{"id":25975,"date":"2014-04-14T08:10:00","date_gmt":"2014-04-14T00:10:00","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=25975"},"modified":"2016-05-10T16:54:27","modified_gmt":"2016-05-10T08:54:27","slug":"red-house-seafood-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/04\/14\/red-house-seafood-singapore\/","title":{"rendered":"Red House Seafood \u5c0f\u7ea2\u697c, Prinsep Street"},"content":{"rendered":"

\"Red
\nTo celebrate its 38th anniversary, the Prinsep Street flagship serves 5-course lunch<\/strong> for only $38+ for two persons<\/strong> (ongoing promotion); and 7-course set dinner for six persons at $388+<\/strong> (till 30 Jun 2014), which includes a bottle of champagne (Perrier-Jouet Grand Brut) OR white wine (Domaine Leflaive Macon-Verze 2010) OR two jugs of Tiger beer. This dinner is great for Mother’s Day <\/strong>celebration. There are two choices for set dinner: a set of Red House Seafood signatures<\/strong> or a set of new dishes<\/strong>.<\/p>\n

Red House’s new creations are sustainable seafood that\u00a0come fresh, not frozen, from Scotland\u00a0<\/strong>three times weekly. You can order the dishes individually but it is more worth going for the set.<\/p>\n

<\/p>\n

\"Red
\nThe 7-course dinner set starts with a\u00a0chilled spicy whelks<\/strong> (sea snails, $35, pictured above), tossed with mango and onions in sweet and spicy Thai dressing, refreshing but onions are overwhelming. The whelks are followed by the\u00a0Scottish blue lobster\u00a0<\/strong>coated in sweet mayo ($148\/kg, below), which is\u00a0less tender and sweet than\u00a0Boston lobster, good for people who prefer something with a bite.<\/p>\n

\"Red<\/p>\n

\"Red
\nFor the third course, there is a choice between\u00a0spicy seafood combination<\/strong> ($28\/ $42\/ $56, above) and\u00a0garlic steamed Megrim fish\u00a0<\/strong>($100\/kg, below). The former is a mix of cuttlefish, prawns, scallops, and Garoupa fish slices in a kaffir-laced Thai red curry style. Soak up the sauce in a hot mantou<\/em> –\u00a0shiok!\u00a0<\/em>The Megrim fish, a flat turbot,\u00a0does seem more valued at more than $100 a fish, but the taste\u00a0is a tad light for me.<\/p>\n

\"Red<\/p>\n

\"Red
\nNext,\u00a0Scottish brown crab in white pepper<\/strong> ($55\/kg) is a refreshing change from the usual black pepper crab or chilli crab. And the white pepper gets into the flesh, which is less sweet than Sri Lankan crabs.<\/p>\n

\"Red
\nMy favorite dish is oyster “yuan yang” hor fun<\/b> ($20) with different textures: 6 huge Scottish oysters in a bed of soft omelette, atop a mix of wok-fried hor fun and deep-fried crunchy hor fun. This is followed by daily greens<\/strong> and desserts<\/strong>.<\/p>\n

Red House Seafood Singapore<\/strong><\/a><\/h1>\n

68 Prinsep Street, Singapore 188661
\nT: 6336 6080
\nRed House Seafood Menu
\n<\/a>facebook<\/a>
\nM-F: 11.30am-2.30pm, 5-10.30pm; Sat, Sun, & PH: 11am-10.30pm
\nRating: 3.000\/5 stars
\n\"chope-reservations\"<\/a>
\n<\/strong><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/span><\/p>\n

ps: Thanks, Jeanette and Carlyn, for the invite.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

New dishes with sustainable seafood that come fresh, not frozen, from Scotland.<\/p>","protected":false},"author":263488,"featured_media":26133,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: New dishes with sustainable, fresh seafood from Scotland. 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