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Red House Seafood’s dim sum better than Tim Ho Wan’s?

Megrim Fish with lime and chilli
Megrim Fish with lime and chilli

Red House Seafood launches its new set lunch menu

Having seafood and dim sum at the same time is not as far-fetched as some might think. The new set lunch menu at Red House Seafood on Prinsep Street makes it happen.

Since it opened in 1976, Red House Seafood is known for its fresh seafood dishes. It has recently added to its repertoire with a five-course set lunch menu ($38+), now available with dim sum. I learned that Red House Seafood also hired a dim sum chef specifically for its lunch menu. When I tried the food, I was not disappointed!

Dim Sum for Lunch

The affordable set lunch starts off with a delicious Dim Sum Basket comprising siew mai, mixed mushroom dumplings, scallop and chives dumplings, and oven-baked char siew pau. The last item is very similar to the one at Tim Ho Wan, but I felt that the one at Red House Seafood was better. The bun was sweet and crumbly, and encased brownish sweet char siew. It was less chewy than the one at Tim Ho Wan but I prefer it crispier, so I was very satisfied.

The next dish that is served is the signature Creamy Custard Prawns, where juicy tiger prawns are lightly battered, deep fried, and then coated in a blend of milk, butter, and kaffir leaves. However, once I received the main starch dish, I was blown away. It was the Oyster Yuan Yang Hor Fun, a deep-fried egg and regular hor fun topped with huge oysters. The meal had a lovely, crisp texture with a comforting sauce, and it was served with a silky egg omelette and fresh oysters.


A La Carte

Apart from the set lunch menu, the a la carte dishes are quite good as well. I personally liked the Scottish Brown Crab in White Pepper ($58 per kg) because it had a flaky and meaty crab, coated in a fragrant and savoury white pepper. If you go there, you must request for the fried mantous to mop up the pepper sauce. That way, you’ll get the most out of the dish.

The Megrim Fish ($100 per kg) is a surprisingly flat fish that has a silky texture and delicate taste. The steamed version, with garlic and soy sauce, is the best way to bring out the taste of the fish.

If you need to have a business meeting soon, I highly suggest coming for lunch at the Red House Seafood on Prinsep for a mixture of great seafood and dim sum.

Red House Seafood, 68 Prinsep Street, Singapore 188661, Tel: 6336 6080