Soups and Stews – Page 6 – The Saboscrivner

The New York Adventure Part 4: Xi’an Famous Foods

One of the restaurants I researched for our New York trip, after reading raves for years, was Xi’an Famous Foods (https://www.xianfoods.com/), a family-owned Chinese restaurant specializing in spicy noodle dishes, with eleven Manhattan locations, three in Queens, and one in Brooklyn. From its humble beginning in a tiny mall basement food stall in Flushing, Queens, in 2005, Xi’an has grown into a familiar New York City institution.

According to the website, the city of Xi’an in northwestern China created a unique cuisine incorporating Middle Eastern influences and lots of spices, including mouth-numbing Szechuan peppercorns. I have reviewed some of Orlando’s own Szechuan-influenced restaurants, Taste of Chengdu and Chuan Lu Garden, and I’m always a noodle fan, so I had to try Xi’an Famous Foods while I could. Luckily, while we were touring our favorite museum, the always illuminating Museum of Modern Art, I looked out a second-floor window and saw a Xi’an location directly across the street! It was meant to be.

Unfortunately, this location wasn’t the most accessible for my walker-wielding wife, who courageously climbed down a few steps to enter. We took note of all of our “adventures in accessibility” in New York and realized how lucky we are that most buildings and businesses in Orlando are accessible for people with disabilities, compared to larger, older cities. New York is still rad, but that was an ongoing issue throughout our trips, past and present. But I digress.

Anyway, Xi’an Famous Foods posted its full menu on the wall inside, with photos — something we really appreciated, that I wish more restaurants would do.

My wife was a little intimidated by the promised spiciness, and the place was hopping with the lunch rush, so we compromised with me ordering my meal to go, to enjoy back in our room. Chili oil leaked in the bag on the way back to our hotel and made a huge mess, which made photography difficult, but I did my best.

This was the dish I fantasized about in advance: hand-ripped wide biangbiang noodles with stewed oxtails. Everyone warned me to order the noodles with the cumin lamb, and I do love cumin lamb, but oxtails win out.
That’s a dish I crave almost constantly, especially from Jamaican restaurants, despite indulging only once or twice a year. I’ve made slow-braised oxtails at home too, but since she doesn’t care for them, it almost seems like more trouble than it’s worth. Needless to say, these oxtails were much spicier than the Jamaican recipes I am used to, and I even ordered it mild (better safe than sorry, I figured). They were tender and unctious, though, just as they should be from the slow stewing or braising process. The noodles were delicious, with a great chewiness.

But since I’m also a cumin lamb fanboy, I had to try it too. Luckily, Xi’an offers a spicy cumin lamb burger, a sandwich on a crispy flatbread bun that was like a cross between a pita and an English muffin, in terms of texture. The bun didn’t do much for me, but the lamb was tender, flavorful, and very, very spicy. I wimped out with the noodles, but felt I owed it to myself and to the cook to try something at maximum strength.

Hello my baby, hello my honey, hello my ragtime gaaaaal!Final thought on the famous cumin lamb: NOT BAAAAAAAD.

I wish I had more to say, but I just wish I could have tried more things. I don’t think you can go wrong with anything atop these biangbiang noodles: not just oxtails or cumin lamb, but also spicy ground pork (like the dan dan noodles I love so much), stewed pork, spicy and sour pork belly, bone-in dark meat chicken, vegetables, and even plain noodles tossed in chili oil. You can get most of the noodle dishes in soup as well, plus dumplings stuffed with spicy and sour lamb or spinach and vermicelli noodles, with or without soup. Everything was very affordable, and as we could tell from the midday crowd, Xi’an Famous Foods must be a hot lunch spot for New Yorkers around the city (no pun intended). I’m glad I finally got to feel the heat for myself.

Chuan Lu Garden

Even though I have discovered the glory of Taste of Chengdu and Chef Wang’s Kitchen over the last few months, I always end up returning to one of my favorite Chinese restaurants in Orlando, Chuan Lu Garden (http://www.chuanluorlando.com/). There are two locations: one at the heart of the Mills 50 District, Orlando’s best neighborhood for dining out, and a newer one in east Orlando on Alafaya Trail, closer to the University of Central Florida.

Like Taste of Chengdu, fewer than 15 minutes away, Chuan Lu Garden specializes in spicy Szechuan cuisine, with peppercorns that numb your mouth and make everything tingle. It’s a different kind of heat than what most hot sauce heroes and chile cheerleaders are used to, but those flavors are highlighted in several dishes throughout the lengthy menu, like la zi chicken and la zi fish (crispy fried, breaded pieces that bring the tingle). I appreciate some heat some of the time, but I tend to play it safer and stick to the delicious hand-cut and hand-pulled noodle offerings.

This review is based on several visits over the last few months:

Visit #1: We met dear friends from Gainesville who were in town with tickets to see Hamilton. Unfortunately, I am an idiot and gave them directions to the wrong Chuan Lu Garden location. They drove all the way to east Orlando, when we were waiting for them near downtown, chosen purposely to put them near the theater. But they are badasses who didn’t sweat it and weren’t even mad at me. They made it to where we were in 15 minutes flat, and I ordered some vegetarian dishes for them in the meantime. (I treated them to dinner too, but I was planning to do that anyway, even before I almost ruined their night and put them in danger of missing the greatest musical of all time.)

I ordered myself one of my favorite dishes on the menu, cumin lamb, which is much less blurry in person:

My wife’s noodle soup with roast duck, the dish that finally won her over after years of me hyping up Chuan Lu Garden, making her a devoted fan:

Our glorious pan-fried pork buns (sadly not the xiao long bao, or soup dumplings, that Orlando foodies constantly crave):

Fried tofu with vegetables and the remnants of vegetable fried rice, after the four of us mostly devoured it:

Vegetable noodle soup:

Visit #2: Just the two of us.

Maybe the best Singapore mei fun noodles I’ve ever ordered anywhere, though curiously not very spicy compared to some others I’ve had. These noodles were thin and ethereal, reminding me almost of cotton candy threads (although obviously neither sticky nor sweet). I couldn’t get enough of them, and even my wife was amazed by their lighter-than-air texture and great flavor.

My wife’s roast duck noodle soup, take two:

And a roast duck appetizer, full of tiny little bones to watch out for:

For the first time ever in my experiences at Chuan Lu Garden, they presented us with a separate dim sum menu. Having been recently introduced to egg custard tarts by one of my favorite local foodies, I had to pay it forward and order them to share with my wife. She loved them, like flaky little custard pies.

Visit #3: Just the two of us again.

I ordered one of my favorite dishes on the menu: dan dan noodles with spicy ground pork, served with thin-sliced cucumbers that do a great job counterbalancing the chili oil with their own crunchy coolness.

My wife’s roast duck noodle soup, take three, but this time with the wide, flat noodles:

More of that quacktacular roast duck:

And one of my favorite dishes here, the onion pancake, which is much more like a thick paratha or super-thick flour tortilla than an American-style pancake. The outside is crispy, but the inside has a wonderful, rich, buttery crispness, with scallions baked into it.

Since I originally wrote this blog entry, I have brought her home roast duck noodle soup a few more times, often with an extra order of duck to go with it. She loves it, and what’s not to love?

And guess what, fearless Saboscrivnerinos? Chuan Lu Garden now has a full dim sum menu, including the coveted soup dumplings! I haven’t tried them there yet, but how can you go wrong? It’s SOUP… in a DUMPLING!

Susuru

I fully admit that one hip dining trend that totally passed me by is ramen. I subsisted on instant ramen noodles, spaghetti, and canned tuna and sardines for far too many years of my life, fueling myself through far too many degrees. And while I still like those ridiculously salty and unhealthy noodles today, I’ve had a hard time wrapping my mind around $10+ bowls of “fancy” ramen, after dining on 7-for-$1 Maruchan and Nissin noodles for so long. I’ve even tried a few ramen bowls from nicer restaurants, but found them bland and disappointing, and often overloaded with those long, thin, alien-looking mushrooms with the tiny caps that ruin the whole thing for me.

But my best friend was in town recently to judge the National Pie Championships with me, and on the rare times we get to visit each other (me being in Orlando or him back in Miami), we always try to show off the newest and/or best restaurants in our home cities to each other. One place I’ve been hearing great things about restaurant is Susuru (https://www.susuruorl.com), the new Japanese izakaya (casual pub) down near Disney World, close to where he was staying. It’s extraordinarily easy to find if you take I-4 to exit 68 and get off on State Road 535, also known as Apopka-Vineland Road.

Susuru features a quirky, funky, retro-hipster-otaku decor that you never see anywhere:

As a lifelong action figure collector, I got a kick out of the view in the hallway when I left the men’s room:

And as a cat lover with a few maneki nekos at home to hopefully bring some luck, I loved this little dude next to the bar:

I’m sure my readers care far more about the menu, which wasn’t available on Susuru’s website when I checked, so here it is. Note that this is a Japanese restaurant that serves no sushi. Also note that none of the food is too expensive, so I encourage you to order several different dishes and share them:

My buddy and I each ordered tonkotsu ramen ($10), with pork chashu, shoyu soft egg, bamboo shoots, scallions, nori, and tonkotsu broth. I have to admit, I was still a little skeptical, given my limited experience with overpriced and mediocre “fancy” ramen, but this was so delicious, I can’t stop thinking about it almost two weeks later. (“Or talking about it!”, my wife would say.) The broth was so rich and flavorful, almost creamy despite containing no dairy at all. Even the bamboo shoots, which I had misgivings about, were soft and yielding, like thick al dente pasta sheets. I’ve never been able to cook an egg to that perfect soft-boiled consistency, with the rich, runny yolk that infused the broth. The noodles were so far beyond the instant ramen bricks of my college days, it was like graduating from your school cafeteria lunches to a gourmet feast. And the pork! The PORK! It melted in my mouth. It was sliced thin, and it was so tender and unctuous. Once again, perfect in every way!

We also split the mentaiko fries ($6), which were McDonald’s-style fries topped with spicy cod roe mayonnaise and shredded nori (seaweed). I love anything salty, spicy, and fishy, but these were almost like a salt overload. Delicious, though. I have to imagine this would be a great dish to order while drinking beer.

Skewers, skewers, all kinds of skewers! These skewers of meat are cut into perfect, uniform, bite-sized pieces and grilled over a charcoal flame. From left to right, we ordered sausage, chicken hearts, short rib, chicken skin, and the two on the right are both chicken thighs. The Kurobota (pork honey sausage) had the texture of a hot dog and didn’t taste that different, although it picked up nice flavor from the charcoal grill they used. The short rib (in the middle) was a little tough, although still very rich and tasty. I am drawn to sausages and short rib dishes anywhere I go and count them among my favorite meats. That said…I never thought I’d end up liking chicken more than sausage or short rib, but I sure did here. All three types of chicken skewers (yakitori) were indeed better — not that I disliked the sausage or short rib! But they were among the most delicious chicken-related items I’ve ever eaten in my life. They had a fantastic taste they picked up from being grilled, especially those thighs. My only disappointment was that they ran out of chicken oyster yakitori, an off-menu special for the evening. Those two tiny, dark morsels of meat are my favorite part of the chicken, which is why I usually gravitate toward preparing thighs or roasting whole birds at home.

If you’re skeptical about chicken hearts, I implore you to give these a try. I’ve bought hearts at Publix to cook at home (marinate in a vinaigrette dressing and then saute them). I love the rich, organ-y flavor, like delicious chicken liver, but mine always come out chewy. These were anything but chewy — far more tender than I ever expected chicken hearts could be. Whoever is working the grill at Susuru is a master at his or her craft.

So I’m definitely a huge fan of Susuru. If you spend time down near the theme parks or come to Orlando on vacation, venture off park property and go check it out. Seriously, if it wasn’t an hour from home, I would become a regular for sure. I’m already planning my next Susuru adventure!

Pho 88

Well, before it got hot in Orlando again, it was remarkably chilly for a little while there. I look forward to those brief blasts of winter all year, every year. I’ve lived in Florida my whole life, which I guess makes me a true Florida Man. I hate our humid, oppressive, sticky summers and eagerly anticipate the few weeks a year where we can walk outside, eat outside, and see the one coat or jacket everyone owns. We don’t have to shovel snow or drive on icy roads, so our cold is a novelty, and we know it won’t last.

Winter is also perfect soup weather, and there are few soups finer than phở, the Vietnamese noodle soup that so many Orlando restaurants have perfected. I have yet to get into the trend of fancy bowls of ramen, after so many years of subsisting on seven-for-$1 bricks of instant ramen noodles. On the other hand, pho (which I was taught to pronounce “fuh,” although I hear “foe” all the time) is so warm and rich and hearty that it is a welcome meal year-round, not too heavy or hot to enjoy in warmer months. But nothing beats a steaming bowl in 40-degree winter weather.

Slow-simmered broth is flavored with spices including cinnamon and star anise, and it includes rice vermicelli and different cuts of meat. Thin slices of rare beef eye round are the most common, but other bowls of pho may also include beef brisket or flank steak, chewy beef meatballs (completely different from the meatballs you’d get with spaghetti or in a sub), tendon, and tripe. Pho usually contains paper-thin slices of onion and diced green onions as well. Then lucky diners can continue to customize their pho with sprigs of fresh Thai basil, bean sprouts (I’ve never been a fan, sorry), fresh slices of jalapeno peppers, and fresh lime wedges, which come on a separate plate. Hoisin sauce, sriracha, and sambal oelek (chili garlic sauce) are common condiments that are always available on Vietnamese restaurant tables. No two bowls of pho end up alike, which is part of its charm.

Anyway, we are very lucky to have a large Vietnamese population in Orlando, and plenty of delicious Vietnamese restaurants to choose from, mostly centered in the Mills 50 district near downtown. I’ve tried most of them at least once, but I always return to two favorites: Saigon Noodle and Grill or the subject of this review, Pho 88 (http://www.pho88orlando.com/). My wife and I had our first date at yet another local Vietnamese restaurant, Lac Viet, but we’ve been going to Pho 88 for many years. Located on Mills Avenue, just north of busy Colonial Drive in the heart of our foodie-friendly Mills 50 district, Pho 88 also has more parking than a lot of the other nearby restaurants, which is one more reason we end up there as often as we do. Not only do we like it a lot and seek it out, it often becomes our fallback choice when we can’t park near anywhere else.

This review is based on our two most recent visits to Pho 88. My wife tends to crave pho even more often than I do, and during our most recent cold snap, she demanded it two nights in a row. So like a good husband, we went two nights in a row!

The first night, we both ordered pho. She likes the simple pho tai, with thin-sliced rare beef eye round. I prefer the pho dặc biệt combination with the rare beef slices plus fatty brisket, well-done flank steak, dense and chewy meatballs, and soft, chewy, rich tendon. Tendon and book tripe almost always come together, and while I must admit the texture of tripe doesn’t do much for me, I never ask them to hold it. Here is my bowl, after I tore up several basil leaves and added them in. These are HUGE bowls, by the way.

Instagram-hip foodies love to get the shot of pulling perfect noodles out of a perfect bowl of pho. Most of you are already acquainted with the limitations of my phone camera, so apologies in advance for this action shot:

On our second visit the next evening, my wife ordered her favorite pho tai again, but I decided to switch it up and get something spicy for the chilly night: a different kind of noodle soup called bún bò huế. It contains thicker rice noodles than the vermicelli in pho, pork roll (similar to bologna, but chewier and cut thicker), well-done flank steak, lemongrass, and white and green onion in a rich, spicy, orangey-red broth. It cleared up my sinuses and warmed my body from head to toe.

Bun bo hue action shot:

I am also a fan of banh mi sandwiches, which demonstrate the French influence in Vietnamese cuisine. Served on a crusty baguette, my favorite banh mi includes a variety of pork-based cold cuts and is served with a spread of butter and liver pate on each side of the roll, cool, shredded pickled carrot and daikon radish, refreshing sprigs of fresh cilantro, and spicy slices of fresh (never jarred) jalapeno peppers. Best of all, these sandwiches are usually quite cheap, often $4 or $5. Pho 88 is one of the few Orlando Vietnamese restaurants that serves banh mi as well as pho, so I’ll often order a banh mi as an appetizer, devour half there, and save the other half for later. I did NOT order a banh mi with my soup two nights in a row, just that first night.

Well, we’re over halfway into February and our local weather is already back into the 80s, but like I said, pho hits the spot year-round at Pho 88.

CLOSED: Pho Cali and Quickly Boba

EDITOR’S NOTE: Pho Cali and Quickly Boba closed some time ago.

***

There’s a strip shopping center along Aloma Avenue in Winter Park (in an area that feels more like Casselberry) that once housed a Publix and several other businesses. The Publix moved to a newer location ten minutes up the road, and most of the other tenants moved out. I thought the entire strip was dead for sure, but a gym moved in, and now some restaurants have opened in there. One of them is essentially two restaurants in one: a new Vietnamese restaurant called Pho Cali (https://www.facebook.com/phocalialoma/menu/), connected to an interesting chain called Quickly Boba. They share the slick, modern dining room, but Pho Cali has table service, while you order at the counter at Quickly Boba. They just opened in late August.

20181022_201954_resized

The night I stopped by to check them out, I ended up bringing home some takeout from both. Pho Cali has a pretty typical menu for a Vietnamese restaurant, but a little more expensive than most of the restaurants in Orlando’s Mills 50 neighborhood. My wife asked for grilled beef with rice vermicelli, her go-to standard when she doesn’t order pho. It even came with three spring rolls, which were a pleasant little bonus.

I’ve been to a few other Quickly locations in Orlando, and they’re all a little bit different. They usually offer boba teas, smoothies, and slushes with a long list of flavors, macarons, and sometimes they have food menus with spicy popcorn chicken, Vietnamese banh mi sandwiches on baguettes, or even poke bowls. This location had a lot of bakery items and desserts I’ve never seen at other Quickly stores, displayed in attractive glass cases.

20181022_201724_resized 20181022_201739_resized

This is where they customize your boba drinks, and dig the multicolored macarons on top of the glass.

20181022_201732_resized

I was thrilled to see that this location had banh mi, because sometimes I crave those sandwiches, my previous favorite banh mi shop Mai Bistro closed recently, and the current reigning contender, Nha Trang, is much further from home than this place.

A good thing about banh mi sandwiches is that they’re usually cheap, like in the $5 range. In addition to whichever sandwich filling you choose, as the crusty baguettes are typically dressed with butter or mayo, pork liver pate (similar to liverwurst or braunschweiger, but less smoky-tasting), crunchy pickled carrot and daikon radish, cucumber spears, sprigs of refreshing cilantro, and slices of fresh, crunchy jalapeno peppers, which are much hotter than the pickled jalapenos most people are used to. I was impressed to see this Quickly had an open area where you could watch your sandwiches being made and request custom ingredients, a la Subway. Most places just disappear into the back to make them.

20181022_201746_resized

I usually get a cold cut combo sandwich, but I noticed this Quickly location had crawfish on the menu, so I decided to get one of each, have half of each when I got them home, and save the other halves for the next day. I don’t know why I was expecting breaded and deep-fried crawfish tails, but these were chilled and marinated, like a tangy crawfish salad. I like seafood salads, so I figured I would try it.

The cold cut banh mi:

20181022_204228_resized

The crawfish banh mi: 20181022_204138_resized

Both were very fresh and tasty. They’re always much lighter and more refreshing than most subs or hoagies, and a good banh mi should taste very fresh, with a variety of textures and flavors: crunchy bread and vegetables, soft meat fillings, some tangy, some spicy, and richness from the creamy mayo and smooth pate. I don’t know if they dethrone Nha Trang or the late, lamented Mai Bistro, but they hit the spot, the price was right, and I’m glad I have the option much closer to home.

I also picked out a bun from the Quickly bakery case, with strands of salty, soft shredded pork baked on the top. It was a savory bun with the slightest hint of sweetness, very buttery, and much softer and lighter than you would expect.

20181022_204408_resized

It’s an interesting combination, and maybe just what this desolate shopping strip needs to revitalize itself. I’m happy to provide some good word of mouth to help send business their way, and I wish them the best over there on Aloma. It’s a very nice, cool dining room, reminiscent of Bento, a local favorite. I think if people check it out, they will be pleasantly surprised. Even if Pho Cali is a little more expensive than the Mills 50 stalwarts that have been serving Vietnamese food for far longer, I suspect it will win over folks in Winter Park, Winter Springs, Casselberry, and Oviedo that don’t want to drive all the way out there.

And next time I’ll actually try the pho!

Kai Asian Street Fare

It’s rare we get an exciting new restaurant in my neighborhood, but Kai Asian Street Fare (http://www.kaistreetfare.com/) started out strong when it opened earlier this year in a small, nondescript shopping strip on Semoran, just south of Howell Branch, and it has been improving exponentially since then.

My first trip was back in early April, and my wife and I ordered and shared several of Kai’s eclectic dishes:

The “Dude Where’s My Ca” fish taco was very different from my favorite Asian fusion fried cod taco at Tako Cheena, but it was nice and crispy, not greasy at all, and had a good blend of flavors going on.

They had three different varieties of Korean fried chicken wings, but since my wife doesn’t like spicy, we went with a safe soy-garlic flavor:

I appreciate clever names, especially puns, so “I’m in Love with the Pho Pho” earned bonus points from me right away. It wasn’t my favorite bowl of pho I’ve ever had, but it the broth was rich and fragrant, and it came with tender slices of beef and chewy meatballs. I just have a TENDON-cy to want beef tendon in my pho, and that wasn’t an option at Kai.

The “Legendary” garlic noodles with shrimp were one of the best noodle dishes I have ever tasted, and will surely make my list of favorite dishes of 2018.

Finally, the “On Fleek” pork and shrimp wontons were as tasty as they were pretty, especially rolled around in the leftover garlic noodle drippings:

Well, life gets in the way, and I had a few really hectic and stressful months since then, so I didn’t make it back to Kai for a while, all while positive reviews kept rolling in. Two weeks ago, I finally returned on a weekend, just intending to get some takeout for lunch, when I ran into a friend from the Orlando Foodie Forum, who was there meeting another friend for lunch. They graciously allowed me to join them, so that was super-fun, and of course we ordered and shared even more wonderful food. Everything I tried on this second visit in October was even better than my first trip. Plus, they had some interesting weekend-only specials which we took advantage of, so I’m so glad I went.

Since my first visit, they have added a few more wing flavors, so each of us ordered a different one. One friend ordered mango habanero wings, which were succulently sticky, sweet, and spicy. I love mangoes in any shape and form, and I’m cool with spicy food, but habanero peppers are usually a little much for me, and I tend to avoid them. Not these — they had such a great flavor, instead of just doubling down on ass-kicking heat like a lot of lesser wings at terrible sports bars and other awful wing chains.

Another friend ordered the Szechuan dry-rub wings. I’m developing a palate for Szechuan cuisine, which has a different kind of heat, a tingling and numbing heat that can be weirdly addictive (and sometimes has a slight metallic aftertaste). These wings weren’t as strongly numbing as some Szechuan seasonings I’ve had at Orlando’s Chuan Lu Garden, and they seemed to be balanced by some sugar in the dry rub that cut the heat. Since I was on my way to work after this lunch, I wisely avoided the peppers themselves.

Those were both weekend specials, but I ordered the spicy tang wings off the regular menu, which I didn’t get to try on my first visit. They were the most like the Korean fried chicken wings at Hawkers, which have been my favorite and gold standard so far:

All of Kai’s wings are absolutely huge, meaty, and tender, with nice crispy breading that stays on, and never soaking in puddles of oil or grease. I don’t know how they do it! I am definitely a convert. Not to take away from Hawkers’ wonderful wings, but these are easily as good — just different, and well worth trying if you already like Hawkers (or anyone else’s, really).

That day, they also had two varieties of freshly-made ho fun noodles, which are wide, flat, chewy noodles that I love. I ordered the dan dan noodles with spicy ground chicken in chili oil, and my friend ordered the seafood ho fun noodles with shrimp, squid, beef, and rich XO sauce, a luxurious thick sauce from Hong Kong traditionally made with dried scallops, shrimp, ham, chilies, and spices. Well, I’m here to tell you that the only way Kai could have beaten its own Legendary garlic noodles was with these two ho fun noodle dishes. Wow. Two weeks later and I still smile and salivate, thinking about them. I don’t know if I’ve ever ordered other Asian noodle dishes this good. I implore my readers to try them on a weekend, but with any luck, Kai will add them to the regular daily menu.

This is my spicy chicken dan dan noodle bowl. It was outstanding, folks. It had an interesting visual flourish: the flakes on top are dehydrated bonito (fish) flakes, and when added to a steaming hot dish, they appear to dance or move! We were all a little surprised by that, but it was a cool effect. IT’S ALIVE! (Not really, though.) I didn’t get a picture of my friend’s seafood ho fun, but trust me, it looked almost as good as it tasted, which was really good.

We were all fanboying and fangirling out, chatting up the chef and our cool server throughout the meal, and the chef brought us one more thing to try, on the house: dry pho noodles, served with farm-raised chicken, crunchy chicharrones, and broth on the side. The chicken was chewier than most chicken I’m used to, I guess from the bird actually being able to walk around freely and build up muscles. The chicharrones weren’t like styrofoamy store-bought pork rinds, but actual crispy, crunchy chunks of rich, fatty pork. The noodles (which were probably also house-made) stood on their own when we mixed a good sauce into them, and then we only drizzled on as much broth as we wanted for our own portions. I love pho, but I have to be in the mood for it, and this was a nice alternative to wanting the flavors and textures but not sitting down to a steaming bowl of soup on a hot, humid day. It was definitely better than the traditional pho I tried back in April. I apologize for not having a photo of that either (although some patient, bleary-eyed Saboscrivner readers may be relieved!)

Well, I’m shocked and saddened it took me so many months to return to Kai Asian Street Fare and even longer to write a proper review, but I give it my highest recommendation. If you follow the Orlando Foodie Forum on Facebook, you will see it has emerged as a popular local favorite for good reason, and a godsend for those of us who don’t feel like schlepping down to Mills 50 for the city’s best Asian restaurants. Kai definitely belongs in that rarified group, so don’t hold its suburban location against it. I wish them the best of luck and all the success in the world, although they are already achieving it. I just beg them to make those ho fun noodles a daily thing! Also, as a music nerd, I would be remiss if I didn’t mention they were playing an incredible selection of ’90s hip hop and R&B the entire time, taking me right back to some of the more tolerable parts of high school. Mad props to our server, who took credit for the bangin’ playlist.