“Red represents Singaporean and passion, and celebrates our food and design heritage;
Pan refers to the culinary essential, and alludes to the crucible of this creative and culinary experiment.”
DP Architects is an established homegrown architecture firm with five decades of international design experience, while GRUB is a young Singapore culinary company advocating quality modern local food. This partnership has allowed both parties from very different industries to focus on their strengths of design as well as food development respectively, each bringing their best to their table where Redpan fulfill her aims in redesigning the culinary experience.
Pleasure to have Rachelle of Bearnakedfood.com & Hong Peng of hpility.blogspot.com to Join In
Beginning with a simple wish to share good food in a good setting, DP Architects designed redpan as a chic yet comfortable open-plan, multi-functional space that serves as a“creative living room” where ideas can be incubated and exchanged over a casual meal.
Distilling architecture down to its most pared-down forms, the design focuses on playing with simple and basic materials through architectural contouring, such as the use of purpose-built plywood for walls, screed for flooring, concrete and basic geometrical elements like clean lines, curves and orthogonal furniture. The fittings and furnishings are not seen anywhere else – from tables, chairs to intricate lighting – just like the food.
Local Heritage, Local Style
Fun local dining is what you can experience here when dine in. Redpan focuses on local ingredients and familiar flavours, served up in creative interpretations of modern dishes. But first up you should stay chill and enjoy some drinks.
Iced Housemade Drinks: Lychee Earl Grey Tea | Honey Lime | Roselle Sour Plum Soda | Lemongrass with Gula Melaka | Ice Lemon Earl Grey Tea
Signature Cocktails: Sour Plum Shandy | Lemonglass Mojito
Cucumber, Pineapple & Turnip in ‘Hei Koh’ Mayo
Either you go for the actual Rojak or you go for this if you prefer the flavour of the ‘Hei Koh’ aka sweet black shrimp paste on a lighter note. This seems to be sort of ‘healthier’ but I still prefer the latter.
Fried marinated pork belly with mango sauce
Are these actually Spam Fries?? No even though the crispy batter makes it looks like one. The crispiness is rather ‘fluffy’ in the sense that you probably have not try these deep fried pork belly ever.
TRUFFLE FLOSS FRIES
Fries with truffle aioli, chives and chicken floss
Smells so good!! Addictive for those of your who are floss lovers, while not just yet.. the truffle aioli actually elevates the fragrant of these combo to another level!!
‘TAUHU TELOR’ TACO
Fried egg floss and beancurd with assorted vegetables in ‘kecap manis’
Go for this, should you prefer something stronger in flavour – compared to rojak salad. You will love the egg floss beancurd with ‘kecap manis’ aka Indonesian sweet soy sauce.
PRAWN & ‘HAE BI HIAM’ PASTA
Tagliatelle tossed with housemade spicy shrimp paste, sakura ebi and sauteed prawns
Call it the trio ‘tiny, small to big prawns’. Indeed really ‘Hae Bi’, the intensity flavour of the dried shrimp is right in there. This spicy shrimp paste is actually made using Chef Mervyn Phan’s grandmother’s recipe. The overall pasta is not spicy at all for those who loves spicy food.
SALTED EGG PRAWN TACO
Fried prawn with salted egg sauce topped with tobiko
TRUFFLE DUCK CONFIT TACO
Duck confit topped with hoisin and truffle mayo & crispy wonton strips
Don’t stop the indulgence with Mexico!!
STEAK & CHINCHALOK
Grilled sirloin steak (250g) with housemade spicy chinchalok, pickled onions and smashed potatoes
Medium Rare, well prepared. The sauce taste good while the chinchalok is indeed very interesting. I would still suggest to add more chinchalok it not at the side for those who wants a stronger kick of the sourish pickerish little shrimps. For those who do not know what is chinchalok, it is a actually made of fermented small shrimps or krill where usually mix with sliced chili which goes really well with bbq sambal stingray.
‘Lup Cheong’ Iberico Chorizo Paella
Such a tasty local twist in this spanish paella, you definitely be surprised for this new experience using ‘lup cheong’ aka Chinese pork sausage. #Fragrant
‘TEH HALIA’ CREME BRULEE
infused with ginger and tea
Never before having such a creme brulee as well for our local Indian style ginger milk tea. We will love it more if its even hotter for Teh Halia is known for its sweetness and strong ginger flavour!
DURIAN BAKED ALASKA
Durian ice-cream encased with meringue & blow-torched
Asian King of fruits, here we go!! Well wrapped with the durian ice-cream. It will be even awesome if there is a scoop of durian pengat in this baked alsaka.
BANANA DONUTS “MILO DINOSAUR”
with milo crumb, condensed milk and hazelnuts (add a scoop of vanilla ice-cream +$3.50)
Finally for the last dessert, who can resist our flavourite popular milo dinosaur??
The Christmas Crackling Pork is currently available and also available for pre-order till 31 December as a communal portion that feeds up to 8 pax.
Redpan is a also a place where you can host your corporate meeting as they have a private area with TV projector. For those who like to try out something different using local ingredients and flavours with modern preparation, Redpan is definitely one of the restaurants you should go for.
Address: 6 Raffles Boulevard, Marina Square
#02-03/04 Singapore 039594
Opening hours: Daily 11am – 10pm (Extended to 11pm on Fridays)
Kitchen closes 3pm – 5:30pm (Weekdays)
Kitchen closes 4pm – 5:30pm (Weekends)
Tel/ Email: +65 6255 5850