Review: Red House Seafood


Many of us would suggest to East Coast Seafood Centre when we have a craving for seafood or entertaining guests from out of town. Red House is a familiar sight with everyone who grew up frequenting the East Coast Seafood Centre. We recently went to Red House’s flagship restaurant at Prinsep Street for a food review.  Read on to see our review on Red House’s seafood dishes.

The Prinsep Street flagship is centrally located in a beautiful conservation shop house which has been preserved with a contemporary slant, it has almost the same nostalgia feel as the original location at Upper East Coast Road.

Red House’s seafood dishes are made from sustainable seafood which are imported from Scotland three times a week.

Spicy Seafood Combination

Red House Spicy Seafood Combination, $28 for small portion
Red House Spicy Seafood Combination, $28 for small portion

Scallops, prawns and squid cooked in evaporated kaffir lime and evaporated milk for the Spicy Seafood Combination. The Spicy Seafood Combination has a refreshing lime taste undertone in the spicy gravy, it is indeed a heavy dish with refreshing touches.

Voted for “Best Chilli Crab 2008” by Time Out Singapore Magazine, Red  House’s Sri Lanka Chilli Crab (S$58/kg) is every bit as good as the title. The Sri Lankan Chilli Crab is served in signature “Red House chilli stew”, cooked with fresh red Chilli, Chilli padi, fresh tomatoes and garlic. Chilli crab lovers would definitely love this Red House version for it’s moderate mix of spiciness and sweetness.
Steamed Chilli Crab Bun

Red House Steamed Chilli Crab Bun, S$8 for 3 pieces
Red House Steamed Chilli Crab Bun, S$8 for 3 pieces

Imagine peeling open a piping hot bun oozing with all the delicious chilli crab.  YES! You read it right, we are talking about Red House’s famous chilli crab stew oozing from ‘mantou’ (steamed buns).  The Steamed Chilli Crab Bun (S$8 for three pieces) seals a portion of thick spicy-sweet “Red House chilli stew” and it tastes so good that you can’t possibly stop at the first ‘mantou’. Click HERE to see the pipping hot buns on instavideo.
Garlic Steamed Megrim Fish

Red House Garlic Steamed Megrim Fish, S$100/kg
Red House Garlic Steamed Megrim Fish, S$100/kg

The Garlic Steamed Megrim fish ($100/kg) is an uncommon flat fish from the turbot family known for it’s silky and delicate taste. Steamed with garlic, soy sauce and spring onions, the Garlic Steamed Megrim Fish is so well cooked it can even win people who don’t like fish.
Scottish Brown Crabs in White Pepper

Red House Scottish Brown Crabs, $58/kg
Red House Scottish Brown Crabs in White Pepper, S$58/kg

The Scottish Brown Crab in White Pepper (S$58/kg) is highly recommended for it’s fragrance, spicy flavour and it’s firm flaky flesh.
Oyster ‘Yuan Yang’ Hor Fun

Red House Oyster Yuan Yang Hor Fun, $20
Red House Oyster Yuan Yang Hor Fun, $20

The Oyster Yuan Yang Hor Fun (S$20) is served with stir-fried Scottish oysters on top of the hor fun and wok fried noodles. Biting into a spoonful of the Oyster Yuan Yang Hor Fun, the crispiness of the wok fried noodles amidst the soft hor fun and an oyster, simply delicious.

The quality of the seafood dishes served is good and delicious.   We would recommend  Red House Seafood as a great restaurant for bringing guests from out of town and for family or big group gatherings.

For more information, please visit
Red House Seafood is at:-

  • 68 Prinsep Street, Singapore 188661. Tel: +65 6336 6080
  • Blk 1204, #01-05, East Coast Seafood Centre, Singapore 449882.  Tel: +65 6442 3112.
  • 60 Robertson Quay, #01-014, The Quayside, Singapore 238252. Tel: +65 6735 7666.

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