As Chef's Counter experiences start to appear on the Orlando dining scene, they’ve become an elevated option for special occasion dining that continues to propel the food scene in Orlando as one to be taken seriously.

Besides Kadence, this is only the second time I have decided to splurge on a Chef's Counter experience here in Orlando, and I decided to take my chances on Camille and Chef Tùng Phan.

If you aren't familiar with Camille, they had a temporary residency at the East End Market, upstairs in the Neighbors space, while their permanent spot in Baldwin Park was going through its build out. With Chef Phan at the helm, this is an intimate 8 seat, Chef-to-guest experience that features a seasonal, multi-course menu with a modern approach to Vietnamese cuisine.

THE VIBE

Upon entering the space, the minimal and neutral color scheme sends calm waves over you. Thoughtful touches of simple luxury are found as your eyes take in the room as a whole, but nothing that makes you feel out of place or perhaps in an overwhelming or intimidating environment. General Manager Trinh Phan explained that we may not feel like we were in a restaurant, which was intentional. The feeling they wanted to achieve was that we were dining in a friend's home - as we gathered around the kitchen counter, so to speak. That’s truly how it felt. Like a very talented friend was preparing a meal just for us, his eight best friends.  

Another note about the overall atmosphere that I appreciated was there was not an ounce of pretentiousness in this 2-hour experience. Chef Tùng Phan was front and center with his staff rotating through the open kitchen, plating tongs in hand, often with a warm smile. As we watched dishes get meticulously put together and spoke among ourselves, trying to guess ingredients, Chef would peek up from his concentration, laugh, and slyly say “I can’t tell you..", or ”maybe!”. His demeanor was welcoming, even subtly silly at times, posing for our paparazzi photos of him holding a basket of breaded bliss. He appeared at ease, and because of that, so were we. As someone who often doesn't care for the overall ambiance of high-priced, stuffy food experiences with often equally pretentious patrons who can alter the vibe (this once happened ruining a pricey anniversary splurge) the whole evening was comfortable.

THE FOOD

The menu at Camille changes seasonally, and the following menu change will be in September. For that reason, I don't want to belabor this review with every detail of a meal that might be completely different when you get to treat yourself, but I will share with you some brief thoughts of the dishes in this flawless meal.

ăn chơi

The very first dish consisted of three small bites. Tea egg, summer black truffle, Kaluga Caviar, Pâte foam, Dr. Joe Duck, Black Sesame.

All three small dishes had exceptional flavor, but what was described as a Bánh Mi Tart was especially bursting with familiar flavors compacted so elegantly in this small edible vessel of art.

Bánh Xèo - Spiny Lobster, Passionfruit

The Spiny Lobster with Passionfruit which was served with palm of hearts and a colorful array of other greens really opened my eyes of how passionfruit is much more versatile than I had previously seen it. Beautiful texture on this dish, and for as elegant and quiet as you may want to be while dining, this is a plate scraper for sure. You don’t want to miss a morsel.

Trà Nóng - Camellia Tea

The hot tea service was a surprising respite in the courses that added some beautiful, herbaceous aromatics and acted like a warm hug from your host before you moved on.

THỊT Heo NƯỚNG

Iberico pork is a highly sought-after protein, not to mention expensive. Coming from Iberian Black Pigs only found in Spain and Portugal, their special diet and the fact that they can freely roam makes them one of the most expensive meats in the world. These small bites paired nicely with vermicelli noodles, adding some nice texture between each pork portion.

cá khói Chuối - Halibut, coconut

This was one of the absolute showstoppers of the evening. I don’t have Halibut often because I know it’s an easy fish to ruin. This Halibut was a dream. Light and buttery, with the amazing addition of the brûléed lemon on top. No actual taste of fish could be detected, as the Halibut easily took on the sweeter flavors of the coconut and lemon, making this is a truly stunning dish. This is one I will be thinking about for a long time.

Chim Cút - Manchester Farm Quail, Leeks

Another exceptional dish, with a surprise of rice stuffed into the quail.

Bánh Mi - Bread Service

As simple as something as bread service may seem, we all know how satisfying good bread can be. This bread service introduced me to the best focaccia bread I’ve ever had the pleasure of eating creating a new standard of how I will measure them going forward. However the bread had a greater purpose in the next course.

Cà Ri Cua - Dungeness Crab, Curry

Crab two ways, served elegantly, in a tiny tart and a small bowl of curry. The bread was meant to help you sop up all the remaining curry in the vessel, which I appreciated so much after getting my first taste. You wanted to soak in this curry, so I left no trace behind using the bread.

Bò Lúc Lac - Kagoshima a5 Wagyu, Local Greens

With the highest yield and meat quality grade, so high that Chef put a certificate on the counter for us to see before he served the plates, this piece was phenomenal. The beautiful marbling and the exceptional texture of the Wagyu were made only better by the simple accompaniment of the local greens and one of the best bright and tart vinaigrettes I've ever tried.

Muoi Ot - Bird’s Eye Chili, Watermelon

Bánh Chuoi - Banana, Ginger Caramel

FRIANDISE

All of these sweet endings to our courses were brilliant and exciting, some familiar, some eye-opening. The small banana cake was a favorite, but Vietnamese coffee macaron was my favorite. It packed such a condensed punch of what it feels like when I'm excitedly drinking a Vietnamese coffee far too fast, but this in this petite package. 

should you go?

YES!! This price point for many (myself included) is a splurge and may be a one-time treat to celebrate something special. When that particular time comes around, I would not hesitate to suggest Camille be where you allow yourself to enjoy this type of experience.

The price is $180 per person, which does not include any beverages, or additional supplements (think caviar and truffles), although there is no pressure to add to your experience. Still, they are certainly available, including a wine pairing.

A slightly more affordable offering at $120 per person would be to select the Dining Room option, which doesn't seat you at the Chef's Counter, but in the booths behind it. You would choose between two meticulously crafted menus, thoughtfully designed with carefully curated courses.

Be prepared to spend 2-2.5 hours if you select the Chef's Counter. Dress elegantly (no jeans), and be open to whatever the chefs synchronously put before you. However, if you have food allergies, you can make that known before your reservation date.

I certainly look forward to my next opportunity to dine at "Chef Phan's house.

This meal was not hosted and was paid for personally. All thoughts are my own.