Since its inception in 1976, Red House Seafood has built a strong reputation as one of Singapore’s oldest seafood restaurants serving Singapore cuisine.

The brand has survived the test of time and evolved with the country’s development and identity, representing flavours that embrace Singapore’s cultural diversity.

Red House Seafood has worked tirelessly to infuse flavours from Fujian, Canton and Hainan origins with the essence of Malay, Peranakan and Indian traditions into its food.

The restaurant is easily recognisable with its signature red lanterns which accentuate the brand’s respect for traditions.

The interior of the restaurant features a minimalist-design while retaining traditional Chinese nuances such as its oriental upholstery and wood grain furniture.

One of the culinary treasure’s quintessential dishes would be the chilli-drenched crustacean – Red House Chilli Crab which features Sri Lankan Mud Crabs doused in an unctuous and rich tomato-chilli gravy.

This juxtapose of sweet, savoury and spicy flavours paired with Fried Mantous will tantalise your taste buds and warm your soul.

Be transported to the yesteryears of Singapore at Red House Seafood at Clark Quay today!