Established in 1976, Red House Seafood is one of Singapore’s oldest seafood restaurants and is synonymous with Singapore cuisine. Over the years, the restaurant has evolved with the country’s growth and identity, representing the palette of flavours that reflect Singapore’s cultural diversity.
Today, local Singaporean Chinese food evolved from Canton, Fujian and Hainan origins, forming much of the basic flavours of local food. Our chefs worked tirelessly over the years to integrate the essence of Malay, Indian and Peranakan flavors into our dishes.
With this strong reputation of pairing fresh seafood with Asian flavors, Red House and its signature lanterns have been instantly recognized by patrons. Red House celebrates the gathering of partners, friends and family over local cuisine.