Altogether, over 324,903 of the 1st class and 951,652 of the 2nd class were issued during the war. It was also given to some allied troops and commanders, including western allies. shooting down three aircraft as a fighter pilot, or destroying two heavy or three medium or four light tanks, or capturing a warship, or repairing an aircraft under fire after landing on a hostile territory, and so on, were awarded with the first class. Its statute precisely defined, which deeds are awarded with the order, e.g. It was the first Soviet order established during the war, and the first Soviet order divided into classes. I’d still recommend a visit for old time’s sake.The Order was established on and came in first class and second class depending upon the merit of the deed. Most of us have probably dined here with our parents or even grandparents in the past, and the kind of memories and feelings Red Star brings back is priceless. However, the classic sense of nostalgia here is something you cannot find anywhere else in Singapore. Quite a crispy fried layer packaging everything within.Īlright, in my honest opinion, the dim sum at Red Star is not something to be amazed by average I’d reckon. Perhaps new chefs have taken over the kitchen, or recipes have just remained unchanged even though other dim sum restaurants in Singapore have improved tremendously.
#Red star order online skin#
Nice roasted skin finish with tender flesh.īanana Fritters ($4). They use really ripe bananas, giving a very soft, sweet and fragrant filing. Roast Duck ($14). Ooo the roasted duck is pretty amazing here. There’s also a porridge station in the middle of the restaurant if you want to get century egg porridge. Had pieces of lup cheong within that enhanced bite and sweetness. Char siew was decent, but wasn’t as heavily marinated in flavour.Ĭarrot Cake ($3). A mild crisp to the top, not overly starchy but pretty ordinary. The Liu Sha Bao’s egg yolk custard was at a thick viscosity I like, and not overly sweet.ĭo you have good food to recommend? Click here!Ĭhar siew bao ($4). Huge and fluffy BBQ Pork buns with a soft skin. The xiao long bao didn’t have much soup within though.
Siew Mai, Xiao Long Bao, Liu Sha Bao, Har Gao ($4 per basket). Of course, Red Star serves all the traditional dim sum favorites here. There are around 8-10 different trolleys all stocking different items, so you might have to hunt down specific trolleys especially when it’s crowded. Red Star restaurant also employs traditional cart-pushing dim sum ladies like in Hong Kong. Red Star doesn’t accept reservations, so do come early to beat the queue. Queue might seem quite long to get in, but I actually took about 15 minutes to queue only. You see these classic metal chairs with red velvet cushions, carpeted floor and large wooden tables covered by a table cloth. The picture above was the scene on a Sunday morning people love this place. Red Star restaurant’s lay out and recipes have remained much unchanged since the 70s for more than 40 years, giving a very deep impression of nostalgia. You might not have heard of them, but the Four Heavenly Kings of Cantonese Cuisine are largely credited for inventing our signature Singaporean dishes like Chili crab, Yam Ring and Yu Sheng. Due respect has to be paid for creating such fabulous dishes we love today. Masterchefs Sin Leong, and Hooi Kok Wai, two of the remaining members of the multi-award winning Four Heavenly Kings of Cantonese Cuisine and disciples of Chef Luo Chen at The Cathay Restaurant in the 50s, continue this legacy. It practically looks like you’ve stepped back in time to the 1970s.
Red Star restaurant is probably the most authentic, classic looking Chinese restaurant left in Singapore.
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