Category: Restaurants

I visit Golden Corral on International Drive when I want a reliably large, informal American buffet experience. For me it’s as much about the variety and the dessert station as it is about the atmosphere — it still feels like a distinctly Southern, communal meal.

What I liked

Generous, constantly refreshed buffet

The spread is generous, affordable, and constantly replenished, so food stays fresh and hot during my visits. That steady turnover matters when you’re serving a large group.

Standout dessert station

The dessert station is especially impressive. I often find Southern favourites there: puddings, icebox desserts, soft serve, and one of the best hot fudge brownies you’ll find in a buffet.

What could be better

One disappointment for me is the dinner rolls. Golden Corral’s rolls with honey butter used to be more prominent, but now you have to request them and they don’t taste quite the same as before.

Recommended dishes

• Apple Pie
• Yeast Rolls
• Carrot Cake Slice
• Golden Corral Sliced Ham
• Mashed Potatoes & Gravy

At a glance

• Location: International Drive, Orlando
• Food: 4
• Service: 4
• Atmosphere: 3
• Group size: 9+ people

Final takeaway

Despite the change with the dinner rolls, Golden Corral remains a must-visit for me whenever I’m in the American South. It’s a cultural dining experience as much as a meal: generous portions, an impressive dessert selection, and an easy option for larger groups.

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.