Vietnamese cuisine is more than just its popular street food. Lộ Quậy invites gastronomes to have a taste of what New Vietnamese cuisine is all about with chef Quỳnh Brown at the helm. Distilling her childhood memories in Saigon and two decades of cooking in renowned kitchens including Nobu and Zuma, the 38-year-old presents inventive plates that journey the senses within the vibey 54-seater mid-century contemporary space. Think familiar flavours of sweet, salty, sour, spicy, bitter and funky expertly interwoven with modern techniques and artfully plated. For instance, the humble Pho is reimagined as a collagen-rich broth influenced by the South. It is then adorned with accompaniments of Wagyu beef brisket, honeycomb tripe and crispy puffed beef tendons. Vietnamese coffee stars in the Cafe Phin Parfait where espresso-soaked sponge, Kahlua coffee liqueur and condensed milk are layered in harmony.
Libations are not an afterthought too. The wine list features over 60 producers from across the globe including lively sparkling wines to biodynamic bottles. Alternatively, there are 26 sake brews and craft cocktails designed to go along with the bold flavours.
