Lộ Quậy: A One-Of-A-Kind Vietnamese Dining Experience

Lo-Quay: Elevating Vietnamese Cuisine to New Heights

When it comes to dining experiences that transport your taste buds to a different world, Lo-Quay is undoubtedly the Vietnamese sensation that has set Singapore abuzz. My husband and I recently embarked on a culinary adventure that can only be described as an 11 dish degustation extravaganza at this exciting new restaurant. Lo-Quay dazzled our palates and charmed us with its modern Vietnamese ambience and an artful touch, all infused with the spirit of innovation.

The moment you step into Lo-Quay, you are greeted by a contemporary Vietnamese atmosphere that is both stylish and inviting. The walls adorned with Vietnamese-inspired art pieces instantly transport you to the bustling streets of Hanoi or the serene landscapes of the jungle. What's fascinating is that these captivating art pieces are not the work of traditional artists but creations of one of the restaurant founders, generated with the aid of artificial intelligence. These AI-generated artworks are not only for aesthetic pleasure but are also available for purchase, allowing you to take home a piece of this unique dining experience.

However, it's not just the visual appeal that sets Lo-Quay apart; it's the culinary experience that truly steals the show. The 11 dish degustation menu (with optional extras) is remarkable value at $138++ and offers a refined take on classic Vietnamese favourites such as Pho and Banh Mi, with a twist of innovation and exceptional quality, often incorporating Japanese ingredients. Lo-Quay has succeeded in striking a harmonious balance between the traditional and the modern, presenting Vietnamese cuisine in a way that is both familiar and exciting.

One of the standout features of our visit to Lo-Quay was the beverage pairing, a unique and eclectic offering that showcased an array of options from champagne to French wines, Sake and even a special surprise from Japan. This thoughtful selection of beverages complemented the dishes and added a layer of complexity and enjoyment to the overall dining experience. The team at Lo-Quay has certainly paid attention to every detail, ensuring that the journey through each course is an exploration of flavour and culture.

The degustation experience is thoughtfully divided into four parts (cold snacks, hot snacks, shared main and dessert), each offering a distinct culinary adventure. We began with the cold snacks, and the HIRAMASA | POMEGRANATE | UMEZUKE was an instant hit. This dish featured sashimi-style Japanese yellow amberjack with toppings that offered a medley of fresh, tangy flavours. The delicate balance of textures and tastes was a testament to the chef's culinary artistry.

Another standout from the cold snacks was the PÂTÉ CHOUX | SCALLOP | IKURA, which featured a Kaffir lime pate choux with Japanese U12 scallop mousseline, ikura pickled in shiso amazu and kimchi remoulade. The interplay of flavours in this dish was a delight for our taste buds.

Moving on to the hot snacks, the OYSTER | BONE MARROW | CAVIAR was a showstopper. This baked starter featured a substantial Murotsu Bay oyster from Japan, enveloped in a tangy Hollandaise sauce with a pickle reduction. Finished with a kiss of aburi searing and a dollop of Caviar Colony Kaluga Hybrid caviar, it was a symphony of flavours and textures.

Another hot snack that left a lasting impression was the BEEF BROTH | WAGYU | OFFAL BITS. This dish was a loving homage to Pho and the chef's memories of her mother's cooking. Although it omitted the noodles, the broth was a labour of love, taking a painstaking 18 hours to create. Ten litres of stock reduced to just one litre of beefy goodness - the result was a bowl of comfort that paid homage to tradition with a modern twist.

For our shared main, the WHOLE SEA BASS | HONEY AJI AMARILLO | FENNEL stole the spotlight. This dish featured a flash-fried crispy whole Mediterranean sea bass from Turkey, adorned with a mixed herb salad, and drizzled with a citrusy, bright sauce that combined Peruvian yellow pepper, lime, honey, pickled eggplant and fish sauce. It was a harmonious fusion of flavours, showcasing the chef's time in California and her ability to create a dish that is both familiar and innovative.

One aspect that added an extra layer of delight to our experience at Lo-Quay was having a female chef at the helm. Chef Quỳnh's magic in the kitchen was evident in every course, and her passion for her craft shone through, making our visit even more memorable.

Lo-Quay is not just a restaurant; it's a journey that celebrates the rich tapestry of Vietnamese cuisine. The restaurant's ability to seamlessly blend tradition with innovation is a testament to its commitment to preserving the essence of Vietnamese flavours while offering a unique and modern twist. The well priced degustation is an experience that every food enthusiast should embark on and it's an adventure that will leave you with a newfound appreciation for the culinary magic that can be created when tradition and innovation come together.

If you're looking for an unforgettable dining experience that pays homage to the roots of Vietnamese cuisine while pushing the boundaries of creativity, make a reservation at Lo-Quay. Your taste buds will thank you and your soul will be enriched by the culinary journey that awaits.

About the Writer

Expat writer and reporter Rebecca Assice is a passionate foodie, wine lover and traveller originally from New Zealand who has been in Singapore since 2011. Rebecca is a lover of all things luxury whether it be hotel stays, fine dining restaurants, day spas or beach clubs. Rebecca is a busy mum of three and an entrepreneur with a portfolio of entertainment experiences across Singapore and Australia. In Singapore, she runs Virtual Room (https://singapore.virtual-room.com), a unique and mind-blowing VR escape game experience. Rebecca is a frequent traveller and has enjoyed some of the world's best restaurants and resorts all across Asia, Europe and the US. Rebecca and her French husband are always looking out for the hottest new tables and experiences in Singapore. You can join Rebecca on her food and travel journey through her descriptive reports and articles published and distributed on http://www.expatchoice.asia

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