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House of Seafood
Popularly known for its crab dishes, House of Seafood’s menu is also packed with tasty melee of treasures from the sea, from a selection of crustaceans including lobsters and their signature award-winning black pepper crab to shellfish such as abalones, clams, and geoducks, to the basic but ever-popular fish, all prepared in familiar Oriental flavours. From its humble beginnings in 2008 on Yio Chu Kang Road, the restaurant has now expanded to other locations around the island and continues to serve Asian-style seafood indulgences.
The Salted Egg Yolk is the next signature that comes right after the Black Pepper. While some restaurants always had the salted egg dish either being too salty or too light, the ones served here are just nicely cooked on an ideal note. The pieces of salted egg could distinctly be felt in a combo of special custard sauce and topped with crispy sweet potato sticks (my guess!), this probably would be my top recommendation for the day! – Jun 25, 2014 – Joyce
The chef here created their own house made special black pepper sauce, and when we had the crab, it is really spicy, and accompanied by a slightly sweet taste. But, it is really yummy! And the meat is full, and it filled up the whole pincers.. we also ordered abalone, as well as cray fish, cooked with the cereals. So fresh, and tasty! – Apr 23, 2013 – Olevia Cheong
The restaurant’s speciality is Black Pepper Crab, and it is well worth whatever the seasonal price may be at the time. The black pepper sauce is not the vague, gritty stuff you get in so many other versions of this dish. This one has sauce specially created by their chef to be viscous, hot and amazingly smooth. – Jan 3, 2012 – Adele Ong