As a young girl, I was fascinated watching my aunt in the kitchen, particularly her ability to know exactly how much spice and seasoning to add to a dish. When I asked her how she did it, her response was always the same – "experience."
From then on, I made it a point to gain this "experience," first from the great cooks in my household, then from dining at various restaurants with my food-obsessed family in New York City, where I grew up.
Here, at Z Asian, my aim is to create a menu not readily seen at Vietnamese restaurants in Orlando. My dishes mirror the ingredients and fare found on the streets of Saigon, but the flavors are novel, distinct and reflective of my personal journey. I welcome you to indulge in these creations, and hope your experience here is as unique as it is gratifying.
Grilled jumbo squid marinated in house sauce. Served with house-made jalapeno green sauce.
Grilled scallops with house made-cheese, top with house chili sauce.
Grilled green mussels with spring onion tangy sauce.
Lemongrass soup base with ginger and house sauce. Choice of protein:
Grilled marinated lamb chops served with house green, jalapenos sauce.
Rice noodle soup bowl topped with sliced of filet mignon steaks and green onion.
Duck based soup with egg noodles, quarter duck, shitake mushroom, and bok choy. Topped with green onion.