Discover authentic Vietnamese flavours beyond its famous street foods at Lo Quay, where Chef Quynh Brown creates a unique fine-dining experience with a forward-thinking menu.
The classic pho, for example, is reinterpreted as Broth, a warm Southern pho-style broth featuring a medley of Wagyu beef – raw brisket, deep-fried honeycomb and omasum tripe – and bean sprout jelly. The atmospheric restaurant is also part gallery, filled with AI-generated art work evocative of the good chef’s life.
Wines, from over 60 producers worldwide including Japan, pair beautifully, but the sommelier is also unafraid to break convention, matching the Iberico wellington (an elevated take on banh mi) with Suntory premium malt beer.
