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.


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.
Miami Herald

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