A Fork on the Road

Buns, belly and Cuban sriracha at Overtown’s Soi Chinese

 

If you go

Place: Soi Chinese Kitchen

Address: 645 NW 20th St., Miami

Contact: 305-482-0238, soichinese.com

Hours: 10 a.m.-10 p.m. Monday-Saturday, 4-10 p.m. Sunday

Prices: Appetizers $7-$8, buns $8, entrees $10-$14, rice and noodles $6-$14

F.Y.I. Beer and wine. Free parking in the lot on Northwest Sixth Place. Daily $12 build-a-bowl lunch special, noon-3 p.m.


Main Dish

Sriracha Shrimp

This quick stir-fry makes a meal with rice and steamed greens.

2 tablespoons vegetable oil

5 garlic cloves, minced

1 pound medium shrimp, peeled and cleaned

1/3 cup (5 tablespoons) Sriracha sauce

Half a bunch fresh cilantro with tender stems, chopped

Zest of 1 lemon

Heat oil in a skillet over medium-high heat. Add the garlic, and cook 1 minute, stirring constantly. Add shrimp and Sriracha sauce and stir-fry a few minutes until the shrimp start to turn pink. Add the cilantro and lemon zest, season to taste with salt and cook another minute. Makes 4 servings.

Per serving: 128 calories, 33 percent calories from fat, 4.7 g fat, (.6 g sat fat, .8 g mono fat), 143 mg cholesterol, 15 g protein, 4.9 g carbohydrates, .3 g fiber, 867 mg sodium.


lbb75@bellsouth.net

The name of Overtown’s Soi Chinese Kitchen is a play on soy, meaning “I am” in Spanish, and on soy sauce. Soi also means a narrow lane or alley in Thai, perfect for this Overtown spot across from the UM Life Sciences & Technology Park.

Come here for dumplings, buns, lettuce wraps, satay, fried rice, noodles, char siu ribs, stir-fried shrimp in Cuban sriracha sauce (made in Homestead in small batches) and guava-glazed pork belly.

There’s a takeout window plus several patios, and Soi Chinese Kitchen also delivers to downtown offices and condos.

Owner Oscar Ferreira is a Cuban American who brought modern Chinese home after living in San Francisco for a few years . He met chef Angel Vergara through a mutual friend.

Angel was born in Puerto Rico, grew up in Orlando, graduated from the Culinary Institute of America in Hyde Park, N.Y., and came to Miami for the hospitality-management program at Florida International University. The kitchen crew also includes Isramil “Izzy” Almonte and Hong Kong-born Erick Luo, who learned Spanish working in Panama.

Shrimp Rangoon brings wonton cannoli stuffed with chopped crustaceans in creamy soy sauce with mango foam. Steamed buns are folded around sautéed shiitake mushrooms with truffle butter or pork belly with apple jam and pickles.

Wings are battered in a mix of flour, cornstarch, beer and vodka for a crisp crust. Signature dishes include pan-seared tofu with bok choy in ginger-garlic-soy, honey chicken thighs with long beans, and hanger steak in spicy sake-soy glaze.

End with guava Bundt cake or Nutella tucked in a bun with seared banana slices.

Linda Bladholm is a Miami food writer and personal chef who can be reached at lbb75@bellsouth.net.

Read more A Fork On the Road stories from the Miami Herald

  •  
Linda Bladholm

    A Fork on the Road

    A Fork on the Road: Choices Cafe gives vegans plenty of flavor

    In a sign of the times, a small vegan café has opened a larger outpost, offering meatless burgers, wraps, soups and salads. Choices Cafe doubles as a juice bar with cold-pressed fruit and vegetable juices and innovative smoothies such as the Miami Heat with mango, jalapeño, lime, plantain, ground flax and chia seeds and agave.

  •  
Linda Bladholm

    A Fork on the Road

    A Fork on the Road: Easter treats in Buena Vista

    The third operation in the culinary empire of Frenchmen Claude Postel and Cory Finot is Buena Vista Chocolate & Wine. The small shop is sandwiched between the Buena Vista Bistro and Buena Vista Deli. Glass cases hold a selection of artisan chocolates, and racks are filled with bottles of wine.

  • A Fork on the Road

    A Fork in the Road: Carol’s, Italian with Brazilian touches, opens in downtown Miami

    Life has come full circle for Carolina Moura since she opened her restaurant Carol’s on the same street as the department store of the same name her parents ran when she was a child. Now they help out in the rustic space with brick walls and faux weathered wood flooring. The menu is Italian with pizza, pasta, salads and sandwiches with a few Brazilian favorites.

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category