I suppose “Durian” would’ve been too polarizing a name for chef Hung Huynh’s new bar/restaurant. “Pomelo” is void of any olfactory offense and is just as representative of the Southeast Asian flavors the Top Chef Season 3 champ will showcase at his Mills Park venue.
Pomelo will be cocktail-focused, says Huynh, and bring “freshness” and “tropical flair” to its beverage program when it opens in the old Twisted Handle/Brass Tap space next spring. Fresh fruits (including pomelos) and herbs characteristic of Vietnamese and Thai flavors will also find their way onto Huynh’s menu of shareable plates and live-fire eats.
And while the bill of fare is still in the works, Huynh says skewers, seafood towers, caviar, chicken nuggets and flame-licked charred octopus will keep the offerings fun and casual. Just don’t mistake “fun and casual” for tame or dumbed-down.
“I’m not going to hold back,” says Huynh. “It’s going to be traditional, but it’s going to be my style of traditional. The food will be simple, and made using high cooking techniques with flavors that are bold and clean. And the menu won’t limit my flair for Mediterranean flourishes.”
Since Huynh captured the title of Top Chef in 2007, the talented Vietnamese-born alum of Per Se and Guy Savoy spent four years with Catch Hospitality Group before a well-publicized split. There were stints at Morimoto Asia and Ava MediterrAegean before Huynh joined forces with James Beard Award-nominated restaurateurs Johnny and Jimmy Tung as Director of Culinary Innovation in 2022. He’s since been a workhorse inside and outside Mills Market, serving as culinary director and helping out with Kai Kai and Banh Mi Boy while also launching Saigon Snow and, more recently, Baddie Bird.
The Tungs, who are backers of the Pomelo venture, were searching for a space to showcase Huynh’s skills, and the stand-alone building — with its outdoor seating, lively setting and plentiful parking — seemed ideal. That said, a whole new kitchen will be built inside for Pomelo complete with hood, live-fire grill, planchas, combi ovens, stoves and wok stations.
“Chef Hung has played such a huge role in shaping Mills Market and we appreciate him so much that we wanted to support him in opening his first restaurant in Orlando,” says Johnny Tung.
No question the Top Chef has grown to love the energy and culture of the Mills 50 District, and seems more than enthused to reflect that vibrancy in Pomelo’s cuisine.
“I’m just really excited to have the freedom to cook what I want,” Huynh continues. “This is really the first introduction of my cooking to Orlando and I can’t wait for people to try it.”
As far as the Pomelo name, Huynh says it was born from the affinity he has for the fruit: “I love using the citrus in raw fish dishes and sauces.” Pomelo’s decor will be lush and tropical, but “not in a jungle kind of way,” Huynh says. The 120-seat, 2,600-square-foot space at 1632 N. Mills Ave. will be laid-back and casual with and indoor and outdoor bar.
“It’s going to be chill. It’s going to be fun. It’s going to be loud,” says Huynh. And if durian makes an appearance, it’s definitely going to get funky.
Follow @pomelo.fl on Instagram to keep updated.
Subscribe to Orlando Weekly newsletters.
Follow us: Apple News | Google News | NewsBreak | Reddit | Instagram | Facebook | Bluesky | Or sign up for our RSS Feed
