ORLANDO, FL — Emeril’s Tchoup Chop (pronounced chop-chop), opened in January 2003 at Universal Orlando’s Royal Pacific Resort. The restaurant features Asian and Polynesian cuisine complemented by Chef Emeril Lagasse’s signature bold flavors. Emeril’s Tchoup Chop takes its name from Tchoupitoulas Street in New Orleans, where Emeril’s original restaurant is located, and the word, “chop,” a bold culinary term. Tchoup Chop is Lagasse’s second restaurant in Orlando. Emeril’s Orlando, opened at Universal Orlando’s CityWalk in February 1999.

The menu at Tchoup Chop focuses on the islands of the Pacific. The Pacific Islands borrow flavors from Asia and Europe, but are unique unto themselves. Chef Emeril’s innovative menu includes main dishes such as the Peking Style Rotisserie Half Duck with Kona Confit Duck Stir Fry Cashew Rice, Umeboshi Plum Sauce and Dragon Tongue Beans and the Kalua Pork & Noodle Sauté, Teriyaki Grilled Chicken, Chorizo-Potato Hash and Lop Chong-Sapporo Braised Chinese Broccoli. Tchoup Chop also features a Specialty Drink Menu and a Tea Menu.

Designed by the renowned Rockwell Group, the restaurant is an extension of a South-Pacific inspired paradise, with the soft colors of natural woods accented by bright colors of tropical flowers. The restaurant is designed as a space within a space, surrounded by a terrarium of lush plants, waterfalls and sculpted gardens. Polished granite wraps the floor and forms a zero-edge pool at the center of the space. The restaurant features an expo kitchen that utilizes woks and a wood-burning grill, allowing guests to catch a glimpse inside the kitchen. Batik fabrics and canopies, carved wood grilles, pierced metal light fixtures and cast-glass chandeliers are a few of the other features guests see as they dine.

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