{"id":76387,"date":"2024-02-28T14:37:19","date_gmt":"2024-02-28T06:37:19","guid":{"rendered":"https:\/\/www.afoodieworld.com\/sg\/?p=76387"},"modified":"2024-02-28T14:37:55","modified_gmt":"2024-02-28T06:37:55","slug":"discover-a-new-take-on-vietnamese-cuisine-at-lo-quay","status":"publish","type":"post","link":"https:\/\/www.afoodieworld.com\/sg\/blog\/2024\/02\/28\/discover-a-new-take-on-vietnamese-cuisine-at-lo-quay\/","title":{"rendered":"Discover a New Take on Vietnamese Cuisine at L\u1ed9 Qu\u1eady"},"content":{"rendered":"\n<p>It&#8217;s been over four months since L\u1ed9 Qu\u1eady first introduced Singapore diners to Chef Qu\u1ef3nh Brown&#8217;s novel take on Vietnamese cuisine. Settling into its restored shophouse home in Amoy Street since last September, the restaurant has steadily garnered praise for its reimagined classics and artful presentation of Vietnamese flavours.<\/p>\n\n\n\n<p>Bringing her global culinary experiences to the table, Chef Qu\u1ef3nh pays homage to Vietnamese tradition while injecting contemporary techniques. Signature dishes like the wagyu beef pho medley and Iberico pork b\u00e1nh m\u00ec wellington continue to delight with their playful reinterpretations. Sharing plates such as the whole flash-fried sea bass prove popular for groups.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2024\/02\/3-2-1024x683.jpg\" alt=\"Discover a New Take on Vietnamese Cuisine at L\u1ed9 Qu\u1eady\n\" class=\"wp-image-76389\" title=\"\" srcset=\"https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2024\/02\/3-2-1024x683.jpg 1024w, https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2024\/02\/3-2-300x200.jpg 300w, https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2024\/02\/3-2-768x512.jpg 768w, https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2024\/02\/3-2-150x100.jpg 150w, https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2024\/02\/3-2-450x300.jpg 450w, https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2024\/02\/3-2.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">\n<\/figcaption><\/figure>\n\n\n\n<p>The spacious yet intimate dining room maintains its gallery-like atmosphere, regularly showcasing new art exhibitions that complement each seasonal menu change. An extensive beverage program highlights lesser-known wine and sake producers.<\/p>\n\n\n\n<p>L\u1ed9 Qu\u1eady has clearly resonated with diners looking to deepen their understanding of Vietnamese cuisine beyond the standard street foods. With Chef Qu\u1ef3nh at the helm, it stands out as an leader in the evolving New Vietnamese dining landscape, gaining recognition for thoughtful creative execution alongside authentic regional flavors. This is surely one of Singapore&#8217;s essential restaurants for any food-lover seeking new culinary discoveries.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s been over four months since L\u1ed9 Qu\u1eady first introduced Singapore diners to Chef Qu\u1ef3nh Brown&#8217;s novel take on Vietnamese cuisine. Settling into its restored shophouse home in Amoy Street since last September, the restaurant has steadily garnered praise for its reimagined classics and artful presentation of Vietnamese flavours. Bringing her global culinary experiences to<\/p>\n","protected":false},"author":25,"featured_media":76388,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4,3],"tags":[],"ppma_author":[81],"authors":[{"term_id":81,"user_id":25,"is_guest":0,"slug":"foodie","display_name":"Foodie","avatar_url":{"url":"https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2023\/10\/Untitled-design-1.png","url2x":"https:\/\/www.afoodieworld.com\/sg\/wp-content\/uploads\/sites\/5\/2023\/10\/Untitled-design-1.png"},"user_url":"https:\/\/www.www.afoodieworld.com\/sg","last_name":"","first_name":"","description":"Foodie is here for all Hong Kong food related news and events."}],"_links":{"self":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts\/76387"}],"collection":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/comments?post=76387"}],"version-history":[{"count":1,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts\/76387\/revisions"}],"predecessor-version":[{"id":76390,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/posts\/76387\/revisions\/76390"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/media\/76388"}],"wp:attachment":[{"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/media?parent=76387"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/categories?post=76387"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/tags?post=76387"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.afoodieworld.com\/sg\/wp-json\/wp\/v2\/ppma_author?post=76387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}