For the complete post with uploaded pictures and quoted prices, please view:http://www.thefoodnomads.com/2012/05/24/the-red-chef-civil-service-club/
Under the helm of local Celebrity Chef Eric Teo, The Red Chef is located in the heartlands of Bukit Batok with the aim of offering unpretentious and homely Chinese fare at wallet- friendly prices to the residents living around the corner. Upon my family’s arrival at the restaurant, the setting had certainly appeared to us as being nothing fanciful at all, with simple furniture and cartoon characters of ‘red chefs’ coated on the plain walls. There was not a lot to choose from their menu but still quite a reasonable number of delicacies for us to ponder over on what to decide on.
Marinated Kampung Chicken; packed with a punch of that characteristic chilli- oil- infused- with- vinegar sharpness, the chicken was smooth but just a tad too finely sliced for the taste of the poultry to come through since the meat was largely masked by the rather heavily flavoured gravy drizzled all over and beneath. We found the portion of the plate to be quite petite for the four of us to share as well.
Braised Tian Jing Cabbage with Wolfberry Cream Sauce; there was a beautiful simplicity in this ordinary- looking plate from The Red Chef that I would opine, deserves commendation. With sensitivity to the long cabbage’s natural taste, the respective sweet notes of the vegetable and the utterly savoury sauce (with a very subtle hint of Chinese Wine) came together in harmony. A very wonderful pairing between the two and definitely a number that is deserving of one’s order.
Wasabi Prawns with Fruit Cocktail; fresh and succulent prawns encased within their own delightfully crisp layer of batter, I did found it strange that the culinary team had decided to serve the refreshing wasabi alongside as a sauce for one to dip into. Hardly oily at all, the execution was significantly light and I must say that the few of us did not get that feeling of guilt after indulging. The chunks were stacked atop the fruit cocktail and then again, I would have preferred it to be served otherwise.
Manuka Honey Pork Spare Ribs; glazed in a zingy sauce while offering a medley of delicious flavours that worked their magic on our taste buds, the lip- smackingly delish number from The Red Chef presented sizeable slabs of ribs that were cooked to juicy tenderness, so much so that they slipped off the bones easily. Boasting all the right elements, the Manuka Honey Pork Spare Ribs was a clear winner for me.
Fresh Crab Meat Fried Rice; other than the generous lumps of fresh crab meat, there was nothing much to shout about the staple dish. It was definitely not greasy at all but its taste might have been slightly lacking and I would have certainly hoped for the ‘wok- hei’ savour to be much more intense.
Known to be one of their best sellers, The Red Chef’s Braised Tai Lok Mee would most probably be the one to order for something more substantial to share. Chock full of ingredients such as mussels, prawns, cabbage and roast pork with noodles cooked to the perfect degree of al- dente, all the constituents had fully captured the gusto of the thick and piquant gravy made from chicken stock and dark soy sauce.
Special Selection of Blossom Chinese Tea; nothing more than an exquisite and unique display of a flower blooming within the tea, the taste of the beverage was barely discernible and I took a sip, leaving the rest untouched.
The lighting was a little too dim while the staff could have better managed the interior’s air conditioning since it was pretty cold while we were dining there. The dishes were served at a comfortable pace though we had to wait for quite a while to get out bill. With her offering of homely Chinese fare and cosy ambience, I must say that The Red Chef is quite a decent option for casual family lunches/ dinners on the weekends or weekends, especially so for the residents who live around the corner.