Red tablecloths, a gold-leafed archway and full curtains conjure a minimalist look that is subtly theatrical. Young Singaporean chef Ng Pang Koon's creativity matches the mood. His faithfully Chinese dishes are supported by some innovative fare served on artistic ceramic wares from Bali. The piece de resistance is steamed fish wrapped in lotus leaves and presented on a basket-style platter.
Crispy duck is another speciality to recommend.
The duck is soaked in Chinese herbs for six hours, air dried and deep fried just before serving. Owned by well-known fashion designer Allan Chai and Ross Chng, restaurant Red adds a bright touch to today's trendy dining scene. There are a dozen ways to enhance your meal with wine - largely dry to go with Sichuan food. Staff are attentive and ready to spring into action. Timing, as in serving diners together, can be fine-tuned.