Befitting its name, Red Chilli Chinese Restaurant serves a good range of Chinese dishes that uses chilli. Compared to other Chinese restaurants that we have patronised, Red Chilli has a very diverse range of vegetable dishes (most Chinese restaurants feature meat and seafood dishes with a few standard vegetable dishes). We were so intrigued by the unique vegetable dishes that we ended up with all vegetable dishes during our first visit and had to make a second visit to try some of the meat dishes.
Dry Pot Cauliflower with Preserved Pork (Photographed by Jonathan Phoon)
Red Chilli's Dry Pot Cauliflower with Preserved Pork is somewhat similar to a vegetable-focused version of Chilli Chicken, with cauliflower as the focus of the dish. The cauliflower had the right amount of bite to it with the spicy sauce giving it a moreish flavour. It also had slices of preserved pork that added a salty element to the dish as well as providing a delectable chewy texture to the dish.
Stir Fried Sweet Corn with Salted Egg Yolk (Photographed by Jonathan Phoon)
Stir Fried Sweet Corn with Salted Egg Yolk appears to be a very popular dish at the restaurant with the serving staff carrying a dish out from the kitchen every so often. The sweet corn kernels had a bit of crunch with the salted egg yolk paste it was tossed in lifting its flavour without overwhelming it. Compared to similar salted egg yolk dishes in other restaurants, Red Chilli's sweet corn dish has a flavour that is more subtle with a hint of sweetness.
Boiled Chicken Slices with Bean Curd and Hot Chilli Sauce (Photographed by Jonathan Phoon)
For a dish listed as an entrée, the portion size of the Boiled Chicken Slices with Bean Curd and Hot Chilli Sauce dish was quite generous. The chicken was tender and wonderfully accompanied by soft pieces of tofu. Somewhat similar to curry sauce, the hot chilli sauce did not seem hot at first but hit you with a delectable spicy aftertaste. The dish being served cold helped to tone down the spiciness a bit.
Boiled Chosum with Wheat (Photographed by Jonathan Phoon)
Much to our delight, the Chosum (vegetable) in their Boiled Chosum with Wheat was cut up making for easy eating. The Chosum was cooked just right with the sauce bringing out its flavour. The wheat was a good partner to the Chosum. My mother said it looked and tasted like the pearl barley that she likes to eat.
Steamed Marinated Pork Belly with Preserved Vegetable (Photographed by Jonathan Phoon)
My father loves pork belly dishes but we are always wary of being served meat slices that are too fatty. We were pleased that the slices of pork belly in the Steamed Marinated Pork Belly with Preserved Vegetable dish was quite lean and cooked just right. The amount of preserved vegetable served with the pork belly was very generous with its salty flavour complementing the pork belly nicely.
Braised Eggplant with Hot Garlic Sauce (Photographed by Jonathan Phoon)
While it was noted on the menu to be a bit spicy, the flavour of the Braised Eggplant with Hot Garlic Sauce was actually quite mild. The sour taste worked well with the perfectly cooked eggplant. Be sure to savour the dish slowly as it came out steaming hot and stayed that way for quite a while.
Mashed Sweet Pumpkin Pancake (Photographed by Jonathan Phoon)
To complete our meal, we chose the dessert Mashed Sweet Pumpkin Pancake - fried thick pancakes made from mashed pumpkin. The texture was similar to the Chinese fried doughnuts that my father likes to eat with a subtle sweet taste coming from the pumpkin. The flavour was most noticeable in the centre of the pancakes.
The Chinese décor and furniture give the restaurant a formal feel that was still inviting with the tables spaced a good distance apart from each other. Off-street parking is also conveniently located in the undercover car park complex located next to the restaurant.