Cô Chung @ Boat Quay

Came back once again with Princess for dinner, and we ordered more than just a bowl of phở this time.

Cô Chung (which means Aunty Chung) offers delectable Vietnamese cuisine. After working as a Head of nurses for 25 years, Aunty Chung has retired and is now pursuing her dream of creating good food. With passion, tenderness and knowledge of hygiene from her nursing background, Aunty Chung offers quality Vietnamese food which brings happiness and love to all diners.

It was a hot day so I ordered a cold one as perused through the thick menu of Vietnamese cuisines across all the different provinces of Vietnam.

Phở Beef Noodle Soup – Phở Bò Tái Viên

Cô Chung is the first restaurant in Singapore to serve the phở using the “pour-your-Phở” concept. Family recipe and secret ingredients combine with slow-cooked beef bone for at least 10 hours creates the unique beef broth, uncompromising flavours with healthier choices developed from traditional phở recipe that is free of added sugar free and MSG.

You get thinly sliced beef meat perfectly cooked at the table when you poured the boiling stock onto the beef. Just be warned that the beef would definitely be undercooked as the temperature of the broth would not be sufficient to cook the beef thoroughly. But beef at this doneness is just perfect in terms of tenderness.

Water Fern Cake – Bánh Bèo

At first look, it resembles Teochew chwee kueh, but these Vietnamese water fern cake (bánh bèo) is totally different thing all together. They are steamed rice cake with crushed shrimp, mung bean, scallion oil and fried breads topping, served with special formulated fish sauce. Delicate and bite-sized, these rice cakes were meant to be eaten by royals.

The version I ate in Vietnam used pork rind crackling instead of fried bread toppings. The flavour has to be compensated with the special sauce.

Mixed BBQ Platter – Nướng Tổng Hợp

The BBQ platter is a very generous plate to share for three-to-four persons, on a main course for two or three persons. I ordered this with the intention to pack some home as supper.

What I like about Vietnamese food is this potpourri of herbs and vegetables that accompany their many dishes, as well as many different condiments for the different meats.

Co Chung Grilled Pork Ribs – Sườn nướng Cô Chung

These pork ribs (sườn nướng) are special marinated by Co Chung’s recipe for at least 20 hours before they are grilled over special aroma charcoal. It has a very strong garlicky flavour and a crispy external that makes one wonder if they are deep-fried.

Vietnamese Nem Nướng

Vietnamese Nem Nướng (Vietnamese grilled pork sausage) on charcoal stove is a typical dish of Huế (pronounced as “Huay”), sort of grilled pork “sausage”, served with veggies, vermicelli, herb and homemade rice sauce that you absolutely cannot miss. The gentle scent of lemongrass is grilled into each piece of tender meat that was marinated in spices; one popular way to eat this is to dip in the peanut sauce and eat with the vermicelli or rice paper.

Grilled Chicken and Crushed Prawn – Thịt Nướng Gà

Thịt gà means chicken and nướng means grilled. Chicken pieces are marinated with minced lemongrass, garlic, fish sauce, and a touch of sugar or honey before being grilled to achieve a smoky, savoury-sweet profile.

Grilled Pork and Crushed Peanuts – Thịt Nướng

Thịt Nướng, or grilled pork belly, is marinated in a fragrant blend of lemongrass, fish sauce, and aromatics. Skewered and grilled perfectly and served with a sprinkling of crushed peanuts for texture, it is always a favourite among Singaporeans.

Grilled Beef in Betel Leaf – Bò Lá Lốt Nướng

Bò Lá Lốt, grilled beef wrapped in wild betel leaves, is a Southern Vietnamese classic. Special marinated ground beef carefully wrapped in betel leaves and grilled over charcoal. This BBQ dish is served with veggies, vermicelli, herb and exclusive fermented fish sauce with a little garnish of peanuts and fried shallots. Charred outside, juicy inside. It is good with rice noodles, fresh herbs, and bánh tráng rice paper — ready for you to wrap, roll, and dip.

Vietnamese Pancake – Bánh Xèo

I tried to make this at a culinary school in Hoi An. Vietnamese pancake (Bánh Xèo) is stuffed with shrimp, pork, and bean sprouts with crispy edges, juicy fillings, fresh herbs, and bold fish sauce. But more than a dish, Bánh Xèo is an experience. You don’t eat it alone – you tear, wrap, dip, and share.

Firstly, you take a piece of rice wrapper, and take a portion of the pancake, then all wrapped into one crunchy, flavour-packed roll with fresh herbs and dipped in tangy fish sauce. Yummy.

The last time I enjoyed myself so much over Vietnamese food would have been in HCM. The authentic flavours and excellent cooking brought back lots of memories of sweaty evenings sharing cold beers and great food with Vietnamese friends at Nam Giao. This is the closest one can get of that experience.

Cô Chung Restaurant 
4 – 5 Lor Telok, Singapore 049018
Tel : +65 8876 8137 (Reservations)

Visited Jun 2026