Emeril's Tchoup Chop
Emeril's Tchoup Chop Review
The bold interior decor—with lots of bamboo, bright glazed tile, an exposition kitchen, and a long zero-edge pool with porcelain lily pads running the length of the dining room—is just as ambitious as the food at Emeril Lagasse's Pacific-influenced restaurant. Following the theme of the Royal Pacific Resort, Lagasse melds his signature bold flavors with Asian- and Polynesian-fusion tastes. A robata (charcoal) grill that heats to 1,000°F churns out appetizers and side dishes; try the Thai-spiced lamb satay. Entrées change regularly, but representative dishes include Hawaiian-style snapper with ginger, cilantro, and sesame soy sauce; and a grilled pork chop with Korean barbecue sauce and mango salsa. Sushi varieties are offered. For dessert, get the Hawaiian-style malasadas doughnuts. They're served with three sauces in plastic bottles; you insert the tip into the donuts and squirt in the fillings yourself.
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