Red House Seafood
Clarke Quay
Singapore has served as an important maritime gateway between China and Southeast Asia for centuries. In food, this gave rise to an early Chinese cuisine dominated by `Nanyang’ — the Southern coastal regions of China such as Canton, Fujian and Hainan and has over time, incorporated influences from the Malay, Indian, and Peranakan traditions.
At Red House Seafood Clarke Quay, located in the precinct that was once so intrumental in Singapore’s sea trading activities, classic Nanyang-style seafood are prepared with quality ingredients, care and expertise.
More than just the Red House Chilli Crab and other signature classics, one can enjoy the Giant Grouper Fish, a delicacy in Cantonese cuisine prized for its gelatinous skin and sweet flesh, that is prepared in various ways and exclusively available at this outlet.