Waterford Lakes – The Saboscrivner

CLOSED: Thai Singha

UPDATE: Apparently Thai Singha closed in April 2023, and I am very sad about it.

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Thai Singha (https://thaisingha.net/) is the first Thai restaurant I ever visited in Orlando, shortly after meeting my wife and starting to date her, back in 2006. It is out in the sprawling Waterford Lakes shopping center in East Orlando, south of the University of Central Florida. The area is full of restaurants, but not many stand out and draw attention. Thai Singha definitely does, or at least it should.

We realized it had been years since we had gone together, especially after discovering newer favorites like Mee Thai and Naradeva Thai, both wonderful places. But you never forget your first, especially since Thai Singha is where I discovered my favorite Thai dish that is now my benchmark order at any new Thai restaurant, to compare and contrast them all.

My wife started with hot ginger tea ($2.95), which smelled really good and came in a neat-looking receptacle:

Then she ordered one of her favorite dishes, that she also introduced me to at Thai Singha over 15 years ago: mee grob ($6.95). Some restaurants call it mee krob or meekrob, but many around Orlando don’t serve it at all. It is a veritable mountain of crispy rice noodles, shrimp, pork, and tofu, tossed in a tangy sweet sauce and garnished with scallions and bean sprouts. It is awesome, folks. It is very sticky, crunchy, sweet, salty, and sour — a feast for all the senses. The shrimp is fried so nicely that you can even crunch and swallow the crispy tails. It is one of the only places where I like tofu, but I fully admit I haven’t had enough tofu to discount it completely. Maybe everyone is already wise to the joys of mee grob, but if ya don’t know, now you know.

My wife ordered her favorite entree as well: late night noodles with a combination of shrimp, scallops, and squid ($16.95). You can choose any of the options from the “Favorite Dishes” section of the menu to come with mixed vegetables, tofu, chicken, beef, or pork for $11.50, shrimp for $14.50, or a meat combo or this seafood combo for $16.95.The late night noodles are soft, chewy rice noodles stir-fried to perfection, then tossed in a light soy sauce with eggs, the shrimp, the buttery little bay scallops, and the tender squid, and served over a bit of lettuce. She loves it.

And this is my favorite Thai dish, made with the same flat, wide, perfectly chewy rice noodles: drunken noodles, also known as pad kee mao or pad kee mow. I got mine with tender pork for $11.50, and I always wish the portion was bigger here, because it is so incredibly delicious. Drunken noodles are stir-fried with onions, green bell peppers, fresh Thai basil leaves, and a sweet chili paste sauce. It is always sweet and spicy at once, which I just love in any cuisine, and the Thai basil brings such a unique herby flavor — very different than the typical basil in Italian recipes. Despite the name, there is no alcohol in this dish, but it is a common, beloved Thai street food for drunken revelers. I’m sure the late night noodles have a similar origin story from nocturnal hawkers and their grateful post-partying clientele.

So that’s our first Thai restaurant we were able to share with each other, Thai Singha. I am pleased to report we enjoyed it as much as ever after being away for far too long. I was just sad to see it dimly lit and not busy, despite it always bustling during our past visits, too long ago. We got there in the late afternoon on a recent Friday, too early for the dinner hour, but we were the only diners in the place, while others popped in and out to pick up sporadic takeout orders. It is difficult to get to Waterford Lakes, and we rarely end up on that east side of Orlando anyway, but it remains a treasure well worth braving UCF-area traffic to return to from time to time. Over the years we’ve been together, we have ordered other dishes on the menu that are always solid, but we are always a little disappointed when we don’t go with our favorites here. Now you’ve seen our go-to dishes, so pay it a visit, decide on your own favorites, and let me know what they are!

Chain Reactions: Golden Krust

My intro to Jamaican culture came when I attended the University of Florida in the latter half of the ’90s. I used to joke that every new UF student got a free copy of Bob Marley’s Legend CD and a Marley poster for their dorm rooms when they enrolled, because they were so ubiquitous on campus. (Of course, college students today probably wouldn’t even know what to do with a CD.) During my Gainesville days, I gravitated toward a different kind of Jamaican music: ska. The mid-to-late ’90s era was the “third wave” of ska, when high school band geeks combined the traditional Jamaican dance music (usually much faster than reggae, with an emphasis on guitar upstrokes) with the speed and anarchic energy of punk rock. So there were a lot of thrift store suits, skinny ties, retro-looking bowling shirts, and even a pair of black and white Doc Martens brogues in my checkered past (no pun intended), and I even played in a ska-punk band myself.

But as for the cuisine, I was poor as hell back then and definitely hadn’t developed the love for food and desire to try new things that drives me, over half my life later. I don’t know how I developed my great love of Jamaican food. My family certainly never ate it growing up in the suburbs of Miami. However, along the way, I finally got exposed to the classic Jamaican dishes, and it was love at first bite. I’m crazy about tender, juicy braised oxtails, brown stew chicken, jerk chicken and pork, and delicious spicy beef patties in their yellow, flaky crusts. And my favorite local restaurant for getting my Jamaican fix is Golden Krust (http://www.orlandogoldenkrust.com/), particularly the location on Alafaya Trail near the 408 in East Orlando, across from Waterford Lakes. There are three Orlando locations in all, plus a fourth in Clermont.

First, a little background. Golden Krust Caribbean Bakery & Grill was founded by the late Lowell Hawthorne in The Bronx, New York. The corporation distributes its perfect patties and other retail products to grocery stores around the U.S. (including our very own Publix, at least in Florida), and has over 120 restaurant franchise locations in nine states: Connecticut, Florida, Georgia, Massachusetts, Maryland, New Jersey, New York, North Carolina, and Texas. The restaurants all carry lots of Jamaican groceries and baked goods, in addition to the cafeteria-style hot food menu.

Here’s the menu, posted above the counter. Everything is very affordable, and the portions are gargantuan:

This is one of my favorite dishes from any cuisine, any culture: braised oxtails, served here with rice and peas and cabbage with mixed vegetables and my beloved sweet plantains. This is one of my ultimate comfort foods. I think I would rather eat oxtails than a steak! I’ve made them at home before, but nothing ever comes out this well. The meat is so tender, moist, juicy, unctious, yielding, flavorful. It is NOT a spicy dish. There is even a subtle sweetness to it, but don’t go in thinking all Jamaican food is breathe-fire spicy. That couldn’t be further from the truth.
There is a lot of soft, chewy gelatin left on the irregularly-shaped bones, and that’s always worth sucking or gnawing off every morsel. This is not a meal to order on a job interview or a first date (well, maybe a first date), but I’ve still eaten it at work, dressed in a full suit, always worried about a saucy piece of meat slipping out of my fingers and splattering me. It’s a risk worth taking.

Here is a smaller, lunch-sized portion of brown stew chicken, also served with rice and peas and cabbage with mixed vegetables and sweet plantains. This is some of the most tender and flavorful chicken I’ve ever had. I’ve attempted to recreate this dish too, but they are the masters.

Really good baked macaroni and cheese, which I had somehow never tried at Golden Krust before:

On a second, more recent trip, I got a spicy, flaky beef and cheese patty in their signature golden crust (Krust). It is pictured on top of soft, fluffy coco bread, which you eat like a sandwich — meat wrapped in carbs wrapped in more carbs.

This was my first time trying the traditional breakfast dish of saltfish: flaky, sauteed salt cod, which was cooked with onions, bell peppers, tomatoes, and spices. It had a nice spiciness, but nowhere close to as hot as you might be thinking. It is Jamaica’s national dish. Here it was served alongside spinach-like greens called callalou. I liked the callalou even more than the usual stewed cabbage, and I would definitely order this combination again. There are rice and peas underneath the saltfish and greens.

I also ordered a roti, which is a chewy, soft, tortilla-like wrap that is served with your choice of meat. You can tear off pieces of the roti and use them to scoop up the meat or sauce. It was prepared to order, folded into several layers, and stuffed with a crumbly, curry-flavored filling that was a pleasant surprise.

Of course I had to choose oxtail as my meat again, and between the roti and my rice and peas, I took care of every drop of that rich gravy.

I usually order a pineapple soda to accompany Jamaican food whenever I have it, or occasionally a refreshing grapefruit soda called Ting. But this time I tried something new: a vanilla-flavored drink called Irish Moss, which is really thick and heavy from carageenan (red seaweed, a surprisingly common thickening ingredient in a lot of drinks and dairy products). It tasted exactly like store-bought eggnog, and between being cool, creamy, and having that rich mouth-feel, it was perfect for cutting the heat. You have to shake it really well, because otherwise you’ll end up with small, chewy chunks!

Upon conducting some post-meal research (only the best for The Saboscrivner’s baker’s dozens of readers!), I learned that these Irish Moss soft drinks are marketed as an aphrodisiac, particularly for men. I guess the brand name “Big Bamboo” should have been a big damn clue. I wasn’t feeling particularly amorous after such a large and heavy meal, or especially after such a thick and heavy beverage, but I thought it was ironic that it was vanilla-flavored, and I’m only into vanilla when it comes to food and drinks.

Yeah, I’m here all week. Tip the veal, try your waitress!

Chain Reactions: Cooper’s Hawk

My BFF (Best Food Friend) who is actually my lifelong best friend, has been recommending Cooper’s Hawk (https://chwinery.com/) to me for a while. It’s an upscale chain restaurant, and he has raved about the location in Doral, Florida (near Miami) before. I’ve been meaning to get back out to Waterford Lakes with my wife so we could try our local location, but between the heavy traffic and the sprawling, Fury Road-invoking parking lot, we typically avoid the east side of Orlando.

But my wife was hungry, and after going through the usual litany of all our regular restaurants, we decided to try something new and treat ourselves a little. Cooper’s Hawk is a winery on top of being a restaurant, but even though we don’t drink, the menu was huge and intriguing. If you do like wine (and going through my friends’ Facebook pages, it sure seems like most people love wine!), you should definitely check it out. It looks like they offer a huge selection, all from their own label, so you wouldn’t find any familiar wine brands there. But you enter through a wine retail store with a busy bar, and I’m sure oenophiles will find something to love on the way into the restaurant, or even while waiting for a movie at the Waterford Lakes Regal theater.

It was seriously hard to choose. The menu is close to the legendary Cheesecake Factory with regard to choices. There are steaks, seafood, chicken, and pork, Italian, Asian, and Mexican-inspired dishes, burgers and sandwiches, and more. I strongly recommend studying the menu in advance, but I recommend that for most restaurants.

I’ve never been a pork chop fan. Most of the ones I’ve had are relatively bland and dry, especially compared to all the other wondrous things you can do with pork: a world of sausage, salami, ham, prosciutto, capicola, pulled pork, al pastor, ribs, cochinita pibil, roast pork with crispy skin, pork belly, pancetta, bacon, osso bucco, German eisbein, chicharrones.

But my wife loves a good pork chop because her family used to eat them a lot, so I wasn’t surprised she selected one of the two different pork chop dishes on the menu: a maple-mustard-pretzel-crusted pork chop, served with Mary’s potatoes (whipped with butter and cream), an assortment of oven-roasted vegetables (including mushrooms, my old nemesis), and crispy onion strings I knew I would be eating, because she hates onions and I love them.

When it arrived, the plating was beautiful, and the pork chop was the thickest either of us had ever seen! She thought it was the tastiest pork chop she had ever eaten, and even I, the pork chop skeptic, was absolutely blown away by the few bites she shared with me. Pure perfection, dear readers. She doesn’t even like mustard, but aside from a few bites that really startled her and cleared out her sinuses (she probably bit down on whole mustard seeds), she loved the flavor. And it was so tender and juicy, despite not being a fatty piece of meat at all. It was easily the best pork chop I’ve ever tasted, and I would totally order it myself on a future visit, as long as I could substitute the vegetables for another side. (Our lovely server assured us the kitchen can usually substitute anything, since everything is made from scratch in-house.)

As much as my wife is drawn to hearty steaks and chops, my greatest meat loves are usually cured, smoked, braised, or stewed in a sauce until rich and tender. I always love short ribs, even though I rarely cook them at home (although I should). Cooper’s Hawk offered a braised short rib dish, as well as another dish with gnocchi pasta in a short rib bolognese sauce that also included pancetta (yes!) and San Marzano tomatoes, the best tomatoes. When I make my own sauce at home, I use canned San Marzanos. It makes a difference! Anyway, they make everything from scratch here, even the pasta, so I was sold. And even though I was experiencing major cognitive dissonance by choosing that over so many other tasty-sounding dishes I love, I’m so glad I did. To paraphrase the old knight guarding the Holy Grail in Indiana Jones and the Last Crusade, I chose wisely.

It was a better pasta dish than most that I’ve ordered from Italian restaurants, rich and hearty and extremely well-seasoned, with nice tomato chunks (sometimes I get turned off by huge, slimy tomato chunks in sauce), fork-tender short rib pieces, a bit of additional salty richness from the pancetta (a secret weapon I use in so many good recipes), and wonderfully chewy gnocchi dumplings. The white stuff on top is creamy burrata dolce, a fresh, buttery cheese made from mozzarella blended with cream.

I saw that a few of the dishes come with buttermilk onion rings, even though they weren’t listed on the menu as a side dish. I asked our server if I could order onion rings as a side, and she said yes, but they are big, so the order would only come with three of them. But since I have a little recurring feature I like to call RING THE ALARM! (AIR HOOORRRRRRN!), I had to try them. And guess what: they were magnificent onion rings. She wasn’t kidding when she said they were big. They were the size of sour cream glazed “old-fashioned” doughnuts! If I’m lyin’, I’m flyin’.

The onion rings (more like onion bracelets!) were battered, not breaded (thank all that’s good in the universe), with a rich, thick, crispy golden crust that stayed in place, with the slightest hint of sweetness and not greasy at all. I’ve never had such puffy, fluffy onion rings, but they were a marvel to behold. They weren’t served with any dipping sauces (shame, because I’m sure Cooper’s Hawk has some good ones), just sprinkled with some kind of salty seasoning that I must admit made they way too salty. I think they’d be damn near perfect if you ask them to hold the salty seasoning. Normally I enjoy salty fried foods, but it was a little much and took away from how great they were, otherwise.

Well, we couldn’t go to such a nice new place and not order a dessert! I was stuffed and didn’t even finish my gnocchi, but my wife loves chocolate and really wanted to try the chocolate cake. It is made with Valrhona chocolate, with layers of hazelnut ganache and served with vanilla ice cream, all made fresh daily in-house. I had one bite of ice cream and one bite of cake, and even though I’d probably never order chocolate cake as my dessert, both were great. The cake was very moist and the ice cream was rich and creamy, not icy at all, and no greasy mouthfeel. My wife seemed to love it, but she finished the ice cream and brought the majority of the cake home.

A funny thing we do at every single restaurant we visit is for me to ask my wife, usually rhetorically, if her parents would like the place. Most often, I could answer the question myself with a big fat “no.” They don’t go out to eat as much as they used to, and her mom is a relatively picky eater. Great lady, I love her to pieces, but she likes what she likes, and one thing she doesn’t like is trying new foods! (My own parents and brother read The Saboscrivner, and they often comment on how they probably wouldn’t go where I go or order what I order, but I appreciate them along with all my other readers. There are dozens of us! DOZENS!)

But anyway, when I asked if her parents would like Cooper’s Hawk, we both agreed that they probably would. So a week later, when we were celebrating my wife’s birthday, we were able to wrangle them out of the house for a celebratory dinner there — the first meal the four of us have had out at a restaurant since her birthday the previous year!

My wife doubled down on the masterful pork chop, getting it as one of the Build Your Own Surf and Turf options, pairing it with pistachio-crusted grouper (one of her favorite fish). She loved both, devouring the grouper on the spot and saving most of the pork chop for the next day. It came with the same Mary’s potatoes and vegetables as last time.

My father in law ordered the same pistachio-crusted grouper and seemed to love his.

My mother in law ordered crab cakes, one of her go-to dishes anywhere, and swapped the fries and Asian slaw for Mary’s potatoes and excellent macaroni and cheese. She has high expectations for her crab cakes, and these did not seem to disappoint. They were mostly lump crabmeat, with very little filler. (She asked and they answered!)

And after recently reading an article about Nashville hot chicken, which I enjoyed so much on a trip to the legendary Hattie B’s in Nashville last year, I decided to try Cooper’s Hawk’s version, served open-faced on a buttermilk biscuit with blue cheese slaw and a side of rich, creamy macaroni and cheese, which was one of the better mac and cheese dishes I’ve enjoyed anywhere in Orlando. The slaw wasn’t creamy and intense with blue cheese like I was hoping; the multicolored shredded cabbage was mostly dry.

I think the hot chicken was perfectly good, but it didn’t have the intense crunch, flavor, or heat of Hattie B’s, so my quest continues. It was barely spicy at all, but Hattie B’s hot chicken was practically too spicy for me, so I think it would be a little much for most unsuspecting Cooper’s Hawk diners. It came with a lot of sliced pickles, and I ate them all. I’ve traditionally never been a fan of pickles, but I’m trying to develop an appreciation for them by sampling all the different kinds of pickles I can. I love almost all other pickled vegetables (peppers, onions, giardinera), so I figure it’s only a matter of time. Readers, feel free to recommend pickles, whether they’re store-bought or from certain restaurants!

I am fully aware this is an awful picture, despite bringing my “good” camera. Sorry. Mea culpa. I think my photography has been better in general lately, but pobody’s nerfect.

My wife and her parents are big dessert people, so we were all psyched to see what Cooper’s Hawk might bring out in honor of my wife’s birthday. This is what she got: a lovely chocolate-covered strawberry and a white chocolate truffle. She wasn’t really into either, so I got to enjoy both:

After that, they went to town and shared a few desserts:

The same good chocolate cake with vanilla bean ice cream:

Very good, tart key lime pie in a graham cracker crust (my mother-in-law’s choice, and I only wish I had taken more than one bite):

And banoffee pie, which is a rich pie made with bananas and a gooey toffee filling, all nestled into a graham cracker crust. Very sweet, rich, and heavy. I should note that the fresh whipped cream on all these desserts had vanilla bean specks in it, and it was delicious. I could easily and happily just eat a big ol’ bowl of that whipped cream with a spoon and consider it a swell, satisfying dessert.

Trust me, the fact that we got my wife’s parents out to dinner at a new restaurant, and that they liked it, speaks volumes right there. Dear readers, if your parents visit Orlando and they balk at anything too unfamiliar, this would be a fantastic place to bring them. It would be a great date night restaurant, a happy hour spot with friends, or a place to kill time before or after a movie at Waterford Lakes. It’s not cheap, but every single thing we tasted was remarkable, and the service was superb on both of our visits. And if you like wine, then face it, Tiger, you just hit the jackpot! If I had to compare it to anything, it would be the ambiance and upscale feeling of Hillstone with the expansive depth of the Cheesecake Factory menu (but better quality across the board). My Best Food Friend has never steered me wrong, and he was completely on the money with Cooper’s Hawk.