From The Straits Times    |
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I think I might be the last person in Singapore who hasn’t tried a dim sum lunch so I was pretty happy to get an invitation to taste Red House’s all-day dim sum menu which was introduced in August.

Red House Seafood Restaurant

 
It’s available from lunch time onwards at the main area and at dinner time at the bar. This came as a delight to herworldplus.com’s Art Director Michelle who was with me at the tasting – it means she can satisfy her dim sum craving any time of the day now.

I had quite a few favourites. First, the Baked Flaky Char Siew Pastry ($3.80 for a basket of three, pictured above). I was happy these weren’t that flaky because flaky puff pastries are a pet peeve of mine – I hate it when food falls apart in my hands and ends up on every surrounding piece of furniture. This one had a consistency almost like soft kueh, and the char siew was slightly sweet not salty.

The Steamed Custard Buns ($3.80 for a basket of three) were dreamy. Break open the soft medium-sized buns and light yellow egg custard oozes out. This struck the balance between salty and sweet and one was enough to satisfy my craving.

I didn’t think I was going to like the Steamed Pork Ribs with Yam ($4 per basket) because I’m not much of a meat person. These won me over because they didn’t have a strong pork taste and were juicy little bits of tender meat.

A favourite of my dim sum companion, Michelle, was the Steamed Cheong Fun with Shrimps ($4.80 per serving of three). She liked its smooth texture which could literally be slurped down instead of chewed.

I cannot end without talking about a Red House signature creation – the Chilli Crab Paus ($8 per basket of three, pictured above). The chef cooks the chilli crab as per normal, then stuffs it into handmade buns and steams them. The result is a bun with a spicy kick and the authentic taste of chilli crab.

 

From left: A platter of fried dim sum from Red House, Steamed Ha Kau and a platter of steamed dim sum.

Other items on the menu include Deep Fried Beancurd Rolls with Prawns ($4.80 per serving of three), Steamed Ha Kau with prawn stuffing ($3.80 per serving of three) and Pan-fried Carrot Cake ($3.80 per serving of three).

The restaurant is having a Set Lunch Special from  now until 31 October 2010 on weekdays for lunch (11.30am to 3pm). The set menu consists of four dim sum dishes, including signatures such as Chilli Crab Pau and Seafood dumpling in clear broth, as well as a meat, vegetable, noodle and dessert.

The all-day dim sum menu is only available at Red House Seafood Restaurant’s Quayside outlet, #01-13/14, The Quayside, 60 Robertson Quay. Tel: 6442-3112. Opening hours: 11.30am – 11.30pm. For more information, visit www.redhouseseafood.com