For 46 years, Red House Seafood has delighted diners with its exquisite Singapore Nanyang-style seafood; a style that is grounded in the southern regions of China, and woven through with influences from the Malay, Indian, and Peranakan traditions among others.

The chefs at Red House present these myriad flavours with `kung fu’ finesse and skills in dishes such as Braised Fish Meat Noodles, and the Crab Meat Pao Fan. Apart from such showpieces, familiar favourites on the menu include the Signature Chilli Crab, and Lobster in Signature Creamy Custard Sauce. A BBQ section exclusive to its newest outlet at the Marina Waterfront Promenade – The Esplanade, is also available with items such as Chicken Satay.

Key cherished ideals such as honesty, provenance and cooking from the heart have served the brand well over the years and continue to do so as the team takes no shortcuts in serving up food that is thoughtfully prepared at a reasonable value.

Red House Seafood currently operates three restaurants in Grand Copthorne, The Esplanade and Clarke Quay (re-opening Q2, 2023).