Travel Reference
In-Depth Information
169
freezer on-site). Portions are sufficient, there's a moderate wine list, and the service is
quite good. The candlelit interior is decorated in soft earth tones and creates a romantic
atmosphere. Glass-walled terrace rooms overlook lotus ponds filled with colorful koi and
a plant-filled area under a lofty skylight ceiling. A musician plays classical Chinese music
on a
zheng
(a long zither) at dinner. The children's menu features a boxed meal featuring
your choice of Oriental-style shrimp, pork, beef, or chicken (and french fries!), and
comes with a story for kids to read along with their dinner.
Tip:
The restaurant's website
is extensive and features lots of information on and photos of individual dishes.
9188 International Dr., btw. Sand Lake Rd. and Beachline Expwy.
&
407/351-9988.
www.ming-court.
com. Reservations recommended. Main courses $7-$13 lunch, $13-$36 dinner; dim sum mostly $3-$5.
AE, DC, DISC, MC, V. Daily 11am-2:30pm and 4:30-11:30pm. Free self-parking. From I-4, take exit 74A,
Sand Lake Rd./Hwy. 528, east to International Dr., and then south. It's on the right.
Samba Room
CUBAN Don't count on intimate conversation, because the Cuban
and Brazilian music here is loud, Loud, LOUD (and the regulars like it that way). The
atmosphere is upbeat and sophisticated, enhanced by contemporary artwork and vividly
colorful murals. The kitchen turns out an enterprising menu that includes rum teriyaki-
glazed salmon with stir-fried veggies, soba noodles, and Kaffir lime sauce; Spanish
paella
(chicken, mussels, shrimp, calamari, and lobster over saffron rice); and pork
barbacoa
(marinated in beer and slow-roasted in banana leaves) with gringo rice and Asian barbe-
cue sauce. And if you're worried that you won't be able to find room for dessert (portions
are large)—the restaurant offers downsized versions of decadent desserts that won't bust
your buttons. Alfresco dining is available on the patio and is especially enjoyable in the
milder weather.
Tip:
Fridays feature late-night samba lessons while live Latin bands play
to the Saturday night crowds.
7468 W. Sand Lake Rd.
&
407/226-0550.
www.sambaroom.net. Reservations recommended. Main
courses $9-$30. AE, DC, DISC, MC, V. Mon-Wed 11:30am-10pm; Thurs 11:30am-4pm; Fri-Sat 11:30am-
midnight; Sun 4-10pm. Free self-parking. Take I-4 exit 74A, Sand Lake Rd./Hwy. 528, west 1 mile. Restau-
rant is on the left.
5
Siam Orchid
Finds
THAI Owners Tim and Krissnee Martsching grow chilies,
mint, cilantro, lemon grass, wild lime, and other ingredients in their garden, and the qual-
ity of their entrees is consistently high. The pad Thai (soft rice noodles tossed with ground
pork, minced garlic, shrimp, crab claws, crabmeat, crushed peanuts, and bean sprouts in
a tongue-twanging sweet sauce) is one of my favorites. Royal Thai (chicken chunks,
potato, and onion in a yellow curry sauce) is another crowd pleaser. For intimate dining,
request a
khun toke,
a private enclosure that's the Thai answer to Japanese
tatami
rooms.
The split-level dining room has cushioned booths and banquettes and bamboo chairs;
some tables overlook a lake. Siam Orchid serves sake and Thai beers from a full bar.
7575 Universal Dr., btw. Sand Lake Rd. and Carrier Dr.
&
407/351-0821.
Reservations recommended.
Main courses $12-$24. AE, DC, DISC, MC, V. Mon-Fri 11am-2pm; daily 5-11pm. Free self-parking. From
I-4, take exit 74A, Sand Lake Rd./Hwy. 528, east to Universal, and then go north to the restaurant (on the
left).
Wild Jacks
BARBECUE/STEAK Come hankering for red meat or don't come at all
to this chuck wagon-style eatery. Jacks serves Texas-size (and sometimes Texas tough)
hunks of cow grilled on an open pit and served with jalapeño smashed potatoes and corn
on the cob. The ribs are generally moist and tender, but at crowded times, when the
kitchen gets backed up, they may be dry and chewy. The menu also has chicken, salmon,
and pork, but it's not a good idea to experiment in a beef house. To add to the mood,
you'll be treated to mounted buffalo heads; long-stuffed jackalopes; and more dying-calf-
