The creamy custard prawns are distinctive to Red House, featuring large prawns coated in a sweet, rich sauce that's delectably creamy. The sauce clings to the prawns and is equally scoopable with fried buns. This dish showcases Singapore's Nanyang-style fusion cooking.
Tips from diners
The creamy sauce distinguishes this from other prawn preparations. It's rich and pairs well with steamed rice to balance the sweetness.
Red House's chili crab follows the Singapore classic formula perfected over decades—thick sweet sauce with gentle heat, designed to coat and flavor the tender crab meat. The sauce is ideal for scooping with fried buns. Red House's version represents their interpretation of a dish that defines Singaporean seafood dining.
Tips from diners
Order extra fried mantou—the sauce is the best part, and you'll want maximum surface area to scoop it up.
Red House's interpretation of BBQ cod in teriyaki combines Japanese sauce technique with Chinese seafood tradition. The fish is charred lightly for texture, then finished with a savory-sweet glaze that's salty enough to enhance the fish's natural flavor without overpowering it.
Tips from diners
This dish is a great example of Singapore's multicultural cooking—Japanese sauce technique applied to Chinese fish preparation.
The Spicy Seafood Combination brings Thai influences into the Red House menu, featuring mixed seafood in a spiced sauce with heat and aroma. This dish highlights the restaurant's commitment to celebrating Southeast Asian culinary connections.
Tips from diners
This is spicier than the chili crab—specify your heat tolerance when ordering if you're unfamiliar with the preparation.
Red House features a giant grouper as a premium seafood option, cooked whole and steamed to showcase the fish's natural flavor and delicate flesh. This special-occasion dish represents the restaurant's commitment to sourcing premium seafood.
Tips from diners
Call ahead to reserve a grouper—availability varies and premium sizes need advance notice.
Red House Seafood opened in 1976 and has spent nearly 50 years preserving Singapore's multicultural heritage through seafood dining. The restaurants blend Cantonese, Fujian, and Hainan culinary traditions with influences from Malay, Indian, and Peranakan cuisines. The Clarke Quay location features a distinctive red arched entrance and watercolor print details, maintaining the brand's commitment to celebrating what makes Singapore's food culture unique.
The Clarke Quay location features distinctive red architecture and watercolor prints celebrating Singapore's multicultural heritage throughout the dining space.
Reserve ahead for large groups or weekend dinners. The restaurant fills quickly, particularly Friday-Sunday evenings.
Lunch service from 11:30 AM-2:30 PM offers the same menu at slightly lower prices than dinner, making it excellent value for fine seafood dining.
Sharing plates is the way to eat here—order multiple dishes to taste the range of preparations rather than one large dish per person.
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