The restaurant’s debut in the rejuvenated Clarke Quay precinct – a modern day-to-night lifestyle destination set against a conserved setting – also reaffirms our dedication to upholding tradition while adapting to changing preferences.
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 practiced responsible sourcing and maintenance of seafood resources, becoming the ‘custodians of seafood’.
