If you’re a seafood lover, Red House Seafood is a must-visit.  Located at Grand Copthorne Waterfront Hotel, Red House Seafood is a spot for you to enjoy a relaxed meal with friends and family.  We also enjoyed the Chinese New Year offerings here and would be back to check out the other items on their regular menu. 

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A dish that embodies luxury and celebration, prosperity abalone and coral seaweed yusheng is a must-have at every table during this festive season.  We love the addition of pomegranate for its burst of sweetness and vibrant colour, complementing the savoury abalone and refreshing crunch of coral seaweed. 
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The jackfruit salad with buah kedongdong sauce is a refreshing dish, which brings together the natural sweetness of ripe jackfruit with the tangy slightly sour kick of buah kedongdong.  It is a salad that captures the essence of fresh, local ingredients.
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The succulent and smoky grilled marinated squid is a delight for seafood lovers.  The squid is well-marinated in a blend of flavourful spices and herbs, allowing it to absorb all the aromatic goodness before being grilled to a nice char.  The grilling process gives it a smoky depth and a beautiful tender texture.
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A dish that showcases the perfect harmony of fresh seafood and aromatic herbs, the steam giant grouper tail with bentong ginger is a true culinary masterpiece.  The tender, juicy grouper tail is delicately steamed to preserve its natural sweetness, while the bold, fragrant bentong ginger adds a unique warmth and spice that elevates the dish.  Known for its robust flavour, Bentong ginger infuses the fish with a fragrant, slightly peppery kick.  A must-order when you visit Red House Seafood. 
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The braised sea cucumber with shiitake mushroom and duo-coloured cauliflower pairs sea cucumber that has absorbed the savoury umami-rich broth with earthy shiitake mushrooms.  The dish offers a balance of textures and flavours – crisp cauliflower contrasted against the tender gelatinous sea cucumber. 
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The carbs came in the form of a glutinous rice chicken roll with quinoa and wax meat.  Sounds strange?  It is a unique fusion dish – tender chicken wraps around a hearty filling of glutinous rice, infused with rich flavours from the wax meat.  The addition of quinoa adds a modern twist, offering a slightly nutty and wholesome texture that complements the sticky rice and savoury meat.  The dish is then steamed, allowing all the flavours to meld together. 
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And the true crowd-pleaser made its grand entrance at the very end.  The succulent crab is drenched in a rich, spicy-sweet chilli sauce, served alongside golden fluffy mantous shaped like crabs. 
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These soft buns are the perfect companion, ideal for dipping into the luscious sauce and soaking up every last bit of fiery goodness.
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To finish up the meal, we had crispy bubur cha cha as our dessert.  A twist on the beloved classic, the soft, velvety coconut milk base dessert meets a crispy, golden topping that adds a satisfying crunch.  It is filled with colourful cubes of sweet potato, yam and taro. 
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For the festive season, the purple glutinous rice cake resembles the nian gao.  Made from soft, chewy glutinous rice, this is similar to a pulut hitam kueh.  

Overall, Red House Seafood serves up hearty food with a focus on local flavours.  It uses fresh ingredients and each dish is thoughtfully prepared to showcase the produce.  Whether you are enjoying a classic favourite or exploring something new, there is something on the Red House menu.  

Budget: $80 to $100 per person

  • Red House Seafood

  • Phone
    +65 6735 7666
  • Address
    392 Havelock Rd, Level 2 Grand Copthorne Waterfront Hotel Singapore, Singapore 169663
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