R.E.D. has won the distinguished Times Food awards for three consecutive years. It offers range, euphemism and delicacy on the traditional recipes from the classic cuisines of China, Thailand, Japan, Singapore and the Indo-Malay peninsula. Singaporean Chef Raymond Sim is the heartbeat of the hearth fire.
The restaurant, Rare Eastern Dining or R.E.D. is quite spacious, well designed to accommodate 54 covers along with a private dining area. The interiors are plush and modern with an open teppan kitchen where chefs show off their mastery through the cling-clangs of knives and ladles. They can make anything you order of the grilling and toasting kind. The restaurant is brightly lit and dressed in the richness of rusty red, golden, yellow and ebony. The fine white cutlery adds a certain contrast and the loads of steel assert a brandished signature.
The chef adds a nice Singaporean spin to the south-east Asian dishes and what you get, here in R.E.D., is a delectable meal every time, with every choice. The popular dishes include Pork Ribs with Coffee Sauce, Mermaid in the Mist, Thai Jungle Curry, Crispy Congee Lamb, Tempura Ebi (prawn), California Roll, Negima (chicken and leek) yakitori, Exotic Seafood Platter, Crispy Black Mushrooms wok tossed with rare eastern spices (Singaporean delight), Crispy Corn Kernels in Salt and Pepper, Tom Yum, Tse Ebi Bento, Sakana Bento, Koong Phad Krapaow, Wok Fried Pork with three peppers, Chilli Garlic Noodles, Darsan, Chocolate Mud cake, Ice Cream Spring Rolls and Banana and Apple Fritters.
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