I suddenly had cravings for dim sum!

Hmph……..

Red Star, around since the 70s, is a perennial favourite with both the young and old. I first visited the restaurant a few years back and I always wish that I can re-visit it if I can wake up earlier during the weekends. Haiz…

Dim sum is still served off push-cart trolleys and goes for S$3-3.50 for a plate of 3 servings (there are larger servings available). The restaurant doesn’t take reservations, and is always packed during weekends and public holidays. Although the queue can get rather long, table turnover is generally quick. That said, I do recommend going early on the weekend if you do not like to wait.

The freshness and quality of the ingredients is Red Star’s biggest draw. The quality is best seen in the seafood-based dim sum dishes like har kau (shrimp dumpling) and the deep fried seafood roll. These folks don’t skim on their ingredients and you can tell the moment you take your first bite.

Other than the seafood dim sum, I recommend the steamed spare ribs. The ribs are cooked until tender and sit in a very umami sauce (my mum's favourite).

I love the egg tarts. The egg tarts have an amazingly light and crumbly crust and the egg custard is not too sweet. A great way to round up the meal.

On weekends and public holidays, the kitchen serves up “specials” which are usually interesting spins on the traditional dim sum dishes. As a personal preference, I find the atmosphere on the weekend better. Food seems tastier when the restaurant is packed on a Sunday morning and you’re surrounded with families, young and old, all enjoying their food together — scenes that warm the cockles of your heart.

Red Star Restaurant
Blk 54 Chin Swee Road
# 07-23
Singapore 160054
Tel: 6532-5266

Red Star is located in the same building as the HDB Chin Swee office.

Anyone interested to go this weekend???????? Yum Yum…. 

 

 

This entry was posted on Sunday, September 30th, 2007 at 21:08 and is filed under Yum Yum. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.