Quick: when you think of Walt Disney World Resort, what do you picture? A castle, right? Gnawing on turkey legs, maybe kids crying, fireworks, corndogs, corndog nuggets… But this place, Jungle Cruise Skipper Canteen, has brought a very aggressive menu to the park. As the story goes, Skipper Canteen is a restaurant associated with one of the parks oldest rides, the Jungle Cruise. On it, a boat takes riders through a comical journey down the Nile, Amazon, and Congo Rivers. I know it’s not real, but it’s fun and it’s kitschy. Remember: we’re in a theme park. In absolutely no shape, way, or form are these flavors and ingredients things served anywhere in the Magic Kingdom. This park was not a good food scene, and now, while yes, Skipper Canteen is a themed restaurant, the cuisine succeeds in its attempt to stay true to the ride’s journey —of course, in its own Disney-ifed, nuanced way. I think what stands out most for me is that before you guys opened about a year ago, you couldn’t get food like this in the Magic Kingdom. “No, you have so many different cultures and different nationalities that come here. We have a Brazilian steak on our menu, we have something from Thailand, we put our little spin on it.” I’d love to know from your perspective the whole process behind some of my favorite dishes here. Can you tell me about the lamb? “The Baa Baa Berber Lamb? That is one of our newest dishes. The lamb itself is rubbed ahead of time in a mixture of different spices. It’s pan0 seared, roasted off in the oven, and finished with a sort of couscous. The couscous has some carrots in it, and has some green beans and some fresh mint tossed in it, Jerusalem artichokes, and then the sauce around it is a roasted lamb sauce, just reduced down and finished with a little butter and a little roux in the sauce itself. And then the lamb on top is finished with a little micro cilantro.” And how about the chau siu pork? “The chau siu pork is actually a three-day process for us, so we cut it down and brine it and then it set overnight for 24 hours. The next morning it’s run out and it’s cooked for a 12-hour process of 250 degrees. It’s sliced the next day, and then grilled to order.” That’s not typical of Magic Kingdom restaurants. “No no, we do this over three-day process just because it’s very tender and very juicy once it’s done. It’s an amazing dish our guests enjoy very much. It’s sweet, it’s tangy, it has a barbecue essence to it. You can bite right through it. It’s so soft and buttery. When you eat chau siu, sometimes it can be greasy, but it’s definitely not. It’s balance very well, just fatty enough, just crisp enough on the edges. I could eat all three of these and keep going for more. Here we have the berber lamb chops. The flavor is very rich. It has a pepperiness to it, and when you mix the flavors of the dish together, especially with the sauce, it really brings out the crust on that lamb. It all really complements each other. So this Nile Nelly noodle bowl, it comes with either duck or chicken, and it’s essentially a bowl of pho but the ratio of noodles and broth is a bit opposite. It’s interesting because usually when you get a bowl of pho there’s so much broth, I like that this is a hearty meal. There’s so many noodles in it and the mix of vegetables within it — jalapeno, there’s carrots, there’s onions in here, really flavorful. Fantastic, wow. The crispy bits on it from a little bit of grease, it just brings a lot to the table. This is the most popular dish, the sea shumai. They make these in-house form an assembly line and they make these by hand every single day. This is the thing that people keep coming back for, myself included. I love that it’s a whole blend. The mix of pork, and shrimp and arugula really comes through. The meat is also very tender and there’s a lot happening in it. I’m going to keep eating and hop on a few coasters, for more videos, click here.