Singaporeans are no stranger to the Red House Seafood name when it comes to live seafood. After delighting our tastebuds for over 46 years, they have now expanded with a stylish new restaurant in Esplanade. From the now-defunct sea-facing outlet on Upper East Coast to the current river-facing flagship at Grand Copthorne, the second outlet also shares the same waterfront affinity. Diners are now treated to stunning views of Marina Bay while they feast on a lavish spread in the comforts of a bright and airy space.
Bringing with them their signature preparation of the Singapore Nanyang style, flavours are predominantly influenced by Southern coastal regions of China peppered with Malay, Indian, and Peranakan traditions. The crowd favourites are undoubtedly the tomato-forward chilli Sri Lankan crab with the sweetest claw meat and the creamy sweet custard coated – meaty, might I add – chunks of crunchy Tasmanian rock lobster.
Though, for us, the white pepper Alaskan king crab stole the spotlight. Think oceanic umami sweetness perfectly complemented by the floral spice of white pepper and a faint caramel-like vinegariness from hua tiao wine. When executed with such finesse, the treatment is the highest honour befitting the prized crustacean. Other exclusive outlet dishes come from the BBQ section where diners can enjoy a smoky range of succulent Indonesian-style grilled squid ($28) and chicken satay ($3.80 per piece) on steroids.
But the seafood paradise would be naught without their insistence on honest quality. From sourcing from traceable provenances to maintaining their own tanks and filtration systems, it is such dedication that ensures that the freshest seafood ends up on our plates. There are no shortcuts either. Here, the over 50 sauces are consistently made from scratch, crabs are only cooked upon order – no lumping of orders together – and all dim sum is handcrafted only by the skilful hands of the specialist chef.
