This live seafood restaurant is a well-known name in the Singapore food scene, but we also found out about the unusual way the third-generation family-run restaurant is now investing in caring for its live crustaceans.
My husband used to insist on a birthday meal at Nando’s every year. But that was before I took him to Red House Seafood and he opened the Pandora’s box that is their crab dishes. He is no longer a cheap date.
The crabs I had didn’t come from Alaska per se, but they were wild-caught in chilly European and Korean waters, which, needless to say, don't come cheap. Making sure they’re well farmed and cared for, say Red House’s director Chris Chang and executive chef Chen Khay Boon, ensures the diner gets the best crab experience possible – no hollow shells, mushy flesh or compromised sweetness.
As a restaurant crab farmer, the most adrenaline-filled part of your schedule is receiving a fresh batch of crabs when they arrive, which happens about twice a month. That was also when Red House decided to start investing in the infrastructure and processes to “rear” their seafood well. Chef Chen, who has a long history of working in Chinese restaurants such as Ka-Soh, Black Society and Genting Palace in Malaysia, was passionate about finding ways to care for the animals better so they would have longer, healthier lifespans, and designed his own system through a fair amount of trialling and experimentation.
Another thing I learned was that there’s a guy in the kitchen whose designation is “yu wang”, literally meaning the “fish king” in Chinese. He’s responsible for the daily upkeep and care of all the sea creatures in the kitchen, and the major requirement of his job is to not be squeamish.
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