Universal Orlando is making a huge roar at the resort New theme park epic universeThe first American theme park to open in 24 years on 22 May. While one is dedicated to the mythical creature all over the world How to train your dragon – Burke IsleAnother dragon in the Celesteial Park section is a mega-shaped statue that congratulates visitors in the Pan-ASian restaurant The blue dragon,
“We certainly wanted to pay respect for cultures,” Robert Martinez, Junior, Director of Universal Orlando Resort and Director of Executive Chef. Travel + holiday About the full-service restaurant located near the park Universal Helio Grand Hotel, A Loz Hotel“We did not want to make our own turn again, but have pan-Asian effects, touching various regions of Asia.”
To do this, includes the menu Eat chicken soi And Thailand inspired peanut shrimp noodles, Tonkotsu Ramon By Japan, Double Fried Chicken Wings by Korea. There are even more fine sugar dishes, such as Dan Dan Dan Noodles and Vonton in chilli oil, expose the south -western tastes of Sichuan, beef noodles from the western province of the western province, and the dull amount from the Guangdong region. In addition, there are snowflake potstics on the tap, together with a lace crust as I saw in Taiwan.
Conventional MAPU Tofu recipe with pork, adding even more inclusion, was switched out to provide a vegetarian option for tofu instead, the chef explained.
He said, “It is very good about Universal and our Pak team that we are very diverse,” he said, seeing that many chefs of the team are of Asian heritage. “Many of us were working out of cuisine, ‘Does it take you home? Is it that your mother or grandmother how to make it?” ,
To double the authenticity, food was tested with a comprehensive audience in the team members of the team. “More team members who are more diverse and have a completely turn and will say,” you know, and my family does it in this way, “as they made adjustments to get the flavor properly.
He said, “The only dish that we had given our small twist was the moon cake,” he said, referring to China’s sweet treatment, was traditionally filled with red bean paste. “In our case, we have delicious passionfruit cheesecakes, with a little mango jelly in the middle.” He said that change comes from a place of love and keeps guest preferences in mind.
At the top of the food, the serving style is also executed by thinking. He said, “We have a special place in our heart when it comes to Asian cuisine – how we like to eat,” he said, explaining that it is not only about dishes, but also about the communal style of food. “Things come out as they are formed, allowing for the cultural environment of sharing and eating with their family on the table, which is very associated with the Asian culture. So it is not just a taste, it’s experience.”
In fact, the moment I stepped into the restaurant, I pleased with the signs of Neon Street, so reminiscent of my Asian trips, one of which is snatched by a Bhit’s cartoon soup dumplings by chopsticks and another foods are shapes that I recognize from Taiwani night markets. My favorite piece of decoration – perhaps in all epic universe – was a happy noodle cat in the restaurant tiger bar. It is a combination of two Asian traditions: a baking cat, which is believed to have good luck and fate, and the solution of noodles, which is considered a humble way to show that you are enjoying your food.
The main dining room was stunned with a traditional red pagoda under a impure night sky, which was described by Rodriguez growing up and down with a “Golden Garden up and down, so that you are literally eating under the stars with music that has an excited kick.”
There was a separate room on the left, which had space settings and tableware, which gave me an immediate indifferent experience of the Asian restaurant, which I was going to both California and Taiwan. The room had traditional screen doors and it was not until Rodriguez saw me that I saw that I saw the art of Kala Celestial Park, but in the style of traditional Asian paintings – a small Easter egg hidden for those.
Adam Rivest, Universal Creative Vice President of Creative Management and Branding, stated another unique aspect, T+L told that Blue Dragon has full tea service. “This is not usually offered in a theme park,” he said. “But it is great to sit in the middle of the day and is a comfortable Asian-induced tea.”
Finally, dedication to offer a true food experience to the different range of the EPIC universe can be proved in a pure number: it has only 11 rides but 30 dining establishments, showing “a square for all cultures”, Rivet said. Whether it is a french-inspired fare Cafe Lor de La SireneEats in nordic Mead HallOr on barbecue The Oak and Star TavernAll this dishes are about being correct.
“We didn’t want to make it anything that was going to disrespect the cultures,” Rodriguez said. “We want to hit you in the heart with authenticity in this way that we are really trying to pay respect.”
