Yesterday, we discussed the quality of EPCOT’s World Showcase pavilions, asking our community if they were happy with their representation in the area. Of course, just thinking about this topic made me hungry, suddenly craving a myriad of international dishes and treats that can be enjoyed in EPCOT. I started to wonder what cuisine Disney does really well, other than its standard theme park food and seasonal display of treats. What influences have they taken from around the world and really nailed in one of the parks? Immediately, culinary standouts come to mind, like the pan-Asian offerings at Yak & Yeti in Disney’s Animal Kingdom, the Asian-influenced flavors of the Pacific at ‘Ohana in the Polynesian Resort, or even the Rose & Crown Dining Room in EPCOT. For the record, I completely agree that dining locations such as Jaleo and Morimoto Asia in Disney Springs have not only hit the cuisine nail on the head but hammered it into the hole. However, that credit really belongs to their creators and chefs who work tirelessly to bring their unique dishes to foodies around the globe rather than Disney.
Photo by Pooja Chaudhary on Unsplash
Authenticity matters to me. It’s always disappointing when you try the food at an international restaurant only to find that it’s a watered-down, poor excuse for its inspiration. In my experience, some restaurants seem to fill their recipes with inauthentic flavors and ingredients to better please the audience rather than reflect their country of origin. (Not everything needs to have a honey glaze, people.) I prefer to try new things and have them be authentically true to the flavors of that region. I’m curious to hear what international cuisine you’ve found to be the most impressive. I want all the details, where, what, and when, along with your order, so I can try it out for myself, of course.
Zoë Wood is a travel writer from Sydney, Australia. Since her first visit to Disneyland at the age of 6, she has spent her years frequently visiting Disney Parks and traveling around the world.
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