Lunch @ Red House Seafood, Prinsep Street + {Giveaway}

Knowing that most places would be so crowded on Father's Day itself, we had an early Father's Day lunch at Red House Seafood, Prinsep Street the day before with my parents. My dad's been real busy at work lately so it's nice that we can have a relaxing family get-together, especially for this special day to celebrate the two most important guys in my life :)

Established since 1976, Red House is one of the oldest seafood restaurants in Singapore that continues to draw diners with its delicious local seafood fare. Did you know they got their name from its original location in a striking red colonial bungalow formerly located at Upper East Coast Road?? Anyway, since it is celebrating its 38th anniversary this year, the restaurant recently introduced a host of new dishes and set meals, which we went to try since daddy {well, the rest of the family too!} is a HUGE seafood fan.

Red House actually has 2 other outlets at  East Coast Seafood Centre & The Quayside, but this is its flagship restaurant in a beautiful conservation shophouse. It is pretty large and spacious, which I like as you can eat comfortably without having to scream over the next table's conversation and you don't feel like you're in a sardine can :P

We started our meal with the Dim Sum Basket of siew mai, mixed mushroom dumpling, crispy scallop & chives dumpling, and chilli-crab bun. Red House is known for its chilli crabs buns {fried or steamed} which is stuffed with their signature chilli crabs, but these are only available during lunch-time.

Recently, the chefs tweaked the recipe to include bamboo charcoal powder which adds a black hue to the bun and improve its taste and texture. Seems like bamboo buns are getting quite popular! I've seen it sold at a few bakeries already. Anyway the black hue also lends a beautiful contrast to the fiery red crab filling! It was really delicious and pretty interesting as it was the first time I ate chilli crab this way. Too bad the boy can't take crabs but oh well... more for me!! I wish there was more chilli crab filling in the bun though :P

Next up was another of their signature dishes - Shelled Prawns with Creamy Custard Sauce. It was absolutely delightful with more than enough sauce to drench each juicy tiger prawn bite. I thought there was salted egg yolk inside that made it so savoury and appetising, but it's actually an aromatic blend of milk, butter and kaffir leaves. Even the boy, who is allergic to prawns as well {oops!} couldn't help but salivate at its fragrance too.

I think our fave dish of the day was the Steamed Megrim Fish, a departure from the usual fish options that we usually have. It's quite an uncommon flat fish from the turbot family and has a very silky texture. It was lightly steamed with garlic, soya sauce and spring onions and didn't have much small fish bones.. which was great because Lil Pumpkin kept asking for more, more, MORE! Sometimes I'm scared to feed her fish in case she chokes on the bones, but luckily this one's all right.

I thought the Crispy Duck Szechuan looked rather dry but the boy and my mum loved its crispy skin. Lil Pumpkin also had fun wrapping it up in the thin pancake skins and dipping it the sauce, which wasn't too salty.

The last dish before dessert, Oyster ‘Yuan Yang’ Hor Fun, featured deep-fried swirls of hor fun {broad, chewy noodles} in a delicious gravy covered under a bed of fluffy omelette and Scottish oysters. The serving size was just right and did not leave us feeling too bloated. It was a nice twist to the usual hor fun dishes, and one of the restaurant's new dishes.

We ended off our lunch with Chilled Mango Pomelo with Sago for the boy & my parents, while I shared my Chilled Lime Sherbet with Lemongrass Jelly with Lil Pumpkin. The only gripe from the boy that day about our meal was that the mango dessert seemed too watery... kinda like a custard drink? My lime sherbert was a little tart, but I liked it that way. The lemongrass jelly was smooth and refreshing as well. I need to learn how to make this at home!!!

Red House Seafood, Prinsep Street
68 Prinsep Street
Mon – Fri: 11.30am – 2.30pm, 5.00pm – 10.30pm
Sat, Sun & PH: 11.00 am – 10.30 pm
Tel: 6336 6080

Just for my special blog readers and friends only, I have TWO Red House Seafood 5-Course Set Lunch Packages {worth S$38++ for 2 pax} to give away! Each 5-course set lunch currently comes with a Dim Sum Basket, Creamy Custard Prawns, Oyster 'Yuan Yang' Hor Fun, Fried Daily Greens and Homemade Durian Mochi.

Please note that depending on your chosen date of dining {available daily}, dishes may vary and this is to be redeemed exclusively at their Prinsep Street outlet by 31 Aug 2014.

Giveaway Method: Random Draw

1. Be a Sakura Haruka Facebook page fan

2. Be a Red House Seafood Singapore page fan

3. Like & Share this Facebook photo and tag a friend. Make sure your post is public!

4. Leave me a blog comment telling me your best kids meal idea + FB name you used to like the pages + email add. For those unsure of how to comment, choose "Name/URL" option then add your name and comment. If you prefer to send me your email add privately, leave a comment for the other answers then contact me at sakuraharuka {at} live {dot} com.

TWO random winners will be chosen. Just complete all 4 simple steps!

Details:
* Open to Singapore residents only.
* Ends Monday, 30 Jun 2014 2359hrs {Singapore time} 
* Incomplete or inappropriate entries will be deemed invalid and will not be included.
* Winners will be announced by Sunday, 6 Jul 2014 on this blog post and notified via email. Winners have 3 days to reply, or the prize will be redrawn.
* Set lunch package does not include drinks and is available only at Prinsep Street outlet. 
* Prize to be redeemed by Sunday, 31 Aug 2014.

UPDATE: The giveaway has ended. The winners are Gordon Ngiam and Junie Chia. Stay tuned for more blog giveaways on Sakura Haruka! Check out my current readers promos too. Thanks for your support!

* Disclosure: Red House Seafood Singapore provided the set lunches  for review and giveaway. No monetary compensation was received, and all opinions are my own.

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