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Discovering Lộ Quậy: A New Chapter of Vietnamese Cuisine in Singapore

Along the Amoy street in the heart of Tanjong Pagar, a new culinary gem is making waves, redefining traditional Vietnamese cuisine with a contemporary twist. Lộ Quậy, the latest addition to the city's dining scene, is not just a restaurant; it's a narrative of passion, innovation, and heritage. Spearheaded by Chef Quỳnh Brown, this unique establishment invites diners to embark on a gastronomic journey that blends the rich flavors of Vietnam with modern culinary techniques.

The Culinary Evolution of Chef Quỳnh

Chef Quỳnh Brown

At the heart of Lộ Quậy's philosophy is Chef Quỳnh Brown, whose life and career are as rich and nuanced as the dishes she creates. Growing up in Saigon during the 1980s, Quỳnh's early years were marked by rooftop farming with her grandfather, a practice that instilled in her a profound respect for fresh ingredients and the traditional flavors of Vietnamese cuisine. This foundation, combined with nearly two decades of experience in contemporary Japanese and European cooking at renowned establishments like Nobu and Zuma, has culminated in the creation of Lộ Quậy. Here, Chef Quỳnh's culinary evolution is on full display, offering a unique dining experience that pays homage to her roots while showcasing her ever-evolving skills.

A Bold Reimagining of Classic Dishes


Lộ Quậy's menu is a testament to Chef Quỳnh's innovative spirit, where iconic Vietnamese dishes are reimagined with creativity and flair. The restaurant challenges conventional expectations of Vietnamese cuisine, starting with its reinterpretation of Pho. At Lộ Quậy, Pho is not merely a bowl of noodle soup but an artistic expression of flavors and textures. Chef Quỳnh presents a medley of Wagyu beef, complemented by an intensely flavorful Southern pho-style broth, creating a symphony of taste that captivates the palate.

Similarly, the traditional Bánh Mì is transformed into a culinary masterpiece. Dubbed the Iberico Wellington, this dish marries the rustic charm of Vietnamese street food with the sophistication of European gastronomy. Featuring grilled Iberico pork jowl and house-made pork liver pate, all wrapped in puff pastry, it's a celebration of fusion cuisine that still respects its Vietnamese roots.

Bánh Mì
Bánh Mì

Lộ Quậy is more than just a dining destination; it's a bridge between the past and the future of Vietnamese cuisine. Chef Quỳnh Brown's thoughtful, bold reimagination of traditional dishes invites diners to discover the vibrant, familiar flavors of Vietnam through a contemporary lens. As Lộ Quậy continues to challenge and delight the senses, it stands as a beacon of culinary innovation, offering a dining experience that transcends boundaries and ignites a new chapter in Vietnamese gastronomy. Join us at Lộ Quậy, where every dish tells a story of heritage, passion, and the relentless pursuit of culinary excellence.


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