Kaya Orlando: Upscale Filipino Cuisine That’s More Vibe Than Wow
Kaya is like a pillar of the Filipino food community here in Orlando. I see them host a lot of different pop-up events and it seems great to have a local business support other small local businesses and help each other out. I have been to Kaya a few times back when they were focused on prix fixe course menus and also a few times now that they are more a la carte focused. I prefer the a la carte style and I think it fits them better.
Their menu changes a lot which is what makes this kind of restaurant exciting. Chef driven restaurants that evolve their menu are more interesting than places that are static. But I will probably be blacklisted by the Filipino foodie community for saying this upscale Filipino spot is just okay but not great.
Lumpiang Shanghai Good
Given the name, this dish has origins in Shanghai. While I am Chinese I am not familiar with the regional cuisine of Shanghai so I can’t make any comparisons to the mainland version, but I can tell you that these were good. Fried and crispy with a dense meaty filling. I believe the sauce is made in house but it doesn’t taste any different than the standard sweet chili sauce you would find at the Asian grocery store.
Squid Ink Adobo Pancit Good
This was the chef’s highlight and it’s basically a fusion seafood pasta dish. Pancit is just an umbrella term for noodles in Filipino cuisine, but if you are mentally preparing for rice noodles or egg noodles that are stir fried you’re probably going to be disappointed. As a pasta dish though this was good. The vinegar in the adobo sauce takes the place of the usual lemon juice that is used to brighten up seafood pasta dishes. The seafood was tender and not rubbery. I personally like dried pasta better because it has a better texture, but I can commend the effort to make fresh small batch noodles.
Lechon Kawali Skip
Just okay and I wouldn’t get it again. The pork belly itself didn’t have much flavor on its own, most of it came from the collard greens on the bottom with the coconut sauce doing a lot of the heavy lifting. Apparently there is a Filipino shrimp paste called bagoong in the dish but I didn’t really taste it, maybe it was much more diluted in the coconut sauce, but it added complexity to the collard greens on the bottom. The pork belly was also a bit dry like it was over fried.
Australian Wagyu Steak Good
Even though I primarily grade restaurants by the food itself and don’t really hold a high bar for service in general, I want to note some things that need improvement. The meal for the two of us totaled somewhere around $270 after taxes and tip so I do expect a certain modicum of service. The chef is friendly and even gave us a free piece of nigiri for both my wife and I which I greatly appreciate. The waitress needs to be more attentive.
Gambas Skip
This was my biggest gripe with the whole meal. It was $32 for a total of 4 shrimp, just regular Cape Canaveral shrimp the size of typical cocktail shrimp, probably one biters, with a poached egg in the middle. The flavor was good and I wish there was some bread to soak up the sauce with the poached egg, but this dish was overpriced for what it is. It isn’t like Kaya is using those big spot prawns from Alaska or Argentinian red shrimp. This is locally sourced shrimp that shouldn’t command such a premium.
Atmosphere & Mood
This is a cozy restaurant in the Mills district surrounded by so many other great local restaurants. The vibe is tropical and warm, like going to a well decorated Filipino family restaurant rather than an upscale sit-down establishment. It is the restaurant equivalent of a house described as well lived in. Kaya has an extensive bar and an open kitchen, the type of place where people would go after work to hang out and relax.
I think the vibe at Kaya is better than the food. The seasonal menu keeps repeat visits interesting, but every time I have come here the dishes land somewhere between decent and good without ever being amazing. Kaya sits in an awkward middle ground, high-end casual rather than fine dining, but once you factor in the mandatory 20% gratuity the final bill pushes into fine dining price territory without the plating refinement or technical execution to match. If you’re curious about upscale Filipino food in Orlando, Kaya is worth trying once. Just temper your expectations on portion size relative to the price.
- ✓Lumpias are good.
- ✓Nice environment and friendly staff.
- ✓Interesting rotating menu of Filipino-inspired dishes.
- ✗The food is pricey for what it is.
- ✗Mandatory 20% gratuity.
Tips for Visiting
- Lumpiang Shanghai is solid but the dipping sauce is nothing you haven’t tasted before
- Skip the lechon kawali unless the coconut and collard green base appeals to you
- The wagyu is well cooked but doesn’t justify the premium over the ingredient itself
- The gambas portion is very small for $32 so manage your expectations on value
- The seasonal menu means repeat visits are interesting since you’ll always find something new
- Better for the ambiance than the food if you’re looking for a special occasion Filipino restaurant in Orlando
