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. Illustrated Magazine Publishing Co Ltd. All rights reserved. All Rights Reserved.