Gluten free (Celiac friendly) dinner

Make your own lettuce wraps with minced turkey, bean sprouts, and other toppings

Shirtaki Noodles with Soft Bamboo Shoots (below)

Tako Cheena- a preliminary impression

Pom Moongauklang’s new concept will be opening in August. It’s not far from her well-known Pom Pom’s Teahouse and Sandwicheria- about 2 miles away. What I found curious was that this concept seems to reflect on her old New York stomping grounds at Nobu- where Matsuhisha’s Latin-Asian prowess resonate as reminders of her own past. But that’s where the similarity stops- Pom’s vision is for the masses. A mere $2-$6 for a filling bite compared to the Benjamins you’d shuck out over a Michelin Star Chef.

I was lucky enough to try some of her ideas while doing a short video of Tako Cheena on YouTube. Don’t hate- seriously, wish I could send all of you a ‘wish you were there’ postcard. Her restaurant concept may not arguably be the first in Orlando, but it is definitely the frontrunner in creativity.

The Tuna ‘Tataki’ was exceptionally good. Lemongrass-infused avocado, cabbage, and freshly caught Tuna (her friend caught and gifted it to her) marinated in a Thai spice blend formed the foundation of taco. Ginger and scallions splayed the dish with additional flavor dimensions. One note: the guava-salsa that accompanies this dish may enjoyed better on the side. I think the flavors were delightfully deep and savory- the salsa was appending a sweet profile that could be skipped. Adventurous seafood lovers will really dig the seriously (and almost-deafening) mouth-feel on this taco.

The Crispy Fried Tofu will find fans in some vegetarians. Crispy breading generously slapped on with Asian spices was an interestingly ‘intense’ experience that some people would not imagine Tofu to possess. Imbued with smoky curry powder, it wasn’t my personal favorite, but I can see others going gaga over its taste and vegan-friendliness.

IN A NUTSHELL: Tako Cheena will be on 932 Mills Avenue and will open in August. Tako Cheena’s message is simple- explore the flavors of the world on a few dollars. This is a GREAT way to introduce some of your friends to exotic flavors and Pom would probably smile if she saw you doing that. The space is small but will boast local artwork and well as monthly artist gatherings. Realize that this is a completely different concept from the Teahouse (Brooklyners will be surprised to know that there may a Pom Teahouse opening soon in their New York neighborhood). Catering will be available.



Sneak Peek at Pom Pom's new venture! Enjoy :)

Hawker’s South Asian Fare: Roti Canai… OMG, I die!

This place came to my attention immediately after it opened. It was the name that caught my attention: Hawker’s. And I thought to myself “Could it be?” So, it was only a matter of time before my mouth met their food. And as a former (and picky) hawker customer, I was really looking forward to it.

For individuals unfamiliar with the term, Hawkers are signature to Asian countries (and arguably, in many other parts of the world). They are street vendors who usually vocalize what’s being offered in a loud, aggressive format. Usually on self-drawn carts or makeshift stalls, they are the Asian version of a food truck (well, minus the truck). Hence the etymology of the word ‘Hawker’- from middle low German ‘hoken’, meaning ‘to peddle’ or ‘to bear on one’s back’. Typically, they only showcase a handful of cheap-but-delicious items that are often codependent in their recipes (either they utilize a similar list of ingredients or one item is part of another item’s creation). The Hawker Stand is an example of a classic business structure- delectable food leads to more money which results in a more lavish display of food, a bigger cart, and, ultimately, a permanent spot on the street where people use the eatery as place to rendezvous and spend even more money. In other words, if your food is awesome, you’ll rise to the top.

Luckily, the restaurant showcases more than just a handful of choices. But the small-plate concept and cheap prices remain. And now the math- Szechuan style wings $4, Vegetarian Summer Rolls $3, Satay Chicken Tacos $5, Roti Canai $3, Cantonese Ginger Chicken $4.50, and Malaysian Prawn Mee $6.

They were out of Hainanese sauce, so Szechuan happened to be a second choice. Five wings appeared as our appetizer and they were fairly small.

The unfortunate part, however, was that they weren’t spicy enough. When you think of Szechuan, the connotation is definitely chili heat- and this dish was toned down quite a few notches.

The Vegetarian Summer Rolls were fine with the standard fillings of vermicelli rice noodles, cabbage, carrots, and scallions. The adjoining peanut sauce was pleasantly on the sweet side.

The Satay Chicken Tacos were nothing exceptional. It was a mild mélange of flavors with no single note flying higher than the rest. The tacos desperately needed some acid, which a single wedge of lime atop a small portion of salsa thankfully provided.

The tide turned favorably when the Roti Canai arrived. It was CRIMINALLY DELICIOUS. Alternatively called Roti Chennai/Parata, it’s a Malaysian dish with Indian origins. The small portion of curry sauce with a lump of potato was stupendously addictive.

My stomach was instantly imprisoned by tasty lip smacks of curry intertwined with some SERIOUSLY FLAKY ROTI (see the adjoining short video clip of it at my blog). I could’ve easily made a fool of myself and licked the bowl clean. The curry was creamy and well balanced. A range of spices (cumin, coriander, and cinnamon to name a few) sang like a harmonious choir that elevated the dish into a synergetic stratosphere. In short, magic.

The Cantonese Ginger Chicken showed elegance in simplicity. Simple, ground ginger paste accompanied with perfectly moist sautéed chicken strips spelled Y-U-M.

Ginger paste, though usually used as a pre-cook marinade, worked well just as it was. On the other hand, the Prawn Mee was a toss-up. It was recently prepared and served. Hence, the ingredients were layered and presented just as the menu described. However, a slow cooked approach (as soups often have) would have intermingled the flavors of chicken, egg, chili sauce, and jumbo shrimp more successfully.

If this were back in Asia, I would’ve opted for the Hawker stand selling soup that had been simmering in a giant wok for hours rather than one that served a la minute.

When one of the co-owners, Kaleb Harrell, arrived for a quick interview, it came to no surprise to find out that the place is owned by people who have a lineage in the Hawker business. And the menu definitely speaks of the diversity in the ownership as well- Hong Kong natives, Northern Chinese, Malaysian, and Vietnamese bring the Asian diaspora to the restaurant’s table. I did manage to ask him about the soup and his responded that the chefs are still deliberating between themselves which technique should prevail. He also pointed out the detail in décor for the place was specific to the concept- right down the very tables styled with laminated Chinese newspapers (so reminiscent of eating food from a Hawker’s newspaper cone).

IN A NUTSHELL: Go for the Roti Canai. It’s great. The place is young and the owners are receptive to your suggestions- especially for a second location that they are planning in the works. Try one of the many Asian beers they serve bottled. The success of a traditional hawker stand is very physically evident- a long queue. And I’m happy to say that this concept has finally germinated in our very own backyard. Here’s to hoping for a long line at this joint.

Phở 88: A local food haunt

There is something to be said about Phở 88 when you are thinking about it more than ONCE in the SAME week. Some of my friends just don’t get it- what’s so special about this joint? And my answer to that can be pretty complex. But it probably stems from the fact that you have so many choices to chose from and I have been consistently happy (and sometimes elated) with the food.

All Vietnamese eateries are not created equal. This is why I’m not reviewing touristy Little Saigon first… I’ll take Phở 88 with their tiny little parking lot any day of the week. If you want servers to have lively conversations with you, go to the former. If you want some tasty food in a more spacious-looking environment, come here.

My accompanying friend this time doesn’t like seafood or things that are too spicy. In other words, my selections were slightly limited. So, I decided to try the Cơm Tấm Thịt Nướng (literally, ‘broken rice grilled pork’- #58 on the current menu) for $6.25, Mì Sợi Lớn Xào Rau Đậu Hủ (Egg Noodles with Tofu and Vegetables- #111) for $9.95, and Bò Nấu Lá Quế (a mixture of Beef and Vegetable sauté infused with Thai Basil- #160) for $9.50. Knowing their portion sizes from previous visits, I knew I didn’t have to order anything more.

They all arrived simultaneously- of which the Grilled Pork caught my eye like the blonde in a crowd of red-heads. You may laugh reading this, but broken rice may be an acquired taste- especially when your mind interprets broken rice as being something wrong. It came to no surprise when I researched this dish afterwards that Cơm Tấm was first used for cooking by impoverished farmers that didn’t let anything to waste. But like many other dishes over time (Coq au Vin, for example) it has become a popular mainstay. The grilled pork atop the rice could have been more generous but it was well-done. Slightly salty, semi-sweet, a little fatty, and, most importantly, not overcooked.

I also liked the Beef-vegetable sauté. However, the Thai Basil flavor was much, much more subdued than I imagined it to be. In addition to red bell pepper, a few leaves of Thai Basil , onions, and scallions (the jalapenos were omitted at my friend’s behest), soft pieces of bamboo shoots and straw mushrooms were also present. Overall, a good dish with delicate earthy flavors tied together with beef.

But it was the Tofu dish that let my friend down. He gave some promising insight that the tofu should have been cooked with the vegetables a bit further to properly absorb some of their flavors (tofu, after all, is rather bland). I, too, felt that the dish would have been more successful had the tofu risen up to the occasion. The Egg Noodles are not too THICK (I had envisioned a 1/4” width on them). Rather, they are slightly smaller than regular Fettuccini.

For spice lovers, you may find some of the food too subtle in flavor (notably the vegetarian options). You will be happy to know that each table at Phở 88 has a condiment rack comprising of- Chili sauce (think something like Sriracha), Hoisin (a necessary condiment when it comes to Vietnamese noodle soup) as well as the NOTORIOUS Nước Mắm (fish sauce)

which will be present in the CONCENTRATED FORM (the diluted form with vinegar, and lemon juice will be presented when main course comes out) on the spice rack and will resemble the soy sauce visually. A word of caution- if you don’t like fish, chances are you will not like the smell of this. For better or worse, it is a condiment with distinct flavor. I, for one, am digging it.

On a final note, I’d like to dedicate this review to our server- I’m sorry you didn’t introduce yourself but you did mention that you are thinking about going back to Vietnam to study classic Vietnamese culinary techniques. I wish you the very best in this endeavor.

IN A NUTSHELL: The Menu is VAST- at least 183 choices of appetizers and entrées alone at last count. First timers may gain appreciation without losing much money by taking advantage of their lunch time prices (everyday between 10a-4p). Be cool and stay ahead of the trend by trying the Sinh Tố Mít (a Jackfruit Milkshake)- this will probably be the next exotic fruit on everyone’s lips- for a measly $2.95. Or if you’re just plain brazen, the Bò Tái Chanh (a beef tartar of sorts) for $9.95 (it’s pretty good). Say hello to the old man that is selling some garden-grown vegetables and fruit right outside the door (we picked up a few Pumelos this time around- yum). Portion sizes are good- be careful not to over-order. Service is good- they may not speak with a perfect American click, but they are definitely reliable. The pretty girl at the counter is someone I went to high school with (go Panthers!). Maybe she’ll throw in a discount if you said that (lol).

Lollicup: The Pearl of Mills-50

It's a yellow outcrop of a much bigger complex. And the golden ticket is the Taracado. It's unexpectedly yummy. Welcome to bizarre Wonka-like Lollicup.

You'll meet Tom- the Asian Willy Wonka. His mustache is long enough to pique your curiosity. A charming chap, he's there to make all the little kiddies happy and introduce them to BOBA (tapioca pearls) and other exotic concoctions.

Lollicup's a drink-specific franchise that is focused on bringing some very foreign flavors and textures to Orlando. It also makes iced-coffee and at one point (though not any more) served delectable small sandwiches called Bahn Mi (I’d advise them to bring those back).
I went there originally because I've seen their sunflower-like sign so many times that one fine day I found myself with a few extra bucks to spend on something I really didn't know anything about.
WAS I LUCKY, OR WHAT? Tom's assistant, a very sweet woman (whom I didn't get introduced to) gave me A-grade advice. Rather than suggesting some sweet tropical fruit blend, she peered straight into my eyes and said "Try the Taracado. It's very good. You won't believe it." It was a risk worth taking- Taro root and Avocado- but it turned out to being equivalent to giving someone a drink of water after a very long walk in the Florida sun. HEAVENLY. As soon was the frozen blend hit my tongue, all my salivary glands exploded simultaneously. My pupils dilated denoting a ‘wow’ moment. My tongue wrapped around that straw like a boa constrictor. Need I say more?

Creamy, sweet, made with real avocado, this drink has been a frequent visitor to my mouth ever since. Taracado is like a seductive one-night stand that just can’t be one. It keeps appearing in your mind every time you jones for a sweet treat. And she can be as deceptively naughty in vanishing after the performance.

IN A NUT SHELL: Follow the neon signs of Lollicup or you'll miss it. For $5, take a chance on your very own Wonka-experience on Mills-50 at Lollicup. Though they have a vast menu, the Taracado is a clear front-runner. If you think you’re going to go there a lot, get a frequent visitor card that they punch after every purchase- the tenth one should be free.