Image Credit: Red House Seafood Facebook Page
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.
Fresh seafood is at the core of Red House Seafood’s menu and it takes care in sourcing ingredients from sustainable suppliers.
Red House has built firm relationships with global seafood suppliers. Every week, shipments of seafood harvested from the boats of fishermen in the North Sea, Indian Ocean, and the South China Sea arrive at Red House.
The seafood sources:
Abalone – Tasmania, Australia
Baby Squid – Straits of Malacca, Malaysia
Bamboo Clams – British Isles
Blue Lobster – British Isles
Brown Crab – Scrabster, Scotland
Mud Crab – Colombo, Sri Lanka
Crayfish and Prawns – Singapore, Indonesia, South East Asia
Geoduck – British Columbia, Canada
Scallops – Scrabster, Scotland
a. 392 Havelock Rd, Level 2 Grand Copthorne Waterfront, Singapore 169663
