The Freshest Seafood in Singapore: Greenwood Fish Market

Burrowed within the stretch of shops that make up Quayside Isle, Sentosa Cove’s upscale shopping centre, is Greenwood Fish Market. We meet Corporate Chef Ryan Chuang, who gets ready for the camera with all smiles. He helms the kitchen at this outlet and knows its operations and products inside and out. 

17 years of history

It’s natural to assume that Greenwood Fish Market started right here at Sentosa. Given the close proximity to the sea and the restaurant’s unbeatable waterfront view, their seafood-centered concept fits right in. However, Chef Ryan recounts that the fish market actually began in the Bukit Timah precinct. 17 years ago, founder David Lee opened their first outlet at Greenwood Avenue—hence their name!

Last year, the brand set out to try something new with Greenwood Fish Market @Asian Cuisine, which is also housed within Quayside Isle. Right next to it is a small retail marketplace—the fish market itself. Fully stocked with bottles of wine and house-made products such as smoked salmon, it also boasts an iced seafood bed loaded with fresh whole fish. With its retail-market-meets-restaurant concept, it’s safe to say that it’s a one-stop shop for all your seafood needs!

After all these years, they remain fiercely true to their motto: to bring the freshest seafood from all over the world to those who love to savour it.

Fresh seafood from all over the globe

I can say that we serve the freshest seafood in Singapore.

Chef Ryan of Greenwood Fish Market @ Quayside Isle

To ensure the freshness of their kitchen’s seafood supply, Chef Ryan tells us that the restaurant receives two to three shipments every week. The marketplace is also one of the only places to get rarer species of fish that are otherwise hard to find anywhere else. This week’s selection ranges from Orange roughy from New Zealand, a deepwater species, to flounder from the UK.

Authenticity is also a key consideration for the restaurant. For its Asian cuisine store, seafood imported from Japan is used to keep their dishes as close as possible to the original. Suprisingly, Chef Ryan tells us that the seafood is never frozen during this process! Only the freshest catch makes the cut, all to keep the quality of their food consistently high.

Signature dishes you cannot miss

The centerpiece at our table was the two-tiered Cold Seafood Platter ($99.95 for 2 to 4 pax), which offered a taste of their Western classics as well as their Asian takes. Chunks of savoury tuna maguro with furikake are served in small dishes alongside smoked salmon. The latter boasts a distinctively fruity scent in its smokiness, nothing like the store-bought variety. It’s because they smoke their own salmon in-house, and with applewood too!

If you prefer to taste the pristine flavors of seafood as it is, there’s more in store for you. Savour the steamed Boston Lobster, creamy oysters or boiled tiger prawns. There are also sweet and plump mussels imported from New Zealand and littleneck clams to eat straight from the shell.

And who could miss out on Greenwood’s renowned Fish & Chips (from $11.50), which are fried to golden perfection? Take your pick from their house variety, which actually refers to freshly caught local catfish. Otherwise, go for the Barramundi and Snapper for a touch of luxury. Having been a crowd-favourite for years, what makes their rendition of this commonplace dish a standout from everyone else’s? Chef Ryan tells us that it’s all about the crisp batter, which works just right with the fish’s tender flesh. “Fluffy, yet crispy,” is how he would describe it.

Oysters galore at Greenwood Fish Market

The star of the show, of course, is their Oyster Platter. Brought in from France, Canada, USA and even Japan, the restaurant’s oyster selection is rotated on a weekly basis. This is to ensure that only the freshest, top-grade oysters make it onto their customers’ tables. 

On our plates were three oyster varieties which came from Canada and the USA. Buttery and creamy, the freshly shucked oysters go great with the tangy raspberry vinegar and a squeeze of lemon. For the best experience, simply slurp them straight from the shell!

A motto to always uphold

During our interview with Chef Ryan, it’s clear that the team’s love for all things from the sea is one that words cannot contain. Passion is what drives the team at Greenwood Fish Market. No effort is spared in bringing only the best of the best to this quaint seafood market, but also to the dining table. Their insistence on quality is remarkable, from their service to their staff’s breadth of knowledge on the seafood varieties that they carry.

We will keep the food up to the standards, always.

Chef Ryan of Greenwood Fish Market @ Quayside Isle