Qi Austin sits on West 6th Street in Downtown Austin, built around Chef Ling's upbringing in Fuzhou City and the home cooking she learned from her grandmother. The restaurant sources vegetables, fruits, herbs, honey, and eggs through a partnership with Wu Lanfang farm in nearby Manor, feeding into a menu that blends traditional Chinese cooking with lighter, health-focused ideas.
Lunch and dinner menus run through dim sum appetizers like Shanghai soup dumplings and scallop caviar sui mai, soups, salads, and entrees such as Jingdo pork chop, Szechuan peppercorn alligator, braised oxtail, and truffle egg fried rice. On weekends, a separate dim sum brunch menu expands considerably, with lobster dumplings, crispy har kaw with sea cucumber, scallion pancakes, and a long list of steamed and pan-fried items.
Lunch and dinner menus run through dim sum appetizers like Shanghai soup dumplings and scallop caviar sui mai, soups, salads, and entrees such as Jingdo pork chop, Szechuan peppercorn alligator, braised oxtail, and truffle egg fried rice. On weekends, a separate dim sum brunch menu expands considerably, with lobster dumplings, crispy har kaw with sea cucumber, scallion pancakes, and a long list of steamed and pan-fried items.