Lobster and scallop Fisherman’s Pie (Cork, Ireland)

Rock shrimp ceviche (Santiago, Chile)

And Chicken and coconut soup (Bangkok, Thailand).

My suggestion: Don’t miss the caipirinhas being served at the Brazillian kiosk.

Served frozen in a slush instead of muddled over ice (which would have been a logistical nightmare), the drink is a great cold treat. For adults, of course.

One more: The lamb slider with tomato chutney to be served at the Wellington, New Zealand kiosk.

It’s sweet and savory and beyond moist.

Other changes: The Party for the Senses each weekend will focus on a theme (Spain, comfort foods, etc.) and offer ticket-holders a chance to upgrade their tickets for $75 for VIP treatment that guarantees them a table and advance access to food and beverages.

Here’s a gallery I shot during a media preview on Monday:

While you’re at Disney, think about stopping by the new Kouzzina restaurant by chef Cat Cora. The Greek-themed restaurant at Disney’s BoardWalk is the resort’s first venture with a celebrity chef. (Todd English’s bluezoo at the Swan and Dolphin resort is a venture with Marriott, not Disney.)

Cora’s food has bold flavors inspired by the dishes she ate growing up in her Greek household in Mississippi.

The cinnamon stewed chicken with tomatoes, herbed orzo and mizitrha cheese practically came from the stew pot of her mother, Virginia, who will be doing a demonstration at the Epcot festival Oct. 30.

You can listen to my Table Conversations podcast interview with Cora online by clicking here.

And you can see photos I shot during the grand opening last week for the restaurant in this gallery below. (The photos of Cora dancing with her son are pretty darn cute.)