Chef Tung Phan launches Camille pop-up, Orlando’s Only Modern Vietnamese Chef’s Table Experience

‘Camille’ by Chef Tung Phan Opens Pop-Up in Domu Lab at East Close Sector

Orlando not too long ago got its first fashionable French-Vietnamese pop-up, served Chef’s desk-design at Audubon Park’s East Conclusion Sector.

Camille, an personal 8-seat Chef-to-guest dining experience led by Chef Tung Phan, opened past thirty day period on the 2nd ground of East Close Sector at Domu Lab which is in the kitchen area of The Neighbors, a new neighborhood keep that sells neighborhood products and entertaining cocktails, headed by East Finish Marketplace founder, John Rife, and Freehand Merchandise proprietor, Jacob Zepf.

Chef Tung is the 1st resident chef at Domu Lab to host a pop-up, and hopes to get exposure for the new notion. A chef’s incubator by structure, Domu Lab will host rotating pop-ups for area cooks to showcase their abilities below the mentorship of restaurateur companions Sonny Nguyen and Johnny Tung.

Chef Tung plans on operating in the area for at minimum six months ahead of shifting into a permanent brick-and-mortar place, with his eyes on the Mills 50 spot.  With its deep, rich history of Vietnamese immigration in the 1970s, Mills 50 is recognised as “Viet Town” to locals and is residence to the most concentrated Vietnamese inhabitants in Florida. The Viet City space has distinctive significance to Chef Tung.

Born in Vietnam, but lifted American, Tung’s spouse and children moved to the midwest just a calendar year just after he was born, and then relocated to Orlando when he was 12 years previous. An Orlando resident for just about 20 years, Tung is a seasoned veteran with a 10 years of expertise in the culinary market. Together with remaining a graduate of Le Cordon Bleu, where by he figured out the fundamentals of classical French cooking, Chef Tung has worked at the award-successful Victoria and Alberts at Walt Disney Entire world Resort, and Isleworth Country Club. Chef Tung has also been mentored by Michelin-starred classical French Chef Pascal Sanchez.

At age 14, Tung received his initially practical experience in the business, scrubbing dishes at a restaurant owned by a relatives buddy. At that time, Tung had no curiosity in paving a occupation in the culinary field. The true turning stage came all through his journeys to Europe and Southeast Asia, where he traveled as an acrobatic performer. This is where he identified different meals cultures, persons, and regional substances, and in the long run, where by his like of cooking was cultivated.

“I chose Vietnamese cuisine as a indicates of finding my identity, and going again to my roots. I just wanted to honor that — know far more about where by my loved ones came from, and pay homage to the food items as perfectly,” suggests Tung.

The seven-program prix fixe menu functions present day Vietnamese-impressed dishes with worldwide influences.  With Vietnamese delicacies presently greatly motivated by France immediately after in excess of a century of occupancy, substantially of the menu will lean to French-Vietnamese fusion. The menu merchandise will be centered on seasonality with an emphasis on top quality-good quality elements, either sourced domestically or flown in, this sort of as A5 wagyu, unique truffles and caviar, contemporary Florida pompano, and regionally-grown citrus.

“It’s very tough. Opening Camille is practically like remaining a pioneer — getting the lively food tradition of Vietnam and presenting it in a extra refined, progressive way,” suggests Tung.

In naming the concept, Chef Tung drew inspiration from his initial-born daughter, whose center name is Camille. The word, translated in French, means “perfect and pure.” And perfection is particularly what Tung strives for in his dishes — building food that is pure to him, with experiences he’s found out on his previous travels.

Camille’s present hrs are Wednesdays via Sunday at 5pm & 8pm.  Reservations ought to be designed in progress at: exploretock.com/camille

Here are pictures from Camille’s seven-system meal:

SURF & TURF BANH MI – Hackleback Caviar, Rainbow Trout Roe, Prosciutto, Pate Foam

Crucial WEST PINK SHRIMP – Lotus Stems, Bourbon Aged Nuoc Cham, Mint, Citrus Supreme

CURRY OF DUNGENESS CRAB – Patagonian Tooth Fish, Thai Basil Essence, Okinawa Sweet Potato

DUCK & TAPIOCA CONGEE – Mushroom Duxelles, Sunchokes, Pink Wine & Tamarind Gastrique

DUCK AND BAMBOO CONSOMMÉ

AUSTRALIAN WAGYU TENDERLOIN – Damaged Rice Fritter, Pickled Greens, Hoisin & Truffle Jus

DRAGONFRUIT – Finger Lime, Lychee & Rose Bud Granita

GINGER ROASTED PEAR – Vietnamese Coffee, Meringue Crisp, Brown Butter Ice Cream

Environmentally friendly TEA MATCHA – lavender from The Significant in Winter Park.

Our practical experience was phenomenal.  As an Orlando native, I thoroughly loved discovering far more about my Vietnamese culture and dealing with the common elements in a refined and progressive strategy.  I was blown absent the overall time and I am wanting ahead to looking at what Chef Tung has prepared subsequent in the vivid upcoming in advance of him.  Be confident to test out his pop-up residency at Domu Lab, extremely recommended!

For more details and to make a reservation, pay a visit to: exploretock.com/camille