Singapore is a city-state that is a mix of Asian culture. The three prominent ethnicities are Chinese, Malaysian and Indian. While I was in Singapore, I was able to experience authentic Chinese food at Red House Seafood at Prinsep Street. Several dishes were served, and all of them were served family style on a lazy Susan, which allowed each person to serve themselves to their liking. Each dish had its own unique characteristics, making this a memorable and eclectic meal.
With the meal, the staff served hot oolong tea, which has a light taste similar to green tea without the grassy taste. Oolong tea has a pale green color and a neutral flavor that paired well with the variety of dishes served.
Egg Drop Soup
The meal, as most, started with a soup. Egg drop soup has a pale yellow color with whisks of poached egg whites and slices of green onion floating throughout. The soup had a salty taste and thick consistency, even though the flavor was similar to a broth.
Seafood Fried Rice
This staple was consistent to most fried rice with its signature salty, soy-sauce flavor.
Crispy Cereal Whole Shrimp
Eating whole shrimp was a new experience for me. I’ve never taken off of the head of shrimp before, so I needed some help from a friend of mine to learn how to remove the shell of the shrimp. The shrimp had a sweeter taste in comparison to the two previous dishes. The cereal added a crunchy contrast to the tender meat.
Charcoal Chili Crab Bun (pictured)
This was my favorite dish served, because I’ve never eaten anything like it. The buns were served out of a basket that they were steamed in. The buns had a black color because there was charcoal added to the dough. This did not affect the taste, but gave the dough a dramatic color. The bun itself had a consistency similar to a glutinous dinner roll. It was obvious that the dough had been steamed instead of baked. The filling was spicy and savory. The crab had been shredded, so my party and I thought it was pork until we investigated the menu.
This vegetable dish was simple and refreshing compared to the protein and starches previously served. The bright green florets were served in a slightly salty sauce that had a syrupy consistency. This was definitely a crowd favorite, as my table really loved broccoli.
Sautéed Beef Fillet in Black Pepper Sauce (pictured)
The beef had a similar texture to most sautéed or stir-fried beef. The sauce was different but delicious, as the black pepper gave it some kick without overpowering the flavor of the beef.
Deep Fried Fish in Sweet and Sour Sauce
This dish caught my party and I by surprise as we originally thought it was chicken until someone cut through one of the battered pieces to find that it was fish. This dish was also a crowd favorite as the sauce was a familiar taste and the crunchy exterior paired well soft meat of the fish.
Chilled Mango Pomelo Sago
The meal ended with a very exotic dessert. It consisted of a creamy orange liquid with chunks of mango, pomelo, and sago beads. Pomelo is a citrus fruit similar to grapefruit. Sago is a starch that is similar to tapioca. The sweet soup had a very fruity taste with small bursts of flavor and texture.