Food Review: Red House Seafood At The Esplanade | Nanyang-Style Seafood At The Marina Waterfront Promenade In Singapore
The Place As one of the most established seafood restaurants in Singapore, I checked out Red House Seafood Esplanade at its newest space at The Esplanade. The famous seafood restaurant has been around since 1976 where it started at Upper East Coast Road, where The Esplanade outlet spots a contemporary interior with alfresco dining overlooking Marina Bay, as well as indoor space with a main dining hall and two private dining rooms.
The Food Expect to find the signature cuisine of Red House Seafood which is Singapore Nanyang-style seafood with influences from the Malay, Indian, and Peranakan traditions among others.
My meal started with Chef’s Trio Of Squid Platter (S$38/small), a mix platter of BBQ Squid, Golden Calamari Strips, and Crispy Baby Squid. I am not the biggest squid fan but I thought that it is interesting to have squid presented in three different ways on a plate. My favourite is the delicious Golden Calamari Strips which has salted egg yolk sauce coated over it.
It might be a surprise to find Chicken Satay (S$3.80 per skewer/minimum 2 pieces) in a seafood restaurant, and I do recommend this dish from the grilled section in the menu. The chicken here is very tender as it used chicken thighs, and I love the accompanying housemade satay sauce, a blend of peanut and sesame sauce topped with pineapple puree. An Esplanade exclusive dish which is a tribute to the local street food of Singapore.
The Chilled Ice Plant with Sesame Dressing (S$18/small) is apt after having the satay with its refreshing flavours. Ice plant itself has that bit of crispy texture which adds as a nice crunch on the palate. It also has bits of sesame dressing and topped with deep-fried enoki mushrooms and cherry tomatoes, so you still get that savoury bit from the fried mushrooms.
For a fish dish, go for the Stewed Giant Grouper With Beancurd Skin And Garlic In Claypot (Seasonal Price) where the giant grouper is served with beancurd skin, garlic, shiitake mushrooms in a claypot. I like the housemade chu hou sauce here which is probably even better with some white rice, and the beancurd skin and mushrooms soak up the essence of the gravy well.
One of the crowd’s favourite on my dining table is the Lobster in Signature Creamy Custard Sauce (Seasonal Price) and it is not hard to understand why – deep-fried lobster stir-fried with housemade creamy custard sauce – I was looking forward to this dish just from its name.
You get a nice creamy custard sauce over the fresh lobster meat, one of the best ways to enjoy lobster. It is also served with pickled vegetables to balance the palate from the richness of the lobster.
Crabs are a must at Redhouse Seafood and I had the Alaskan King Crab Wok-Fried And Tossed In White Pepper (Seasonal Price). It has a distinct white pepper flavour from the white pepper sauce, yet it is not too spicy. I love the natural sweeteners of the crab, a testament of its freshness. Lovely overall flavours as the crab is finished with unsalted butter, premium hua tiao wine, and fish sauce. This is one of my favourite dishes on the menu.
You also cannot go wrong with the namesake Red House Chilli Crab (Seasonal Price) which uses fresh Sri Lankan crab. This is stewed in housemade chilli sauce and paired with deep-fried mantous, which I cannot do without for a chilli crab dish. Other than the crab meat itself, the best part of the dish is to dip the fried buns into the delicious chilli crab sauce.
The last savoury dish I had was the Crab Meat Pao Fan (S$24/small) which uses shredded crab meat in a broth with white rice along with Napa cabbage and topped with crispy rice served in a claypot. The broth looks simple, but is in fact a combination of mature hen, pig trotters, and lala clams which are simmered for 15 hours. Overall, a comforting carb dish to conclude the meal where the crispy rice bit is always my favourite element of Pao Fan.
For dessert, I had the refreshing Lemongrass Jelly with Lime Sherbet (S$8).
Rants The indoor dining area can get a little noisy due to the acoustics.
Will I Return Again? A convenient and centralised location in Singapore to enjoy Singaporean style seafood and other local dishes like satay. The contemporary interior of Red House Seafood is also a welcoming change, where this is also one restaurant worth considering bringing your overseas friends especially if it is their first time to Singapore.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 4/5
Hole in the pocket: 4/5
Overall Experience: 4/5
Red House Seafood Esplanade
8 Raffles Avenue
#01-14/16 The Esplanade Mall
Tel: +65 6336 6080
Monday to Sunday: 12pm to 2:30pm; 5:30pm to 10pm
Ranted by The Ranter