Seafood specialist Greenwood opens its fourth and largest restaurant in Singapore, boasting Western, Chinese and Japanese menu selections and a beautiful space that offers endless event possibilities
This is the fourth and currently largest outlet in Greenwoodâs repertoire, and dining in this homely restaurant was akin to dining in a rich friendâs home. The blue-painted space is tastefully decorated with ocean-inspired memorabilia, accentuating the wooden furniture and furnishings.
The spacious and light-filled restaurant allows for 80 indoor dining, 52 lounge seating and 40 al fresco dining â that faced a wall of greenery, a rarity in the city state.
Aside from the dining space, thereâs also a retail area for customers to stock up their basket with wholesale seafood and meats, wines, and various imported ingredients.
As Alan Lee, the proprietor and chef, wanted me to taste as many dishes as possible, he decided to create a seven-course lunch off the bat.
My palate was treated to a veritable meal, where the stars of the dishes were of course, the seafood. Overall, I was impressed with the elegantly-plated dishes, as well as how fresh the seafood was. Never once did I think anything tasted âfishyâ.
Years of honing his knife skills showed in the thick sashimi cuts of chutoro and otoro, while his impressive culinary skills came in the form of a salty and tangy shio foam. When I mentioned I didnât eat raw oysters, chef Lee cooked a freshly-shucked oyster and placed it on a bed of mushroom risotto instead. The result was an umami explosion in my mouth that left me wanting another.
Another favourite dish of mine was the two pan-fried scallops and shiitake mushroom placed on top of thin strands of soba. The scallops, sourced from Japan, were delightfully juicy and sweet.
Chef Lee also treated us to an Applewood-smoked mackerel, where the fatty fish absorbed the smoky flavours well. All this was done in the restaurantâs homemade brick oven that utilised applewood and charcoal. There was also a portion of XO snapper, one of chef Leeâs specialities. The snapper was expertly-deboned, topped with garnish, and served swimming in the XO sauce.
This particular outlet is also the brandâs first multi-concept restaurant featuring Western, Japanese and Chinese selections, and I was surprised with a stick of pork belly yakitori. The grilled meat was melt-in-the-mouth tender.
The delicious meal ended off with a Pandan-kaya cake, which was done in-house by Greenwoodâs talented pastry chef. The bread rolls served at the start were also baked freshly before each service.
I feel that the possibilities are endless for this 790m2 flexible space, from a cocktail party to a barbecue cookout after a teambuilding session.
When asked if there was a minimum spend, Greenwood was unable to give any answer as the team is currently open to host any type of event or function. Menus are also customisable.
Part of the retail space is taken up by Fleurs & Buds, the in-house florist. The Greenwood team is looking at organising flower arrangement or cooking classes in the future, which can form part of teambuilding events.
Aside from the Dempsey outpost, Greenwood Fish Market has another restaurant in Quayside Isle Sentosa Cove that is suitable for events. The 380m2 space has a seating capacity of 150.
Service was welcoming, friendly, and efficient â evident from my water glass which was never once left empty.
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