A little heat, a lot of flavour at The Red Chamber

Gulshan 2 Circle's Hamid Tower can certainly boast of its upscale dining destinations. Press 13 in the lift, and it will take you to The Red Chamber, a Chinese restaurant steeped in the classic elegance of black and red. 

The interiors are neat and inviting, with a cosy, dimly lit ambience that sets the mood for the meal. The food, meanwhile, arrives with an equally polished touch, each dish thoughtfully presented. 

Today's story is all about the five items we tasted and the flavours that made their way to our table.

Sichuan chilli oil wonton

Delicate Sichuan chilli oil wontons nestle in a wide ceramic bowl, coated in a fiery red sauce.  The tangy chilli oil broth is light yet intensely robust, bursting with the unmistakable numbing punch of Sichuan peppers, the sharp heat of black pepper, and deep savoury undertones. 

Succulently sweet prawns are wrapped inside the silky wontons. With every single bite, the heat of the oil and the clean snap of the fresh seafood collide to create a flavour-packed dance on the palate.

Peking duck 

At the centre of the plate sit deep, mahogany slices of roasted duck. The crispy, crimson-brown skin has a glossy, caramelised finish, while the meat underneath remains succulently tender and moist.

To balance the richness of the meat, julienned spring onions and crisp cucumber sticks are carefully bundled together with vibrant red pepper bands. Flanking the central meat are two white ramekins filled with a dark, glossy hoisin sauce. Nearby, some mandarin pancakes are pre-rolled, offering glimpses of duck and spring onion tucked inside.  

Dipping a roll into the hoisin sauce delivers an immediate burst of sweet, tangy flavour. This is instantly followed by the crispy duck skin, flavourful tender meat, and finally, the refreshing snap of the crunchy salad bundle. It is a beautifully wholesome, perfectly orchestrated experience on the palate. 

Asian style fried chicken 

Golden-brown, crispy deep-fried chicken takes centre stage on a modern dark blue plate. The crisp and craggy skin gives a satisfying crunch with every bite. The meat inside appears juicy and perfectly cooked, with pieces gently pulled apart to showcase its tender texture.

To complement the rich, fried flavours, sweet, tangy chilli sauce sits right next to the chicken. The dish is elegantly garnished with a striking, hand-carved carrot rose nestled on a bed of shredded cabbage and lettuce, adding a bright pop of colour and a fresh touch to the presentation.

Spicy sichuan beef 

Served in a rustic black iron wok, this spicy Sichuan beef is a masterclass in aromatics and texture.

The first thing that hits you is the enticing aroma—a bold blend of savoury sauces, the unmistakable, numbing spice of Sichuan peppers, and the sharp kick of whole garlic cloves nestled at the bottom. Scattered throughout the dish are vibrant, deep red dried chillies that add a smoky, fiery depth to every bite. 

While you might expect stir-fried beef slices like these to have a slightly chewy finish, this meat is incredibly tender all the way through, melting effortlessly. Balanced by fresh green scallions, it delivers a deeply satisfying and flavourful experience.

Sichuan fried rice 

Comes in a large, clean white ceramic bowl that directly takes you to a flavour bomb. 

Every single bite is packed with character. The individual grains of rice are separated, sporting a beautiful golden-brown hue from being tossed in savoury sauces and signature Sichuan seasonings. It is spicy with a subtle, tangy undertone that keeps you coming back for more.

Digging into the bowl reveals a generous, colourful mix of ingredients: plump, succulent shrimp, tender chicken pieces, and fluffy ribbons of golden egg. Tossed throughout are bright rings of red chilli, strips of green bell pepper, and bits of purple red onion, which add a fresh, crisp crunch to contrast the soft rice. It is a comforting yet thrilling experience for both the eyes and the taste buds.