The challenges facing Red House

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.