There are not enough thanks in the world to give to the cultures that have shaped the United States into what it is today. There are, however, months throughout the year we can dedicate to these cultures, and this May, we’re recognizing Asian American, Native Hawaiian, Pacific Islander (AANHPI) Heritage Month across Universal Orlando Resort.
Among the most recognizable cultural influences is food, which we have plenty of to go around! Specially handcrafted and thoughtfully curated by our talented chefs, these six offerings are sure to make you more appreciative of Asian and Pacific Islander influences than you ever were before. The best part about it? They’re yours to indulge in from May 1–31, 2026.
Roujiamo at San Fran Street Cart
What if I told you the first hamburger in the world was technically made in China? Well, not really, but the Chinese were on the right track around 2,000 years ago with the Roujiamo.
A popular street food hailing from the Shaanxi region in China, Roujiamo is traditionally made with fragrant braised pork cooked in a sweet, yet savory sauce that is stuffed inside a flaky bun called baijimo. That popularity eventually made its way to the San Fran Street Cart just outside of Lombard’s Seafood Grille in Universal Studios Florida thanks to Sous Chef Xerxes Samadan.
Being from the Philippines, Chef Xerxes has always been enamored with Asian cuisine. Bringing a new Asian dish to the San Fran Street Cart was no challenge, but he says creating something that would be meaningful to guests was.
“If you have a Chinese family, or even someone who is very familiarized with Chinese culture, when they see this dish, they’ll be like, ‘Wow! We can get (Roujiamo) from Universal!’” Chef Xerxes says.
Chef Xerxes wanted to create something for AANHPI Heritage Month that would change the way people see the San Fran Street Cart as an eatery, and I’d say he succeeded.
“It is very honorable to be making a dish for the month,” Chef Xerxes says. “We don’t have any Filipino restaurants or Filipino-inspired items in our parks right now, so, this is another way for me, as a Filipino, to put in my cooking techniques.”
Chef Xerxes adds that he’s been working extra hard to be open with and learn more about different Asian cuisines. “Right now, I’ve been really in love with Chinese cuisine, so I’ve been cooking a lot of that, but I still try to put some of my Filipino cuisine in there,” he says. “But one thing I really want to emphasize is that the culture we are trying to give (guests) is very traditional.”
Crispy Bao Mi Buns at Confisco Grille
Confisco Grille in Universal Islands of Adventure is famous for its international flavors, Asian cuisine among them. Then-chef at Confisco, Antwan Dickerson, says for AANHPI Heritage Month, he wanted to celebrate culture through creativity. That led him to creating the Crispy Bao Mi Buns — a fusion of Chinese and Vietnamese cultures.
“I took the bold elements of a traditional bánh mì and just reimagined them in a way that feels fun and unexpected for guests,” Chef Antwan says. “I like to respect the roots of a dish while giving guests something they haven’t experienced before.”
The Crispy Bao Mi Buns were specially crafted to take your taste buds on a ride. “I tried to make the flavor profile hit every note,” Chef Antwan says. “That sweet, savory, tangy, and a little bit of that umami richness.”
This dish features a sticky glazed pork belly dressed in chili aioli, sliced cucumber, pickled carrots, daikon (Japanese radish), cilantro, and mint and is stuffed between a flash-fried bao bun.
“The contrasts are very intentional and reflect a lot of the Asian cuisine, which balances everything,” Chef Antwan says. “So, it’s bold, but harmonious, rich, but lifted, and kind of gives you that acidity of flavors and freshness to it with every bite.”
Chef Antwan adds that a dish like Crispy Bao Mi Buns isn’t something you’d usually see on Confisco’s everyday menu. “We don’t typically serve something like a deep-fried bao bun, and the fusion aspect pushes it even further,” he says. “So, it’s not just about flavor — it’s about the experience, too. When the guests see it, they bite into it, you know, that moment of surprise — that’s really what I’m looking for.”
The best part of creating a dish for AANHPI Heritage Month, Chef Antwan says, is the moment when everything clicks. “The flavors come together. The look, the concept, the moment — I think that’s my favorite part about it,” he says. “Beyond that, it’s knowing that something that I created once again can make people smile because I love that. I put a lot of energy and personality into my food, and it really reflects that.”
While the Crispy Bao Mi Buns are here to stay at Confisco during the month of May, Chef Antwan is not — he’s now a chef at Pat O’Brien’s and Bob Marley – A Tribute to Freedom in Universal CityWalk! “This dish is kind of like my farewell to Confisco,” he says. “We’ve created a lot of food at Confisco, we’ve changed a lot of the menu items, and we’ve really hit some home runs. So now, being able to go out with this being the last dish that is featured on the menu is really big for me.”
Huli Bao Bun & Islander Boba at Bend the Bao
Usually when I bring up tastes of the islands, I’m referring to the lower Atlantic. May, however, is AANHPI Heritage Month — and what do you think the “PI” stands for?! Island tastes are worldwide, and at Bend the Bao in Universal CityWalk, we’re showing love to the Pacific islands.
One bite of a Huli Bao Bun brings the Pacific islands to you with huli huli chicken, coconut slaw, green onions, and a pineapple-lime glaze topped with chopped peanuts. I’m not even joking when I say this is one of the best things I’ve ever consumed. I’m going back for more as soon as this article is published, and I better see you there!
Alan Baboolal, a chef assistant in Universal CityWalk, says he wasted no time taking the opportunity to create a Pacific Islander-inspired dish. “I’m from the Caribbean, so Pacific Islander kind of jumped toward me very quickly,” he says.
Accompanying this bao is some sugary Islander Boba made with black sorrel tea, brown sugar pearls, ginger-sugarcane syrup, calamansi (Philippine cross between a kumquat and mandarin orange), and a sweet sugarcane stick.
“Sorrel is more of a Caribbean flavor, so I kind of wanted to incorporate something from my heritage into the mix,” Chef Alan says.
Gochujang Salmon Bites at The Cowfish Sushi Burger Bar
The Cowfish Sushi Burger Bar in Universal CityWalk is no stranger to Asian fare. That’s why when it came down to crafting a dish for AANHPI Heritage Month, Paul Scott, a sous chef at Cowfish, knew exactly what to do.
Chef Paul immediately looked to his culinary and familial background to create the Gochujang Salmon Bites coming to Cowfish. “Originally, when I came up with this dish, it was for my tasting when I was preparing myself to be a sous chef; that was one of my creations for that dish,” Chef Paul says. “My inspiration came from my background; my aunt is Korean, and gochujang is a very prominent spice blend in Korean culture. So, I wanted to infuse that with the Japanese cuisine we’re doing for Cowfish.”
These bites taste even better than they sound. The gochujang spice has an earthy taste to it as it’s made with fermented gochugaru pepper, miso, and soy. Joining these notes is a little spicy kick from the gochugaru pepper. Top it all off with pickled cabbage, green onions, and sesame seeds, and you’ve got a sensational appetizer to spend AANHPI Heritage Month snacking away at.
“When it comes to dining at Cowfish, we have a lot of great, awesome items that have a little bit of American and Asian influence together,” Chef Paul says. “Come with an open mind, open heart, open stomach, and really enjoy each item that comes to you.”
Sabai Manhattan at The Blue Dragon Pan-Asian Restaurant
All this talk about food really makes me want a drink to go with it. That’s why I’m heading to The Blue Dragon Pan-Asian Restaurant in Universal Epic Universe. Awaiting us all this AANHPI Heritage Month is the Sabai Manhattan, a Thai take on a classic Manhattan cocktail. Featuring Thai liqueur, sweet vermouth, honey syrup, ginger powder, and garnished with a cherry, this cocktail is a sweet-but-spicy way to wrap up your AANHPI Heritage Month dining ventures.
Which offering are you most excited to try during AANHPI Heritage Month? Let us know in the comments below!
Must be 21 or older with valid photo ID to purchase and consume alcoholic beverages.