Dong Qu 東區 - Taiwanese Braises & Theatrical Cocktails

There’s a shophouse on Telok Ayer Street that smells like soy and sorghum, and that’s precisely the point. Dong Qu 東區 — named after Taipei’s glittering East District — is the kind of place that takes Taiwanese dining seriously enough to build an entire cocktail programme around kaoliang, the fiery sorghum spirit that pours freely at night markets across Taiwan. Five floors, five distinct moods, and a braising pot that never goes cold — this is one of the most committed tributes to Taiwanese food and drink culture Singapore has seen.

Each level of the Dong Qu shophouse is its own world. The ground floor anchors the experience with walk-in accessibility and an outdoor seating option that works well for casual evenings. Moving upward, the space shifts register — from a colonial European-style room to a dreamy cloud-lit level, a retro 1980s Hong Kong-styled floor, an ornate oriental temple-esque space, and finally a rooftop that closes out the night. Each floor carries its own cooking focus and atmosphere, meaning a group can spend an entire evening moving between levels and feel like they’ve dined at five different restaurants.

The Kaoliang Cocktails

Before the food, there’s the spirit. At Dong Qu, kaoliang isn’t just an ingredient — it’s the backbone of every cocktail on the menu. The sorghum spirit, which clocks in at 58% ABV, is used as the primary mixer across the board, yet the bar team has managed to tame its intensity into something remarkably drinkable. The Cao Cao is the boldest of the lot, its considerable alcohol content somehow balanced into smoothness, while The Rose 痴情玫瑰花 ($28) takes a softer route — Grey Goose, Cointreau, bubble gum, and citrus in an arrangement that is sweeter but still grounded by that signature kaoliang warmth. The real showstopper is 忠孝东路走九遍 (9 East Road), a 3x3 grid of nine cocktail cups served blind — diners have no idea which blend they’ll hit next, making it equal parts drinking game and theatrical performance. Cocktails arrive in porcelain vessels and bronze dragon cups that belong in a museum more than a restaurant, but somehow it all works.

Chef’s Choice Braised Platter 卤味拼盘（黑白切） — $58++

This is where the kitchen’s philosophy becomes clear. The braised platter pulls from the Taiwanese tradition of lu wei — slow braising in a master stock built with soy sauce, five-spice, and aged rice wine — and the results are as deep and complex as anything you’d find at a specialist braised meats stall back in Taipei. The platter showcases whatever the kitchen is working with that day, so regulars are advised to call ahead if there are preferences. What stays consistent is the texture: silky, yielding, layered with flavour that only comes from a stock that’s been tended over time.

Braised Pork Rice 卤肉饭

The lu rou fan is the litmus test for any Taiwanese kitchen, and Dong Qu’s version passes with confidence. Slow-braised pork belly, glistening and well-marinated, is ladled over white rice with just enough of that soy-rich braising liquid to tie everything together. It’s a comfort dish that earns its place as one of the most-ordered items on the menu.

Milkfish Belly 台湾虱目鱼肚 — $28++

Milkfish belly is a Taiwanese staple that rarely makes it onto Singapore menus, and Dong Qu’s rendition is a good reason to pay attention to the gap. Juicy and fatty in the way only belly cuts can be, it’s baked with garlic and ginger to coax out the fish’s natural richness without masking it. Given the omega-3 content, diners can almost convince themselves it’s virtuous.

Salted Baked Fish 盐焗鱼

A dish that respects its ingredients. The fish arrives encrusted in salt — a traditional Taiwanese cooking method that seals in moisture while gently seasoning the flesh from the outside in. The result is remarkably moist, finished with garlic and ginger tucked inside the cavity. It’s a dish that rewards patience and punishes rushing.

Taiwan Sausage 台湾香肠 | Assorted Skewers

Snappy, slightly sweet, and unmistakably Taiwanese, these sausages and various skewers are built for drinking alongside. As a side of the kind of casual joy that defines Taiwanese street eating, they’re best ordered early in the night before the cocktails take hold of your better judgment.

Dong Qu is not trying to be a casual Taiwanese eatery. It’s a full evening — food that’s built on technique, cocktails that are built on conviction, and an interior that’s been designed floor by floor with real intention. The kaoliang-led cocktail programme alone is worth the trip; pair it with the braised platter and the milkfish belly, and there’s a very good chance no one at the table will want to leave.

Address: 176 Telok Ayer Street, Singapore 068624
Nearest MRT: Telok Ayer (Downtown Line)
Contact: +65 9899 0606
Email: [email protected]
Operating Hours: Daily, 11am – 12am
Instagram: @dongqu.sanren
Facebook: facebook.com/DongQuBar