Hadn’t been to Que ever since their move out of Johnson’s Eatery at Blk 125 Lorong 1 Toa Payoh and into their new premises at 111Somerset. Though pretty much a kiosk stall, I am pretty relieved to find that they do have some dine-in seating at the empty kiosk beside the stall since I had always preferred to dine-in to enjoy the food fresh from the kitchen.

One of the newer items on the menu, the Salmon Bun Cha is something I may actually call a modern interpretation of the classic Vietnamese Bun Cha — one that works especially well if one is looking for a healthier option with the use of fish instead of other meats. While it is no doubt that the combination of the rice vermicelli and the spicy fish sauce dip that makes it so ever savoury yet refreshing and clean, it is the addition of salmon that is cooked in a sweet-savoury sauce for flavour that makes it stand out from the other Bun Cha that I have had — the diced salmon so succulent with its moisture locked in, yet carrying a subtle note of the fish. The addition of smoked salmon also adds a savoury note typical of cured fish that leads to a rather interesting combination of flavours almost akin to having sashimi in the Bun Cha, while the addition of the Viet Fried Spring Rolls add a meaty crunch that provides a textural contrast with the other elements such as the myriad of greens for a refreshing crunch, alongside the peanuts and the shallots.

It’s really exciting to see how Que has come so far — being a relatively unknown coffee shop stall at Toa Payoh when I had first visited to being somewhat of a hidden gem tucked away in the shopping belt at 111Somerset — not only had they are pretty consistent (if not better) throughout the years, but they have also been actively innovating to provide patrons with modern inputs into classic Vietnamese fare. Wishing them all the best at their new location, and I will be back for more when I can!