JUST when you think you've tasted all the good black pepper crab dishes in Singapore, another one creeps up. Not that Red House is a newcomer either.
Somehow this seafood restaurant, which has been around since 1976, has slipped through the crevices of my culinary outings.
Better late than never, though. When the dish arrived, it looked just like an average plate of black pepper crabs. But looks are deceiving.
The black pepper crabs (seasonal price) here are at the top on my list for this dish. Unlike most other black pepper crabs, which tend come with a grainy pepper sauce, this Red House signature special prides itself with a smooth pepper gravy that has a buttery taste to it.
I'm told that the restaurant's "top secret" recipe uses black pepper that's super finely ground, in-house. Something as simple as this makes all the difference.
We also try the Spice Seafood Combination ($24, $36, $48), a Thai-inspired curry with a mix of cuttlefish, fish and prawns.
The curry is spicy and thick, just the way I like it; but the raw egg mixed into it just before serving makes it a little too sticky and uncooked for me. Another calorie- worthy dish here is the Rice In Superior Stock With Crab Meat ($28, $56, $84).
"This makes for such a great starter," my lunch date says, as we slurp down the rich and flavourful broth, both agreeing that this is definitely a hit with us. The crispy rice bits provides just the right touch, too.
Verdict: Perhaps the best black pepper crabs I've ever had so far.
DBS cardmembers only: 10 per cent off a la carte food bill.
Red House at The Quayside
60 Robertson Quay,
#01-13/14
The Quayside
Tel: 6735 7666.
Red House Seafood Restaurant
Block 1204,
#01-05
East Coast Parkway
Tel: 64423112.
