Food Review: redpan – a local fusion love affair at Marina Square

Asian-Western fusion joints are no strangers to Singapore and redpan at Marina Square aims to redesign the culinary experience by serving Singaporean fusion food. This is my second time visiting this creative joint and the brain child behind it is our very own established homegrown architect firm DP Architects.

redpan restaurant at marina square

You might wonder why the name redpan. At least I did. Red represents Singaporean and passion, and celebrates our food and design heritage; Pan refers to the culinary essential, and alludes to the crucible of this creative and culinary experiment.

redpan restaurant at marina square

The modern sand-colored walls emanate a tranquil surrounding, while customers enjoy their meal in a contemporary atmosphere.


Lemongrass with Gula Melaka ($5) & Roselle Sour Plum Soda ($5)

We started with the highly recommended Truffle Floss Fries.

Truffle Floss Fries, $

Truffle Floss Fries, $8.

This was clearly a hit at the table. The bowl was a beautiful marriage of flavors and the addition of chicken floss definitely made these fries a winner in the Singapore fusion food department.

'Rojak' salad, $

‘Rojak’ salad, $11.

Pork Pops, $

Pork Pops, $9.

Using cuts from pork belly, these fried morsels of sinfulness were surprisingly not as greasy as I had envisioned and the mango sauce lent a citrus zing to each bite.

Salted Egg Prawn Taco, $

Salted Egg Prawn Taco, $15.

Truffle Duck Confit, $14

Truffle Duck Confit, $14.

Sear Salmon

Seared Salmon in ‘Laksa’ Gravy, $23.

Prawn & 'Hae Bi Hiam' pasta, $17.

Prawn & ‘Hae Bi Hiam’ pasta, $17.

This pasta needs no introduction and is a must-order dish at redpan. Cooked to al dente texture, each strand of noodle was generously coated with their house-made spicy shrimp paste sauce.

Steak & Chinchalok, $22

Steak & Chinchalok, $22.

This perfectly cooked medium rare steak is blanketed under a generous portion of spicy chinchalok (fermented small shrimps), pickled onion and brown sauce which is subtly piqued with tamarind.


‘Lupcheong’ Iberico Chorizo, Paella.

The ‘lupcheong’ iberico chorizo paella did not disappoint either. Chock full of smokiness from the lupcheong (Chinese sausage) and chorizo, every spoonful of the Arborio rice was packed with flavor.

'Teh Halia' Creme Brulee, $

‘Teh Halia’ Creme Brulee, $7.

We rounded off the meal with some of their innovative desserts. The “Teh Halia” Crème Brulee turned out to be more interesting on paper than on the plate.


Durian Baked Alaska, $9.

Banana Donuts "Milo Dinosaur",

Banana Donuts “Milo Dinosaur”, $7.

Thankfully, the Banana Donuts “Milo Dinosaur” – a popular chocolaty drink from Singapore – lived up to its sweet reputation.

Overall, redpan managed to capture much of our local food heritage and translated them into a modern fuse of culinary experience. Some may see this sort of concept as just a fad but if this kind of quality keeps up, it’ll be a place you could see yourself going back regularly.

*This is a collaborated post in partnership with redpan.


6 Raffles Boulevard, #02-03/04, Singapore 039594
Tel: +65 6255 5850| Website

Opening hours:
Mon – Fri: 11:00 am – 10:00 pm
Weekends & PH: 11:00 am – 10:00 pm

Redpan’s kitchen closes from 3pm – 5.30pm (weekdays) & 4pm – 5.30pm (weekends).
Last orders 30 mins before closing.


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