This August, we continue to celebrate our 50th Anniversary with two limited-time creations inspired by familiar Singapore flavours, special-value seafood classics and an ongoing dim sum promotion.
Hainanese French-bred Chicken Claypot Rice
Fragrant rice is cooked in a claypot with chicken stock, lemongrass and pandan, developing a comforting aroma and lightly crisped layer at the base. It is served with a whole Toh Thye San French-bred chicken prepared Hainanese-style, accompanied by chicken rice chilli, spring onion paste and ginger.
Priced at $48++ and suitable for sharing among four guests, the Hainanese French-Bred Chicken Claypot Rice is available for a limited time this August at Red House Seafood Grand Copthorne Waterfront and Clarke Quay.
XO Crab with Carrot Cake
Adding a playful local twist to the August line-up is XO Crab with Carrot Cake, bringing together two familiar favourites in one wok-fired dish.
House-made carrot cake is wok-fried with a whole live mud crab and savoury XO sauce, finished with spring onions and red chilli. The crab lends its natural sweetness and richness to the carrot cake, while the XO sauce adds an extra layer of savoury depth.
À La Carte Dim Sum Promotion
Guests can continue to enjoy Red House Seafood’s handcrafted dim sum selection throughout August and September with 50% off à la carte dim sum on weekdays and 30% off on weekends and public holidays at Red House Seafood Grand Copthorne Waterfront.
The menu spans steamed, fried and baked favourites, with highlights including Fresh Shrimp and Bamboo Shoot Dumpling ‘Har Gau’, Truffle Wild Mushroom Dumpling, Charcoal Chilli Crab Bun, Molten Salted Egg Custard Bun and Cocktail Shrimp and Pork ‘Siew Mai’.
Fried and baked selections include the Purple Potato Swan Dumpling, Fresh Shrimp with Bean Curd Skin, Mini Egg Tart, Crispy Prawn Dumpling, BBQ Pork Flaky Pastry and Chilli Seafood Tart, alongside comforting dishes such as Pan Fried Carrot Cake with XO Sauce, congee and rice rolls.
50th Anniversary Seafood Specials
Marking five decades of Red House Seafood, a selection of Nanyang-style seafood and signature classics is also available at celebratory prices at Grand Copthorne Waterfront.
Highlights include live crab at $98++ per kg, with cooking styles such as Singapore Chilli Crab, Signature Nanyang Style and Black Pepper; Marble Goby at $60++ per kg; and Grilled Oysters with Garlic Sauce at $6++ per piece.
Other anniversary favourites include Braised Australian Lobster with Cheese & Ee-Fu Noodles at $98++ per portion, Signature Roast Duck with Plum Sauce from $28++, and Braised Sea Cucumber with Flower Mushrooms in Claypot at $38++ per portion.
The anniversary specials are available while stocks last and are subject to seasonal seafood availability.
