Let's talk about a culinary delight that has taken Orlando by storm - Yumee Katsu, a Korean chain specializing in deep-fried, panko-coated cutlets. This restaurant concept is a testament to the enduring appeal of breaded cutlets, a culinary tradition with roots stretching back to medieval Italy.
The menu at Yumee Katsu offers a delightful twist on this classic dish, with options ranging from pork to chicken and fish. The star of the show, the King Don Katsu, is a Korean-style pork cutlet that's as large as your face and served with a delightful array of sides. It's a true feast for the senses, and the juicy cutlet is a testament to the kitchen's skill.
On my return visit, I opted for the Chicken Curry Katsu, a sliced cutlet served with a well-balanced curry. My partner chose the Fish Katsu, featuring swai, a popular whitefish. Both dishes exemplified the comforting, universal appeal of katsu. The restaurant also offers a range of Korean dishes for those seeking a vegetarian option, such as vegetable tofu soondubu, served in a fiery stone cauldron.
One detail that stood out to me was the use of sesame and seaweed-sprinkled rice, a delightful touch that adds a unique flavor to the meal. However, this garnish was missing from the vegetarian dish, a small detail that I found intriguing.
The ordering process at Yumee Katsu is efficient, with a kiosk near the entrance, but there were some hiccups, like my forgotten Thai tea order. Despite this minor glitch, I'll be returning, and I hope to see the Tomahawk Cutlet, a specialty from their Korean locations, make its way to Orlando soon.
Yumee Katsu is located in the Northgate Plaza, and while the parking lot has been empty during my visits, I predict it won't stay that way for long. This restaurant is a hidden gem, and I, for one, am glad to have discovered it.
In my opinion, Yumee Katsu offers a unique dining experience, blending traditional Korean flavors with a modern, efficient service model. It's a must-visit for food enthusiasts seeking a taste of something different.
