Andy Pham and Ben Phan are the co-founders of The Q Dining. Photo: Supplied.
For Andy Phan, opening The Q Dining is a homecoming of sorts. The young Vietnam-born chef came to Australia to build a career in hospitality, and his first job was as a kitchen hand in a small Vietnamese eatery in Melbourne. He steadily worked his way up the ranks of the industry, ending up as the head chef in an Italian restaurant by age 30.
But it was always his dream to open his own restaurant. He teamed up with co-founder Ben Pham to open something in Canberra, and initially thought he’d stick to Italian.
“But Ben said, ‘Come to Canberra and you’ll see why you shouldn’t do Italian!’ and I realised there were so many other restaurants,” Andy explained to Region.
“So I decided to go back to my childhood and do Modern Vietnamese instead.”
The result is an elevated experience of Vietnamese culture and cuisine, served with genuine warmth in a cosy, yet refined space.
I recently attended a grand opening at The Q Dining – named after Andy’s father Quy – and got a taste of what’s on offer.
The menu at The Q Dining is best shared. Photo: The Q Dining/Instagram.
Andy (whose full Vietnamese name is Phan Anh Dung Huynh) has worked with Chef Sang Trinh to create a menu that shows off the diversity of Vietnamese cuisine. There are familiar dishes on here, but all done a little differently, and worthy of a special occasion. The beef phở, for example, is served with slices of rare beef, tender brisket and a whopping beef rib on top.
Spring rolls are elevated from a simple snack to a gourmet canape with a filling of confit duck and a sweet-and-sour fish sauce for dipping. Another tasty starter is wagyu beef Lá Lốt: grilled beef bites wrapped in betel leaf and served with a fragrant peanut dipping sauce.
Signature cocktails show off the creativity of co-founder Ben Pham – a bartender and mixologist – with the elegant Áo Dài (named after Vietnam’s traditional dresses) and floral Lychee Blossom mocktail.
The mural by Vietnamese artist Duc Du is a feature of the dining room. Photo: The Q Dining/Instagram.
We enjoyed the scallops royale (although I personally felt like the caviar garnish was perhaps overkill on what was already quite a complex little bite) and a fresh smoked duck salad.
My favourite dish of the evening was the lemongrass and chilli baked snapper. The perfectly moist fish had been baked on a fragrant bed of lemongrass, onion and ginger, and topped with a red chilli sauce. I would have happily slurped up a soup bowl of that sauce!
If you’re up for an indulgent feast, the Chợ Lớn lobster wok-fried noodles are an absolute treat. Smothered in a sticky and rich homemade sauce, this lobster dish is inspired by Saigon’s bustling night markets and served with fresh greens.
The Tào Phó dessert was creamy, delicious and not too sweet. Photo: Lucy Ridge.
For dessert, I was pleasantly surprised by a dish of Tào Phó, a bowl of silky-soft tofu, topped with a sweet ginger syrup. It was refreshing, the sweetness expertly balanced, and the texture reminded me of a perfectly set panna cotta. Gorgeous, and unlike anything I’ve had before.
The Q Dining is located in the space recently vacated by EightySix South. The long dining room is embellished with a stunning hand-drawn mural depicting famous Vietnamese landmarks by artist Duc Du.
For the media launch, we were served individual portions, but the à la carte menu is designed to be shared. Perfect for a special occasion, date night or a weeknight that just needs a little love.
The Q Dining is located at 3/45 Furzer Street, Phillip. Follow them on Facebook or Instagram.
