Established in 1976, Red House Seafood is one of the oldest Chinese restaurants in Singapore and they have been offering masterful creations that display Singapore’s kaleidoscopic gastronomical palate to their loyal customers for decades. Their menu sees finely-crafted dishes that speak of incredible thought and finesse.

Mention Red House Seafood and most people will think of quality seafood and exquisite hand-crafted dim sum. But not many people know that Red House Seafood’s latest outlet at The Grand Copthorne Waterfront is easily one of the most gorgeous Chinese restaurants in Singapore.

Dressed in tasteful hues and gorgeous furnishings, Red House Seafood at The Grand Copthorne Waterfront is a place that is suitable for all occasions—it is perfect for family gatherings, date night with your loved one as well as a business luncheon to host your clients and business partners.

Here is some good news if you are planning to dine at Red House Seafood. It is offering 20% OFF total bill for food only (excluding promotional items and beverages), and the Alaskan King Crab is available at a whopping 60% discount at S$98/kg (usual price S$248/kg).

Red House Seafood has recently introduced a new daily a la carte dim sum buffet at the The Grand Copthorne Waterfront and Prinsep Street outlets. Enjoy unlimited servings of dim sum, congee, noodles and specialities from S$23.80++/pax.

From Braised Alaskan Crab Bee Hoon to the Signature Creamy Custard Lobster and Crab Meat Pao Fan, here are the iconic dishes that you have to order when you are dining at Red House Seafood.

Get entranced as you step into their luxurious abode. Preceding the main dining area is a stunning walkway decked out in an alluring Oriental theme. Floral watercolour prints trail across the luminous walls, reminiscent of a historical Chinese courtyard house.

Warm reddish hues create an absolutely intoxicating atmosphere, enveloping whoever walks into their embrace.

As if the walkway wasn’t sophisticated enough, enthroned at the main foyer is an eye-catching floral centrepiece that will have you pressing your brakes.

Decorated with lush trees, earthy tones, and dainty pops of colour, their aesthetically-pleasing main dining area stands out from the usual interior of Chinese restaurants with its contemporary touches.

Large glass windows allow natural light to filter in and brighten up the whole space. With the vibrant woven chairs and playful wall designs, it almost feels like an indoor patio.

SUSTAINABLE SEAFOOD

Fresh seafood is at the core of Red House Seafood’s menu and you will be happy to know that Red House Seafood sources for the freshest seafood from global sustainable suppliers around the world.

Every week, shipments of seafood harvested from the boats of fishermen in the North Sea, Indian Ocean and South China Sea arrive at Red House Seafood. You can rest assured that you are getting the best seafood when you dine here.

BRAISED ALASKAN CRAB BEE HOON

If there was one dish that could bear testament to the restaurant’s culinary prowess, it would be their Braised Alaskan Crab Bee Hoon. This majestic dish features a regal Alaskan crab draped in stir-fried glass noodles and bee hoon laced with spring onions and ginger slices.

Every strand of noodle was well-coated with a smoky, crab-infused essence. The layering of textures of the noodles added a wonderful dimension to the dish. And as expected, the crab was supremely fresh and plump, making us feel extremely undeserving.

As mentioned earlier, Red House Seafood is having a 60% discount for its Alaskan King Crab at only S$98/kg (usual price S$248/kg). Don’t miss out on this promotion!

SIGNATURE CREAMY CUSTARD LOBSTER

Red House Seafood sources their lobsters from the deep blue waters off of Nova Scotia and spins them into wondrous masterpieces. From the array of sauces available on their menu, the Signature Creamy Custard Sauce is one of the most popular options amongst diners.

The lobster was cooked so well and was evidenced by its bouncy, sweet flesh. Golden and buttery, this accompanying sauce won us over. It trod the fine line between sweet and savoury, and was addictively creamy. If they sold this sauce in bottles, we would gladly wipe out their shelves.

“TEOCHEW” COLD BROWN CRAB

For a stripped-down, straightforward crab dish, the “Teochew” Cold Brown Crab is a no-brainer. This deconstructed crab dish is served cold, with the shells pre-cracked and cut. It’s an absolute dream for lazy eaters.

The absence of accompanying sauces allowed the freshness of the crab to shine through. Every bite sent us straight into the deep blue oceans.

SPICY SEAFOOD COMBINATION WITH MANTOU 

Their Spicy Seafood Combination entails a medley of prawns, scallops and squid tossed in a rich Thai-style gravy.

If someone told us that there was seafood fresher than this, we would highly question that. The seafood was immensely juicy and succulent, exploding with briny sweetness in every bite.

The thick spicy sauce had an aromatic lemongrass-galangal profile and was enriched with fragrant coconut milk. Pair it with deep-fried crispy mantou for a divine experience.

CRAB MEAT PAO FAN

You simply cannot leave Red House Seafood without ordering their Crab Meat Pao Fan. Unlike the more familiar congee or porridge, this comforting dish is made by adding pre-cooked rice into the fabulous broth and letting it simmer for a long duration.

Crispy rice bits are generously scattered across the soup just before consumption to add a delightful crunch to the soupy dish. Every mouthful promises soft and plump rice grains drenched in an almost creamy broth brimming with crab essence; comfort food at its best.

ASSORTED HANDCRAFTED DIM SUM

Although seafood is this restaurant’s main forté, their artisanal dim sum could easily join the ranks of the most esteemed Cantonese restaurants in Singapore and maybe, even Hong Kong.

Their dim sum range features the likes of Siew Mai, Shrimp Dumplings, Truffle Wild Mushroom Dumplings, BBQ Pork Char Siew Flaky Pastry and the Chilli Crab Bao.

The stand-out dim sum dish at Red House Seafood has got to be the Chilli Crab Bao, which sees an innovative local twist on traditional dim sum. This pan-fried charcoal bun encases a flavourful chilli crab gravy that nails the sweet-to-spicy ratio.

CHILI CHOCOLATE WITH ICE CREAM

End your feast with a bang in the form of this feisty dessert — Chili Chocolate With Ice Cream. Velvety smooth ice cream and chilli chocolate truffles sit in a pool of chocolate lava, finished with a topping of buttery crumble.

While chilli-chocolate may not be everyone’s cup of tea, this dish will convert any unbeliever. The spicy kick is mellowed out by the sweet milkiness of the ice cream, creating a perfect harmony of flavours. The icing on the cake is that buttery crumble, which adds a gorgeous, decadent crunch.

If Red House Seafood isn’t already on your list of go-to Chinese restaurants in Singapore, you know where to go now. With three locations across Singapore—Prinsep Street, Clarke Quay and The Grand Copthorne Waterfront—this sophisticated Chinese restaurant is a fantastic dining option for an unforgettable Asian-fusion feast.

Red House Seafood
392 Havelock Rd, Grand Copthorne Waterfront Hotel Level 2
Singapore 169663
Tel: +65 6735 7666
Daily: 12pm – 2.30pm, 5 – 10pm
Nearest Station: Fort Canning

This post was brought to you by Red House Seafood.

Crab lovers, it’s time to shell-abrate! Imagine this: juicy, meaty crabs slathered in luscious, rich sauce, sizable claws glistening in the light! If that sounds like a glorious meal, consider this alternative: replace that fun-sized mud crab – however big you’re envisioning it, this is gonna be a lot bigger – with the literal king of crustaceans, the Alaskan Red King Crab.

Crab-tivated? We are too. To usher in 2020, No Signboard Seafood at Esplanade is looking to make waves with an exciting menu revamp and a brand new look.  Renowned for its extravagant array of crab dishes, this overhaul is set to elevate things to the next level of opulence.

Settling for no less than the best, No Signboard  Seafood is featuring the enormous Alaskan Red King Crab in its signature dishes. Thought we were chitin’ you with the aforementioned scenario? At No Signboard Seafood, that dream is now a reality.

Gigantic Alaskan king crabs aren’t the only things to look forward to. Tired of the same ol’ crusty Chinese dishes? Starting with its Esplanade branch, No Signboard Seafood’s new menu supplements its core Chinese fare with Japanese and Western influences.

You’ll get all the belly-warming comfort of traditional Chinese cuisine, but with a twist – the inclusion of borrowed elements, all drawn together with superlative skill, brings about a stimulating culinary adventure unlike any other.

Outstanding seafood, excellent dishes, and distinguished service – the only component left is an equally splendid setting to complete the experience. Thankfully, No Signboard Seafood’s Esplanade outlet with its sprawling champagne-hued interior and an equally gorgeous al fresco option fulfils that option.

Located by the tranquil waterfront and in proximity to landmarks like the Merlion and Marina Bay Sands, it is the perfect spot to find a reprieve at after a day’s activities in the vicinity.

SALTED EGG ALASKAN CRAB

You’ve had your share of the acclaimed chilli crab, you’ve tried No Signboard Seafood’s signature white pepper crab, but have you tried the brand’s latest gourmet concoction: salted egg crab?

The Alaskan Red King Crab is a decadent number on its own, made even more indulgent when awash in a sea of luscious, creamy, gold. Prepared à la minute, the crustacean is cooked into a vibrant red, its hefty armoured shell housing an equally ample amount of succulent flesh awaiting a ravenous diner’s attention.

Magnificent and imposing in its lustre, the flesh of the Alaskan Red King Crab is sweet against the piquant savoury bursts of the sauce. Even when doused in the liquid gold, the suppleness of the crab’s flesh holds its own against the substantial body of the sauce – its lighter sweetness easing the predominant salted egg flavours, allowing extended consumption without the onset of any cloying saturation.

For those unable to get enough of this rich and ambrosial sauce, ladle a generous amount – don’t forget to spoon in crumbs of crispy fried quinoa for added texture – onto your rice for an even more sumptuous taste sensation.

JAPANESE UNI WITH OBA LEAF TEMPURA

Alluringly creamy and gilded in gold, uni, or sea urchin, is the stuff of every gourmand’s dream. Sweet yet savoury, mild yet bold, the duality intrinsic to this delicacy allows it to hold the spotlight in all dishes it features in – eaten raw on its own or paired with condiments, this delicate ingredient lingers not just in taste, but persists in the memory of your palate long after as well.

While uni holds complex flavours on its own, the skilled chefs at No Signboard Seafood elevate its taste profile by pairing the protein with a herb commonly used to garnish sashimi: oba, or shiso, leaf. By coating the leaf in a gossamer tempura batter, it becomes more than a condiment, transforming into the base upon which the uni’s flavour is augmented.

The result is a contrast between the smoothness of the protein against the brittle crisp of the oba leaf tempura, while maintaining the distinct flavour of the uni against the subtle fragrance of the leaf.

SIGNATURE CRISPY CEREAL PRAWN

A staple in many Chinese restaurants, cereal prawns are a sinful favourite of many Singaporeans with its lively flavours and addictive crunch. Adore this dish but lament how you’re usually resigned to munching on cereal over actual prawns? At No Signboard Seafood, you can expect not the pedestrian breeds, but nothing less than the most generously sized prawns for your enjoyment.

Deep-fried into a crispy brown, the shells of the prawns flake under gentle persuasion, revealing a succulent, sweet centre prime for dunking into the heap of sandy gold crumbs.

Equally flavourful, the cereal base is tossed with slivers of curry leaves and diced chilli padi until the mixture is imbued with a bite of aromatic spice. Spoon it onto your rice – a copious amount is just right – or eat it on its own – a nibble or two between courses – utterly scrumptious, the cereal here deserves just as much of a spotlight as the prawns that rest atop it.

PAN-SEARED AMADAI FILLET

Drawing inspiration from Japan, No Signboard Seafood has elected to feature the amadai – translated as sweet sea bream – or tilefish, in its menu update. In line with its moniker, this fish is slightly sweet, making it a refreshing option fantastic for Singapore’s eternal summers.

A curious breed, the amadai literally stands out with its spiny hide. Made not from bones but are instead intact scales, these protrusions become edible with the introduction of heat. When the fillet is pan-fried, these scales are pulled taut from its skin, leaving behind a wispy layer of crisp scales that naturally complements the amadai’s soft flesh. As such, don’t avoid the skin when sampling this dish; a forkful of both the crush and flesh with a dash of gravy is the best way to appreciate the inherent complexity of this entrée.

BAKED JAPANESE BABY EGGPLANT WITH GRUYERE CHEESE & BACON BITS

Unassuming at first glance, the simplicity of this dish belies a full-bodied richness unexpected of an eggplant-centric dish. Traditionally undistinctive in taste, this dish substitutes the larger eggplants for this Japanese baby variant, capitalising on its innate sweetness to create a flavour base upon which the other ingredients can build upon.

To supplement the fruit, a thick, generous layer of gruyere cheese is added. Luxuriantly creamy, the cheese permeates the eggplant during the baking process, imparting a potent salty and nutty profile in its wake. It is then served with a heavy dusting of bacon bits to intersperse the soft, spongy consistency with an added savoury bite. Who says vegetable dishes have to be boring and bland?

GLAZED AUSTRALIA TOMATO STUFFED WITH CRISPY MUSHROOM SALAD

Vivid red against the muted colours of spring, these glossy baubles are an exuberant and colourful number wonderful as a standalone inspired vegetable supplement, or as a more unique palate cleanser.

More than an aesthetically pleasing garden salad, these bulbous spheres are the product of a meticulously designed exercise in converging distinct flavour and textural opposites. Upon initial tasting, you’ll be met with a juicy, soft husk filled with a dewy sweet-tartness courtesy of the glazed tomato. After which, the bite unveils a core of airy crispness filled with a savoury mushroom salad fried to an addictive crunchiness.

SIGNATURE FRESH MANGO COMPOTE WIITH COCONUT SAGO & POMELO

Conclude your culinary adventure with a refreshing fruity dish to alleviate the abundant flavours of your seafood mains. Unlike puddings, whereby the taste profile of the mango is watered down into the custard base, compotes provide a similarly saccharine treat in a more intense form through distilling the fruit down to its essence.

Start off by sampling the syrup on its own; made with only the freshest mangoes, it is a honeyed treat that’s simultaneously easy on the palate without compromising on flavour. Gradually add in the pools of coconut sago into the compote before finishing with a gentle sprinkle of pomelo shavings – the infusion of milky coconut sago smoothens the compote further, while the pomelo interrupts the uniformity of the liquid by providing occasional bursts of bitter-sweetness.

The next time you’re in a pinch when finding a place to dine at, No Signboard Seafood with its assortment of first-grade Alaskan King Crab dishes alongside an unparalleled selection of fusions dishes is certain to make an impression.

Whether you are looking for a more luxurious yet comfortable place to hold a gathering with friends at, or a place with a pleasant ambience with exceptional seafood to bring your family to, as long as the table is partial to seafood, No Signboard Seafood is certain to make your dining experience a delectable and memorable one.

No Signboard Seafood
8 Raffles Avenue
The Esplanade Mall, #01-14/16
Singapore 039802
Tel: +65 6336 9959
Mon to Fri: 11am – 2.30pm, 5.30pm – 10.30pm
Sat, Sun & PH: 11am – 10.30pm
Nearest Station: Esplanade

This post was brought to you by No Signboard Seafood.

Well-known for their excellent execution of local Singaporean fare, Ginger at PARKROYAL on Beach Road is back with a new weekend buffet line-up, aptly named Ocean’s Treasures, showcasing an impressive selection of fresh crabs, lobsters and other nostalgic dishes we know and love.

Seafood lovers will be completely satisfied and rewarded with the incredible new spread that is offered here. Introducing Ocean’s Treasures, this buffet range will run from now until 28 July 2019.

This luxurious spread presents an expansive selection of crustacean and other seafood to satisfy every seafood craving. Look forward to local favourites such as the beloved Singapore Chilli Crab, as well as drool-worthy Herbal Claypot Crab and crispy golden-brown Cereal Crab.

If you love seafood and are craving some local delights, Ocean’s Treasures buffet at Ginger will be sure to tantalise your taste buds. To make your feasting a little more enjoyable, quote ‘ladyironchef’ upon making your reservation to enjoy a 25% off from now until 28 July 2019!

CLASSIC SEAFOOD ON ICE

There is a saying that simplicity is the ultimate sophistication and it holds true when it comes to Ginger’s line-up of mussels, clams, tiger prawns and crab legs.

The Snow Crab Legs we had were incredibly easy to crack open, so diners won’t have to spend ages searching for meat in every crevice. Digging into the tender flesh can be likened to being kissed by the ocean, that is just how fresh the meat was!

Simply add a spritz of lemon and you can enjoy the taste of the freshest seafood Ginger has to offer. Sweet, simple and yet oh-so-satisfying.

SINGAPORE CHILLI CRAB WITH DEEP FRIED MANTOU

Chilli Crab is a perennial favourite at every buffet table. With its rich, sweet and tangy gravy, it is perfect to have with Deep Fried Mantou which you can use to soak up the sauce; the crispy exterior and pillowy soft interior makes is every Singaporeans’ Achilles’ heel.

Filled with plenty of eggs to make the gravy extra luscious and thick, the savoury and spicy taste brings out the fresh flavours of the crab.

CEREAL CRAB

For something with a subtler flavour, try Ginger’s rendition of Cereal Crab. The cereal flakes lightly coat the succulent crabs, giving the sweet meat a chance to shine through. The sweet toasted flavour of the cereal serves as the perfect background to the fresh flavour of the crab.

Crab flavours are rotational here, so depending on when you visit, you may get to savour other classics like Black Pepper Crabs and Salted Egg Crabs.

HERBAL CLAYPOT CRAB

Steeped in a clay pot that is filled with an earthy broth infused with the goodness of locally-sourced herbs, the Herbal Claypot Crab can be ordered from the chefs at the live station.

Diners who are looking for a healthier option but still want to indulge in the seafood galore should dive into this crab rendition for the juicy and succulent meat while slurping up the scrumptious broth.

BABY LOBSTER IN SAMBAL WITH PETAI

Known as the “bitter bean” or “stink bean”, the petai had an interesting taste that may spark debate on the table.

For spice lovers, Ginger has got you covered with their sambal baby lobster dish, made with petai. The more you eat it, the more it grows on you. These babies are tossed in Ginger’s special sambal that gives both flavour and an addictive heat. The lobster meat is tender and goes well with the spice impeccably well.

GRILLED RIVER PRAWNS

Also available at the barbeque live station are the Grilled River Prawns that are lightly grilled with just the right amount of char to it. These river prawns are juicy and sweet while the creaminess encased in the head of the shells adds an extra savoury oomph to it.

Grab a bowl of the Thai sauce for an extra spicy kick.

BAKED SALMON

Pairing a cult favourite flavour of salted egg with the fatty goodness of salmon, the Baked Salmon promises to take diners on a wonderful gourmet adventure.

Topped with a generous helping of crunchy pieces of fish skin, it is without a doubt that the Baked Salmon will be a hit and one that will leave you salivating for more with its varying textures and flavours.

CARVERY AND MEATS

The Shawarma is served at the carving station with a live rotisserie. It is a tantalising sight as the shawarma is carved right in front of your eyes and you can see the juices drip from the roasted meat.

Ginger’s spin on the classic Peranakan dish, Babi Pongteh, is made from braised pork belly with fermented soybeans. Fork-tender with a significant depth of flavour to the dish from the soyabeans, the Asian in us really enjoyed this simple but hearty dish.

Our favourite of all the non-seafood meats was the Coffee Pork Ribs. A local favourite at several zichar spots, these ribs are uniquely flavoured with a sweet-sticky coffee glaze. There was just something special about the lingering bitterness of the sauce that made us keep digging into this dish.

FAMILIAR LOCAL DELIGHTS

Ginger also has a plethora of local dishes that will make the true-blue Singaporean in you very happy. Take a trip down memory lane and savour dishes such as Chicken Satay with Peanut Sauce, Kueh Pie Tee, Singapore Laksa and even a DIY Rojak Station.

The laksa really stood out to us, having a thick and flavourful broth with a bit of a spicy kick to balance the sweetness of the coconut milk. Feel free to add as many toppings you want from their array of classic laksa ingredients (think fishcakes, quail eggs and shrimp).

SWEET TREATS YOU’LL LOVE

Unlike most buffet dessert spreads, Ginger focuses on bringing local flavours to the table. Look forward to an extensive range of various nyonya kueh, ranging from every child’s favourite Lapis Sago to the pretty blue Pulut Tai Tai.

Alongside the local desserts is a range of petite cakes and pastries including a Strawberry Yogurt Cake, Blueberry Crumble and a creamy Durian Cake.

Remember to quote ‘ladyironchef’ making reservations to enjoy 25% off from now until 28 July 2019, applicable to weekend lunch and dinner except the eve of and Public Holidays.

Lunch: S$58/adult, S$29/child
Sat & Sun: 12pm – 2.30pm

Dinner: S$68/adult, S$34/child
Fri to Sun: 6pm – 10pm

Ginger at PARKROYAL on Beach Road
7500 Beach Rd
Singapore 199591
Tel: +65 6505 5710
Daily: 6am – 10pm
Nearest Station: Nicoll Highway/ Bugis

This post is brought to you by Ginger at PARKROYAL on Beach Road.