Author: Marie Mendillo

Sometimes the best meals are found in places that almost convince you to walk away. From the outside, King Cajun Crawfish looks like another casual seafood spot along International Drive. Inside, however, it channels a lively Bourbon Street vibe, with New Orleans-inspired décor and a relaxed Cajun atmosphere.

• Venue: King Cajun Crawfish
• Location: International Drive, Orlando, Florida
• Overall rating: 4 stars
• Food: 4
• Service: 5
• Atmosphere: 5

Setting and first impressions

We arrived for lunch and, to be honest, nearly bailed—we were the only diners in the restaurant and wondered if we’d made the wrong choice. I’m glad we stayed. The interior carries a Bourbon Street vibe that makes the place feel lively despite the quiet start.

The food

I ordered the 2-pound crawfish boil along with a cup of gumbo, and both immediately transported me back to Louisiana. The crawfish were perfectly seasoned, coated in a rich Cajun butter that was bold without being overpowering. Every bite tasted fresh, and the spice level let the natural sweetness of the crawfish shine through.

The gumbo was equally memorable. Deep, smoky, and layered with flavour, it had the kind of slow-cooked richness that feels like it came straight from a family kitchen. It was exactly what I had been craving, and I honestly couldn’t have asked for anything better.

Other dishes at the table

• Po’boy
• Crab legs
• Shrimp
• Cajun fries
• Coconut shrimp

Everything else our table ordered was cooked well and generously portioned; there wasn’t a single complaint from anyone.

What missed the mark

The only disappointment was the oyster bisque. It leaned heavily on cream and potatoes, with very little oyster to justify its name. It felt more like a cream-and-potato soup than an oyster bisque.

Sometimes, you don’t critique a meal—you simply submit to it. From the moment I stepped inside El Tenampa, it felt as though I’d crossed an invisible border into Mexico: the music, aromas, décor, and the conversations around me created an atmosphere that immediately signaled this wasn’t another Tex-Mex place trying to imitate authenticity.

Atmosphere

The servers, the music, and the ambience all reinforce the restaurant’s commitment to regional Mexican cooking. Before we’d even settled in, a display of tres leches cakes and flans quietly reminded us to save room for dessert.

Starters and Drinks

We were welcomed with warm, house-made tortilla chips, fresh salsa, and creamy queso—an opening act that raised expectations. The drink menu is rooted in tradition, offering Mexican lemonadas, aguas frescas, sangria, and other authentic beverages.

Menu and Dishes

The menu is extensive and can be intimidating if you walk in without knowing what you’re looking for; many dishes may be unfamiliar to diners expecting Tex-Mex. That said, if you seek authentic Mexican cuisine rather than mainstream Tex-Mex comfort food, this is the right place. There are no compromises here to suit mainstream expectations—El Tenampa embraces regional Mexican cooking with confidence.

My son found that moment with his enchiladas, a dish that instantly transported him back to childhood memories. My daughter-in-law finally had tacos done the way tacos are supposed to be. As for me, I practically genuflected before my sopa de tortilla, huevos rancheros, and taco combination plate—every bite reminded me why traditional recipes survive generations.

We finished with the tres leches cake. It was light, rich, and beautifully balanced—the perfect finale to what became one of the most memorable meals of our Orlando trip.

Portions and Price

The portions are enormous; despite leaving completely stuffed, I still had soup and dessert to take home.

Jollibee in Orlando lived up to the chain’s North American reputation for its fried chicken and, in my visit, surpassed several of the same-brand outlets I’ve eaten at back in the Philippines. Portions felt more generous, the execution was noticeably consistent, and several dishes showed careful preparation that made the meal feel a step above typical fast food.

At a glance

• Location: Orlando
• Overall rating: 4.8/5
• Food: 5 | Service: 5 | Atmosphere: 5

Food highlights

The palabok stood out immediately: the vermicelli had a firmer, premium texture that held the sauce without becoming soggy, and the meat topping was generous. I did miss the tinapa smokiness common in the traditional Filipino version, but the toned-down profile works well for the American palate while keeping the dish’s essence.

The Jolly Spaghetti was cooked al dente, avoiding the overcooked, pasty texture I sometimes encounter in other branches. The sauce balanced Filipino sweetness with a gentle tomato tang, which added depth and kept it from feeling cloying.

Even after several hours, both the ube pie and peach mango pie remained impressively crisp; the pastry held its texture well for takeout-style fried desserts. One unexpected standout was the pineapple juice — brighter and more refreshing than the familiar canned versions, giving the impression of freshness even if it likely wasn’t freshly pressed.

Portions and presentation

Portion sizes here appear adapted for the North American market: my palabok and spaghetti were large enough that I returned to them three separate times before finishing, which is unusual for fast food. Overall presentation and consistency felt more careful and generous than recent experiences at other Jollibee locations.

I tried Sodiê Doces’ bestseller, a strawberry shortcake-style cake sold by the pound, and I completely understand why they’re so popular.

The cake

Every component works in perfect harmony. The icing is incredibly light, fluffy, and creamy without being overly sweet. Fresh strawberries brighten the filling, while the white chocolate melts beautifully into every bite.

Texture and balance

What impressed me most was how unified the cake felt. Nothing competed for attention; every element complemented the others to create one seamless dessert experience.

Experience

It’s the kind of cake where a single spoonful tells the whole story—and immediately convinces you to take another.

Final takeaway

I found the strawberry shortcake-style bestseller at Sodiê Doces cohesive in flavor and texture: the light icing, fresh strawberries, and melting white chocolate combined into a dessert that made me keep going back for more.

This article reflects one personal dining experience. Menus, service, availability, food preparation, and restaurant conditions can change over time.

Quick take

Fresh ingredients and an engaging teppanyaki performance could not overcome muted flavours, thin soup, and disappointing sauces on this family return visit.

The visit

Dining at Teppan Edo has always been about more than the food. It’s about tradition.

I first came here decades ago with my parents and my in-laws when my children were still young. This time, I returned with my son’s family and my granddaughter, continuing what has quietly become a family tradition. Because of those memories, I genuinely wanted this meal to live up to what I remembered.

Unfortunately, I’d be doing readers a disservice if I let nostalgia influence my review.

The meal began with miso soup, which lacked the rich umami depth that defines a good miso broth. It was thin, bland, and simply needed more miso.

What stood out

The accompanying salad suffered from imbalance. The ginger-onion dressing wasn’t bad in itself, but there was far too much of it, overpowering the vegetables and leaving the salad noticeably salty.

Our chef, Koh, was engaging and entertaining, delivering the classic teppanyaki performance that makes hibachi dining enjoyable.

The sauces, however, were disappointing. The yum yum sauce was watery and lacked the creamy richness and complexity it should have had. The ginger sauce tasted almost identical to the salad dressing, offering little distinction between the two.

What to keep in mind

As the meal progressed, the biggest issue became clear: everything lacked seasoning. The vegetables were fresh, the meats were well-cut and of good quality, but every bite felt flat. Nothing tasted poorly cooked—just underseasoned.

The freshness of the ingredients ultimately saves the meal. Good produce and quality proteins are difficult to hide, and they prevented the experience from becoming a complete disappointment.

But if I’m judging solely on flavour, this was, quite honestly, one of the weakest hibachi meals I’ve had. That’s not something I say lightly.

Final takeaway

Fresh vegetables and good-quality proteins kept the meal from becoming a total disappointment, and Chef Koh made the shared-table experience enjoyable. Still, the thin miso, salty dressing, weak sauces, and overall lack of seasoning meant that the food did not live up to the memories that brought my family back.