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L’Orient at Naples Bay Resort

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See larger The Asian slaw appetizer at L'Orient is a mix of red and white Napa cabbage, carrot, red onion and dressed in a sesame soy vinaigrette.  KELLY MERRITT

The Asian slaw appetizer at L'Orient is a mix of red and white Napa cabbage, carrot, red onion and dressed in a sesame soy vinaigrette. KELLY MERRITT

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  • The Asian slaw appetizer at L'Orient is a mix of red and white Napa cabbage, carrot, red onion and dressed in a sesame soy vinaigrette.  KELLY MERRITT
  • The apple crumb cake is one of L'Orient's most popular desserts and all of the ice cream is made in house. KELLY MERRITT
  • Within the fresh seafood entree selections at L'Orient, Chef Eddy Thretipthuangsin prepares a fragrant lemongrass bouillabaisse with seasonal seafood, simmered in tomato-lemongrass broth. KELLY MERRITT
  • Short ribs, from Thai massaman curry or on the bone as seen here, are one of L'Orient Chef Eddy Thretipthuangsin's specialities. KELLY MERRITT
  • The braised pork belly at L'Orient is prepared with pickled daikon and an anise-soy glaze.
KELLY MERRITT
  • At L'Orient, the shrimp spring roll   with plum reduction is one of the most popular appetizers.
KELLY MERRITT
  • Steamed buns with miso butter take the place of dinner rolls to begin the meal at L'Orient, which opened recently at Naples Bay. KELLY MERRITT
  • Proud momma Pat Thretipthuangsin spends a rare moment outside the kitchen to pose with her sons Executive Chef Eddy Thretipthuangsin (L) and L'Orient Manager Chris Thretipthuangsin. KELLY MERRITT
  • L'Orient features an entirely open kitchen in which diners can watch the masters at work. KELLY MERRITT
  • L'Orient is a bright, expansive space set against the backdrop of Naples Bay. KELLY MERRITT
  • L'Orient has two entrances, from the interior of Naples Bay and on the outside where nautical scenes populate the imagery. KELLY MERRITT
  • Executive Chef Eddy Thretipthuangsin just opened L'Orient at Naples Bay where his focus is fine Asian cuisine. KELLY MERRITT

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