A good Southeast Asian restaurant isn't just the ideal place to practice close-up magic on unsuspecting patrons, it's also a great spot to meet friends and share Burton Gilliam gossip. Satiate while you socialize with today's deal: for $20, you get $40 worth of sumptuous cuisine at Red Lantern on Winslow Street in Redwood City.
Crafting each plate from organic ingredients and local produce, Red Lantern's chefs whip up a parade of palate-pleasing dishes from Indonesia, Singapore, Vietnam, Thailand, and other Southeast Asian nations for lunch and dinner. Start with a porcine offering of adobong pinoy, adobo-sauce draped pork short ribs ($11), or slurp a bowl of aromatic soto kudus, chicken soup with tofu and a one-two punch of fresh bean sprouts and chilies ($7). A full fleet of regional wines accentuate meticulously designed plates such as pepes udang, a helping of sambal-chili and coconut-milk marinated prawns wrapped in banana leaf ($20), as well as the cambogee beef, wok-tossed cubes of beef tenderloin flavored with a Thai trifecta of lemongrass, galangal, and lime ($24). The martabak unites a Singaporean griddlecake with long-lost twins of spiced lamb and mango chutney ($10), while humans of the vegetarian persuasion can happily feast upon dishes such as the adobo eggplant tossed in a wok with garlic and lemongrass ($8).
Red Lantern provides a rare, two-tiered dining experience in an exquisite environment where the art of beautifully prepared dishes enhances the surrounding ambience. Massive, red-silk lanterns float like curious flying jellyfish above chairs and tables forged from reclaimed, petrified wood, and flat-panel screens project images of Southeast Asian art and landscapes.
Dine-in only. Not valid during happy hour or with other offers.
- In his own restaurant, [executive chef Daniel] Sudar prizes freshness over all. Unlike many Southeast Asian restaurateurs, he eschews the mother sauce that, with small additions, goes into many dishes. It makes everything taste vaguely the same, Sudar says. At Red Lantern, the sauce for every menu item is made from scratch, often utilizing herbs such as lemongrass and Thai basil grown in the restaurant's rooftop garden. – Karola Saekel, San Francisco Chronicle
808 Winslow St.
Redwood City, California 94063Get Directions