Another week, another destination. This week, I’m taking you all at a gorgeous resort located right next to Universal Studios Orlando: the Loews Royal Pacific Resort. A few weeks ago I wrote about the Loews Portofino Bay, and the Royal Pacific is adjacent to it.
The resort itself is absolutely breathtaking and takes you to the heart of Bali, Indonesia. It’s so rare to find a resort that’s themed after Indonesia, so this resort was a breath of fresh air. The picture above is the courtyard orchard garden located at the lobby when you check in. It’s very tranquil and relaxing.
At the other side of the resort is a pool and next to it there’s a walking trail along a bay/lagoon that looks as if there’s an airplane wreck in the middle of the forest. The path throughout the resort features statues and artifacts from Bali which I thought was a nice touch. At the other side is Universal Studios, and if the pool area isn’t too loud, you can actually hear music from the theme park.
But tonight’s post is about Emeril’s Tchoup Chop inside the resort. The interior is beautiful and tastefully decorated. The picture I took does not do it justice. From the blue tiled walls to the dim warm/cool lighting to the lily pond in the middle of the restaurant, if anything come to this restaurant for the scenery! But don’t just stop there, you have to try their food. The menu is Asian-Polynesian fusion and is developed by Emeril Lagasse, so I had to see the hype for myself!
While this is a fine dining restaurant and the prices will reflect that, the beauty of this being in a resort is that you do not have to dress up. Dress code here is business/resort casual. Do not wear flip flops but you do not have to be a suit and tie.
For dinner, I tried the Smoked Duck Breast with foie gras gyoza, gooseberry jam, citrus mustard and vinaigrette. The plating was on point and definitely appealed to my eyes. Maybe I have yet to learn about my vegetables and accompaniments, but I had no idea what half the stuff was on my plate. But the minute I tried it, I had to have more. The vegetables were cooked evenly and not too soggy, the duck was tender and the sauce (which the server told me wasn’t really gooseberry, but more of a citrus jam) was the perfect complement to it.
The servers were perfect, they were attentive but they didn’t hover around us every five seconds. The restaurant wasn’t too crowded on a Thursday night so that also made the dining experience enjoyable.
Make sure to leave room for dessert because you won’t be disappointed. The second I saw they had creme brûlée, I had to order some and I was not disappointed! The lady finger next to the creme brûlée was an interesting pairing but it somehow worked. While the creme brûlée wasn’t as amazing as the one that I’ve had at the French restaurant in Epcot, it can still hold its own.
All in all, Emeril’s Tchoup Chop has become one of my favorite signature dining restaurants in Orlando and I will definitely be dining here again. The resort itself isn’t too shabby with an excellent decor that really makes me feel like I am in the middle of Bali.