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.
Pan-fried marinated quails. Served with lime sauce.
Grilled scallops with house made-cheese and top with house chili sauce.
Lemongrass soup base with ginger and house sauce.
Grilled New Zealand mussels with roasted peanuts, fried onions, green onions, topped with tangy sauce.
Rice noodle soup bowl topped with sliced of filet mignon steaks and green onion.
Crispy fried egg noodles with shrimps, fish cakes, squids, vegetables. Served with house soy sauce.
Optional protein: Chicken
Pot-roasted beef stew, fragrant with lemongrass, ginger, carrots, and onion in house sauce. Served with jasmine rice.