This year, Lotus House added a new item to its menu – the Kung Pao Chicken Bun – which Matt and I were both excited to try. Returning are the Beijing-style Candied Strawberries that debuted in 2013 (along with the food kiosks), and the Vegetable Spring Rolls, which made their first appearance at last year’s Flower & Garden Festival.
While Matt still has yet to try the Kung Pao Chicken Bun ($5.75), I decided to grab it during a solo visit to Epcot. There is no description on the menu as to what the bun contains, but it’s similar to the buns we’ve seen during Food & Wine, particularly, the Roasted Beijing Duck.
The steamed bun is filled with chopped chicken topped with, though it should be a Kung Pao sauce, tasted more like what I believe to be Hoisin sauce, based on it being more on the sweet side with very little to no heat. There wasn’t very much of it on my particular order. It’s finished with shaved red onion, and chopped green onions.
For a quick side-by-side comparison, here is the Roasted Beijing Duck from the 2014 Food & Wine Festival. It featured Hoisin sauce and was accompanied by shaved red onion and shaved green onion.
Back to the Chicken Bun, inside you can see a sizable portion of meat (as I’ve noted before, this can and likely will vary). Overall, I thought the Kung Pao Chicken Bun was good, and I know Matt will be back for it. If you happen to like heat, I would recommend adding some of the available Sriracha served at the kiosk. If I order this again for myself, I’ll definitely be doing that as the dish was a bit sweet for me.
I sampled the Spring Rolls ($4.95) last year and thought they were fine, but would have liked some more heat from what was possibly a Sriracha-Mayo served on the side.
We tried the Beijing-style Candied Strawberries ($4.50) in 2013 and liked them enough, but they haven’t been on our radar since. The crackly sugar is sharp and likes to stick in your mouth for a while after.
The Kung Fu Punch ($8.50) is another item we tried in 2013 and features Vodka, Triple Sec, Mango Juice, and Orange Juice. When we tried it, there were healthy pours of liquor that were virtually undetectable, but also help lighten the sweetness of the juices. However, we haven’t ordered it since.
With Matt in tow, we will likely be paying another visit to Lotus House this Festival. I know Matt is still interested by the Kung Pao Pork Bun, and I’m sure he’ll enjoy it. While it’s not a Festival favorite of mine, I’d consider ordering it again, just with some of the Sriracha added. We’ll keep you posted of any updates, and will be sure to share pictures if we receive a bun with a varying amount of chicken.
What have you ordered from Lotus House? Do you have a favorite menu item?