Red House Seafood has been serving Nanyang-style seafood for almost 50 years, satisfying generations of Singaporean diners. Today, the family-run and family-controlled business has expanded with a new outlet at the Esplanade, boasting fresh and modern interiors, as well as a menu comprised of well-loved classics and new additions that are sure to earn the stamp of approval from long-time diners.
Rest assured that the seafood options at Red House Seafood are of top quality since the kitchen team takes the living conditions of all the species seriously – from water temperature and oxygen levels to filtration and micro-ecosystem.
All this hard work pays off when you taste the signature dishes, such as the Lobster in Signature Creamy Custard Sauce, where sweet lobster meat – first battered and then deep fried – is tossed in a creamy custard sauce. The White Pepper Alaskan King Crab is a showcase of simplicity, proving that not much needs to be done when you’re working with outstanding ingredients.
Here, the crab is simply steamed and then tossed with floral white pepper, hua tiao wine, and fish sauce.
Beyond lobster and crab dishes, the Chef’s Trio of Squid Platter is also a crowd pleaser, featuring crispy baby squid, golden calamari strips, and BBQ squid that’s served with an addictive house-made chili dipping sauce. The Chicken Satay is a surprising standout at this seafood-centric restaurant, where generous chunks of chicken thighs are grilled to juicy perfection and served with a satay sauce that features pureed pineapple and ground peanuts.