A FEAST OF SINGAPORE NANYANG-STYLE SEAFOOD AT THE MARINA WATERFRONT PROMENADE
The legacy of Red House Seafood prevails with expertise, custodianship and heart at its newest restaurant at The Esplanade
October 2022 – For 46 years, Red House Seafood has delighted diners with its exquisite Singapore Nanyang-style seafood; established a fine reputation as the ‘custodians of seafood’; and earned a special place in the hearts of Singaporeans. On 5 October 2022, in the continuing story of this proudly family-run and family-controlled business, the brand opened a new outlet at the Esplanade.
Established in 1976, Red House Seafood is one of Singapore’s oldest seafood restaurants, now into its third generation of family-run ownership. The homegrown brand has achieved an unrivalled reputation for its Singapore Nanyang-style Seafood cuisine, an intoxicating blend of ingredients and flavours indigenous to the region of Southern China and Southeast Asia, and representative of Singapore’s multi-cultural heritage. Fresh, high-quality seafood direct from global sources, and ‘honest’ cooking without compromise or shortcuts remain core philosophies. Over the years the brand has also practised responsible sourcing and maintenance of seafood resources, becoming the `custodians of seafood’.
Red House Seafood currently operates three restaurants in Grand Copthorne, The Esplanade and Clarke Quay (re-opening Q2, 2023).
At the new restaurant, the signature cuisine of the brand will be served. Singapore Nanyang-style seafood is a style grounded in the southern regions of China, and woven through with influences from the Malay, Indian, and Peranakan traditions among others. The chefs at Red House present these myriad flavours with `kung fu’ finesse and skills in dishes such as Braised Fish Meat Noodles, and the Crab Meat Pao Fan. Apart from such showpieces, familiar favourites will be on the menu such as Signature Chilli Crab, and Lobster in Signature Creamy Custard Sauce. The team will also present a BBQ section exclusive to the Esplanade outlet, with items such as their Chicken Satay.
Up to 50 sauces are made from scratch, and crab dishes are cooked upon order in individual portions. Guests are assured of food thoughtfully prepared with skill and expertise at a reasonable value.
The new restaurant space is highlighted by Nanyang-style design elements. The brand has indeed come full circle in its affinity with sources of water. First founded on Upper East Coast Road in 1976, the opening of its Esplanade outlet on the Marina Bay Waterfront Promenade, sees it return to its origins of being by the water – and maintaining its stalwart reputation as the most complete Singaporean seafood dining experience.
