|Address||Winter Park Village|
436 N. Orlando Ave.
Additional location: Mall at Millenia, 4200 Conroy Road, Orlando; 407-345-2888. I don’t know why I included this restaurant under the Chinese listings – the food is about as far away from authentic Chinese as you can get. But, for some, this is what they want in a Chinese restaurant. And they can have it.
Still, there are some tasty things to be had.
For appetizers the salt & pepper shrimp were a treat. The shrimp, lightly breaded and coated with salt and pepper, are meant to be eaten shell, tail and all. It's an unusual textural experience, but it's one you should try.
The ``soothing lettuce wraps,'' available with chicken or vegetables only, were good too. Here the meat or vegetables were stir-fried with a light sauce and served with whole leaves of iceberg lettuce. To eat, you simply spoon some of the food onto the lettuce and roll it up.
Red sauced wontons featured shrimp and pork steamed inside rather doughy wonton skins. They were sticky and much less pleasant than the other appetizers.
My favorite entree was Chang's spicy chicken, a version of the popular General Tso's chicken found in many Chinese restaurant. The chunks of chicke... Read more
|Address||2030 W. Colonial Drive|
|Address||1246 E. Colonial Drive|
|Address||Disney's Animal Kingdom|
Walt Disney World
|City||Lake Buena Vista|
The only full-service, sit-down restaurant inside Animal Kingdom, this is a true disappointment on all levels. The food is subpar and the service does not meet Disney's usual standards. The restaurant is operated, as is Rainforest Cafe and T-Rex, by Landry Restaurants.
OK, there was one food item I liked. It was a plate of green beans that had been coated in batter (the beans, not the plate) and fried and served with a sweet dipping sauce. A nice way to eat vegetables. But $6.99 for a stack of green beans? Are they kidding?
No, they’re serious, otherwise they wouldn’t have charged $12.99 for the eensy dim sum basket that had a few pork pot stickers, pork and shrimp dumplings and two stale, doughy steamed buns with what looked to be about a teaspoon of barbecue inside.
My guest chose the Shaoxing steak and shrimp entrée, which featured shrimp on skewers coated with something the menu described as tempura batter. Actually, it more closely resembled the substance that insulates a common corn dog at your basic county fair. The meat half of the duo was good, skirt steak saturated with soy marinade. The thin steak was wrapped around a timbale of jasmine rice.... Read more