Ph.Ds of FOOD

Singapore Food Blog

Red Star Restuarant 红星酒家

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Red Star Restaurant has always been known to serve their dim sum in a very traditional Hong Kong manner. One does not have to place any orders. Instead, food items of your interest are chosen directly when they arrive at your table via a push cart operated by the waitresses.

(clockwise from top left) Har Kow; Chinese Chives Roll; Egg Tart; Carrot Cake

(clockwise from top left) Har Kow; Chinese Chives Roll; Egg Tart; Carrot Cake

Custard Bun

Custard Bun

Black Sesame Paste

Black Sesame Paste

Despite the strong lunch crowd, a key indicator of good food, we found their items a little less than satisfactory. The prawns in the Har Kow 虾饺 were a little soft, lacking in the crunchiness of fresh prawns. However, there was a tasty starchy juiciness in the Har Kow which was commendable. To our disappointment, the Chinese Chive Rolls  韭菜卷 asted similar to Siew Mai 烧卖. Despite a blend of pork, chives and prawns making up the fillings, these chive rolls were sorely lacking in the taste of chives. The overpowering pork taste and the yellow wanton skin left a Siew Mai feeling. The Egg Tart had a buttery flaky puff-like skin which we felt was a little oily. No doubt the egg custard tasted soft and silky, it felt a little too diluted and lacking in strong fragrance. The restaurant did not offer Liu Sha Bao 流沙包 on weekdays and we made do with their Nai Huang Bao 奶皇包. The custard filling was slightly more unique as corn were added into it, giving it a sugar cane like sweetness. The Carrot Cake 萝卜糕 did not make the mark as there was barely any visible ingredients like dried prawns besides the starchy white carrot cake. We ordered the Black Sesame Paste 芝麻糊 for desserts. It was served slightly warmed but not piping hot, as the paste had been stored in a tumbler prior to serving. The sesame paste was starchy thick but lacking in the grainy texture of the sesame.

5 dim sum selections and 1 bowl of desserts – $29.25.

Red Star Restuarant 红星酒家
#07-23, Block 54
Chin Swee Road


Written by foodphd

November 4, 2011 at 10:38 pm

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