The challenges facing Red House
After decades in the industry, the seafood restaurant is evolving to ensure it is not left behind.
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CHILI crab is perhaps Singapore's most iconic local dish, and one that is loved by both locals and tourists alike. While seafood restaurants serving it are a dime a dozen, not many can claim to have a history of almost 40 years. Despite stiff competition in the industry, Red House Seafood has become a familiar name that has stood the test of time.
Before its relocation to its current premises at East Coast Seafood Centre, Red House had its beginnings in a burgundy coloured bungalow along Upper East Coast Road back in 1976. Red lanterns lined the facade of the restaurant, making it a distinctive feature that customers grew to identify Red House Seafood with.
"The family members running the business gathered some chefs and curated a menu they thought would appeal to the Singapore palate, with dishes that focused on the freshness of the seafood," says Sunny Goh, group restaurant manager of Red House Seafood.
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