While most Chinese restaurants have a certain look and décor, Red House Seafood at Grand Copthorne Waterfront Hotel makes a welcoming difference.

Contemporary, elegant interior with natural daylight, greenery and locally commissioned artwork.

Renowned for its fresh seafood with Asian flavours and signature red lanterns, Red House Seafood is one of Singapore’s oldest and most iconic seafood restaurants.

The place you think about when you talk about Chilli Crabs.

From the original colonial house on Upper East Coast Road established in 1976, it has grown to three outlets at Prinsep Street, Clarke Quay, and the newest at Grand Copthorne Waterfront Hotel (this has moved from Robertson Quay).

While the original ‘Red House’ evokes nostalgia from loyal patrons, the contemporary setting at Grand Copthorne Waterfront outlet will appeal to a younger generation of diners.

Walking through the passageway, you would be impressed with the 7 private rooms, main spacious dining room in pastel colours, and perhaps even the washrooms (the attention to details went to that level).

Its menu, a mix of Chinese, Malay, Indian and Peranakan flavours, represents Singapore’s cultural diversity.

At its core is high-quality, sustainable seafood, shipped weekly from the North Sea, Indian Ocean and Oceania region. Red House Seafood’s signature dishes have endured over the years, and here are some of the recommendations:

Red House Chilli Crab (seasonal price)
No trip to Red House Seafood is complete without sampling its signature dish Crab in Red House Chilli Stew, a tangier and slightly sweeter version of the iconic Singaporean dish.

Choose among three types of crabs – Sri Lankan Mud Crab, Scottish Brown Crab or Alaskan King Crab – to customise your dish.

The firm, meaty claws of the Sri Lankan Mud Crab and the sweet and delicate Alaskan King Crab are recommended for chili crab.

One thing that strikes me was the amount of eggy sauce given – the crabs are literally quite drowned in it. Good for those who loves saucy crabs.

If sweet tangy tomato-like sauce without much spiciness is your kind of thing, then you probably enjoy Red House’s version. Plus point: It does not become overly gooey or clog up even if you leave the dish there for a while.

Get some of the with steamed or fried mantou to soak up the luscious sauce.

Alaskan Crab with Braised Bee Hoon (seasonal price)
This signature noodle creation combines the divinely sweet, meaty yet lean Alaskan crab with a mix of local bee hon and Korean jap chae aka potato starch glass noodles.

Stir-fried with ginger and spring onions to impart herbal notes, the wok hei-infused noodles serve as the bed for the generous servings of Alaskan Crab legs.

This Chef Special noodle dish uses a savoury crab-infused stock, allowing both noodles to simmer in it and soak up all the flavours.

Beautifully presented and embraced by a whole crab in its shell. For your convenience, ask the serve to cut up the crab for you, then savour its juicy, chunky meat.

* Red House at The Grand Copthorne Waterfront Hotel is currently having an Alaskan King Crab promotion at $98++/kg (U.P $248++/kg). Very value for its money.

’Kueh Fei’ Crab in Claypot (seasonal price)
Other than the Red House Chilli Crab, I would recommend the “Kuei Fei” Crab In Claypot, featuring a not-so-common Scottish Brown Crab (you can also choose other crabs) in a savoury, milky broth with sliced ginger, a hint of Chinese wine and thick white noodles.

Other styles of crabs diners can choose include black pepper, white pepper, salted egg yolk, steamed with shredded ginger & Chinese wine, sautéed with ginger & spring onion.

Lobster with Signature Creamy Custard Sauce (seasonal price)
Celebrate over a whole, decadent lobster served with Red House Seafood’s signature creamy custard sauce.

This velvety milk-based sauce which was addictively-sweet, coats the firm flesh of lobster.

Other styles of lobsters you can get include braised with supreme stock, ginger & spring onion, charcoal grilled, Thai spicy sauce, sesame sauce, lobster baked in cheese, steamed with egg white & Chinese wine, and steamed with minced garlic.

Soft Shell Crab with Salted Egg ($20, $40)
Among the appetisers, make sure to try this Chef Special – soft shelled crab halves coated in a salted egg sauce and deep-fried to a light crisp.

The gentle crunch and the umami taste can be an addictive combination so you may not stop at one.

Spicy Seafood Combination ($38, $76)
Don’t miss this item among the Chef’s Handmade Specialties – probably the favourite of many,

The Spicy Seafood Combination is a mix of seafood including scallops, prawns, fish and squid, served in a Thai-inspired curry.

Their house-made Red sauce is one-of-a-kind, sweet and tangy with kick of spiciness.

You may want to order some extra fried buns or bowl of warm rice to soak up the rich sauce.

Steamed Scottish Bamboo Clams with Minced Garlic (seasonal price)
These razor clams are cooked in the classic way, steamed stock with splash of wine, with vermicelli (tang hoon) and loads of minced garlic.

While the clams were juicy and fresh, I thought that the base soup could do with more robust flavours.

Red House Seafood Mee Goreng ($15, $30)
This brand-bearing signature fried noodle dish combines traditional Hokkien-style egg noodles in a medley of fresh seafood and veggies.

Together they are tossed in a savoury and slightly-spicy sauce that captures Indonesian flavours, complete with wok-hei.

Dim Sum – Chilli Crab Buns ($10 for 3 pieces)
Too full for a full-scale Singaporean seafood meal? Have some dim sum as a lighter alternative.

The Red House dim sum offerings include Pork & Shrimp Dumpling Siew Mai, Shrimp Dumpling ‘Ha-Kau’, Loutus Leaf Glutinous Rice, Crispy Vermically Roll, BBQ Pork Char Siew Crispy Bun, Egg Tart, and Steamed Rice Roll with You Tiao.

Try their Chilli Crab Buns, a different way of enjoying the classic Singaporean Chili crab.

These soft, fluffy Takesumi (bamboo) charcoal buns are stuffed with a chili crab-based filling.

I liked the exterior which was crispy and fluffy, almost like the texture of a Hong Kong style baked bun. Though I would have wished that the fillings were wetter with more sauce. So recommendation: do eat the buns warm when the dish is freshly served.

Dim Sum – Truffle Wild Mushroom Dumplings ($6 for 3 pieces)
Away from the spicy side of the spectrum lie these savoury dumplings.

Indulge in the earthy goodness of mushroom filling made with assorted wild mushrooms, and elevated in taste with the addition of premium truffle oil.

Chilli Chocolate with Ice Cream ($11.80)
It’s hard to get wrong when ordering ice cream for dessert, but adding a kick of chili on chocolate makes it rather surprising.

This interplay of heat and cold makes this dessert a fun item to add to and complete your spread.

Red House Seafood National Day Set Menu at $55++
In celebration of Singapore’s 55th birthday, Red House Seafood has launched a 5-course National Day set menu for just $55.

Dishes include Chilled Tomato served with Japanese Goma Sauce, Double-boiled Soup with Mushroom & Bamboo Pith, Pan-fried Barramundi Fillet with Nyonya Sauce, Stir-fried Wild Mushroom & Asparagus in Truffle Sauce, and Alaskan King Crab Meat Pao Fan.

Available till 10 August, the celebratory menu is available across Red House Seafood restaurants at Prinsep Street, Clarke Quay and its newest outpost at Grand Copthorne Waterfront Hotel.

Diners who order the National Day set menus and/or its dim sum buffet at Prinsep Street will also receive a $55 return voucher to be used at any of the restaurants in their next visit.

There is also a takeaway option at $55+ (good for 2 pax) which includes Crab Meat Prawn Roll, Pan-fried Barramundi Fillet with Nyonya Sauce, and Seafood Pao Fan.

Red House Seafood – Grand Copthorne Waterfront
Grand Copthorne Waterfront Hotel (Level 2), 392 Havelock Rd, Singapore 169663
Tel: +65 6735 7666
Opening Hours: 12pm – 2:30pm Last Order 2pm, 5pm – 10pm Last Order 9:30pm (Mon – Sun)
https://www.facebook.com/RedHouseSeafood

Red House Seafood – Prinsep Street
68 Prinsep Street, Singapore 188661
Tel: +65 6336 6080
Opening Hours: 12pm – 2:30pm Last Order 2pm, 5pm – 10pm Last Order 9:30pm (Mon – Sun)

Red House Seafood – Clarke Quay
3C, River Valley Road #01-02/03, The Cannery Singapore 179022
Tel: +65 6442 3112
Opening Hours: 12pm – 2:30pm Last Order 2pm, 5pm – 10pm Last Order 9:30pm (Mon – Sun)

* This entry is brought to you in partnership with Red House Seafood.

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