红环宝食 RedRing Treasures: Singapore Style Cutlet Noodles
When I first heard of RedRing Treasures, I was reminded of those classy Chinese restaurants, like Imperial Treasure. The lavish name left a strong impression on me and I proceeded to google it out of curiosity.
RedRing Treasures (RT) has only two outlets in food courts, so it is easy to go unnoticed. RT is a follow up to RedRing Wanton Mee at Holland Drive, which has closed down; the recipes remained unchanged from those of the original stall. The interesting thing is that these recipes were developed by a Chemisty student “scientifically”. The online reviews piqued my interest and I was looking forward to trying RT for myself.
Hubby and I were there at the Wisma outlet during a weekday lunch. Compared to the other stalls in the food court, the queue at RT was unceasing. This got my hopes up — it must be that good.
What we had
I tried the signature Chicken Cutlet Egg Noodles. The highlight is the chicken cutlet but being a tah mee (dried noodles) lover I cannot help digging into the tantalising egg noodles first. Seeing how it is soaking in the reddish-brown sauce is a great temptation. The noodles used at RT doesn’t have an “alkaline” kee taste typical of dried noodles. It is rather springy which can be due to its exact 18-second of cooking in 100 degrees hot water. The sauce is said to be made with two different sauces, the traditional sauce and the red sauce. The latter, in particular, consists of pork bone broth boiled with as many as 14 ingredients.
The star of the dish, the chicken cutlet, is crispy on the outside but still juicy and tender on the inside. I supposed the 24-hour marination process has helped to create the flavourful taste. In case you may not have noticed, the cutlet portions at RT is relatively big. Just compare the amount of chicken with the noodles and you will see what I mean – a ratio of 1:1!
Hubby had the latest addition to their menu, the Salted Egg Squid Cutlet Noodles. Many salted egg dishes in the market will simply drizzle a salted egg sauce over the whatever said dish. At RT, the offering of the salted egg squid is quite different. Here, crumbs with salted egg are used to fry the squid instead, resulting in a light salted egg taste.The tentacles may seem chewy but the squid is actually soft to the bite.
Other Items We Tried
Hubby topped up a dollar for an extra portion of the chicken cutlet for his noodles, so he didn’t miss out on the signature cutlet. This actually made for a very heavy meal.
We also had the fried dumplings on the side. These were fat and full of the meaty filling. My only gripe is their inconsistent size — hopefully this is a sign that they were handmade?
Overall, RT proved to be worth a try. We both concluded the special sauce used for the noodles tasted just like Pontian‘s red sauce; it was good, but not out-of-this-world good. Also, both of us got jelak towards the end of the meal, when we were eventually overwhelmed by the taste of the fried food — the batter was quite strong and left a powdery, salty aftertaste in the mouth. I guess we are more used to the lighter Japanese-style of frying. Regardless, it was still a good experience and we will be back again to check out their second best-selling item on the menu, the Chicken Cutlet Curry Rice.
Address: Wisma Atria Food Republic Stall 6, 435 Orchard Road Singapore 238877
Access: Orchard MRT station on North-South Line
Website: RedRing Treasures