An Alternative Seafood Restaurant

"Red House" seafood restaurant that nestled in a quiet corner at River Place quayside is a good alternative to Jumbo, Long Beach and No-Sign-Board restaurants. It is spacious, with vast walkway along the quay, and an expansive alfresco dining area.

Overlooking the Singapore River that flows through River Place, Red House offers a comfortable retreat away from the hustle bustle of city, and the too-often-crowded-and-"touristy" seafood restaurants in Singapore. Its Chinese retro-style interior, with its trademark red lantern, is reminiscent of old China-only that it offers Singapore cuisines. So we ordered Singapore's iconic dish - Chili Crab - to test the authenticity level of the food served here. After about a 30-minutes wait, out came a medium-sized Sri Lankan crab half immersed in thick Singapore Chili Crab sauce. It looked wonderfully authentic, and it tasted surprisingly good. Most importantly, it was fresh! Brownie points there. Next came one of the restaurant's signature dish -pan-seared toufu-it was again commendable. Lastly, we top off our dinner meal with my favorite fried rice with salted fish and chicken cubes. As simple a dish as this may be, it's a true test of a chef's culinary skill. One can tell if it is a good bowl of fried rice simply by examining the rice grains. If they appeared lumpy and sticked together after frying, it is not well cooked. I was pleased with what we were served with - a bowl of rice perfectly fried, with each grain of rice distinctly separable and identifiable.