Red House Seafood (小红楼) @ Prinsep Street

Scottish Brown Crab at Red House Seafood

Red House Seafood (小红楼), is one of the oldest and most established Singapore restaurants in Singapore, delighting local and foreign seafood lovers alike since 1976.

Beginning as a single restaurant in a colonial house on Upper East Coast Road, it was literally located within a “Red House” and differentiated itself from other seafood places through red lanterns which decorated the exteriors. The red lantern is still being preserved in the current restaurant logo and Red House Seafood has since expanded to three outlets (East Coast, Robertson Quay and Prinsep Street).

Celebrating its 38th anniversary this year, Red House Seafood is introducing a host of new dishes, set lunch and two celebratory set dinners at its flagship Prinsep Street outlet from now until 30 June 2014.

The latest creations are made from sustainable seafood, sourced from Scotland and flown in three times a week:

I went and tried some of their new dishes, including the dishes in their set menus:

Chilled Spicy Whelks (S$35), lightly tossed in sweet and spicy Thai dressing and topped with slivers of mango and onions

Megrim fish (S$100/kg), an uncommon flat fish from the turbot family that is texturally silky and delicate in taste. Best enjoyed steamed with garlic, soy sauce and spring onions.

Scottish Brown Crab in White Pepper (S$58/kg)

Scottish Blue Lobster (S$148/kg) coated with Sweet Mayonnaise

When you split the omelette open, there is a mix of fried and soft hor fun inside, blending two different textures for a kick

The Spicy Seafood Combination - a Thai-inspired creation of cuttlefish, prawns, scallops and Garoupa fish slices — The Spicy Seafood Combination – a Thai-inspired creation of cuttlefish, prawns, scallops and Garoupa fish slices

Can you guess what's inside these buns? — Can you guess what’s inside these buns?

Chilli Crab Bao (Steamed or Pan-Fried)! – 3 pieces for S$8, only available at lunch! Ingenious right? Dipping mantou (chinese steamed buns) into chili crab sauce seems so passé — Chilli Crab Bao (Steamed or Pan-Fried)! – 3 pieces for S$8, only available at lunch. Ingenious right? Dipping mantou (chinese steamed buns) into chili crab sauce seems so passé

Chilled Lime Sherbet with Lemongrass Jelly - S$6.80 per bowl — Chilled Lime Sherbet with Lemongrass Jelly – S$6.80 per bowl

The highlight for me was the Scottish brown crab and the megrim fish. The latter has a good firm texture, unlike most other flat fish varieties which are seldom served lightly steamed. For the crab, like most Singaporeans, I grew up devouring Sri Lankan mud crabs as a seafood treat – this was something different for me. The flesh is a little flaky and less firm than Sri Lankan crabs, but the juiciness is there. Not bad and it blends well with the white pepper.

The oyster hor fun and chili crab buns are innovative twists to local favourites, making dining more fun. Kudos to the chefs for their creativity!

Both set dinner menus include a bottle of premium champagne (Perrier-Jouët Grand Brut) or white wine (Domaine Leflaive Mâcon-Verzé 2010) or two jugs of Tiger Beer:

Red House Seafood (小红楼) @ Prinsep Street - Alvinology

A pretty good deal for seafood lovers!

I highly recommend the modern dinner menu which offers something different from the standard seafood fares served at most of the local chinese seafood restaurants.

If you are looking for a more intimate dining experience, Red House Seafood also offers a five-course lunch menu priced at only $38++ for two persons, available daily:

Red House Seafood (小红楼) @ Prinsep Street - Alvinology

Red House Seafood (Prinsep Street):

Address: 68 Prinsep Street, Singapore 188661
Tel: +65-6336-6080
Opening Hours:
Mon – Fri: 11.30am – 2.30pm, 5.00pm – 10.30pm (last order 2.00pm &
10.00pm)
Sat, Sun & Public Holiday: 11.00 am – 10.30 pm (last order 10.00pm)
Corkage Charge: 1 bottle waived for every bottle of wine ordered from restaurant / $30++ per bottle for Wine, Champagne & Hard Liquor

Website: http://www.redhouseseafood.com/

Facebook: https://www.facebook.com/RedHouseSeafood