14 Best Seafood Restaurants in Singapore

Few things say Singapore quite like a messy, hands-on crab dinner, and the country's seafood restaurants deliver it in every register - from riverside institutions famous for chilli and black pepper crab to heartland zi char kitchens ladling crab bee hoon soup. This guide gathers fourteen established seafood restaurants in Singapore, each checked against its own website or official pages. Treat it as a shortlist to explore, not a strict ranking.

Jumbo Seafood is one of Singapore's best-known seafood names, calling its chilli crab 'award-winning' and summing up its ethos as 'bonding people through food.' It runs several outlets, including a riverside setting at Riverside Point on the Singapore River and its original spot at the East Coast Seafood Centre, so you can pair crab with either city-river or seaside surroundings. Beyond the signature chilli crab, expect a broad live-seafood menu spanning crab, prawns and fish done in local styles.

Riverside Point and East Coast
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Long Beach Seafood describes itself as 'a household name and one of the most popular seafood restaurants with the longest history,' specialising in live seafood from Alaskan king crab to lobster and razor clams. It is closely associated with black pepper crab, a robustly peppery, drier counterpart to chilli crab that Singapore's big seafood houses have long claimed as their own. Its outlets sit at Dempsey, Robertson Quay and the East Coast (UDMC), mixing garden, riverside and seaside settings.

Dempsey, Robertson Quay and East Coast
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Palm Beach Seafood sits waterfront at One Fullerton beside the Merlion, pairing chilli crab and black pepper crab with a Marina Bay skyline view and al fresco seating where, in its words, you can 'enjoy the breeze and watch the sun set.' The restaurant credits itself with helping create Singapore's chilli crab and says it aims for 'a truly authentic Singapore dining experience.' Its menu is extensive, spanning crab, live lobster and local-style prawns and fish.

One Fullerton
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Red House Seafood traces its history to 1976 and presents itself as a classic Singapore seafood restaurant built on Chinese culinary tradition. Chilli crab is its headline dish, alongside items such as geoduck sashimi and its crab-meat and Hakka prawn rolls. Its outlets include riverside dining at Clarke Quay plus locations at the Grand Copthorne Waterfront on Havelock and the Esplanade, and it also hosts events and a chilli-crab workshop.

Clarke Quay, Havelock and Esplanade
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Seafood Paradise, which the Paradise Group describes as growing 'from humble beginnings of a small hawker stall' into the group's founding restaurant, plates live seafood and local classics in a spot it frames as 'where culinary of live seafood and local cuisine meets innovation.' It is known for a creamy butter crab finished with coconut crumbs as well as Singapore-style chilli crab. Its riverside outlet at Clarke Quay offers alfresco seating by the water, with a second restaurant at Scotts Square.

Clarke Quay
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Keng Eng Kee, better known as KEK, calls itself 'a local Chinese eatery that had been wok-ing out fiery dishes for 3 generations,' having started from a 1970s hawker stall at Old Havelock Road. Now anchored at Alexandra Village, this zi char institution is known for coffee pork ribs, moonlight hor fun, its Mingzhu (pearl) rolls and chilli and black pepper crabs. It is a neighbourhood coffeeshop-style spot rather than a waterfront restaurant, serving the communal, home-style cooking Singaporeans call zi char.

Alexandra Village
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Mellben describes itself as rising 'from a family of tze char stalls to an established restaurant, specialising in crabs, since 1987,' and calls itself one of the first dedicated crab restaurants in Singapore. It is best known for its claypot crab bee hoon soup - crab served in a rich, milky broth with vermicelli - alongside butter crab and chilli crab. The original Mellben Seafood sits in a heartland setting at Ang Mo Kio, with a Mellben Signature outlet at Tanjong Pagar.

Ang Mo Kio and Tanjong Pagar
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JB Ah Meng is a Malaysian-style zi char restaurant tucked into a corner unit in Geylang, run by a Malaysia-born chef and popular for late-night, order-to-share seafood cooking. Its best-known dishes are the JB San Lou Bee Hoon - vermicelli fried with squid and prawns until it sets like a crisp pancake - and a fragrant white pepper crab, along with a salted-egg prawn roll and fried fish head. It is a no-frills neighbourhood eatery rather than a formal seafood house, best suited to a casual, communal supper.

Geylang
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Uncle Leong Seafood bills itself as 'THE place to go for crabs (especially chilli crabs!),' having grown from what it describes as a neighbourhood coffeeshop in Ang Mo Kio into a small group of restaurants 'still keeping its modesty.' Its signature is the Shimmering Sand Crab, a large crab in the house sauce topped with a sprinkle of oats, served alongside chilli crab. Its outlets sit in heartland locations including Toa Payoh, Punggol and Kaki Bukit rather than the tourist riverfront.

Toa Payoh and Punggol
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New Ubin Seafood traces its roots to a kampong-style seafood eatery on Pulau Ubin and now runs a modern zi char kitchen it describes as 'casual, family-friendly.' The menu blends traditional Singaporean seafood, such as garlic baked crab, with signatures like its USDA Black Angus rib-eye and a smoked-pork fried rice, reflecting an inventive take on home-style cooking. Its flagship sits in the city inside the historic CHIJMES, a more contemporary setting than the old waterfront seafood centres.

CHIJMES
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No Signboard Seafood traces its roots to a nameless hawker stall at Mattar Road in the late 1970s, where founder Mdm Ong Kim Hoi and her partner Ah Kaw sold just a few crabs a day until word of mouth built a following that knew it only as 'the stall with no signboard' - a name the restaurant kept. It created the White Pepper Crab, a drier, fragrant alternative to chilli crab that it credits itself with originating, alongside its own take on Singapore Chilli Crab. Its flagship remains at Geylang, close to where the original stall began, serving the same live-crab cooking that built its name.

Geylang
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House of Seafood began at Yio Chu Kang Road on a social mission: founder Dato Francis Ng started the restaurant to employ elderly workers he had seen collecting cardboard for a living, and the chef who joined him brought a single specialty - black pepper crab - that the restaurant says 'is all he cooks till today.' That dish, which the restaurant markets as its 'Voted the Best Pepper Crab,' remains the house signature, plated alongside pork ribs in a special sauce and a dish the menu calls fire chicken. Its flagship now sits at The Punggol Settlement on Punggol Point, with further outlets at Upper Serangoon and Clarke Quay.

Punggol
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Greenwood Fish Market describes itself as a family-run seafood specialist that 'started with one fish,' the words of founder David Lee, and has grown from that Bukit Timah original into a small group of restaurants and fish markets. Unlike Singapore's chilli-crab houses, its kitchen leans Western and Japanese, plating fresh halibut, monkfish, oysters, clams and prawns sourced from global waters, with running specials such as Lobster Mondays and Oyster Tuesdays. It sells the same seafood retail alongside the dine-in menu. Its original restaurant and market sit on Greenwood Avenue in Bukit Timah, with a second outlet at Quayside Isle on Sentosa.

Bukit Timah and Sentosa
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Hua Yu Wee occupies a 1920s-style bungalow on Upper East Coast Road that once stood by the shoreline before land reclamation pushed the coast back, and the building is now recognised as a stop on the Bedok Heritage Trail. Dating to the 1950s, it serves zi char and seafood in both an air-conditioned dining room and an open-air rear courtyard, and welcomes diners who bring their own wine. Its chilli crab is done with a thick, eggy gravy that runs spicier than most versions in town, alongside black pepper crab, a deboned and crisp-fried Feng Sha chicken, lobster in Italian sauce and la la hor fan.

Upper East Coast
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