An Asian market with a corner set aside for a vegetarian cafe. Yes, everything is vegetarian. As a sign next to the menu says, “Deal with it.”

The name doesn’t exactly exude culinary confidence or creativity. Such a name tells me the owners are more interested in a drinking clientele so any food served would be secondary. But when I found myself in the area looking for a place to eat after my destination restaurant was unexpectedly closed, I decided to give it a try.

I liked it very much.

Large food hall with a variety of cuisines, all offered with full service.

The name Hawkers makes sense once you know the concept, and it only sounds odd if pronounced by someone with a Boston accent.
The idea behind this charming little eatery is to present an array of dishes the type of which might be sold — hawked — by individuals who stake out space on the sidewalks and streets of various Asian cities but with, you know, stricter health department guidelines.
I’m resisting the urge to describe the dishes as tapas-like, but most of the menu items are “small plate” in nature. And the best way to experience Hawkers Asian Street Fare is the same as you would a tapeo, except instead of doing a tapas crawl, you might virtually wander these Asian streets and sample a number of delectable items. Try the banh mi sliders (I had the duck version; delicious) and the five spice pork choplettes. The curry Laksa is a wonderful and colorful bowl of myriad flavors with chicken, shrimp and big fat egg noodles.

Decent Chinese food that ranges from the mundane (pot stickers) to the unusual (preserved eggs).

This is undoubtedly the largest sushi restaurant I’ve ever seen. Izziban Sushi & BBQ occupies a warehouse sized building on the shore of Lake Barton, which lies between Semoran Boulevard and Orlando Executive Airport. There have been a few failed businesses here, including a gay bar.

There is an immense indoor dining area and a couple of very large sushi bars, including one that is shaped like the bow of a big boat. There is also a large covered patio, screened in but with nice views of the lake and planes taking off from the airport. Its rusticity is more suitable for the type of fried foods you’d find at fish camps, but it isn’t inappropriate for sushi to be associated with a waterfront locale.

And sushi isn’t all that is done here. The kitchen food menu is also rather sizable, and if you so choose, your table can be the kitchen, as most of them have built-in griddles and devices that can be used for grilling meats or hot-pot cooking. The cuisines range from Japanese to Korean.

Oh goodie, another “street fare” restaurant. How did eating foods sold on the street become the hot trend for off-street restaurants? And, more importantly, when will it finally fizzle?

I suppose it won’t as long as there are restaurants that do the street thing as well as Kai does.

King Bao is the latest to step up to the current trend of serving bao, the Asian taco-like food delivery devices fashioned out of puffy steamed dough that resemble overweight, pale tortillas.

Just like any other bread, the dough itself isn’t the main feature; it’s what goes inside that counts.

King Bao’s menu has just two main sections: baos and tots. Because if there is any other food item that is currently as trendy as bao it’s totted potatoes.

There’s a little more emphasis on the cocktails than the food, but the food is good. (The drinks are better.)

For the uninitiated — or those who don’t follow challenge cooking shows — Masaharu Morimoto is a star of the programs Iron Chef in Japan and its spinoff Iron Chef America. He has several restaurants that bear his name around the world, including in Mumbai, New Delhi, Philadelphia, New York and Mexico City. Those restaurants are named simply Morimoto and feature the chef’s signature Japanese cuisine. (The nearest Morimoto is in Boca Raton.)

The Disney Springs restaurant is Morimoto Asia to distinguish it from the other restaurants. Technically, the restaurant is operated by the Patina Restaurant Group, which also has the two restaurants at Epcot’s Italy pavilion as well as others throughout the country, including Lincoln at New York’s Lincoln Center. My sources told me that the Disney restaurant started out to be a genuine Morimoto but that the chef became disenchanted with the bureaucracy and chose to continue under a licensing agreement.