because she really loved Twenty Pho Hour’s version of pad Thai. She let me try a taste, and I liked it too.

My wife also adores summer rolls at most of our favorite Vietnamese restaurants like Little Saigon and Pho 88, so she wanted to try the Twenty Pho Hour version. These were tofu summer rolls ($5) — transparent, chewy rice paper stuffed with fried tofu, mixed greens, rice vermicelli (the same noodles that were in my pho), carrots, zucchini chips, fried onion, and fried garlic. She seemed to like them a lot, but she didn’t dig on the sweet chili sauce they came with. She greatly prefers the sweet peanut sauce that most other Vietnamese restaurants serve their summer rolls with. Little did we realize, Twenty Pho Hour also serves more traditional summer rolls with that peanut sauce, but oh well, lesson learned.

My wife ordered a taro milk tea ($5) with some strawberry-flavored popping boba added (a $1 upcharge), and she really liked that. Taro bubble tea is her standard drink at any Asian tea shop or Vietnamese restaurant, but they had a few flavors to choose from. Taro always tastes like vanilla to me, but with a slightly earthy undertone that is pleasant.

And my old pal ordered an adult beverage that came with an adorable Twenty Pho Hour-branded rubber duckie, complete with the restaurant’s logo and matching color scheme. This was the spicy Tokyo mule ($12), with jalapeño-infused sake, ginger beer, simple syrup, lime juice, and fresh basil. It sounded really interesting and refreshing, and he seemed to really like it. Unfortunately, he forgot to bring the duck with him, but you can keep them.

So that’s Twenty Pho Hour. Despite the name, the restaurant is not open twenty-four hours, so that is misleading, but I understand the need for some logical leaps in service of a pun. At least it remains open until 2:00 AM Thursday through Saturday. If you find yourself down near Sea World and don’t want to schlep toward downtown Orlando for pho or other Asian food, it would be a pretty safe bet. It’s already quite popular, and I expect its popularity with increase exponentially in the weeks and months to come, so plan your visit accordingly.

Apparently it is up for some kind of Michelin dining award in 2023, to be announced later this summer. I’m assuming a Bib Gourmand award, which “recognizes great food at a great value,” or a “Recommended Restaurant.” But I’m not expecting a restaurant that has you fetch your own chopsticks and plastic utensils will get a Michelin star. Personally, I am skeptical about the entire Michelin process, and about getting restaurant recommendations from a tire company with delusions of grandeur, but here you are, getting restaurant recommendations for the past five years from an ex-librarian writing from a home office filled with action figure displays.

CLOSED: Mr. J Hand-Pulled Noodle

EDIT: On August 11, 2025, Mr. J Hand-Pulled Noodle announced it has permanently closed.

***

A month or two back, I found myself in Ocoee, an area of West Orlando I never end up in, so I invited a work colleague who lives out there to meet me for lunch at Mr. J Hand-Pulled Noodle (https://www.mrjhandpullednoodle.com/). I had heard lots of praise about the new Chinese restaurant, one of the only ones in Florida to offer Lanzhou-style hand-pulled noodles called lamien, served in halal Chinese Muslim beef noodle soup. I was excited to try it, and so was my foodie friend.

Mr. J (which I can only hear in Arleen Sorkin’s New Jersey-inflected Harley Quinn voice) opened next to a Publix in a little shopping plaza at 1688 East Silver Star Road in Ocoee. The sign for the previous restaurant, Crab & Wings, was still up when we visited. It is a relatively small dining room, with are four tables for parties of four, three tables for parties of two, and a counter in the back with four additional seats (stools), where we sat. You order at the counter, and they bring your food to you when it is ready.

There are eight different noodle shapes to choose from, all made by the chef-owner, Jiqing “James” Meng: flat, thin, small flat, normal, triangle, leek leaf, thick, and thicker. I half-expected him to be putting on a show for the diners, pulling and twisting and whipping and winding noodles, like a scene out of Kung Fu Hustle, but all the action was taking place in the kitchen, out of sight. You should definitely come to Mr. J for an awesome lunch or dinner, but don’t expect a show. That was fine with us — it should end up getting hype and praise for the awesomeness and authenticity of the food, not for any kind of performative aspect.

The Mr. J’s Hand-Pulled Noodle Soup ($15.95) was a clear, consomme-style beef bone broth that reminded me more of Vietnamese pho than the familiar wonton soup I have ordered countless times at countless Chinese restaurants in Orlando, Miami, and Gainesville. I could not begin to identify all the herbs and spices that gave it its complex yet subtle flavors, but I know coriander and garlic leaves are involved. It was not as spicy as I was expecting or hoping, despite knowing a bit of chili oil was in there, but that allowed me to focus more on the thin slices of tender beef and the perfectly soft and chewy “small flat” noodles I ordered.

Here’s one of those noodle-pull action shots all food bloggers try to do. I always try to be a cool man of the world and eat my noodle soups with chopsticks, but that just means I splash my shirts, no matter how cool I try to look. The noodles were much softer than Italian “al dente” pasta, and because they are made with wheat flour, they were also softer than the rice vermicelli in bowls of pho. But even when I couldn’t finish all of mine and took some home, they kept their shape and firm, springy chewiness. Note the thin slice of crunchy white daikon radish in the bowl with all the diced leeks, a nice addition.

I figured the noodle soup would not travel well, so I also ordered stir-fried hand-pulled noodles to go ($16.95), to share with my wife at home. This dish included more of the sliced beef, stir-fried with either “thick” or “thicker” noodles. I chose “thicker,” because I love ’em thick, and the only thing better could be thicker. Onions, green and red bell peppers, tomato, and even pumpkin (according to the menu) are stir-fried in the mix too, although I admit I couldn’t identify the pumpkin in with all that other goodness. The red sauce was tangy and mildly spicy, and it was topped with fresh cilantro.This was another tasty dish, but I would definitely advise first-time diners to go with the soup if they are dining in, if they have to choose between the soup and the stir-fried noodles. The soup is definitely the house specialty, and it is the most unique dish. You also have more noodle shape choices if you go with the soup.

I neglected to take a close-up, but in the background, you can see the tea eggs I ordered for my colleague and I to try ($1.50 each), since I had never had a tea egg before. They were delectable hard-boiled eggs dyed a rich brown hue from tea once we shelled them, and they took on some of that unique flavor. I eat hard-boiled eggs a lot at home and in my boring work lunches, and the tea eggs inspired me to do more exciting things with them in the future, like this. There were also “thousand-year-old eggs” on the menu, another kind of egg I’ve never tried before, but I figured I would not push my luck.

Like I said, I am never this far west in Orlando, so I have no idea when I will return to Mr. J, so I’m glad I tried everything I did when I did. If you make it to Ocoee more than I, you owe it to yourself to try it for yourself. Chef Meng is a master of his craft, elevating noodles to an art form. I can safely say you have never tried noodles like these or soup like this in Orlando. Even though it feels like 2023 has skipped spring and gone straight to summer, get some of his beef noodle soup with these fresh, hand-pulled lamian noodles before it gets even hotter out there, and don’t let the heat and humidity stop you even in the epicenter of August’s armpit.

OverRice

OverRice (https://www.overricecfl.com/) started out as a food truck that serves Hawaiian and Filipino food at various locations around Orlando. As much as I love both cuisines, I never encountered the truck in the wild. Luckily for us all, OverRice also opened a brand-new, permanent, brick and mortar restaurant location at 1084 Lee Rd in Orlando, west of I-4, between two other restaurants I like in the immediate area: LaSpada’s Original Philly Cheese Steaks and Hoagies to the east and Mee Thai to the west. I attended a soft opening at the OverRice restaurant after work on March 2nd, and let me tell you, it was amazing. I wish I had tried the food truck sooner, because the delicious food from the restaurant lived up to all the hype and praise I had been reading and hearing for years. I can see becoming a regular there, and I won’t be alone.

OverRice has long scrolls of brown paper hanging on the wall to the right of the entrance, with the menu hand-written in huge letters. You order and pay at the counter, take a seat, and wait for deliciousness. Mayra was very patient as she took my order, considering I wanted to eat something there and take the rest to go.

The standard plate lunches can be ordered Filipino style (served over jasmine rice with pancit noodles and one lumpia, a crispy spring roll filled with pork), or Hawaiian style (served with two scoops of jasmine rice and one scoop of ono macaroni salad). You can choose between braised Papa’s Filipino adobo pork spare ribs, marinated and grilled huli huli chicken thighs, or kalua pig, pork shoulder seasoned with Hawaiian sea salt and wrapped in banana leaves while it is slow-roasted for eight hours.

The walls are brightly decorated with hand-painted art that makes you feel like you’re in the islands. A bamboo (or fake bamboo?) wall separates the open kitchen from the small dining area.

For the soft opening, they served everyone a lovely tropical mocktail made of pineapple juice, apple juice, and muddled mint, blended and poured over crushed ice. It was a delightful and refreshing little surprise.

I had to try the Papa’s Filipino adobo pork dish while it was hot, especially with the pancit noodles and lumpia spring roll (the Filipino style option). I chose wisely. I’ve had different versions of adobo, pancit, and lumpia before, at DeGuzman Oriental Food Mart and the late, great Taglish, and I already knew I would love the flavors.

The bone-in spare ribs were fork-tender, and the bones slid right out. The savory flavors were incredible. The sweet, sour, sticky sauce was perfect for dipping the crispy lumpia, but I ended up stirring it into the soft, fluffy jasmine rice. The pancit noodles were nice and tender, mixed with shreds of carrot, cabbage, and sautéed with lots of garlic.

This is OverRice’s version of sisig, a Filipino dish of fried pork belly chunks tossed with onions and chilies in a soy and citrus sauce. I wonder if the citrus involved is calamansi, which are kind of like limes, but smaller and rounder, and with orange flesh inside. Regardless, the sisig was delicious. Totally different from the version I loved so much (and miss) from Taglish, which shows a wealth of variations in Filipino cuisine, which I am still learning about. I ended up stirring in some jasmine rice, which was included, but packaged in a separate container for my takeout order. The rice did a great job soaking up those incredible flavors.

OverRice offers Spam musubi, the popular Hawaiian snack of grilled Spam and rice wrapped tightly in nori (seaweed). One of my favorite restaurants in all of Orlando, Poke Hana, also serves Spam musubi, so I’ve had several before. But OverRice also sells chicken and kalua pig musubi, all for $3.50 each, and I couldn’t help but get a kalua pig musubi so I could try this classic Hawaiian pork dish too. It was so good, very tender after being slow-roasted for eight hours in those banana leaves, with a subtly smoky flavor that permeated the rice.

I didn’t think my wife would care for the adobo, which is why I enjoyed that at the restaurant. But when I brought home the rest of the food, I asked her to try the kalua pig musubi and the pork belly sisig, and she pleasantly surprised us both by liking both. I don’t know why I was surprised, because both were really delicious, and even the sisig wasn’t spicy. I was thrilled she was now a fellow OverRice fan!

Finally, I can’t go to any deli, sandwich shop, grocery store, or Hawaiian restaurant and not sample the macaroni salad or pasta salad, whenever they are available. Poke Hana’s macaroni salad is absolutely the best I’ve ever had. I found a recipe online for Hawaiian-style macaroni salad and have made it a few times before, to great success, but mine still isn’t as good as theirs. Well, OverRice makes a very similar Hawaiian mac salad recipe (with a side order for $4 if you don’t get it in a Hawaiian-style plate lunch), so it is also pretty amazing. The major different is that OverRice tops theirs with finely diced nori, so that added some additional tastes and textures once I stirred it into the cool, creamy, chewy mac salad.

I just wish I had tracked down the OverRice food truck sooner, so I could have tried their wonderful food years ago. But I was waiting months for this permanent location on Lee Road to open, and I was so happy and lucky to attend one of the first soft openings. This is a place I can see returning to again and again, and hopefully turning others onto. If you were a fan of the food truck, don’t despair. It will be continuing, so keep checking the website for updates as they work through their soft opening hours at the restaurant.

I don’t think OverRice is serving any desserts, at least not yet, but if you dine here and decide you want to stick to the theme for dessert, it really isn’t that far from Hanalei Shave Ice for the tropical flavors of Brandy Ford’s refreshing Hawaiian shave ice, or another sweet new addition to Orlando’s culinary scene I will be reviewing in the weeks to come, Samapaguita Filipino Ice Cream. Until then, aloha and paalam, stalwart Saboscrivnerinos!

Pho Huong Lan

Well, we’ve had another chilly few days, and when the weather gets cool, my thoughts turn to hot, hearty soups. Pho Huong Lan (https://www.phohuonglan.com/) is my new favorite restaurant in Orlando for the two Vietnamese noodle soups I love so much: pho and bun bo hue. For the uninitiated, pho is a hearty beef noodle soup featuring rare beef that cooks in the hot broth, as well as meaty add-ons like sliced brisket, chewy beef meatballs (nothing like Italian or Swedish meatballs), tender and unctuous beef tendon, and tripe. Bowls of pho are infinitely customizable, as they come with basil leaves, bean sprouts, sliced fresh jalapeño peppers (much hotter than the standard pickled variety you get in jars), lime wedges to squeeze into the broth, and condiments like hoisin sauce and spicy sriracha.

Bun bo hue is a spicy red broth that usually contains thicker noodles and different cuts of beef and pork, and it also comes with fresh herbs, vegetables, and lime wedges to make every bowl unique. I’ve tried them all over town, and Orlando is blessed with many Vietnamese restaurants that serve excellent bowls. I can’t think of many disappointing experiences I’ve had with either kind of soup. They warm your body and soul — perfect for chilly weeks like this one — but pho is one of the only soups I seek out to enjoy in the summertime, because it is so light and surprisingly refreshing. But that said, of all the restaurants I’ve tried these two soups at, Pho Huong Lan makes the souperior versions of both.

Here are photos of the menu. Pardon the contrast — yellow text on a white background is not the greatest combination. You may want to right-click on the menu images and open them in new tabs for larger images.

This really cool mural livens up the dining room, where hot pots simmer off to the side.

Lucky maneki neko cats decorate the front counter, greeting customers.

For our first takeout order, I ordered pho for both my wife and myself. Like any good Vietnamese restaurant, they package the fragrant broth separately in takeout orders, so the tender rice noodles don’t turn to mush before you get to enjoy it. Mine is on the left, and it doesn’t look as clear as my wife’s broth on the right because it has oxtails (one of my favorite meats!) swimming in it.

My wife ordered pho tai dap, with rare flank steak. That’s her usual, but most local Vietnamese restaurants serve it with small, paper-thin slices of rare beef. Pho Huong Lan surprised us both by serving it with a large piece of tender rare flank steak, served like chopped steak — not exactly in the form of loose ground beef, but close. It cooked perfectly well in the hot broth at home, so don’t worry about that one bit. The rice noodles were thicker and more tender than the rice vermicelli most local restaurants served. We both liked them a lot.

Here’s a close-up of the rare flank steak we both got. I preferred this a lot to the slices of rare beef we are used to. It was a lot more tender than those slices once it hit the broth.

I got a smaller portion of the rare flank steak because I chose the pho dac biet, my usual at most restaurants, with rare flank steak, brisket, beef tripe, tender beef tendon, and beef meatballs (which were also floating in the broth with the oxtails I added on for an upcharge).

Here is my beautiful bowl of pho, fully assembled at home, as perfect as such a thing can be:

On my second visit, I tried the bun bo hue, which came with thicker, chewier rice noodles and a different assortment of meats than the pho: “rough” flank steak, beef shank, the chewy and unctuous tendon I love, congealed beef blood, and a round slice of pork bologna. I also paid the upcharge for beef short rib, another fatty and tender meat I love. I am so happy that Pho Huong Lan offers oxtail and short rib options, which I don’t mind paying extra for.
(In addition to the short rib and oxtail add-ons for the pho and bun bo hue, you can also add ox pennis [sp] to your noodle soup for an upcharge, something I’ve never noticed on any other local Vietnamese menus. But as many times as people have told me to “Eat a dick,” I’m just not there yet in my development as an adventurous eater.)

Here is the assembled bun bo hue, which was so warm and comforting and refreshing on a chilly day. It was spicy, but not nearly as spicy as other dishes I’ve had from other cuisines, and not even quite as spicy as other versions of bun bo hue I’ve had in Orlando. Here, the heat complimented all the fresh flavors without overwhelming any of them.

Pho Huong Lan only serves pho and bun bo hue, with multiple options in multiple sizes. If you’re looking for rice dishes, grilled meats, summer rolls, banh mi sandwiches, or any other Vietnamese specialties, the good news is you have many other great options in Orlando, especially in the same Mills 50 district. I have reviewed plenty of them, and I remain a fan. But if you’re in the mood for these two iconic noodle soups, I argue that Pho Huong Lan makes the absolute best versions in Orlando. I’ve tried most of them, and this restaurant is streets ahead of its competitors. Your mileage may vary, and I would love to hear what my dozens of readers think, but I feel pretty confident recommending Pho Huong Lan as the best I’ve ever had.