Michelle L.
Google
Under the radar restaurant. Food is good and the chef easily passes the chefs at Paradise with his creative approach to dishes. Can tell he has quite a creative flair with his menu not only in terms of flavor but presentation. Needless to say, the ingredients are fresh and carefully procured by the boss man himself.
It’s my second visit since June and the food is consistently good. At my first visit, I had low expectations but ended up impressed. Unfortunately, I didn’t order the sweet and sour pork tonight. It’s my favourite sweet and sour pork dish in Singapore. Just outstanding how it was sliced and cooked in flat pieces but it still remained succulent and that sweet sour sauce was balanced between the salty, sweet and sour flavours. Mmmmm…
Service is excellent and attentive. Shoutout to Michael and Kenny. They notice every detail from a missing plate, what we like and also carefully present the dish instead of just “serving”.
Kenny is exceptionally experienced in customer service and his recommendations are spot on. He is definitely plays a key part to Red House’s dining experience. For example, he noted the hot weather and offered us a glass of yuzu iced tea that was pleasant at the right sweetness level. The drink was very enjoyable to the point I wanted the recipe. Nope, didn’t get it.
The “meaty” steamed grouper fillet was steamed very well, dressed in a balanced HK style soy sauce with julienned spring onions.
The kurobuta pork, ah… so tender and the “干炒” (dry fry) style coated with savory sauce went well either as a standalone protein dish or paired with white rice.
The sauteed Chinese spinach maintained the vegetable’s freshness and was not oily or salty. Very good cooking technique.
Smoked chicken with lemongrass was a little too smoky to delight me and there was scarcely a hint of lemongrass. It was my least favourite.
We had birthday buns for dessert which were served in a fancy sampan (river boat) with its only registration number 😆 and its own aura farming bread crab. Best birthday buns in my opinion as it had the salted egg custard filling instead of the usual lotus seed paste.
One dessert is not enough, so we ordered a round of their chef’s innovative take on “bubor cha cha” (sweet potato in sweetened coconut milk). Not a fan due to its high calorie count. The final dessert was their red bean pancake with a crusted layer of sesame seeds. Nice crunch and added a pleasant nutty layer on top of the red bean pastry.
The meal isn’t cheap and is around the Paradise Teochew dining budget. Great for family dinners, work dinners, and getting fancy points as a Chinese food gourmet in the eyes of your friends.
If case you are wondering: Nope. Not paid to write this. I just think this place deserves more recognition for their chef, their focus on serving quality food and providing excellent personable service.
One last special mention. Their rest rooms are beautiful. One of the most sensibly designed, well maintained rest rooms amongst the many Chinese restaurants visited. No photo of that space.
