Chinese Food in Orlando (2025)

Orlando’s benchmark for modern Sichuan, known for mapo tofu, cold Sichuan noodles, and pickled fish soups. Consistently highlighted by the Michelin Guide and praised by local critics for depth of flavor over brute heat.

A longtime dim sum favorite with all‑day options and weekend cart service. Frequently recommended by Orlando food writers and beloved by locals for har gow, siu mai, and beef chow fun made to order on weekdays.

Family‑run since 1975 and still central to Orlando’s Cantonese community. Daily dim sum (with carts on weekends), live seafood, and banquet dishes; frequently cited by local media as a stalwart of the Mills 50 dining scene.

A bustling Cantonese barbecue and noodle house—roast duck, soy sauce chicken, and crispy pork are carved to order. Regularly praised by Orlando Weekly and local critics for wok‑hei on chow fun and honest, affordable plates.

The rebirth of a Mills 50 favorite in 2025, refreshed with a sleek look and a Sichuan‑leaning menu from the team behind Winter Park’s lauded Chuan Fu. Covered by Orlando Weekly for its reopening and community roots.

Elegant sister to Mills 50’s Sichuan kitchens, recognized by the Michelin Guide for balanced heat and polished service. Ideal for family‑style spreads—Chongqing chicken, flaky white fish in pickled cabbage broth, and cool cucumber salad.

A compact West Colonial newcomer drawing Chinese diners for tea‑smoked duck, dan dan noodles, and pickled fish. A no‑frills, all‑flavor spot that adds depth to the city’s growing Sichuan scene.

Large, independently owned dim sum house near Millenia with a sprawling menu and family‑friendly vibe. Locals note push‑cart service on weekends alongside seafood dishes and Cantonese standards.

Casual, UCF‑area spot cooking Cantonese comfort—claypot rice, stir‑fried noodles, soups, and dumplings. Frequently recommended by local diners for generous portions and value without sacrificing authenticity.

Under‑the‑radar Cantonese and dim sum destination in the Chinatown plazas. Noted by local food media for handmade noodles, sesame balls, and a broad, multilingual menu that draws families on weekends.