For nearly 50 years, Red House Seafood has delighted diners with its Singapore Nanyang-style seafood, blending influences from Southern China, Malay, Indian, and Peranakan traditions. Rooted in honesty, quality ingredients, and heartfelt cooking, the brand remains committed to serving thoughtfully prepared dishes at great value.

• A Taste of Maritime Heritage: Singapore’s role as a historic gateway between China and Southeast Asia gave rise to early Chinese cuisine influenced by the Southern coastal regions—Canton, Fujian, and Hainan—infused with Malay, Indian, and Peranakan flavors over time.
• Red House Seafood Clarke Quay: Located in a precinct central to Singapore’s sea trading past, this outlet serves authentic Nanyang-style seafood, crafted with premium ingredients and traditional expertise.
• Exclusive Delicacy: Beyond signature dishes like the famous Red House Chilli Crab, indulge in the rare Giant Grouper Fish—a Cantonese delicacy prized for its gelatinous skin and sweet flesh—prepared in various styles and available only at this location.