Chinese, Hk And Cantonese

Chinese, Hk And Cantonese

Dim sum, Char Chan Teng, Char siew and toasts
Gwen Cheng
Gwen Cheng

Its been a while since we visited Victor's kitchen, so we decided to get the classic dim sum--- like har gao, siew mai, liu sha custard bun and char siew chee cheong fun. The xiao long bao, our first time trying, is pretty delicious too. The hot piping gravy from the meat filling was heavenly. My favourite dim sum is the har gao:fresh succulent marinated prawns in a thin crystal layer. I wished there were more char siew bits in the rice rolls. Overall, i am glad to be back again after so many years.

2 Likes

Ordered the signature pork chop bun, pork chop with fried rice and the HK styled fried noodles. The pork chop bun was really quite disappointing - the ingredients and flavours are so disconnected. The buns are buttery and crispy but doesn't go well with the mustard sauce, pickles and pork chop. Everything tasted quite 'separated'. The HK styled noodles on the other hand, was so heavily flavoured and the wok hei was overpowering. The pork chop fried rice is the best among our orders:great balance of flavours and ingredients.

Hainanese 酥盐饼 is one of the rarest pastries in Singapore. Chuan Ji is one of the few bakeries in Singapore still selling this biscuit. The bakery has its roots originated from the famous Nam Tong Lee confectionery along Purvis Street. Sweet and peppery, salty and fruity all at go, its truly a plethora of flavours bursting at the same time. Some find this complex, but this is truly delicious for me.

1 Like

Tried the signature soup variation for the first time with chinese ramen and it was mindblowing awesome! Expect thick and consistent prawn broth with seafood and umami sweetness. The ingredients are generously portioned with a plethora of shrimps, shrimp dumplings and prawncakes. A must try at le shrimp.

2 Likes

This dish is super shiok. Cooked in a much-loved chilli crab sauce with swirls of eggs, sweet chilli and ketchup, these giant prawns are full of fresh, succulent sweetness. Located within the vintage boutique Kam Leng Hotel, you get to enjoy the nostalgic atmosphere in the hustle and bustle of Jalan besar area. Most importantly, ultra good tze char.

Pork Belly glazed in a sweet, sour and spicy sauce served with vegetables, a sous vide egg and rice. Generous ingredients for affordable price- This costs less than $10. Served in an old fashioned metal bowl that brings back the old times. Glorious vintage and nolstalgic decor.

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The Le Shrimp Trio tossed Ramen can be considered the ramen with the best of both worlds- you get to experience the spicy vinegary dried noodles AND a small bowl of the flavoursome prawn broth. Very wholesome ingredients served with the noodles- shrimps, prawn dumplings and shrimp paste cake with shredded cucumbers and cabbage.

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Char is a cantonese restaurant known for using western and asian culinary techniques for its cooking.Pictured is the roasted pork and their signature char siew served in a platter. While the roasted pork was so-so, I highly recommend their special char siew. The char siew have the perfect layers of fat and meat that creates a softness that melts together in the mouth. Great blends of sweetness and smokiness from the char grilling.

2 Likes

Tried one of mouth restaurant's signature dim sum- liu sha bao. The salted egg custard lava was like liquid gold flowing out of the crispy crusted bun. Very rich with salted egg. You can perceived the butter and sweetness from their custard too. Can't help but wonder if it is made of condensed milk?

2 Likes

The best dish of our dim sum lunch at mouth restaurant. The skin of the roasted pork was thick, flavoursome and cackling crispy. There was sufficient fat in between the thick layers of meat so that it wasn't too dry or too surfeit. Definitely one of the best roasted porks that I have had thus far.

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Lobster promotion at 40% off, $88+ per piece. Fresh and succulent lobster fry with delicious custard cream: thick, sweet and buttery gravy that is not too surfeit due to the mildly distinct sour that blends so well with the other flavours. Highly recommended to anyone dining at Red House as I consider this my favourite dish based on my experience there.

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One of the highly recommended dishes at Red House. The milky appearance of the dish implies lengthy boiling to obtain the concentrated crab stock. The seafood flavour is deeply immersed in the soup and rice and is super addictive. Generous portions of crab meat and fried rice puffs gives extra texture to the dish. Double thumbs up!

Self confessed glutton. Calories should be wasted on the good stuff.

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