The world feels tense. Every headline seems to shout about China and the US. The air hums with worry. But even as big powers clash, we still have small joys to hold onto.
One such joy is a good meal. Last week, I found a hidden gem in Punggol Coastal Settlement— a seafood place that doesn’t break the bank. The scent of fresh chili crab hit me before I even sat down. The tables buzzed with laughter and clinking shells.
The menu was simple but full of promise. Butter prawns, steamed fish, and clams in garlic sauce. Each bite tasted like summer by the sea — fresh, bold, and bright. For a moment, the world’s troubles faded away.
What makes this spot special is its heart. The owners greet you with smiles. The food arrives fast and hot. You leave full, happy, and already planning your next visit.
In uncertain times, we crave comfort. This little seafood haven offers just that — a reminder to savor life’s flavors while we can. Treat yourself. Gather friends. Make memories over a table piled high with seafood. The world can wait — tonight, joy comes first.
EATERY OVERVIEW
- Name: House of Seafood (螃蟹之家)
- Type: Seafood restaurant with Chinese-style dishes
- Reputation: Popular for black pepper crab, voted “best Black Pepper Crab in Singapore”
- Crowd: Packed on weekends, family-friendly establishment
- Dining Style: Casual seafood dining with sharing portions
AMBIENCE & LOCATION
- Setting: Waterfront location at The Punggol Settlement
- Atmosphere: Coastal dining experience with beautiful waterfront views
- Vibe: Family gathering spot, suitable for special occasions
- Comparison: Similar concept to East Coast Seafood Village
- Development: Part of transformed Punggol Road area, new waterfront development
- Positioning: Expected to become “next seafood village of the North East”
- Dining Experience: Packed on Saturday evenings, bustling atmosphere
- Seating: Large tables suitable for family-style sharing
- Environment: Open-air coastal setting with sea breeze
- Nostalgia Factor: Reminiscent of traditional Singapore seafood dining
- Accessibility: End-of-road location creating exclusive dining enclave
- Leisure Integration: Combined food and leisure waterfront development
- Cultural Appeal: Attracts locals who love seafood dining experiences
DISHES ANALYSIS
Appetizers & Sides
- Stir Fried Asparagus with XO Sauce (4/5)
- Features: Sweet and crunchy texture
- Sauce: XO sauce provides spiciness and aroma
- Price: $12/$16/$20
- Crispy Beancurd with Chef Special Sauce (3/5)
- Texture: Crispy exterior, silky smooth interior
- Garnish: Topped with pork floss
- Sauce: Thai sweet spicy sauce (described as “old school”)
- Price: $15/$20/$25
Meat Dishes
- Pan Fried Chicken Cutlet with Special Sauce (4.2/5)
- Features: Tender and succulent chicken
- Garnish: Quail egg pairing
- Price: $12/$16/$20
- Notes: Highly recommended by staff, excellent choice
- Pork Ribs with Special Sauce (3.5/5)
- Features: Flavorful special sauce
- Eating style: Tear meat off bone
- Price: $15/$20/$25
- Reception: Mixed opinions among diners
Seafood Specialties
- Black Pepper Crab (3.8/5)
- Features: Signature dish, peppery kick
- Sauce: Black pepper sauce (noted as too pasty)
- Price: Market price
- Recognition: Voted best in Singapore
- Salted Egg Crab (4/5)
- Features: Creamy salted egg sauce
- Taste: Finger-licking good
- Price: Market price
- Serving suggestion: Would pair well with fried mantou
- La La (3/5)
- Features: Fresh shellfish, sweet and plump flesh
- Broth: Lackluster quality
- Price: $12/$16/$22
- Overall: Hit and miss dish
Noodle Dishes
- Mee Goreng (3.5/5)
- Style: Chinese-style wetter version
- Price: $8/$12/$16
- Execution: Well-executed
- Fried White Bee Hoon with XO Sauce (4.2/5)
- Features: Outstanding wok hei aroma
- Stock: Superior stock quality
- Price: Not specified
- Quality: Highly rated
COOKING INSTRUCTIONS & TECHNIQUES
Black Pepper Crab
- Preparation: Clean and chop fresh crabs into pieces
- Wok setup: Heat wok to high temperature
- Oil heating: Add sufficient oil for deep frying
- Crab frying: Deep fry crab pieces until shell turns red
- Sauce preparation: Prepare black pepper sauce with ground black pepper
- Stir-frying: Return crab to wok, toss with black pepper sauce
- Seasoning: Adjust saltiness and pepper intensity
- Serving: Serve immediately while hot
Salted Egg Crab
- Egg preparation: Steam salted eggs until cooked, mash into paste
- Crab preparation: Clean and chop fresh crabs
- Oil heating: Heat oil in wok for frying
- Crab frying: Deep fry crab pieces until cooked
- Sauce creation: Sauté mashed salted eggs with oil until creamy
- Combining: Toss fried crab with creamy salted egg sauce
- Garnish: Add curry leaves and chili for aroma
- Final touch: Ensure all crab pieces are well-coated
Pan Fried Chicken Cutlet
- Chicken prep: Pound chicken breast to even thickness
- Marination: Marinate with special sauce ingredients
- Coating: Coat chicken with flour or breadcrumbs
- Pan heating: Heat pan with oil to medium-high temperature
- Frying: Pan fry chicken until golden brown on both sides
- Sauce glazing: Brush with special sauce while hot
- Garnish: Top with quail egg
- Resting: Let rest briefly before serving
Stir Fried Asparagus with XO Sauce
- Asparagus prep: Trim and cut asparagus into bite-sized pieces
- Wok heating: Heat wok to high temperature
- Oil addition: Add cooking oil to wok
- Quick frying: Stir-fry asparagus for 1-2 minutes
- XO sauce: Add XO sauce and toss quickly
- Seasoning: Adjust with salt and pepper
- Texture check: Ensure asparagus remains crunchy
- Plating: Serve immediately to maintain crispness
Fried White Bee Hoon with XO Sauce
- Noodle prep: Soak bee hoon in warm water until soft
- Stock preparation: Prepare superior stock base
- Wok heating: Heat wok to achieve strong wok hei
- Oil heating: Add oil and heat until smoking
- Noodle frying: Add drained bee hoon to wok
- Stock addition: Add stock gradually while tossing
- XO sauce: Incorporate XO sauce for flavor
- Seasoning: Adjust with soy sauce and pepper
- Garnish: Add scallions and serve hot
Crispy Beancurd Preparation
- Beancurd prep: Cut beancurd into rectangular pieces
- Oil heating: Heat oil to 180°C for deep frying
- Frying: Deep fry beancurd until golden and crispy
- Draining: Remove and drain excess oil
- Sauce preparation: Prepare Thai sweet spicy sauce
- Assembly: Arrange on plate, drizzle with sauce
- Garnish: Top with pork floss for texture
- Serving: Serve immediately while crispy
Mee Goreng (Chinese Style)
- Noodle prep: Use fresh yellow noodles
- Wok heating: Heat wok to high temperature
- Oil addition: Add sufficient oil for frying
- Aromatics: Sauté garlic and shallots until fragrant
- Noodle addition: Add noodles and toss quickly
- Sauce mixing: Add dark soy sauce and seasonings
- Vegetable addition: Add vegetables and toss
- Moisture control: Keep dish slightly wet, Chinese style
- Final seasoning: Adjust taste and serve hot
GENERAL COOKING TECHNIQUES
- Wok cooking: Evident in bee hoon dish with strong wok hei
- Deep frying: Chicken cutlet and beancurd preparation
- Stir-frying: Asparagus and noodle dishes
- Braising/steaming: Crab preparation methods
Key Ingredients
- XO Sauce: Featured in multiple dishes (asparagus, bee hoon)
- Special sauces: House-made sauces for chicken and pork
- Black pepper: Signature crab preparation
- Salted egg: Creamy crab sauce
- Fresh seafood: Crabs, shellfish (la la)
- Quail eggs: Garnish element
- Fresh asparagus: Stir-fried vegetable component
- Beancurd/Tofu: Deep-fried protein base
- Pork floss: Garnish and texture element
- Thai sweet spicy sauce: Secondary sauce option
- Chicken cutlet: Premium chicken cuts
- Pork ribs: Bone-in pork cuts
- Fresh noodles: Mee goreng and bee hoon varieties
- Premium stock: Superior broth for noodle dishes
- Wok oil: High-heat cooking oil for wok hei
- Garlic and shallots: Aromatic base ingredients
- Chili: Spicing component
- Egg: Binding and coating agent
SPECIALTY DISHES
- Black Pepper Crab: Main signature dish, award-winning
- Salted Egg Crab: Highly rated alternative crab preparation
- Pan Fried Chicken Cutlet: Surprising non-seafood standout
- Fried White Bee Hoon with XO Sauce: Exceptional noodle dish
PRICING STRUCTURE
- Small/Medium/Large portions: Most dishes offer three sizes
- Seafood: Market pricing for crab dishes
- Noodles: $8-$16 range
- Sides: $12-$25 range
- Meat dishes: $12-$25 range
RESTAURANT DETAILS
Address & Contact
- Location: The Punggol Settlement, 3 Punggol Point Road, #01-01/02, Singapore 828694
- Phone: +65 64669000
- Website: http://www.houseofseafood.com.sg/
- Nearest MRT: Punggol (NE Line)
Operating Hours
- Daily: 5pm – 11pm
- Note: Dinner-only operation
Transportation
- MRT: Punggol station (NE Line), Exit C
- Bus: Take bus 84 from Punggol Bus Interchange (Stop ID 65009)
- Journey: 6 stops, approximately 25 minutes
DELIVERY OPTIONS
- Note: No delivery information provided in the review
- Recommendation: Contact restaurant directly for current delivery options
UPDATED DISHES RECOMMENDATION
Note: This review is from 2014. For current menu and dishes, recommend:
- Checking their website: http://www.houseofseafood.com.sg/
- Calling restaurant at +65 64669000
- Visiting recent food blogs or review sites
- Checking social media for latest offerings
- Limited Information: Most establishments appear to be dine-in focused
- Takeaway Available: Several hawker stalls and coffee shops
- No Delivery Mentioned: For most locations
Tourist Accessibility:
- Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
- Moderate Accessibility: Most hawker centres and established restaurants
- Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations
Cultural Significance:
- Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
- Heritage Preservation: Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
- Modern Innovation: Burnt Ends, Cloudstreet, % Arabica
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