Red House Seafood(小红楼) allows diners to take away prosperity dishes in style with the Reunion Takeaway Tiffin Set. In addition, the restaurant will also be presenting new festive dishes along with all-time favourites from its Annual and Reunion set menus available at The Quayside and flagship Prinsep Street outlet.
REUNION TAKEAWAY TIFFIN SET
Available from 25 January to 22 February 2016
Guests can experience a touch of nostalgia with the debut of the Reunion Takeaway Tiffin Set (六六大顺套餐外卖, $188) for six persons. This three-tiered custom-made ‘tingkat’ measuring 20cm in diameter comes in a blazing red hue and adorned with a dainty logo of the restaurant, making it a charming addition to any celebration.
One of the three dishes available in the tiffin is a wok-fried Sautéed Fresh Lily Bulbs, Wild Mushrooms with Asparagus (野菌鲜百合炒芦笋 – 富贵花开). The dish comprises fresh wild button mushrooms, asparagus, gingko nuts, lily bulbs, onions, carrots and black fungus. These vegetables were specially chosen for their innate firm texture and
ability to remain crunchy during transport.
Customers then uncover a myriad of seafood in the next layer – whole scallops, grouper fillet and succulent prawns are tossed in a Peranakan-inspired spicy sauce together with fresh pineapples, seasonal greens and red peppers, giving the Sautéed Trio of Seafood with Pineapple in Chef’s Spicy
Sauce (至尊凤梨海三宝 – 三星报喜) a well-rounded flavour. A typical ingredient used during the Lunar New Year, pineapples signify copious wealth and fortune.
TAKEAWAY ORDER DETAILS
Customers can call the Prinsep Street outlet at 6336 6080 or The Quayside at 6735 766, visit www.redhouseseafood.com or email Red House Seafood at prinsep@redhouseseafood.com / quayside@redhouseseafood.com for all takeaway orders. Advance order of one working day is required and the last order date is 21 February 2016 at 3.30pm. Self-collection timings are at 11am to 11.30am and 3pm to 3.30pm.
NEW CREATIONS WITH A TOUCH OF TRADITION
The Traditional Braised Duck Stuffed with Eight Delicacies (翡翠 八宝鸭) is inspired by an ancient recipe and available in selected Annual and Reunion set menus. This luxurious creation fit for a king showcases a whole duck that has been marinated overnight in a white braising liquid made with peppercorns, cinnamon, star anise and Chinese wine. It is then stuffed with premium ingredients such as dried scallops, bamboo shoots, Chinese and king oyster mushrooms, chestnuts, gingko nuts, Chinese waxed chicken sausages and glutinous rice. The duck is then deep-fried, steamed for two and a half hours and topped off with an oyster sauce-based braising gravy for a greater depth of flavour.
REUNION DINNER SET MENUS
Only available on 7 February 2016
Red House Seafood offers diners a choice of three Reunion Dinner Set Menus ranging from $288
for four persons to $888 for ten.
ANNUAL DINNER SET MENUS
Available from 1 January till 22 February 2016 There are three Annual Dinner Set Menus
available for both lunch and dinner, with prices ranging from $588 to 988 for ten. Fans of Singapore’s iconic Chilli Crab will be happy to know that the restaurant’s signature Crabs in Red
House Chilli Stew (金牌辣椒螃蟹)is served during Chinese New Year. Mouth-watering, sweet and succulent Scottish Brown crabs are simmered in a thick spicy-sweet sauce, made from fresh red chillies, chilli padi, fresh tomatoes and garlic.
YU SHENG PLATTERS
Available from 25 January to 22 February 2016
Usher in plenty of fortune with two types of ‘Lo Hei’! Available for dine-in and takeaway, the Prosperity
Raw Salmon Yu Sheng (鸿运鱼生) and Double Happiness (双喜发财鱼生 – 风生水起) – which comes
with salmon and ikan parang – have been brought back by popular demand. Both platters are priced at $48 and $78 for six and ten persons respectively, and are brimming with traditional ingredients such candied winter melon, preserved cucumber and leek, shredded carrots and white radish, lime leaf, pomelo, golden ‘pillows’ and crushed nuts. Shredded deep-fried yam provides an extra crunch, while the refreshing homemade plum sauce blended with fresh dragon fruit gives the Yu Sheng a delightful piquancy.
TAKEAWAY ORDER DETAILS
Customers can call the Prinsep Street outlet at 6336 6080 or The Quayside at 6735 766, visit www.redhouseseafood.com or email Red House Seafood at prinsep@redhouseseafood.com / quayside@redhouseseafood.com for all takeaway orders. Advance order of one working day is required and the last order date is 21 February 2016 at 3.30pm. Self-collection timings are at 11am to 11.30am and 3pm to 3.30pm.