147 Reviews
368 Wishlisted
redpan is a champion of local fun dining, serving creative interpretations of modern dishes with a spotlight on local ingredients and familiar flavours. We offer quality food at very reasonable prices, aligned to the GRUB promise that the food we serve is what we will feed our own families. redpan features a slice of Singapore’s culinary history, in line with DP Architect’s local heritage and high standing on the international field.

6 Raffles Boulevard
#02-03/04 Marina Square
Singapore 039594

11:00am - 10:00pm

11:00am - 10:00pm

11:00am - 10:00pm

11:00am - 10:00pm

11:00am - 10:00pm

11:00am - 10:00pm

11:00am - 10:00pm



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Even though redpan serves a good deal of fusion dishes, I went ahead with ordering the Old English Fish & Chips (S$17.00).

The fish was definitely fried at the right temperature to give it that crispy finish without turning out to be oily to the digestive system. Apart from that, I would think that this dish was somewhat ordinary, but adding on S$3.00 during their weekday lunch promotion entitled me to a starter (choice of soup, salad or truffle fries) and a glass of beverage, and that made the meal a little more economical.

Personally, no thanks to their salad dressing as it almost turned the greens into a cough mixture in disguise.

The bak cho mee pasta with foie gras is very nice! Never imagine the sauce of bak cho mee could mix well with western dishes. We saw a bug there when we were having the salad but the restaurant waiters reacts very quickly and apologise about that. Overall, worth trying

A favorite of many is the bak chor mee pasta ($19). Thick tagliatelle tossed in a soy based sauce topped with thin pork sheets(think shabu-shabu style) and a small piece of foie gras.

While its always risky to redo singaporean classics, this is one that surprisingly works. The flavours are strong with the sauce playing a crucial role binding it all together. The foie gras adds a welcome touch of luxe while the wedge of lime appears to mellow out the richness of the dish. The vegetables added some freshness but i felt were generally unnecessary.

This was a hosted eat-up courtesy of @burpple and @redpansg

Call me a sucker for local inspired pastas, but I still fondly remember having redpan’s hae bi hiam pasta more than a year back. I’m happy to report that it’s still as good as before! A nice hit of spice and definitely packed with hae bi, it’s everything you’d expect from it. 🍝

I'm so mesmerised by the presentation of it 😍 The outside is meringue that is blow-torched, encasing the durian ice cream.

I find the meringue a little too sweet in addition to the already sweet ice cream. Nevertheless, it was indeed the most popular dessert on the table.

Interesting menu here at redpan! Food here is a fusion of our local and western food. The dish was savoury with the sauce and meat but got “jelat” towards the end.

The thin slab of chicken thigh is marinated with prawn paste, coated and deep fried to a golden brown panko-crusted exterior. Served with mashed potatoes (physically mashed I guess 😅), side salad and a homemade pepper and ranch sauce, the chicken cutlet executed an ideal crispness it's well battered exterior, along with a pleasant crunch from the cereal crumbs coating. The interior was tender and juicy though the portion of meat was pretty much a mere thin layer 😥. Flavourwise, it was well marinated, with a flavourful and fragrant umami note from the prawn paste. The mashed potatoes are essentially potato chunks, soft albeit firm, well sautéed. The homemade ranch dressing (only served with the har jeong kai cutlet) added a pleasant tanginess to the otherwise heavy and sinful chicken cutlet. .

Fresh assorted seafood - mussels, prawns, squid to other poultry components- otah and lup cheong on a bed (or wok) of squid ink paella. Out of all the seafood components, my favorite was the prawns which were fresh, plump and juicy. The mussels were also juicy and chewy, with a prominent seafood-sque flavour. Coupled with a slight spiciness from the housemade otah and a sweet-smoky flavour of the lup cheong, my enjoyment subsided towards the end where the paella was charred at the base and edges, resulting in an unpleasant and undesirable burnt aftertaste .

Be prepared for the squirt of surprise as you sink your teeth into these juicy sausages that comes with chunks of grounded pork meat, smoky and flavourful. The sambal mayo was a great companion, provided a tangy note with a mild lingering spiciness, though I personally felt that it's saltiness could be slightly reduced. An appetizer that's great for sharing but if only the portion was bigger...

Crunchy and refreshing. Hoisin sauce and truffle mayo was yum! However there was sadly more lettuce and hardly any duck so definitely not worth the price!

Similar to the Baked Alaska I had previously at Shashlik, just that this is a durian mini version as compared to the vanilla one at Shashlik. Definitely calls out to durian lovers!

Pretty to admire, delicious to taste. In one bite, you could taste 3 different textures/flavors. First, the smooth torched meringue that toned down the overall sweetness of the dessert. Second, the crux of the dessert, durian ice cream. A pity it was slightly frozen and hard when it was served. Lastly, the bottom layer which felt more like a salted cheesecake including crust than a sponge cake. Still, quite an interesting dessert I would say!

Redpan has always been on my food list for their creative fusion creations. I had a hard time deciding because every single dish looked so enticing.

This Prawn & 'Hae Bi Hiam' Pasta was totally mind blowing! It comprises of tagliatelle tossed in their house-made shrimp paste where the Sakura shrimps can be clearly tasted. On top of the shrimps, there were several succulent prawns. The umami taste of the shrimp paste went really well with the pasta, not overly strong, on top of the slice of lime that adds a refreshing citrus taste.

Perfect combination for a fusion pasta dish with local taste!

One of the less sinful dishes served in Redpan but still as tasty! The kingfisher collar was relatively big and grilled to slightly charred on the skin which gave it a tinge of bitterness. The fish meat was indeed fresh and easy to manage without much fish bones. The highlight was to pair the fish with the spicy chinchalok, as the chinchalok contributed a spicy yet sour refreshing flavor to the originally bland taste of the fish.

Here's their 'Bak Chor' Pasta with pork belly and foie gras.
Pop-up $3 to complete your weekday lunch with a side and drink too.

Soft tacos stuffed with shredded cabbage, cucumber and pulled duck, topped with hoisin and truffle mayo together with fried wanton skin. Duck confit was in good combination with the truffle mayo. Portion size was ok..

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Complimentary Glass of Wine
Till 31 Dec 2017
redpan Esplanade


1. Receive a complimentary glass of House Red/ House White with every order of an Australian Beef Tenderloin or Grilled Spatchcock

2. Valid only on Sunday to Thursday

3. Not valid with any other ongoing promotions, vouchers or discounts

4. Not available on eve of Public Holidays, Public Holidays and on Special Occasions

5. The management reserves the right to change the terms and conditions without prior notice