Quay House

Situated at the heart of Boat Quay, Quay House pays homage to the rich heritage of its location - a historical epicentre for regional spice trading back in the 1920s. Serving fusion dishes that brings traditional regional flavours and spices to life over an open fire, experience a familiar and comforting yet altogether unique rendition at this restaurant 🔥

One of their signature items is the 𝗤𝘂𝗮𝘆 𝗛𝗼𝘂𝘀𝗲 𝗗𝘂𝗰𝗸 𝟮 𝗪𝗮𝘆𝘀 ($𝟱𝟴). Taking inspiration from French and Asian culinary methods, this signature duck dish features applewood chimney-smoked duck breast and leg confit in Nyonya curry 🦆 The former is slow cooked over open fire, while the latter is prepared in traditional French method. The rich but mildly-spicy curry is fragrant with coconut flavour and taste 🥥

📸 Instagram/TikTok: @myfoodframes

We ended off our meal with this cheese cake-shaped Portuguese egg tart. The rich creamy custard fillings made this such a satisfying dessert 🥹 and not to forget the brown butter solids for the crunchy texture contrasting with the toasted rice ice cream 🍦A must try when visiting!

If you’re visiting during lunch hours, check out the executive set meals starting from only $38. Alternatively, head up to the 2nd floor of the more-than-a-century-old historic shophouse for an interesting golf and escape room experience ⛳️

📸 Instagram/TikTok: @myfoodframes

The wagyu beef is cooked in traditional Vietnamese stew, reduced to a sweet braised finish (reminiscent of char siew sauce). Together with the juicy smoked pineapple chunks, the beef cheeks is decorated with shallots, chives and shrimp floss 🐄🍍 Found this a little too fatty

Probably the longest satay I’ve had to date 💀 This jumbo satay-style pork jowl skewers comes with peanut sauce, that has a unique Indonesian twist to it. Meat is tender 🍖 and best enjoyed with the accompanying pickled onions 🧅

Served with house butter, we started off our meal with this fluffy naan-like flatbread. The homemade butter comes with a tinge of sweetness that whetted our appetite for the other dishes 🧈

Starting with the Smoked Flying Squid ($24) that has been smoked in lychee wood and paired with a 10-day fermented chicken rice chilli, resulting an umami bite balanced with the spicy citrus flavours. To give the additional texture, the rice cracker provides the nice crunch.

Coined as the Centrepiece, the restaurant’s mains include the Bo Kho Sticky Beef Cheeks ($45) that has been braised Vietnamese style till a tender texture and paired with smoked pineapple. The Black Pork Chop ($42) is rubbed with a blend of peppercorns and woodfire grilled.

The surprise of the evening was the Yam Abacus ($16) as the chewy yam ‘gnocchi’ is cooked with sautéed mushrooms in a soy sauce and brown butter mixture that results in a rich and savoury flavour profile. Best to share as it can get quite heavy after a few spoonfuls but otherwise a very comforting dish. Dessert was the Quay House Egg Tart ($16) that doesn’t look like your typical egg tart but more cakey and served with toasted rice ice cream.