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Jotaro's Food Review
CHILLI CRABS @ RED HOUSE, SINGAPORE
Robertson Quay, Singapore - May 2015
We have heard much of Singapore's Chillie Crabs and it's listed as the 35th in the 2011 CNN Go's Best Food in the World List. So after a trip down south to attend the 3rd Singapore Brompton Day event, we took a cycle ride over to the Red House to savour this renown dish.
Let's see whether it's up to the mark of all the raves.
But first a bit of suspense, as they served other dishes first; keeping the crabs for last, the best for last.
Out came this Sauteed Baby Chinese Lettuce (Pak Chow); stir-fried with some chopped garlic. A simple dish just to get our palate going.
Spinach Tofu, a nice soft tofu made with chopped spinach on top and then deep fried. It was served with a light sauce with a carpet of Bunapi (White Beech Mushrooms) and a sprinkling of deep fried mini anchovies on top.
I always like tofu especially when it's the soft type. Done this way with the spinach that gave it a little bitter taste, it was perfect.
The Megrim Sole from France came nicely steamed and served with a light soy-oil sauce. To me it was a bit bland in flavour with flesh that was a tad soft.
The Cereal Prawn came deep fried with a healthy dose of cereal with a light touch of butter. A nice dish that would have been better if the tastier white-shelled prawns were used instead of the red-shelled ones.
Sweet & Sour Deep Fried Garupa (Grouper).
With tastier and a more solid meat. found this fish to be much better than the sole. My favourite parts, the crunchy fried edges!
Chicken In Thai Sauce.
A variation of the Lemon Chicken serve with spicy Thai sauce with narrow cuts of onions and mangoes. I like that mango touch, it added that mango sourish bite to the dish.
Finally, the Chilli Crabs came, with pieces of the cut crab swimming in a reddish thick gravy.
The gravy was all that was expected it to be, sweet and sour with a bit of spiciness. It was good and soon the Mantao buns that we had ordered separately were quickly finished, being dipped into that delicious sauce.
The crabs were from Scotland, large but with hard shells. The meat from the claws were sweet but slightly hard. But the body was a bit of a disappointment, it was also hard, so hard that we had to use the crackers to break it. Even then it was difficult to get to the meat. And they were not cheap to; with two crabs costing us S$204/=. Perhaps we should have ordered Sri Lankan crab.
Overall this dish was good, perhaps slightly above average; but it was nothing to rave about.
RED HOUSE @ THE QUAYSIDE
#01-13/14, The Quayside, 60 Robertson Quay, Singapore 238252.
Tel: +65-67357666 / +65-64423112 / +65-63366080 Fax: +65-67352298
Facebook: https://www.facebook.com/RedHouseSeafood | Website: http://www.redhouseseafood.com/
Hours : Mon - Fri: 11:00 am - 11:00 pm | Sat - Sun: 11:00 am - 11:30 pm
GPS: 1.289720, 103.839146
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We have heard much of Singapore's Chillie Crabs and it's listed as the 35th in the 2011 CNN Go's Best Food in the World List. So after a trip down south to attend the 3rd Singapore Brompton Day event, we took a cycle ride over to the Red House to savour this renown dish.
But first a bit of suspense, as they served other dishes first; keeping the crabs for last, the best for last.
Spinach Tofu, a nice soft tofu made with chopped spinach on top and then deep fried. It was served with a light sauce with a carpet of Bunapi (White Beech Mushrooms) and a sprinkling of deep fried mini anchovies on top.
The Megrim Sole from France came nicely steamed and served with a light soy-oil sauce. To me it was a bit bland in flavour with flesh that was a tad soft.
The Cereal Prawn came deep fried with a healthy dose of cereal with a light touch of butter. A nice dish that would have been better if the tastier white-shelled prawns were used instead of the red-shelled ones.
Sweet & Sour Deep Fried Garupa (Grouper).
Chicken In Thai Sauce.
Finally, the Chilli Crabs came, with pieces of the cut crab swimming in a reddish thick gravy.
The gravy was all that was expected it to be, sweet and sour with a bit of spiciness. It was good and soon the Mantao buns that we had ordered separately were quickly finished, being dipped into that delicious sauce.
The crabs were from Scotland, large but with hard shells. The meat from the claws were sweet but slightly hard. But the body was a bit of a disappointment, it was also hard, so hard that we had to use the crackers to break it. Even then it was difficult to get to the meat. And they were not cheap to; with two crabs costing us S$204/=. Perhaps we should have ordered Sri Lankan crab.
RED HOUSE @ THE QUAYSIDE
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