Red House Seafood
A respected Nanyang-style seafood restaurant with chilli crab and polished private rooms.
Red House Seafood was established in 1976 and currently operates restaurants at Grand Copthorne, Esplanade and Clarke Quay. The brand describes its food as Singapore Nanyang-style seafood, drawing from southern Chinese, Malay, Indian and Peranakan influences. At Grand Copthorne, the menu highlights Red House Chilli Crab, crab meat pao fan, braised fish meat noodles, lobster in creamy custard sauce and handcrafted dim sum at lunch. The outlets are well suited to celebrations, business meals and visitors who want local seafood in a comfortable restaurant setting with private room options.
Red House is a more refined answer to the chilli crab dinner. The sauces tend to be balanced and approachable, and the Grand Copthorne outlet is particularly useful for families or corporate hosts who want private rooms and hotel-level comfort. The Nanyang framing is not just branding, as the menu moves beyond crab into fish, lobster and dim sum. The trade-off is that it feels less rowdy and spontaneous than a seaside seafood centre meal, which some diners may miss.
It combines heritage, a distinctive Nanyang seafood identity, multiple central outlets and strong hosting credentials without losing sight of classic crab dishes.