The Menu
The Red House kitchen is not just a place for dishing out our fare, it is also our little experimental corner. Here’s where we perfect our dishes, trial after trial, until we create a taste so divine, even we can’t resist it ourselves. It may be a long process, but if you love seafood as much as we do, every detail counts.
Ala Carte
- Red House Seafood Combination Platter
- Trio Combination of Chef's Signature Squid (BBQ Sotong, Crispy Baby Squid, Golden Calamari Strips)
- Air-Flown Atlantic Salmon Sashimi
- BBQ Squid served with Crunchy Jellyfish
- Stir-fried Shark’s Fin with Scrambled Egg
- Sliced Abalone tossed with Chef’s Spicy Sauce
Exotic Seafoods
- Steamed Scottish Razor Clam with Minced Garlic
- Steamed Whole Scallop with Minced Garlic
- Braised Sea Cucumber in Claypot
- Spicy Seafood Combination
- Crispy Fried Baby Squid
- Mussels: Stir-Fried in Sambal or Bean Paste
- Deep Fried Seafood Roll
- Deep Fried ‘Yu Tiao’ stuffed with Cuttlefish Paste
