The Top 2 Morning Carbs in Orlando

Inside Mills Market, Chef William Shen's casual onigiri shop moves through daily specials and a rotating menu that sells out before closing—crispy fried chicken thighs, unagi glazed in sweet sauce, tuna spiked with mustard all nestled in warm, well-seasoned rice and sealed in bags for the road. The triangles are best eaten immediately, still steaming, a quick hit of precision in a market stall.

Bánh Mì Boy occupies a corner of Mills Market with Vietnamese rigor, its sandwiches built on French bread with the kind of layered savory depth—crispy pork belly, house patė, roasted garlic mayo—that justifies the obsession. The construct-your-own summer rolls and fusion detours like pho-broth dips suggest a kitchen unafraid to pivot while respecting its foundation.