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Red House Seafood's 33rd anniversary
Thu Jun 04 2009
Audrey Phoon
The Business Times
The anniversary set menu dishes include chilli crab and creamy custard prawns.
The chilli crab slathered with a robust sauce that can be mopped up with mini mantou.
ANNIVERSARY MENU
Red House Seafood (Quayside branch)
#01-13/14 The Quayside
60 Robertson Quay
Tel: 6735-7666
Singapore, June 1, 2009 - It’s been around for 33 years, but Red House Seafood shows no signs of hitting a mid-life crisis.
To complement its perennially crowded main outlet at East Coast Seafood Centre, the restaurant opened a spiffier-looking branch with a bar area at Robertson Quay last year, which updated its image significantly (the menu and prices at both outlets are the same though). Then about a month ago, in celebration of Red House’s 33rd anniversary this year, the menu was pepped up too.
None of the eatery’s signature dishes have been taken off the list, so fans – don’t panic. What Red House has done is launch a special anniversary set dinner menu, which will be available until the end of this year, along with a couple of new dishes including an unusual dish of butter bean crabs cooked with Japanese miso.
Some of the restaurant’s other dishes are being offered in turns at a special price of $33 (for a large portion) too, to commemorate its anniversary. This month, for example, it’s the creamy custard prawns (above), which features the shellfish smothered in a lovely creamy sauce spiked with pandan and chilli padi.
We tried the dinner set ($50++ per person), which kicked off with steamed Scottish razor clams that are cooked with either minced garlic or the restaurant’s special chilli sauce.
The latter, which was our pick, was very Peranakan-style and made with red chilli, lemongrass, cincaluk (shrimp paste) and lime. The clams were spectacularly fresh and slightly underdone so they remained tender and juicy, and the spicy-tangy sauce gave the dish a nice lift.
Those who prefer their seafood less “masked” by a dressing should go for the minced garlic though.
The set also includes barbecued king prawns and asparagus sautéed in XO sauce, but the highlight is no doubt the crab that Red House is so well-known for.
Diners can choose between black pepper and chilli for the dressing, but the award-winning chilli version – with its full-flavoured robust gravy cooked with fresh tomatoes that can be mopped up by the restaurant’s specially-made mini mantou buns – is the obvious choice.
What’s also good from the set, and is also a new addition to the restaurant’s a la carte menu, is the lobster pao fan. This clean-tasting old-school soupy rice dish tastes a bit like a homey porridge, albeit an ultra-decadent one made with shark’s cartilage and studded with succulent chunks of lobster.
Home-made rice crispies that are stirred into the dish at the table add crunchiness and a nice toasty flavour.
Overall, the anniversary set is quite good value considering the quality of the seafood used, but it’s a pity that the meal finishes with a not-sweet-at-all glutinous rice dessert topped with a scoop of bland coconut ice cream. A platter of fresh fruit would have ended it on a sweeter note.
The anniversary set menu and new dishes are available at Red House’s Quayside branch as well as its main restaurant at East Coast Seafood Centre.
Red House Seafood's 33rd anniversary
Thu Jun 04 2009
Audrey Phoon
The Business Times
The anniversary set menu dishes include chilli crab and creamy custard prawns.
The chilli crab slathered with a robust sauce that can be mopped up with mini mantou.
ANNIVERSARY MENU
Red House Seafood (Quayside branch)
#01-13/14 The Quayside
60 Robertson Quay
Tel: 6735-7666
Singapore, June 1, 2009 - It’s been around for 33 years, but Red House Seafood shows no signs of hitting a mid-life crisis.
To complement its perennially crowded main outlet at East Coast Seafood Centre, the restaurant opened a spiffier-looking branch with a bar area at Robertson Quay last year, which updated its image significantly (the menu and prices at both outlets are the same though). Then about a month ago, in celebration of Red House’s 33rd anniversary this year, the menu was pepped up too.
None of the eatery’s signature dishes have been taken off the list, so fans – don’t panic. What Red House has done is launch a special anniversary set dinner menu, which will be available until the end of this year, along with a couple of new dishes including an unusual dish of butter bean crabs cooked with Japanese miso.
Some of the restaurant’s other dishes are being offered in turns at a special price of $33 (for a large portion) too, to commemorate its anniversary. This month, for example, it’s the creamy custard prawns (above), which features the shellfish smothered in a lovely creamy sauce spiked with pandan and chilli padi.
We tried the dinner set ($50++ per person), which kicked off with steamed Scottish razor clams that are cooked with either minced garlic or the restaurant’s special chilli sauce.
The latter, which was our pick, was very Peranakan-style and made with red chilli, lemongrass, cincaluk (shrimp paste) and lime. The clams were spectacularly fresh and slightly underdone so they remained tender and juicy, and the spicy-tangy sauce gave the dish a nice lift.
Those who prefer their seafood less “masked” by a dressing should go for the minced garlic though.
The set also includes barbecued king prawns and asparagus sautéed in XO sauce, but the highlight is no doubt the crab that Red House is so well-known for.
Diners can choose between black pepper and chilli for the dressing, but the award-winning chilli version – with its full-flavoured robust gravy cooked with fresh tomatoes that can be mopped up by the restaurant’s specially-made mini mantou buns – is the obvious choice.
What’s also good from the set, and is also a new addition to the restaurant’s a la carte menu, is the lobster pao fan. This clean-tasting old-school soupy rice dish tastes a bit like a homey porridge, albeit an ultra-decadent one made with shark’s cartilage and studded with succulent chunks of lobster.
Home-made rice crispies that are stirred into the dish at the table add crunchiness and a nice toasty flavour.
Overall, the anniversary set is quite good value considering the quality of the seafood used, but it’s a pity that the meal finishes with a not-sweet-at-all glutinous rice dessert topped with a scoop of bland coconut ice cream. A platter of fresh fruit would have ended it on a sweeter note.
The anniversary set menu and new dishes are available at Red House’s Quayside branch as well as its main restaurant at East Coast Seafood Centre.
