Dim Sum: 7am - 3pm

Lunch: 10:30am - 2:30pm

Dinner: 6pm - 10:30pm

We are just off Havelock Rd. Take any bus to and walk to Red Star

a. Chin Swee Road-.Blk 8 (B06039) 0.17 km

b. Havelock Road-.Blk 2 (B06161) 0.21 km

c. Upper Cross Street-.Opp Subordinate 0.23 km

We offer 90 types of dim sum on our menu. You must not miss our Steamed Fish Head with Black Bean Sauce, Deep Fried Soon Hock, Fried Yam Pots filled with Scallops, Prawns and Cashew Nuts, and Mandarin Chicken.

Come in for dinner and sample our singnature creation of “Yu-Sheng”, Chilli Crabs and Yam Basket.

We are one of the very few restaurants here that wheel its the dishes on trolleys around the dining floor giving you a chance to view the dishes before you decide.

In the 60s, the “Four Heavenly Chefs” - Mr Hooi Kok Wai, Mr Sin Leong, Mr Tham Mui Kai and Mr Lau Yoke Pui joinly created the legendary “Lunar New Year Raw Fish” (widely known as “Yu-Sheng”) which has since remained as the popular and must-have dish during Chinese New Year in Singapore.

The “Four Heavenly Chefs” drew their inspiration from the Guang Zhou province in China where fishermen ate raw fish slices as a symbolization of wealth. Wanting to further improve the dish, the four chefs spend their time thinking over supper on how to improve “Yu Sheng” from the angle of hygiene, seasoning and presentation and eventually, they came out with the legendary ‘Yu-Sheng” that uses 23 different seasonings which brought out the best taste of the dish and yet is aesthetically appealing.

In 1974, Master Chef Hooi Kok Wai and Master Chef Sin Leong went on to set up Red Star Restaurant and today, the two master chefs in Red Star Restaurant are still whetting the palates of Singaporeans with their signature creations of “Yu-Sheng”, Chilli Crabs and Yam Basket.
Step into Red Star Restaurant today for an unforgettable dining experience with hot piping dim sums that are ordered from push trolleys and a chance to taste the legendary dishes.

Dim Sum, Egg Tart, Roasted Meat Dishes,Steamed Fish Head with Black Bean Sauce, Deep Fried Soon Hock, Fried Yam Pots filled with Scallops, Prawns and Cashew Nuts, and Mandarin Chicken, Siew Mai, Har Gau, Chee Chong Fun, Fried prawn Dumpling, Fried You-tiao with mayo, American-roasted duck.