Usher in CNY with Red House Seafood’s Exquisite Festive Menu featuring Singapore Favourites and Nanyang Flavours

Established in 1976, Red House Seafood is one of Singapore’s oldest seafood restaurants, known for their fresh seafood featuring Singapore favourites and Nanyang flavours. This Chinese New Year, Red House Seafood presents a curated CNY menu that would delight their loyal fans and new diners alike.

The restaurant’s Festive Reunion Menus showcase Nanyang-style dishes, including an abalone and coral seaweed yusheng as well as chili crab.

We were invited to a dinner tasting at Red House Seafood Grand Copthorne to sample a mix of some of their CNY items as well as their signature dishes:

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Prosperity Abalone and Coral Seaweed Yu Sheng

The main highlight of the festive offerings is the Prosperity Abalone and Coral Seaweed Yu Sheng. This dish features hand-shredded fried taro, coral seaweed, fresh carrot and other premium ingredients, providing a fresh and luxurious start to the meal. The texture is a tad crunchier than the usual yusheng, adding an extra kick.

Jackfruit Salad with Buah Kedongdong Sauce

The Jackfruit Salad, paired with a tangy Buah Kedongdong sauce, offers a refreshing and unique Nanyang flavour profile, balancing sweetness with a hint of tartness. This is like a healthier, elevated version of the ubiquitous Rojak dish.

Grilled Marinated Squid

One of the restaurant’s signatures, for those seeking savoury delights, the Grilled Marinated Squid delivers a smoky aroma and tender texture.

Salted Egg Tempeh

The Salted Egg Tempeh provides a crispy bite infused with rich, salted egg yolk flavours. I have tasted salted egg added to many food items, but this is the first time I tried it with tempeh and I am loving it.

Crispy Baby Squid

Another signature, the Crispy Baby Squid is a perennial crowd favourite with its delightful crunch and subtle sweetness. Once. you start, you cannot stop popping them in your mouth, one after another.

Steam Giant Grouper Tail with Bentong Ginger

The Steam Giant Grouper Tail, enhanced with aromatic Bentong ginger, offers a delicate and flavourful experience, highlighting the freshness of the fish meat. We love the generous, overflowing serving of ginger in the dish that goes down well with a bowl of steamed white rice.

Lemongrass and Jasmine Tea Smoked Chicken

The Lemongrass and Jasmine Tea Smoked Chicken presents a blend of herbal notes and tender meat, with an intense aroma perfuming the room once you lift the pot lid.

Braised Sea Cucumber with Shiitake Mushroom and Duo Cauliflower

The Braised Sea Cucumber, accompanied by shiitake mushrooms and duo cauliflower, provides a rich and hearty option that is not only delicious, but very beautiful in presentation.

Glutinous Rice Chicken Roll with Quinoa and Wax Meat

Innovatively combining glutinous rice with quinoa and waxed meat, this dish offers a modern twist on classic flavours, resulting in a satisfying and textured bite. This is definitely something unconventional.

Signature Chili Crab with Crab Mantou

No visit to Red House Seafood is complete without sampling their Signature Chili Crab. Served alongside crab mantou, this dish delivers a blend of spicy, sweet, and savoury notes, encapsulating the essence of Singaporean cuisine.

Desserts: Crispy Bubur Cha Cha and Purple Glutinous Rice Cake

To conclude the meal, the Crispy Bubur Cha Cha offers a playful take on the traditional dessert, while the Purple Glutinous Rice Cake provides a chewy and subtly sweet finale.

The former features the same, freshly fried yam that was used in the yusheng dish at the start, with an auspicious start and end to the meal.

With three locations in Singapore at Grand Copthorne, The Esplanade, and Clarke Quay, reservations are now available for their CNY menu. Visit the Red House Seafood official website for more details.

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