Red House Seafood

Instead of Sri Lankan crabs, Red House Seafood uses the Scottish Kwai Fei Crab, which has a harder shell but exceptional roe. The broth for its crab bee hoon is also very different from the other soup versions! It has a thicker consistency much like shark fin broth. The crab’s essence is locked in the broth and it is exceedingly rich and robust without being cloying.

Rating

11 Rank