Housed on the second floor of the Grand Copthorne Waterfront hotel, Red House Seafood adds a splash of colour. The brightly-lit restaurant offers a cosy and chic setting for digging into their handcrafted dim sum, made from scratch with the freshest of ingredients. Available for lunch daily, the a la carte menu features a delectable range that includes traditional dim sum favourites and creative Red House-exclusive options that incorporate the brand’s signature Singapore Nanyang-style seafood cuisine.
Highlights include the Gold Takesumi Chilli Crab Bun ($12++ for 3). Each fluffy black charcoal bun is stuffed with hand-picked fresh crab meat that’s swimming in a broth of house-made chilli crab sauce that’s extremely flavourful with a hint of oceanic sweetness from the juices of fresh crab.
There’s also the Steamed King Rice Roll ($7.80++), the restaurant’s reinterpretation of of the traditional rice roll. A roll of stir- fried enoki, shimeiji, straw, and trumpet mushrooms along with carrots, black fungus and radish is deep-fried before being wrapped in a pink and silky rice sheet that’s made from scratch in-house only upon order. Each bite offers a riot of flavours and textures.
Other favourites include the beautifully-crafted Purple Potato Swan Dumpling ($7.80++ for 3) which features a medley of sweet potato, chicken, char siew, and mushrooms within in a crispy, crunchy dumpling; the Taro Custard bun ($6.80++ for 3), a sweet treat stuffed with fragrant yam that’s the chef’s take on the traditional salted egg yolk custard bun; and the Teochew Style Seafood Porridge ($28++) that’s soulful and comforting, with various seafood ingredients simmered in a lala broth and rice grains that are prepared Teochew-style, where rice grains are still intact adding texture to the porridge.
392 Havelock Road, Level 2 Grand Copthorne Waterfront, Singapore 169663
Tel: 6735 7666
Red House Seafood
