Red House Seafood (小红楼) Chinese New Year 2016

Red House Seafood a household name since 1976, will be offering for the first time in this Lunar New Year a Reunion Takeaway Tiffin Set (六六大顺套餐外卖) at $188 for 6 pax. The six courses set comes in a three tiered custom make tingkat. The Reunion Takeaway Tiffin Set is available from 25 January to 22 February 2016 at both its Prinsep Street and Robertson Quay outlets.

The six dishes in the Reunion Takeaway Tiffin Set (六六大顺套餐外卖) are,

- Wok Fried Sauteed Fresh Lily Bulbs, Wild Mushrooms with Asparagus,
- Sauteed Trio of Seafood with Pineapple in Chef's Spicy Sauce
- Braised Pork Belly with Special Sauce
- Prosperity Raw Salmon Yu Sheng
- Steamed Fried Rice Wrapped in Lotus Leaf
- Mandarin Oranges

Prosperity Raw Salmon Yu Sheng 3/5

Nowadays Lo Hei has become part and parcel of any Lunar New Year celebration in Singapore. Hence it is very thoughtful of Red House Seafood to include the Yu Sheng in the Reunion Takeaway Tiffin Set. Tossing to a new year of abundance and prosperity.

Sauteed Trio of Seafood with Pineapple in Chef's Spicy Sauce 4/5

If you think that the portion of the Reunion Takeaway Tiffin Set will be small, worry not as what you see in my picture is the exact portion you will get for the takeaway. The Sauteed Trio of Seafood with Pineapple in Chef's Spicy Sauce will delight diners with its myriad of seafood (whole scallops, grouper fillet and prawns). The seafood is tossed in a Peranakan inspired spicy sauce together with fresh pineapples, seasonal greens and red peppers.

Braised Pork Belly with Special Sauce 3.8/5

Weight a good 600gram, the Braised Pork Belly with Special Sauce is first deep fried and then slow cooked for another 3 hours. It is beautifully braised in a tangy sweet sauce reduced from lemon juice, fresh oranges and Chinese herbs. The marriage of the special sauce with the pork belly is an excellent choice. However, I was hoping that the meat can be more tender.

Steamed Fried Rice Wrapped in Lotus Leaf 3.5/5

Rounding off the takeaway dinner is the Steamed Fried Rice Wrapped in Lotus Leaf. A parcel of fragrance fried rice to complete a satisfying meal.

Signature Scottish Blue Lobster with Creamy Custard Sauce 4/5

During the Chinese New Year, customers at Red House Seafood will be able to savour sustainable seafood imported from the pristine waters in Scotland. One of the dishes is the Signature Scottish Blue Lobster with Creamy Custard Sauce. The bouncy lobster flesh with its exterior deep fried crispiness coupled with the creamy custard sauce, is finger licking goodness.

Stewed Ginseng Chicken Wrapped with Cabbage 4.8/5

A new creation at Red House Seafood is the Stewed Ginseng Chicken Wrapped with Cabbage which will be available on the Reunion Dinner Set Menus. Marinated overnight with a blend of Chinese rice wine, ginseng and Chef's secret combination of herbs, the whole chicken is then wrapped with cabbages leaves and steamed for an hour. The result is an extremely soft and silky texture will pull apart meat.

Stewed Ginseng Chicken Wrapped with Cabbage 4.8/5

For guests planning to celebrate the festive period, the Annual Dinner Set Menus are available from 01 January till 22 February 2016. There are 3 annual dinner set menus available for both lunch and dinner, ranging from $588 to $988 for 10 pax. Those we plan to eat out for Chinese New Year eve, Red House Seafood offers diners a choice of 3 Reunion Dinner Set Menus ranging from $288 for 4 pax to $888 for 10 pax.


Red House Seafood (小红楼)
68 Prinsep Street
Singapore 188661
Tel: +65 6336 6080
Facebook: https://www.facebook.com/RedHouseSeafood
Website: http://www.redhouseseafood.com
Nearest MRT: Bras Basah (CC Line)

Opening Hours:
Mon-Fri: 1130am -230pm, 5pm - 1030pm
Sat, Sun & PH: 11am - 1030pm

Direction:
1) Alight at Bra Basah MRT station. Take Exit D or E. Walk to junction of Bras Basah Road and Prinsep Street. Turn right onto Prinsep Street. Walk to destination. Journey time about 8 minutes.

Wo Peng Cuisine (和平饭店) @ Furama City Centre Hotel

桃之夭夭，灼灼其華...
 The peach branches are graceful; flame-bright are their flowers…
-- 詩經 (Classic of Poetry)

Sometimes a restaurant’s look is determined by the whims of its owners, sometimes by the concepts and plans of the marketing team. But there is a third type, where the sheer weight of a tradition of cuisine soaks into the decor as well. Wo Peng Cuisine is of this last type. The deep space it occupies on the third floor of Furama City Centre is a visit to the sort of Cantonese restaurant still prevalent in Hong Kong but dying out in Singapore - pastel tones, trolleys of all sorts, extensively upholstered and clean and yet a little ramshackle. There’s even a wooden signboard, and couplets for the Chinese New Year.

And honestly, for me this would be enough in itself. The nicest meals of my childhood were mostly eaten in places that looked like this, see (in Singapore, not Hong Kong). So I’m already expecting good things from it, even before they remove the massive, garish flower arrangement from the lazy Susan to make space for food.

Wo Peng has a long history, but its current incarnation is inextricable from its chef and owner, Mr. Julian Tam, who acquired the place in 2010. The winner of a Hong Kong platinum award, he comes at his CNY menu from a traditional angle. The dishes we have are, for the most part, fully and unabashedly Cantonese, with any tinkering kept to single components. It feels measured, maybe even a little cautious.

Yusheng 3.8/5 

Besides, the background of tradition makes even the small tweaks stand out. Yusheng, for example, comes with all the accoutrements, but also trend-ticking deep fried fish skin, airy crispness with no grease. But the surprise comes in oddly regular slices of ‘salmon’ that turn out to be vegetarian, yet mimics the fish very well - down to the slight hint of seawater and fish oil. With the dressing and additional bite from lettuce leaves, it feels a lot more like salad than the traditional yusheng - light and sweet, with plenty of citrus and plum flavours from the dressing. Special price for takeaway $48.

Stuffed Ginseng Chicken in stock 4.2/5

The next dish would be instantly familiar with fans of the Korean samgyetang, except for its stock - dark and rich yet still clear. Chicken, stuffed with glutinous rice and ginseng, is cooked with goji berries and dates in a broth of Chinese ham, pork and mature chickens, topped with saffron-coloured cordyceps. It sounds like expensiveness for expensiveness’ sake, and yet everything has a part in the final product - the chicken fall-apart tender, grains of glutinous rice boiled to plump fullness, and a tinge of sweetness from the dates and goji to moderate a soup already packed with umami. Special price for takeaway $68.

Poon choy 4/5

The Japanese get the word for umami from the Chinese xian, and Poon Choy exemplifies how Cantonese cuisine is centred around xian. Wo Peng claims to be the first to have introduced this dish to Singapore from the walled villages of Hong Kong, and again it is a long list of ingredients, as befits its status as a festival food. The textures are remarkably well preserved, from the simple bite of napa cabbage leaves at the bottom, to springy sea cucumber, tender abalones and fish maw that has soaked up the viscous sauce like a sponge. But my favourite ingredient is the scallop, falling apart into little threads with a slight touch. Special price for dine-in $38.80 per pax (min 2 pax).

Peach Resin with Egg Whites on Vegetables 3/5

Peach Resin ($28) is a completely new ingredient to me. The solidified sap of peach trees, chipped off the bark into little, amber coloured nubs, it is rehydrated and then gently poached with egg whites here to make a delicate sauce served over baby bok choy. And delicate it certainly is, but coming after the poon choy and chicken, which are both skilful and powerful, this dish did not really make an impression. Or maybe my tastebuds have already been blunted at this point.

Camphor Tea Duck 3.8/5

Camphor Tea Duck ($68) is another skill test of a dish, a Sichuanese rendition of the Cantonese staple where the duck is first smoked over camphor twigs and tea leaves. The resulting duck looks a little darker and less glossy, but the smoke has done its work, leaving a distinct fragrance and tightening the skin and fat. The meat within is juicy, with little hits of salt throughout.

Fried Glutinous Rice 3.5/5

To be honest, by this point of the meal we were all well stuffed, and the prospect of more glutinous rice was a little worrying. But the Fried Glutinous Rice, with ribbons of egg, did not feel hefty or bloating at all, though most of the flavour came from a liberal scatter of sakura shrimp, and also sausages - both the standard, crimson lap cheong and dark liver sausage. This is the only form of pork liver I can stomach, and its sweetness has permeated the rice nicely too. Special price for takeaway $22.

Pan Fried Nian Gao 4/5 and Yam Cake 3.8/5

Served in a little stack like the gold ingots we all hope we’ll get this year, the Nian Gao ($19.80) round things off nicely with a whiff of coconut in the yielding, gooey centre, wearing a thin, crisp jacket of batter. Yam Cake ($18.80), meanwhile, is nicely grainy and studded with more diced meat and sausage.

Wo Peng’s new year menus (they are open as usual for the CNY holidays), with these dishes and more, range from $368 for 6 and $598 for 10. This money isn’t going to buy you some super-experimental, innovative cuisine. But that’s one of the ironies of any new year celebration; we meet each new year with wishes that are really the same old wishes - good people, good times and good food. So if what you want is sea cucumbers that bounce, scallops suffused with deep flavours and a place that looks like the good old days - well, that happens to be just what Wo Peng does.

Guest Writer: Wilson’s perfect day consists of a good meal and a laptop, on a table, next to a window, overlooking the sea, in a rainstorm. You can see more of his reviews at his blog, Dear Babette


Wo Peng Cuisine (和平饭店)
Furama City Centre Hotel
60 Eu Tong Sen Street
#03-01
Singapore 059804
Tel: +65 65342282/ 65332282
Facebook
Website
Nearest MRT: Chinatown (DT Line, NE Line), Clarke Quay (NE Line)

Opening Hours:
Daily: 11am - 3pm, 6pm - 10pm

Direction: 
1) Alight at Chinatown MRT station. Take Exit D. Walk to Eu Tong Sen Street. Turn left onto Eu Tong Sen Street. Walk down Eu Tong Sen Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit B. Walk to Eu Tong Sen Street. Turn right onto Eu Tong Sen Street. Walk down Eu Tong Sen Street. Walk to destination. Journey time about 5 minutes. [Map]