Red House Seafood

A celebration of Singaporean seafood cuisine

Established in 1976, Red House Seafood is one of Singapore’s oldest seafood restaurants. For close to 50 years, the Singaporean restaurant has been dishing up food that pays homage to the country's multi-cultural heritage. At the core of Red House Seafood’s cooking philosophy is the use of fresh seafood, which sees the restaurant group working directly with global suppliers to source and ship quality seafood directly to its outlets.

The menu takes on a layered approach inspired by the history and food from Nanyang, featuring ingredients, flavours and techniques indigenous to the region of Southern China and Southeast Asia. At Red House Seafood, one can experience the flavours of early Singapore’s Chinese food with the origins of Canton, Fujian and Hainan cuisines, integrated with the essence of Malay, Indian and Peranakan traditions.