Rice – Page 3 – The Saboscrivner

UniGirl

UniGirl (https://www.unigirlfl.com/) is an whimsically named food stall in Orlando’s relatively new Asian food hall Mills Market, located inside the former Tien Hung market on East Colonial Drive between Mills and Thornton Avenues. It is even more adorable when you learn on the website that it was named after chef/owner William Shen’s shiba inu, a super-cute Japanese dog breed that looks like a fox. A cartoony shiba inu appears as the official mascot of the restaurant.

UniGirl specializes in onigiri, tasty triangles of lightly salted koshihikari Japanese short grain rice (nicely chewy and sticky; the same kind of rice used for sushi), molded with some kind of filling, sprinkled with furikake seasoning (diced roasted seaweed and sesame seeds), wrapped with a piece of roasted seaweed to use like a handle. They are served warm and best enjoyed that way. I first tried onigiri a few years back at Ramen Takagi, still my favorite ramen-ya in the Orlando area, but nobody else has focused on onigiri until UniGirl opened in November 2024. I had some fun on my first visit very recently!

This was the refreshing “daily mocktail” — so perfect on an unseasonably hot day in early April. It was a blend of calamansi and passion fruit juices and jasmine, served over crushed ice, which we can all agree is the best kind of ice. Calamansi is a tart little citrus fruit, similar to lime, that is very popular in Filipino cuisine, and passion fruit is one of my favorite fruits and flavors in general.

I got an order of three fried oysters while I waited, which were fried to order and to perfection. These were listed on a chalkboard as a konbini special, with konbini serving as an abbreviation of konbiniensu sutoru, or “convenience store.” Japanese convenience stores are supposed to be truly special places, 24/7 paradises where weary shoppers can pick up a variety of premade, fresh, tasty grab-and-go foods that are quite good, not just reheated junk food thrown together from the lowest-quality ingredients. Even the 7-Eleven chain, ubiquitous in Japan, is known for really great food and snacks, far more over there than they are here.

Just as an aside, I am obsessed with lemons. Whenever I get a lemon wedge served with my seafood, I eat it whole, just like normal people would eat an orange slice.

Anyway, the creamy, cool, slightly herby dipping sauce worked well with the golden, crispy exterior and almost creamy oyster centers. The fry guy warned me they would be boiling lava hot, so I might want to wait a little while once they came up. That was wise advice. About five minutes later, they were still hot, but no longer capable of burning my mouth. Did you hear about the hipster who burnt his tongue? He ate UniGirl’s fried oysters before they were cool!

On to the star of the show: the onigiri! I brought four onigiri home with me, but they had more than that to choose from, all individually wrapped and labeled.

As you can see, all the perfect little onigiri look similar, so thank goodness their disposable outer wrappers are labeled. Once I got home and opened them up, I made a note of which was which.

The tuna onigiri in the top left was more like tuna salad, mixed with mayo (probably the eggy Kewpie brand) and a bit of mustard, rather than the raw ahi tuna I always expect, like you get in sushi or poke. The miso tan tan (spicy crumbled pork) in the top right had a lot of flavor, including some mild spice.

The unagi (eel) onigiri in the bottom left was by far my favorite. It was sweet and savory, not fishy at all. In the bottom right, mentaiko (Alaskan pollock roe, from a fish in the cod family) was salty and spicy, with a subtle umami quality. I first tried mentaiko years ago at Susuru, another unique Japanese restaurant here in Orlando, where they served mentaiko fries.

Finally, UniGirl advertised potato-egg salad as anther konbini special on the Saturday I went, and I thought it would be a nice little treat, especially since I’m such a fan of delicatessen fare. I find it comforting that the Japanese like potato and egg salads too, and of course their versions are excellent.

Everything from UniGirl was a real treat — savory Japanese snacks meant for comfort and convenience, but so different from the conventional, familiar landmarks of Japanese cuisine like sushi, ramen, and udon. I’m definitely not the only fan, because just the other day, on April 17th, 2025, UniGirl was awarded a prestigious Michelin Bib Gourmand award for “good quality, good value cooking.” That is a huge honor for Chef William Shen (who also got an interview feature on the tire company’s website), for UniGirl, for the Mills Market (which houses a few other Michelin award-winning food stalls… STAY TUNED, stalwart Saboscrivnerinos!), and for Orlando in general.

An Vi

As all Orlando residents know, the vast majority of our Vietnamese restaurants are mostly located together in the Mills 50 district, centered around East Colonial Drive and Mills Avenue, east of downtown Orlando. There are a few more in Orlando’s Chinatown, centered in Pine Hills on West Colonial Drive, west of downtown. A few Vietnamese restaurants have come and gone in the Seminole County suburbs, closer to where The Saboscrivner lives, but they are never fantastic, and they rarely last. So when An Vi (https://www.anvirestaurant.com/) opened relatively close to home in Casselberry (I think in 2023), we hoped for the best. I am pleased to say it did not disappoint after two visits — one for takeout and the second for dining in. Chef-owner Joseph Nguyen and his wife-partner Rose Nguyen opened An Vi after running two Vietnamese restaurants in Seattle, and my favorite city’s loss is our gain.

For our first takeout order, my wife requested lemongrass tofu with rice vermicelli noodles (bun). I didn’t try any, but she loved it.

We ordered shrimp pad Thai noodles to share, since we hadn’t had pad Thai in a long time, and it always hits the spot, even from a Vietnamese restaurant. Especially from this Vietnamese restaurant. I love it when the pad Thai is a little bit tangy, even approaching sour, and An Vi nailed it. Some places make it too sweet, without that acidic tang to balance it out.

We also shared an order of gumbo, that Cajun stew that usually contains shrimp, chicken, andouille sausage, and the “trinity” of onions, celery, and green bell peppers, served in a rich roux thickened with okra and ladled over white rice. If getting gumbo at a Vietnamese restaurant sounds even weirder than getting pad Thai at a Vietnamese restaurant, consider that many Vietnamese immigrants settled along the Gulf Coast in Texas, Louisiana, and Mississippi, and there is a wonderful culinary fusion cuisine called Viet-Cajun. (King Cajun Crawfish is one of several Viet-Cajun restaurants around Orlando that serves this style).
My wife and I both adore good gumbo (although I like mine much spicier than she does), and An Vi’s version did not disappoint either of us.

I am famous for my love of sandwiches, especially banh mi, the Vietnamese sub sandwich that is a product of French colonialism. While the menu teased a ribeye French dip banh mi that sounded amazing, I was told it is no longer available. I chose my standard, a house special pork banh mi, with a few different pork-based cold cuts, pickled carrot and daikon radish, and fresh cilantro and jalapeno peppers served cold on fresh, crusty French bread. It is a surprisingly light and refreshing sandwich, compared to the heavy gut-bomb Italian hoagies and Jewish deli monoliths-on-rye I love so much. I usually like a lot of mayonnaise (usually Kewpie brand) and pork liver pate on my banh mi, but I didn’t notice any on this particular sandwich.

Despite being a bit dry as a result, it was generously stuffed with the various meats and vegetables.

About a month later, we were both hungry on a Friday night and climbing the walls after working from home (and eating at home) all week. I took my wife to dinner at An Vi, since it is so close, and we knew we would get seated and served quickly. My wife always loves summer rolls with peanut sauce at any Vietnamese restaurant, but we almost didn’t order these, since they were called “fresh rolls” (also known as goi cuon) on An Vi’s menu. But when we saw them being walked out to another table, we asked, and she was glad we did.

She ordered a house special vermicelli platter that came with a lot of neat meats in addition to the rice vermicelli, but she didn’t love all of them. Luckily, I did.

It included grilled beef, chicken, and pork sausage skewers, all with a slightly sweet, tangy, and funky flavor from being brushed with fish sauce. There was also sugarcane shrimp, with ground shrimp brushed with fish sauce and reformed around a length of sugarcane before being grilled, and a fried spring roll stuffed with pork. While she liked the vermicelli and all the crushed peanuts, I think the funky fish sauce flavor turned her off these grilled meats, so I happily devoured them. I think I’ll order this exact dish for myself on our next visit to An Vi.

I had a feeling she might not love all those unique meats, so I ordered a fried catfish banh mi sandwich because I wanted to try it, but also because I know my wife always loves fried catfish and might end up preferring it. I was right — it was good, and she loved it. This banh mi almost reminded me more of a New Orleans-style po’ boy sandwich, the way it was dressed without the traditional butter, pate, or pickled vegetables. The side of Cajun fries really hit the spot too.

Since Pho Huong Lan is my absolute, accept-no-substitutes favorite restaurant for pho, I tried the bun bo hue at An Vi instead of pho. Labeled as Hue’s spicy beef soup on the menu, it was warm and refreshing, spicy without being overwhelmingly so. I was so glad I had the foresight to wear an expendable shirt for all the inevitable splashing of the oily orange broth.It was good, but the bun bo hue at Pho Huong Lan still wins.

I ordered a side of French bread (the same bread they use for the banh mi) for dipping in the rich, spicy broth and for eating plain to cut the heat.

I hope An Vi makes it in Casselberry, where too many good restaurants that are considered “exotic” don’t last. While our first impulse when we crave Vietnamese food is still to schlep down to Mills 50, I am glad An Vi is so close to us, and I’m sure we will be ordering plenty of takeout over the cooler months ahead.

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.

Kiko Japanese Cuisine

Kiko Japanese Cuisine (https://www.winterspringskiko.com/) is an unassuming little Japanese restaurant next door to our friendly neighborhood Publix in the Willa Springs Village shopping center, on the corner of Red Bug Lake Road and Tuskawilla Road in Winter Springs. So many similar shopping plazas have little sushi restaurants like this. Since I moved to Orlando 20 years ago, there have been two that came and went in this exact location: Nagoya, and more recently, Kabuto Sushi & Grill, which I actually liked a lot, but it closed near the end of 2022. The locals may appreciate these restaurants, but they weren’t considered sushi destinations. Nobody was driving to our neighborhood from the cooler, hipper ends of Orlando. Nobody drives to Winter Springs for anything if they can help it.

But they’re missing out, let me tell you. My wife and I were blown away by how great Kiko was after our first visit to the restaurant, and we liked it just as much after bringing home takeout even more recently. This is a place that seems to have a devoted local following, but it should be a lot more popular and beloved than it already is.

We definitely overordered on our first visit, which included this insane sushi sashimi combo “for one,” in addition to all these other beautiful rolls. We didn’t expect the combo for one to come on this attention-catching wooden boat, or to be as pretty as it was. I’ve eaten a lot of mid sushi around this city, but every piece of sashimi and every sliced roll at Kiko was crafted with love, care, attention to detail, and the freshest possible ingredients. The combo comes with ten pieces of sashimi, four pieces of sushi, and one “crazy” California roll.

My wife is bigger on sashimi than I am. She worries about carbs, and I never do, even though I should. Here are the ten pieces of sashimi she got in the combo, serve on a bed of finely crushed ice concealing a pretty turquoise LED light. Aside from salmon at 12:00 and tuna at 3:00, I’m not sure what the other two kinds of fish were.

Here were the four gorgeous pieces of nigiri sushi that came with her combo, delicate slices of fresh fish served over rice. The top two are salmon and tuna, obviously, and the bottom one was topped with wonderful ikura, salty salmon roe that pop in your mouth.

This was the “crazy” California roll, topped with spicy surimi krab, in addition to the krab, avocado, and slivered cucumber inside. I’m a sucker for surimi and anything spicy, so I enjoyed this, even though I never order California rolls.

Since we figured that combo “for one” would be just for my wife, I ordered some rolls for myself, keeping in mind things she might like too. This was the mango tango roll, with tempura fried shrimp, cream cheese, and cucumber inside, topped with paper-thin sliced mango, mango sauce, and eel sauce. I know, it isn’t authentically Japanese at all, but it sure was delicious. The tempura shrimp was fried to perfection, and the sweet-tart mango, warm and crispy shrimp, and cool, creamy, refreshing cream cheese fit perfectly together.

This was a double-spicy roll, with spicy tuna and spicy salmon, deep-fried and topped with eel sauce and spicy mayo. I love crunchy stuff in my rolls, but I didn’t pay close enough attention when ordering to realize the entire roll would be deep-fried. It was tasty, but I feel like that throws off the delicate texture of the raw fish, and then it isn’t even raw anymore. And oh baby, I like it raw.

On the plate below, this is a smoked salmon roll on the left, with smoked salmon, cream cheese, and cucumber, a favorite of your cream cheese and lox-loving Jewish author. The one in the middle is the Sunset Blvd roll, named for one of Los Angeles’ most infamous streets (and Billy Wilder’s brilliant 1950 film noir that is my dude David Lynch’s favorite movie). It contains spicy yellowtail, salmon, and crunchy tempura flakes and is topped with spicy tuna, avocado, plum sauce, and tobiko (flying fish roe, which is the rich red color).On the right is the glamorous Hollywood roll, with tempura soft shell crab and mango inside, topped with a layer of spicy tuna, avocado, and scallions, then finished off with masago (the orange smelt roe), eel sauce, and spicy mayo. Crunchy, spicy, creamy — this roll had everything.

The Sunset Boulevard and Hollywood rolls were my favorites, but everything was awesome, even the deep-fried double-spicy roll. That was the only one I wouldn’t order again, but we were both blown away by how amazing everything was. We didn’t set out to overorder or indulge like this, but we also had no idea Kiko would be this good. A random weekend lunch turned out to be a huge treat and a feast for all five senses, and we ended up with plenty of leftovers for later.

I returned a few weeks later to bring home some takeout. We didn’t go as buck wild this time, but we still had fun. This time my wife ordered the smaller sashimi dish, which included tuna, salmon, tako (octopus), tamago (egg, essentially like firm slices of an omelet), and a fish with firm white flesh that I didn’t try and she couldn’t readily identify.

I ordeered myself an appetizer called the spicy tuna twister, not knowing what it included or involved, but figuring I couldn’t go wrong. When I got home, I was surprised to see two pretty little clusters of spicy tuna in almost a paste-like form, surrounded by beautiful spirals of thin-sliced avocado. But what were they surrounded with? These were tempura-fried onion petals, almost like pieces of a Bloomin’ Onion, only not as heavily seasoned, and a hell of a lot less greasy. Long-time readers, the stalwart Saboscrivnerinos, know I’m an onion ring aficionado, but I never expected this! They were fried to perfection (I know, I know, but they were!), and paired perfectly with the ramekin of spicy mayo for dipping. These aren’t onion rings if you stick to the literal definition, but since they were a pleasant surprise of breaded, fried onions, I still give them one of my Ring the Alarm! shout-outs.

This time, I tried the salmon skin roll (on the left), because salmon skin is so savory and crispy and awesome, and the spicy yellowtail roll (on the right), because I don’t eat enough yellowtail (also known as hamachi or Japanese amberjack), but I always love it whenever I do. These rolls were slightly less ornate and ostentatious than the ones I got on my first trip to Kiko, but I liked them just as much, and I was able to focus on their core ingredients more.

We also got that mango tango roll again, because YOU KNOW WE HAD TO DO IT TO ‘EM! This time, enjoying our Kiko feast at home, it was just as inauthentic, but just as good.

I am thrilled that Kiko Japanese Cuisine opened in 2023, so close to our home. I’m sure pretty much anyone reading this who likes sushi already has their own favorite sushi restaurant — possibly even one for “everyday” sushi and a more upscale locale for a splurge meal. Well, I hope I have convinced some people to give Kiko a try. It is a great place for an “everyday” sushi restaurant, and easily good enough (and affordable enough compared to some of Orlando’s Michelin-affiliated darlings) that you can splurge there too. I’m going to keep returning, and I hope to run into some readers there as I become a regular.

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.

King Cajun Crawfish

It has been over five years since I’ve eaten at King Cajun Crawfish (https://kingcajuncrawfish.com/), the Vietnamese-Cajun restaurant in Orlando’s Mills 50 district, one of our best and most diverse neighborhoods for dining. I have always loved it, being a fan of New Orleans and its culture and culinary traditions, so I don’t know what took me so long to return. At least I’ve been there more recently than I’ve been back to the Big Easy itself (not since 2001, sadly).

You may already be familiar with the Cajun and Creole dishes of Louisiana, but I will be didactic and point out that Cajun food is rustic and rural, a spicy stewpot of French-Acadians who left Nova Scotia and settled in the bayous of Louisiana along with Southern influences, while Creole food is more continental “city food” from New Orleans, influenced by Caribbean and European flavors, especially French.

Vietnamese-Cajun is a unique offshoot — a fusion of a fusion — and we are lucky to have several Viet-Cajun restaurants here in Orlando. I believe King Cajun was the first, so it has always been my favorite. Food & Wine offers a nice history of the fusion cuisine, which started with Vietnamese refugees who worked in the seafood industry in Gulf Coast Texas and Louisiana.

I recently invited a beloved professional mentor and friend out to lunch, something we’ve been meaning to do for almost 15 years but never gotten around to. She is a sophisticated and brilliant woman who hails from New Orleans, so I figured King Cajun would be a good choice. I see it as pretty authentic, but I was glad she said the same, without any prompting.

King Cajun Crawfish specializes in seafood boils, messy pots of excess featuring crawfish, shrimp, and crab in savory, spicy broths with potatoes, corn, and Andouille sausage. However, those are so messy, you really have to dress down for a meal like that, or you’ll ruin your clothes. Just an FYI: a meal like that might not be the best choice for a date, unless you’re planning to disrobe later, in case it could end up being an inspired choice. My colleague and I played it safer, selecting with other menu items less likely to splatter, splash, and stain, but for future reference, those seafood boils are delicious, especially if you go with the house specialty “ShaBang sauce” (a blend of their traditional, lemon pepper, garlic butter, and “Rajun’ Cajun” seasonings).

My mentor started out with hush puppies, seasoned dough balls fried to crispy, golden perfection, yet savory and soft inside. These were terrific dipped into some thick, tangy remoulade sauce, and the leftovers heated up perfectly in my toaster oven later that night.

She also ordered a cup of jambalaya, which is a rice dish in a thick, tomatoey sauce with Andouille sausage, chicken, shrimp, onion, and celery. We both liked the little we tried, and I brought the rest home for my wife, who overcame her skepticism and absolutely loved it.

I got seafood gumbo for us to share, which my wife and I both always enjoyed at King Cajun in the past, and this was no exception. My mentor and I requested it at medium heat, because there was hot sauce on the table to punch it up if it was too mild. I could have taken it hotter and been fine, but it was great as is, with plenty of plump shrimp, sausage, chicken, rice, okra, and the “trinity” of Cajun and Creole cooking: onion, celery, and green bell peppers, all cooked in a flavorful roux (stirring flour into butter or some other fat to thicken sauces). Needless to say, we did not roux this day! Gumbo is more like a soup or stew than jambalaya, just in case you have confused them in the past. Both have similar ingredients, but gumbo always has more of a broth, with white rice on the bottom of the cup or bowl.

The hot, fresh French bread at King Cajun is awesome — perfectly crusty on the outside and fluffy, soft, and warm inside. A small loaf, more than enough for two people to share, is only $2. You must get it, whether you order the seafood boil or something else saucy, like gumbo, jambalaya, or crawfish étouffée (for next time). The po’boy sandwiches come on the same bread, but when you order the loaf, it is scored to pull apart easily.

This was the fried oyster platter (my choice), which I thought was only supposed to come with six fried oysters, but it came with far more than six. They were also fried perfectly in a cornmeal batter. I think I prefer raw or charbroiled oysters most of the time, but these were delightful. You can also get them in a po’boy sandwich, but we already had French bread, and I felt like getting some sides.All the fried platters come with two sides. I chose potato salad and onion rings, so long-time Saboscrivner readers know this is also a RING THE ALARM! feature. The potato salad was cool and refreshing, tangy with a little yellow mustard the way Southern potato salads often are. The onion rings were breaded rather than battered, but they didn’t have those jagged crags that cut up the inside of your mouth, and the onions inside were at a reasonable temperature, not molten and scalding. I dipped the oysters and onion rings in the included cocktail sauce, but the remoulade (not pictured) was the best dipping sauce for both.

A side of cole slaw was crispy, cool, creamy, and refreshing, but not too heavy with mayo. Like the potato salad, it was nice to cut all the richness of the fried stuff we had been eating.

And for dessert, you can’t leave New Orleans or King Cajun Crawfish without an order of beignets (pronounced “bin-YAYS”), puffy triangles of fried dough covered with so much powdered sugar, it looks like they just left a bachelor party in Miami… or let’s face it, any party in Miami.
King Cajun Crawfish serves Café du Monde coffee, a New Orleans classic that is an ideal combination with these beignets (especially with condensed milk added), but we both passed. I’m not a coffee drinker, and even I’ll tell you that is some damn fine coffee with its flavoring from the chicory root. Then again, condensed milk makes everything better, and now I’m thinking about requesting some to drizzle over the beignets or dip them in it next time.

This was a long overdue lunch with one of the best people I know, and we could not have picked a better restaurant. It made me happy she liked it and considered it authentic (better than Tibby’s, she said!), and I wondered how and why it had been so long since my last visit to King Cajun Crawfish. Next time I return, I will have to go with a group and dress down to enjoy some boiled crawfish and shrimp in ShaBang sauce without ruining my work clothes. I don’t think that’s too shellfish of a request.

Crocante Restaurant

I’ve been to Crocante Restaurant (https://crocantekitchen.com/) three times now — twice dining in and most recently for takeout — since it opened in late 2022 in the old Fuddruckers location on East Colonial Drive. I have been a Fuddruckers fanboy ever since I was about twelve years old, and I was overjoyed when that franchised location opened near my work back in 2017. Then I was crushed when it closed in 2022, but I hoped whatever opened in its place would be halfway decent.

Well, I am extremely pleased to report that chef/owner Yamuel Bigio’s second Crocante location is far beyond “halfway decent.” It is the best Puerto Rican cuisine I’ve ever had, and it will enrich the neighborhood and the city of Orlando. Since I started composing this review, the original Crocante location in Kissimmee, which was apparently much smaller and more casual, has closed. I get that Chef Bigio might want to focus on this newer, larger space, and anyone who tries it will be able to see the plan paid off.

I went with a friend and co-worker on my first visit, back in December. This friend appreciates good food on the level I do, and I knew we would make wise choices. He ordered carne frita encebollada ($17), fried pork chunks covered with sautéed onions. At the time, it came with two “house sides,” so he chose boiled yuca in mojo sauce and a “specialty side” for a $2.50 upcharge, arroz con gandules, or rice with pigeon peas.

I’ve never seen a restaurant plate its rice so nicely! This deserved another photo from a different angle, along with a special shout-out.

I ordered what I had heard was the best thing on the menu, the porchetta de pernil ($18), also known as pork leg porchetta, slow-roasted with garlic and herbs and served with crispy, crackly skin. I had already seen some diners’ photos of a big, beautiful, thick, round slice of porchetta, but mine came chopped into chunks. I thought nothing of it, because it was one of the best things I had eaten in a long time. In fact, it made my list of Top Ten Tastes of 2022 in Orlando Weekly.For one of my sides, I chose the arroz blanco con habichuelas rosadas, white rice and pink beans, which were awesome. Again, the rice was plated beautifully, and the stewed beans were rich and meaty. I could have made a filling and satisfying meal of just those. They seemed to use short grain rice, which I associate more with sushi than Latin food, and it was so buttery. Latin restaurants always make better rice than whatever I make in my Aroma rice cooker at home. Could butter be the actual secret ingredient? It does make everything better!

For my other side, I chose a “specialty side” for a $2.50 upcharge: ensalada de coditos, or pasta salad. I’m on a kick of trying pasta salad or macaroni salad whenever I find them on menus, and this one did not disappoint. It was a mayonnaise-based macaroni salad with chunks of cheese and ham, a very pleasant surprise. I could have also made a meal of this!

About a month later, I returned to Crocante with another friend, an intrepid diner who is usually the first person I know to try any new restaurant, but this was his first visit. We started out sharing empandillas de bistec encebollado ($9), an order of two steak and onion turnovers. Of course we each ate one, and they were wonderful. Comedian Jim Gaffigan once said there is no such thing as a bad empanada, and I tend to agree, even if this particular menu calls them “empanadillas.” (If that translates to “little empanadas,” they were still a very good size, and delicious.)
I love the attention to detail at Crocante. The creamy, herby dipping sauce was excellent, and even the garnish of arugula was dressed with a tangy vinaigrette, making it a legit side salad.

For this lunch, my friend and I had both figured out that to get the big, beautiful slice of porchetta — tender pork loin and unctuous, melty pork belly with crispy skin — we had to order the somewhat misleadingly named la kan kan rotisserie, also known as the boneless rotisserie pork chop ($34). What I got last time was the chopped porchetta de pernil, but this here, at twice the price, is the real house specialty.
Like most entrees at Crocante at that time, it came with two “house sides,” and my friend chose the same white rice and pink beans I enjoyed so much last time, plus boiled yuca with mojo sauce (and peppers).

I opted for different sides with my la kan kan rotisserie/porchetta, as much as I loved the sides from my first visit. This time I got maduros (sweet fried plantains; one of my favorite foods of all time), and the “specialty side” of arroz con gandules (rice with pigeon peas) that my co-worker raved about last time, for a $2.50 upcharge.

Here are two sauces that our server brought us. The one on the left was a slightly spicy, tangy vinaigrette with chili peppers floating in it, and the one on the right was creamy, a little spicy, and extremely garlicky.

I want to show you these huge rolled porchettas on display in their raw state, before being roasted to tender, juicy perfection:

And here is one with that crispy, crackly skin, just waiting to be sliced and served.

Most recently, I finally ordered morcilla when bringing home a takeout order on St. Patrick’s Day, because I had been wanting to try Crocante’s version of blood sausage. It sounds gross, but I always love sausages and organ meats. It might be offal, but it was far from awful! In fact, it was delicious, with a crispy casing and soft, savory, yielding interior. It was a lot less crumbly and sticky than other versions of morcilla I’ve had before. This was a half-pound portion that didn’t come with any sides, but you can also order it by the pound.

I also brought la kan kan rotisserie home for my wife to finally try, after I’ve spent the last two months raving about it being one of the finest pieces of meat you can eat in Orlando. She loved it, which did not surprise me at all. We have both eaten plenty of dry roast pork from all kinds of restaurants, including other Puerto Rican restaurants’ versions of the “chuleta kan kan” that were fried until they were dried out. We’ve also ordered too many chicharrones that were too crunchy and hard to chew, that made us feel like our teeth were in danger. But this was a masterpiece, even finer than the ones my buddy and I enjoyed dining at Crocante not that long ago. It was still warm and perfect, even after driving it home to Casselberry. And the two of us barely made a dent, so it was just as good the next day. This time, it came with a small corn muffin, that was moist and sweet and delicious — one more pleasant surprise and great little detail from Crocante. I like sweet cornbread, but it is dry and crumbly at a lot of places, including some Southern restaurants and barbecue joints that should know better.

I ordered the arroz con gandules again for my wife to try, since she always likes rice and pigeon peas. We both marveled at how much meat was in it, so vegetarians beware. (Unfortunately, Crocante would not be a fantastic restaurant for vegetarians in general, with how meat-centric it is.)

I also ordered maduros, but when I arrived and saw the printed receipt, I noticed I had been charged $4.50 for them. When they brought me my takeout order, I pointed out that the menu online said that the la kan kan rotisserie came with two sides, not just one. Furthermore, the person I spoke to on the phone didn’t tell me there would be a charge for the second side. They argued and said the new policy is entrees come with one side plus the little corn muffin. Very politely, I said that I looked at the menu on their website when I called it in, and it was the same as it ever was, showing entrees came with two sides. They said they would let the owner know to change the menu on the website, but they did not offer to refund me the $4.50. Dear readers, as much as I love this restaurant and still recommend it, that pissed me off. Not cool, Crocante. $4.50 isn’t a huge amount of money, but it would have been such an easy thing for them to make right. It’s the principle of the thing, and it left a bad taste in my mouth, after all my previous praise. They did not handle that well.

Crocante is five minutes from my work, and the food has been terrific every time. Despite that one annoying lapse, I would still go back because it is the best Puerto Rican restaurant I’ve ever been to. Please check it out for yourself, especially if you like pork and want to try what might be the best pork dish ever. Just remember to order only one side, despite what the menu on the website still says, a whole month after that interaction.

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!