House of Seafood (螃蟹之家) is a well-known Singapore seafood restaurant established by Dato Francis Ng, originating from a humble location along Yio Chu Kang Road. Founded with a community-minded mission to provide employment opportunities for elderly workers without barrier qualifications, the restaurant quickly gained wide renown after its signature peppery crab dishes caught the attention of a national food reviewer from Lianhe Zaobao.
Now situated at The Punggol Settlement overlooking the waterfront, House of Seafood offers a spacious setting featuring both indoor air-conditioned seating and breezy outdoor dining. With private VIP rooms, catering options, and banquet spaces available, the venue is a popular choice for family dinners, celebratory gatherings, and seafood lovers seeking award-winning crab dishes prepared fresh to order.
House of Seafood began with an act of heartfelt community intent. Founder Dato Francis Ng initially set out to create sustainable employment opportunities for elderly folk along Yio Chu Kang Road who were collecting cardboard to make ends meet. Partnering with a skilled chef friend whose culinary expertise centered on black pepper crabs, they opened a humble eatery where everyone was welcomed like family.
Recognition arrived swiftly. When a visiting diner thoroughly enjoyed the fresh ingredients and requested to meet the chef, she turned out to be a food journalist for the Chinese daily Lianhe Zaobao. Following the publication of her review, crowds descended upon the restaurant in droves, borrowing chairs from neighbouring shops to accommodate queues that lasted for hours. The immense demand eventually prompted moves to larger premises, establishing the brand as a household name across Singapore.
Today, House of Seafood is happily perched at The Punggol Settlement, occupying prime waterfront ground-floor units. The setting pairs coastal breezes with bustling communal dining. Diners have the choice of comfortable indoor dining, private VIP rooms suited for celebrations and corporate functions, or relaxing outdoor seating to catch evening breezes by the water.
The kitchen's enduring claim to fame remains its crustacean offerings, highlighted by its award-winning Chilli Crab and celebrated Black Pepper Crab. The black pepper version balances sweet and peppery notes with fresh, meaty crab without overwhelming heat, while the salted egg preparation delivers an aromatic crunch. Beyond seafood, the kitchen produces signature favourites like tender pork ribs drenched in the chef's special glaze and theatrical table-side specials like the flaming Fire Chicken.
Whether dropping by for a weekday lunch or joining the spirited weekend evening dinner crowd, the atmosphere at House of Seafood is energetic and family-oriented. Attentive floor staff manage frequent tea refills and plate changes, ensuring a seamless feast even during peak dinner rushes. With generous portions, birthday privileges, and event catering, it remains a quintessential Singaporean communal dining destination.