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Islands Dining Room
6300 Hollywood Way
Orlando, Florida, 32819
Phone: (407) 503-3463
Fax: (407) 503-3010
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About the Chefs

Nando Belmonte, Executive Chef

Executive Chef Nando Belmonte has been with Loews Royal Pacific, as well as the Loews Portofino Bay Hotel, from the very beginning. In fact, he's been instrumental in developing and implementing the operations of several of Loews Hotels' best and most successful food and beverage outlets at Universal Orlando Resort.

Chef Nando was born in Rome, Italy and grew up in Sydney, Australia. He graduated from the Sydney TAFE College of Culinary Arts, and began his career working in several of that city's best known restaurants, as well as his very own restaurant, before taking his talents to the banquet departments and fine dining restaurants at the Sydney Hilton International and the Sydney Novotel Hotel. There, he had the opportunity to work with Chef Hiner Volkens, a member of the German Olympic Culinary Team. In 1995, Chef Nando came to the United States, and to the kitchens at the Hyatt Regency Grand Cypress, first to their three-meal restaurant, then to their upscale seafood restaurant, rated among the top ten in the country by the Zagat Guide. He has been a member of the American Culinary Federation since 1995, and has won numerous awards and accolades, including a silver medal in the Individual Seafood Signature Dish Cook-off in 1999, and silver medals in the Team Super Challenge and Pasta Cook-off in 2003.

Chef Tam To, Islands Dining Room Chef

A Recipe from the Chefs - Thai Curry Chicken
Yields 4 portions

INGREDIENTS

  • 1 lb Chicken breast thinly sliced
  • 1/3 cup Onion sliced
  • 1/3 cup Red pepper julienne
  • 1/2 cup Snow peas snipped
  • 1/3 cup Yellow squash cut into 1inch dice
  • 1/3 cup Zucchini cut into 1inch dice
  • 2 Tbsp Basil
  • 4 cups Curry sauce (recipe below)
  • 1/4 cup Canola oil
  • Pinch Kosher salt

Procedure

  1. Heat pan and add the oil along with chicken and brown quickly in the pan for 4 minutes.
  2. Add onions, peppers squash and zucchini to the pan and continue to stir fry for 3 minutes.
  3. Add curry sauce to the pan and mix well and season with salt to taste. Cook for 3 minutes.
  4. Add basil and snow peas to the pan and continue to cook out for 3 minutes.
  5. Ready to serve on steamed jasmine rice or rice noodles.

CURRY SAUCE

  • 2 Tbsp Canola oil
  • 1 Tbsp Garlic minced
  • 1 Tbsp Ginger minced
  • 1/3 cup Onions finely diced
  • 2 Tbsp Red curry paste
  • 4 each Plum Roma tomato chopped
  • 1/2 Pineapple chopped
  • 3 Tbsp Vinegar rice wine
  • 1 quart Coconut Milk, unsweetened
  • 2 Tbsp Basil
  • 2 Tbsp Cilantro
  • Pinch Kosher salt

Procedure

  1. Heat pan and add oil when hot add garlic, ginger and onions and sweat for 3 minute
  2. Add curry paste and cook out for 2 minutes stirring continuously
  3. Add tomatoes and pineapple and cook out for 5 minutes mixing well
  4. Add vinegar and cook out for 1 minute
  5. Add coconut milk and mix well, cook out for 5 minutes
  6. Add basil and turn heat off, when cooled mix in blender, season with salt to taste