Florida’s MICHELIN Guide adds 14 new entrants, including 6 for the Orlando / Central Florida area.
Big congratulations to Banh Mi Boy and Kai Kai of the new Mills Market who join Unigirl on the list, as well as Chef Sonny Nguyen’s Gyukatsu Rose, Chef Tyler Brunache’s Smokemade Meats + Eats, Walala, and Chef Michael Collantes’ Bar Kada! (PS I am still confused why Winter Park gets its own city section rather than being lumped in with Orlando)
Congratulations to All!
From the Michelin Guide:
Orlando
Bánh Mì Boy
Cuisine: Vietnamese
Located inside Mills Market, Bánh Mì Boy brings a Vietnamese look, feel, and flavor to this food hall. As the name suggests, bánh mì, or sandwiches, are indeed the focus (try the crispy pork belly with roasted garlic mayo and house pat? on French bread for a deeply savory and satisfying meal). It’s not just about the classics, though, and fusion finds include a French dip with a side of pho broth, as well as a Vietnamese-style cheesesteak. The create-your-own summer roll option is undoubtedly one of their most appealing options, with the ability to pick from a variety of proteins (think pork belly and lemongrass chicken) to vegetables, spices, and sauces. Iced coffee or fresh sugar cane juice round out this spot-on meal.
Micah Cox / Bánh Mì Boy
Gyukatsu Rose
Cuisine: Japanese
This food stall in the East End Market is from the same team behind Domu. Pull up a seat at this Japanese-focused counter and the concept becomes immediately clear as they fire up the grill—it’s all about gyukatsu, or breaded beef cutlets. The menu is simple, and the only decision needed is whether you want one portion or two. Sided by cabbage salad, rice, and soup, the beef arrives on a tray seasoned, lightly fried, and sliced, and from there, it’s in your hands, searing on your grill and seasoning with soy and onion sauces to your liking. End on a sweet note with their frozen matcha pudding layered with Oreo crumble and brûléed sugar on top.
It’s a hot ticket, so reservations are a must.
Alex Gonzalez / Gyukatsu Rose
Kai Kai
Cuisine: Chinese
They’re no strangers to these parts, having run a popular food truck before, but Jerry and Jackie Lau’s food stall inside Mills Market is proof that they’re here to stay. Kai Kai shines a spotlight on Cantonese cooking. Not sure where to begin? Take one look at that case of barbecue and roasted meat tempting from just behind the counter and it becomes clear. Sold by the pound or as a meal with steamed rice and two or three selections (crispy pork, soy sauce chicken, and char siu are go-to choices), the menu also includes noodle and rice dishes, as well as an entire section devoted to dim sum. Roast duck bao is a surprising delight, as is the fried mochi pork dumpling with just a hint of sweetness that delivers an impactful bite.
Terrence Gross / Kai Kai
Smokemade Meats + Eats
Cuisine: Barbecue
Central Texas-style barbecue in Orlando? You bet, at this spot off busy Curry Ford Road from owner/pitmaster Tyler Brunache. Concrete floors, simple tables, and a lengthy menu written on butcher paper are a sign that this place is serving up the real deal. It’s a classic meat and sides affair, and they even make their own white bread that’s sliced and served alongside your selections. Pork ribs in a black pepper and salt rub are tender and incredibly flavorful with a nice hit of smoky edge, while the jalapeño-cheddar sausage gives Texas a run for its money. Sides like collard greens studded with garlic and mac & cheese are just two of the can’t-miss accompaniments.
Lisa Wilk / Smokemade Meats + Eats
Walala Hand-Pulled Noodle House
Cuisine: Chinese
It’s not just a name at this spot run by a father-daughter duo—it’s a promise. It’s all about Lanzhou-style hand-pulled noodles here, where counter seats face a glass-enclosed kitchen displaying bubbling broths and noodles being pulled. A massive bowl of savory, clear broth tangled with noodles and tender beef shank is a house classic; add Chinese pickles for an extra pop of flavor. Sub beef short rib for the shank and you’ll discover another signature dish or opt for the dry-style noodles with ground pork and peanuts. While you’re here for the noodles, there are plenty of other tempting options, including pan-fried dumplings and buns, and if you’re lucky, Chinese fried dough with warm soy milk for dipping.
Winter Park
Bar Kada
Cuisine: Japanese/International
While Soseki is known for its intimate stature and serious tasting menu, Bar Kada is its perfect complement. Located in the same building, this space has triple the seats along with a more casual concept (note the disco ball for further proof). Expect the same commitment to quality and the strong creative streak seen at Soseki, only here it’s dressed down to fit the laidback vibe. The Japanese dishes with global influences have plenty of personality and deliver on bold flavors, as in the kinilaw-style spicy-sweet sashimi or roasted maitake mushrooms in a ponzu beurre blanc. Cocktail and wine offerings are deep, but the sake selection is a real standout, and the knowledgeable bartenders make a seat at the bar especially interesting.
Fernando Delgado / Bar Kada
