Red House Seafood Dim Sum Buffet

The buzz around Corpthorne Hotel's Seafood Dim Sum Buffet drew me in, my past fondness for Red House Seafood was an experience I enjoyed so much, I even brought a friend along this time! Stepping into the calm and peaceful daytime atmosphere, a welcome contrast to the usual bustle, promised a leisurely indulgence. We were both eager to discover how Corpthorne Hotel's seafood dim sum would measure up to the delightful memories I have of Red House Seafood.

Refer to Red House Seafood Dim Sum & Champagne Buffet Menu

Champange

The complimentary Singapore Chilli Crab Sauce with fresh crab meat and Golden Crab Mantou was an immediate highlight. 

Singapore Chilli Crab Sauce with Fresh Crab Meat & Golden Crab Mantou

The rich, flavorful sauce, brimming with sweet crab, paired perfectly with the crisp yet fluffy mantou for soaking up every last bit. 

* Complimentary on Weekends & PH

Dipping the Mantou

The Jellyfish in Mild Spicy Sauce provided a unique, slippery texture that was quite interesting. The mild spiciness added a subtle warmth without overwhelming the delicate flavor of the jellyfish.

Jellyfish in Mild Spicy Sauce 香辣海蜇头 

I was particularly intrigued to spot Satay Cuttlefish Kang Kong, a less common offering in the realm of dim sum and touted as a signature dish. Eager to experience this unique combination, I ordered it, and it was indeed incredibly satisfying, a testament to its signature status.

 Satay Cuttlefish Kang Kong 沙嗲鱿鱼蕹菜

he Salt & Pepper Eggplant arrived in an unexpected yet appealing presentation – cut into the shape of fries.

Salt & Pepper Eggplant 椒盐茄子 

We also sampled the Prawn Paste Calamari Tentacles, which featured tender calamari encased in a flavorful, battered exterior infused with rich prawn paste.

Prawn Paste Calamari Tentacles 虾酱魷鱼须 

We also enjoyed the deep-fried Prawn Dumplings, which achieved a satisfying crispness. A drizzle of the recommended Salad Sauce elevated them to another level, resulting in a truly yummy bite.

 Salad Prawn Dumpling 沙律明虾角 (3 pcs)

The Siew Mai offered an interesting twist on the classic, featuring sweet crab meat instead of the usual pork or chicken. It was certainly something special and a unique take on a familiar dim sum staple. While we appreciated the novelty and delicate flavour of the crab, we both agreed that our preference still leaned towards the traditional pork or chicken filling.

 Crab Meat ‘Siew Mai’ 蟹肉烧卖 (3 pcs)

Now, let's talk about the Chilli Wontons. These were a revelation! Each delicate wonton was enveloped in a truly exceptional chilli sauce that had me practically humming with delight.

Chilli Oil Wonton (3 pcs) 红油抄手 

The BBQ Pork Rice Roll, or Chee Cheong Fun as we fondly call it, was executed beautifully. The exterior was wonderfully silky smooth, giving way to tender cuts of savoury BBQ pork nestled within. Drizzled with a fragrant soy sauce dressing, the entire dish came together in a harmonious and utterly yummy experience.

BBQ Pork Rice Roll 叉烧肠粉

The dessert course offered a surprising and inventive rendition of Bubur Cha Cha. Eschewing the usual cubed ingredients, this version featured fried and shredded yam and sweet potato as a textural topping. The chilled dessert, presented in nostalgic tableware, offered a unique and memorable end to the meal.

Bubur Cha Cha 摩摩喳喳 

A classic done right, the Mango Pomelo Sago was not overly sweet and served wonderfully chilled, making for a light and satisfying dessert.

Mango Pomelo Sago (Cold) 杨枝甘露 (冷) 

Hold on a moment! Just when we thought the sweet desserts marked the grand finale, the allure of a few more savoury selections proved too strong to resist. Our buffet session wasn't quite over yet!

Moving on to the classic Hainanese Chicken, the meat itself was remarkably tender. The accompanying Bentong ginger and scallion sauce was fragrant, though we found the overall dish leaned a little on the salty side for our taste.

Hainanese Chicken with Bentong Ginger & Scallion Sauce 翡翠葱姜海南鸡 

The Minced Black Pork and Century Egg Congee was a study in smooth textures, each spoonful gliding down effortlessly. The addition of crispy fried fritters and fresh spring onions provided a delightful textural contrast and a burst of flavour to the creamy congee.

Minced Black Pork and Century Egg Congee 皮蛋黑豚瘦肉粥 

Concluding our extended buffet journey, we opted for the intriguing Ice Plant Salad with Sesame Dressing. Another unique find on the dim sum menu, this salad proved to be both refreshingly crisp and surprisingly satisfying, a light and delightful way to round off the meal.

Ice Plant Salad with Sesame Dressing 胡麻冰菜沙拉 

In conclusion, our exploration of Corpthorne Hotel's Seafood Dim Sum Buffet proved to be a worthwhile culinary adventure. With its relaxed daytime ambiance and a mix of familiar favorites and intriguing innovations, there was much to appreciate. While we might still hold a soft spot for our Red House Seafood memories, I wouldn't hesitate to suggest Corpthorne Hotel for a future dim sum gathering with friends or family.

Red House Seafood
Location: Grand Copthorne Waterfront Hotel Singapore, 392 Havelock Rd, Level 2,  Singapore 169663
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