redpan

A new multi concept by redpan
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Featuring 5 concepts - Akai x Smash x Kim Ba Bei x Ice Cream Uncle x Taproom
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Under Smash Concept which features burgers and rolls
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Teriyaki unagi sandwiched between brioche buns
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A salty and peppery dish, making it difficult to stop eating. The sauce of this dish is similar to the black pepper beef dish you get at Zichar stalls. They are quite generous with the beef too. Fans of black pepper will definitely enjoy this dish - it reminds me of Swensens’ Black Pepper Seafood Pasta - a childhood favorite of mine.

I liked the fragrance of the black pepper in this dish and would order it again with the Beyond 1-for-1 deal. As for paying for this full price, I would probably consider.

We visited on a Sunday evening and managed to get seats quite easily. Service was good.

Tagliatelle tossed with minced pork stew - didn’t really taste anything like the real bar chor mee honestly, it didn’t taste bad per se but it wasn’t similar to our familiar local noodle dish at all. The seared pork shabu slices tasted like dry bacon strips - we thought it was air fried bacon strips. Foie gras was fine.

Overall, I think the idea of this dish is good but the execution could do some work. Definitely wouldn’t pay full price for this but with the Beyond 1-for-1 deal, it was okay-ish.

We visited on a Sunday evening and managed to get seats quite easily. Service was good.

ordered the rendang pork cutlet and duck confit. The redang flavour was well balanced and the portion is really worth! the duck confetti was tender and it complement well with the sauce! the portion was smaller than expected. Overall, would rate 4/5! the staffs were friendly and attentive to our needs.

$19. A pretty decent cheeseburger with a nice patty and cheese and sauce and enough leafy things in btwn, with a side of fries and coleslaw. Worth it with burpple.

$18. Really liked their homemade rendang and how this came with 2 pieces of pork cutlet - q worth w the burpple deal! And also the staff were rly nice

Unexpectedly delicious fusion food with hot topping and crispy corn chips at base.
Really impressive, I like it so much.
It is a MUST for my next visit.

With Burpple one-for-one, the dish was definitely worth it. Paid ~$23 for two plates of pasta.

The dou miao was a nice touch to the plate of fragrant pasta, and the plate of pasta was sufficiently wet enough for my liking.

Duck confit with hoisin sauce and mandarin orange, served on a bed of mashed potatoes
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I have been eyeing Oriental Duck Confit for quite a while ever since reDPan launch its new menu. And I managed to try this time
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However, I was quite disappointed when it was served. The duck confit was relatively smaller compared to rest I’ve tried. It had a dry skin that way too crispy but the meat was quite succulent
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Overall, it was a feeble attempt to represent the duck confit with a Asian twist by using braised duck sauce and mandarin orange slices
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Rendang Pork Chop $18 (3/5)
The rendang sauce was delicious but it wasn’t mind blowing. It also dried up quite fast as the pork chop soaked it up. The pork chop was thinly sliced and was a good portion. Would buy again

Char Siew Nachos $9 (5/5)
The star of the show. It was really good and we kept on digging into it.

Vegetable Lasagne $15 (4/5)
Hearty and good.

Hae Bi Hiam Prawn Pasta $18.5 (3/5)
Shared it amongst three people, good but if this was for one person, might be too jelak.

Was actually here twice. I had tried the salmon , the pork cutlets and the steak chinchalok. To many foodies, the word "Fusion" has got to be the most frightening and offensive 'F' word out there. Offensive to whichever culture in which a smart aleck establishment goes " w0W tHaT'S gO0D but i'M goNnA mAke iT beTTer", however redpan really dispels the fusion-confusion melodrama. It introduced a touch of familiar asian flavours to western plates such as steak, salmon and pork chops. Phenomenal aroma from the pork chops and coconut rice that makes u wonder which makcik they kidnapped in the back to flavour your meal. The fish was in a sad place in terms of price -flavour ratio(the salmon was fresh! nothing was wrong with this dish it's just that there wasnt anything that was fantastic). The highlight of course if u're there to use and abuse your burpple beyond is the $25 steak and chinchalok, honestly i felt that it was NOT a very fantastic cut of beef but the chef behind the scenes had performed magic on it. The fusion flavours excelled as well as an asian american kid dominating his peers and reaching high school before reaching puberty. However, on my 2nd visit the meat was close to mooing back at us because it came out blue when we requested for medium rare, the kitchen did replace our steaks which was good on them. Got to say the mash potatoes from this place is nothing short of a christmas miracle. Something close to a 60:40 mash to solid potato composition, the potatoes were flavoured to perfection and truly were the star of every dish. Honestly if you came down to this place ask them to put the potatoes as like a dish on it's own im sure if enough of us do it we can be THAT change on the menu ( upon googling "redpan menu" 3 different menus appear, that's how often they keep up to date! Kudos to them).

Back here at red pan and once again very impressed with their food. Their chilli crab pasta was served with a whole soft shell crab, really generous and satisfying!

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Bak Chor Foie Gras Pasta - $18.50
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Linguine Bak Chor Mee with tons of minced meat, seared pork slices and a small piece of Foie Gras. Unique fusion, but not too far off from the actual Bak Chor Mee, just felt more like a premium version
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Redpan
@redpansg

A series of tough duck confits had me wondering when was the last I had good duck confits?
The oriental version I had at redpan was a feeble attempt with hoisin sauce, spring onions and mandarin orange slices to present the dry duck leg with a Peking duck twist.
Then the one at Perch has all the right embellishments but failed when the poultry did not deliver.

Utilised my Burpple Beyond 1-for-1!

Carbonara has always been consistent here with a generous portion of bacon and nicely topped egg.

I decided to give the fusion Bak Chor Foie Gras Pasta a try. Personally, I liked the crispy pork belly and the idea behind it but you might not like it if you fear the 'porky' smell. The Foie Gras itself was grilled well.

Popcorn chicken was also something I tried the first time, best thing with it being boneless, juicy and 2 dips (spicy and salted egg)

“Grilled ribeye steak (220g) with housemade spicy chinchalok, pickled onions & smashed potatoes”

Medium steak was perfectly cooked, portion was just right & the combo of pickled onions & the sauce was well-paired. Smashed potatoes was addictive... Used burpple 1-1 deal for this main dish (UP: $25 each), my family & I gave in to another portion of this dish. There was nth not to like abt this deal!

Service here was great too- the staff patiently answered our queries, attended to our requests & even gave my mom a slice of cake as her birthday treat. We went on a Sunday night but it wasn’t crowded at all- perhaps a hidden gem given the wide selection of restaurants at Marina Square.

This tastes like a laksa based pasta with lots of HBH topping. Its a good twist on pasta with local flavours so I would recommend. The otah burger however was abit underwhelming but that's because I like my otah to be grilled rather than deep fried.

Panna cotta laced with gula melaka and classic chendol toppings
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The panna cotta had a nice creamy texture while the chendol, red beans added a nice sweetness and textural depth to the overall dessert
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Braised pork belly with preserved mustard greens on a bed of risotto
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The preserved mustard greens added some saltiness to the mild flavoured braised pork belly
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And the risotto somehow added a sophisticated textural depth to the overall dish

Creme brulee infused with ginger tea
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The creme brulee has a nice layer of burnt caramel. As I crack open the burnt caramel to taste the teh halia creme brulee, I’m a bit disappointed as there is a mild ginger taste
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Personally I wish the ginger taste to be slightly stronger so as to balance the sweetness of the creme brulee
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