Good Eats

Red House Seafood @ Clarke Quay

When you think seafood in Singapore, you will think of them: Palm Beach, Long Beach, Hua Yu Wee and Red House. They were all along Upper East Coast Road, now they are all found in all corners of Singapore.

Established in 1976, Red House Seafood is one of Singapore’s oldest seafood restaurants. Founded along the “Seafood Strip” of Upper East Coast Road, it was particularly prominent for its red colour exterior. With land reclamation and building of ECP (East Coast Parkway, a highway along the coast of Singapore), the government relocated most of them to HUDC Seafood Centre that was built for these seafood restaurants.

Calamari strips with salted eggs 黃金蘇冬鬚

Calamari strips with salted eggs 黃金蘇冬鬚

Classic appetiser given an upgrade – imagine your deep fried calamari rings coated with the satisfying salted egg sauce, how much beer is needed to wash that down? Definitely the appetiser that has gained popularity in recent times with salted eggs in everything.

Marble goby bathed in boiling oil & topped with soya sauce 油浸筍殼(豉油皇汁)

Marble goby bathed in boiling oil & topped with soya sauce 油浸筍殼(豉油皇汁)

One dish that you cannot replicate at home without using massive amount of oil. Marble goby has a bad reputation of easily being lor gor (Teochew for tough fish meat and skin) because they are farmed in crowded conditions. But if you deep fried them and coat it with a rich soy sauce, it turned into a delicious dish.

Red House chilli crab 辣椒螃蟹

Red House chilli crab 辣椒螃蟹

This is their signature preparation and considered one of the earliest version to appear locally. Red House has been serving this chilli-drenched crustacean since 1976 and has justifiably garnered a loyal following. The juicy crab at this stalwart is on the sweeter end of the spectrum, with a touch of vinegar that smoothens the texture of the gravy.

Braised spinach tofu & honshimeiji mushroom topped with crispy convoy 秘制松茸菇干貝菠菜豆腐

Braised spinach tofu & honshimeiji mushroom topped with crispy convoy 秘制松茸菇干貝菠菜豆腐

I had this in my wedding dinner menu, and it was considered an innovative dish 20 years ago. Take a piece of tofu, coat with flour and then deep fried, and the additional step of coating it with seaweed. Lots of memories when I had this dish.

Red House Seafood 小紅樓
3C, River Valley Road, #01-02/03, The Cannery, Singapore 179022
Tel : +65 6442 3112

Date Visited : Nov 2017

1 comment on “Red House Seafood @ Clarke Quay

  1. Pingback: The Seafood Strip of Yesteryears – live2makan

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