The Q Dining - Modern Vietnamese Cuisine

48-hours rich beef bone broth with combination of raw beefs, briskets and beef balls, rice noodles, smoked onion, and fragrant herbs

Broken rice with chargrilled pork cutlet, homemade meatloaf, fried egg, scallion oil, crispy pork rinds and Vietnamese pickles and sweet-sour fish sauce

Chargrilled pork cutlet with rice vermicelli, fresh herbs, scallion oil and bean sprouts, peanuts, and sweet-sour fish sauce

Fresh hiramasa kingfish cured in lime, served with green chilli sauce, “Đồ Chua'', and shiso, finished with a fragrant ginger–kaffir lime–coconut broth. A bright, aromatic interpretation of VN ceviche

Pan-seared scallops served on top a Vietnamese-style mini rice pancake, finished with house pickles, black caviar, and aromatic shallot dust. A refined twist on a beloved street-food classic

Grilled angus beef wrapped in fragrant betel leaves, served with fresh Vietnamese herbs, scallion truffle oil, rich peanut sauce, and crushed peanuts for a flavourful, aromatic experience. Contains peanut

Slow-braised marrow bone broth served with charred short ribs, sliced angus brisket, rice noodles, smoked onion, and fragrant Vietnamese herbs. A rich, modern interpretation of the classic “Phở''

Roasted, dry-aged duck breast served with Chinese broccolini, pickled bamboo shoots, and beetroot, finished with a rich vincotto glaze. A harmonious balance of depth, acidity, and natural sweetness

Crispy soft-shell crab tossed in a rich golden salted egg yolk sauce, served with a fresh snake bean salad. A harmonious balance of savoury, indulgent flavours with a gentle spicy finish