[Dine and Drink] Zui Hong Lou Serves Up Contemporary Asian Dishes & Cocktails

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Colin Chia and his Braised Pork Belly Baos

Colin Chia and his Braised Pork Belly Baos

The Establishment relaunches Zui Hong Lou 醉红楼 or Drunken Red House at 90 Club Street, joining its other established outlets including Gem Bar, Nutmeg & Clove, Wanton in Singapore and #FindTheLockerRoom Bangkok. The restaurant first opened in 2013 as a Dim Sum Bar and today it serves up contemporary Asian dishes (I call them everyday comfort food) for sharing paired with cocktails. It’s somewhere I will come back to, after a trip overseas and also missing local food.

 

Zui Hong Lou Head Chef Clement Goh

Zui Hong Lou Head Chef Clement Goh (Photo taken at Nutmeg & Clove on 30 January 2018)

Chef Clement Goh started his career in 2009 and has worked for establishments at The Ritz Carlton Singapore, Tess Bar & Kitchen and Izy Dining. Prior to joining Zui Hong Lou, Clement worked at One-Michelin starred restaurant Bacchanalia.

 

Zui Hong Lou - Braised Pork Belly - Melt in your Mouth Pork Belly with pickled cabbage, cilantro and peanuts

Braised Pork Belly – Melt in your Mouth Pork Belly with pickled cabbage, cilantro and peanuts

There are a variety of five Baos available on the menu. The braised pork belly, as it is affectionately known as Kong Bak Bao is comfort food after a day’s work. S$9 for two pieces. Sink your teeth into the tender pork belly sandwiched in a bao with pickled cabbage, cilantro and peanuts. And the fried lotus root crisps pair absolutely well with any cocktail.

Zui Hong Lou - Ma Po Tofu - Tofu, Sichuan Ma Po Glaze (S$7)

Ma Po Tofu – Tofu, Sichuan Ma Po Glaze (S$7)

The Ma Po Tofu with Si Chuan Ma Po Glaze is priced at S$7 and is mildly spicy. Not overpowering. Just nice. You could have this with Yang Zhou Fried Rice at S$5. Order the Nanhai Magarita for S$16. The Espolon Blanco tequila, smoked plum, Cointreau-infused roasted green tea, lime, Szechuan salt-rimmed cocktail.

Soupy Clams - New Zealand white clams with mixed Chinese herbs, Sichuan fermented black beans and cured pork broth (S$16)

Soupy Clams – New Zealand white clams with mixed Chinese herbs, Sichuan fermented black beans and cured pork broth (S$16)

Who can resist clams? I like the New Zealand white clams with mixed Chinese herbs, Sichuan fermented black beans and cured pork broth at S$16. I just wish they had more broth.

Zui Hong Lou - Kung Pow Baby Octopus - Grilled octopus with pickled carrot, caramelised apple and Kung Pow jus (S$8)

Kung Pow Baby Octopus – Grilled octopus with pickled carrot, caramelised apple and Kung Pow jus (S$8)

The Grilled Kung Pow Baby Octopus is a must have when visiting Zui Hong Lou. Priced at S$8 this sweet juicy octopus is absolutely divine.

 

Zui Hong Lou - Spicy Dumplings - Pork and cabbage dumplings in chilli oil (S$7)

Spicy Dumplings – Pork and cabbage dumplings in chilli oil (S$7)

If you are into dumplings, the spicy pork and cabbage dumplings in chilli oil is an interesting dish to pair with cocktails, and definitely not in a bad way.

 

Sit by the bar and see the chefs and bar tender at work at Zui Hong Lou

Sit by the bar and see the chefs and bartender at work at Zui Hong Lou

Zui Hong Lou has some tables as well as bar seatings. Sit by the bar and see the chefs and bartender work their craft. Have chats with them and learn more about what you are about to drink. It’s an interesting chaos to watch when it is packed with patrons.

Zui Hong Lou aka Drunken Red House Food menu

Zui Hong Lou aka Drunken Red House Food menu

Zui Hong Lou aka Drunken Red House Drinks menu

Zui Hong Lou aka Drunken Red House Drinks menu

 

Head over with your friends. Give Zui Hong Lou a try any day from 6 pm to 1 am except on Fridays where they close at 2 am. Let us know which is your favourite dish or drink.


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