With its stylish neo-colonial inspired decor, Red House Seafood does not look like your typical Singapore-style seafood restaurant. The food however, is reliably good, having been synonymous with seafood since 1976. Scottish bamboo clams perfectly steamed and imbued with a lovely garlicky sweetness are a must-order; so too the decadently buttery pan-fried Canadian cod fish with teriyaki sauce, and the delectable bee hoon braised with clams in seafood broth. Red House’s mellow rendition of chilli crab, is also a good option for those who prefer sweeter flavours. Prices run a tad steep, perhaps due to its Clarke Quay location.