No. 34 Greenwood Avenue, Singapore 289236
Tel: 6467 4950 / 9185 1420
Website: http://www.fishshop.com.sg
Last year was the first time I was invited for the World Oyster Festival held by Greenwood Fish Market & Bistro @ Bukit Timah area (review here). Time has flown by, and another year has traversed, leading us forward to World Oyster Festival 2016, happening between 1st to 31st July 2016.
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| Photosource: http://www.blueduna.com/news/33-25-greenwood |
Besides the outlets at Greenwood Avenue, the restaurant has also proudly opened another brand new outlet at 31 Ocean Way #01-04 / 05 Quayside Isle Sentosa Cove, Singapore 098375 - we didn't get to go there as our preferred tasting session was on a Monday evening and that outlet is closed on Mondays.
Also helmed by Chef Alan Lee, Greenwood Fish Market restaurants, as the name suggests, is primarily a fresh seafood haven offering a huge variety of fish and shellfish alike. Recently, they have also ventured into woodfire-smoked delicacies, such as Salmon, Pizza etc, which shall be detailed at the later part of this review. A more casual dining concept, Little Fish Shop, can also be found in Serangoon Nex, serving hearty seafood meals at affordable rates - review can be found here.
Here's a little lowdown on the World Oyster Festival - an annual month-long event with more than 20 types of oysters flown in from around the globe, with unique characteristics, cultivation methods, water conditions, all resulting in different flavours! The Tasting Platter is available at SGD$99.00++ with a total of 14 oysters (variety of 7 types of oysters). Of course, you can also ask for ala carte per-piece order (minimum of 2 pieces per type) if you desire. This year, Greenwood hosts its 4th Oyster Festival.
Toasted Brioche with butter made the rounds as we waited for tasting session to start. Service was excellent and crew was knowledgeable about their items, which aided the enjoyment of the meal in this spacious, tastefully-furnished Western seafood restaurant.
The Oysters were served to us on trays of ice or more interestingly, tray of applewood chips, and always with freshly-sliced lemon wedges. We tried around 15 types of Oysters in all, before moving on to the cooked food items.
New Zealand Pacific Rock - delicate oysters with light creamy texture, clean briny flavour with a sweet finish, and is perfect for starters in the Oyster realm.
Fine De Claire - delicate white flesh, briny flavour; salty taste resembling that of soy sauce, with a mild hazelnut finishing - I enjoyed the texture of this, but the general consensus of the group was that this was a tad too salty - probably more suitable for those who prefer heavier flavours.
I liked the Golden Mantle - plump flesh with a slightly mild mineral, sweet ivory meat with a deep cup and melon finish. In short, it tasted like the hint of rain and had a crunch - utterly delicious.
The Mary Points - massive flesh, soft textured, low salt level with musky flavour.
Next, a gigantic Barrow Points - massive flesh size, soft-textured, sweet, mildly salty and musky-flavoured - perfect for those those love fleshy shellfish.
Kumamotos is also another of my favorites - mild brininess, sweet flavour with honeydew finish, another favorite of beginning oyster eaters and connoisseurs.
Kusshi (SGD$5.00 each) is not on the tasting list, can be ordered separately on a la carte basis. It is small but saccharine, pleasing the palates immensely.
Village Bay (SGD$5.00) is also not on the tasting list, and can be ordered separately. I enjoyed the crunchy texture and mildly sweet flavour of this oyster.
The Sentineles Speciale - meat rate between 12% to 15%, with semi saltiness in taste and a springy texture to its silky flesh.
Following that, my favoritest - Fine De Claire No. 3 Specials - crunchy texture, with good-sized nectarous flesh.
Ostra Regal - formed in Bannow Bay, with slightly iodine and mineral taste, leaving a strong algal and sweet flavour that lingered.
I also loved the Speciales Utah Beach - generously-fleshed, mild and sweet. There was a lightness to the texture of this oyster that was especially delightful to chew on.
St. Vaast Specials - famous for its nutty taste, with iodized notes and fleshy capacity.
Gillardeau No. 3 - juicy, sweet and salty with hazelnut aroma; the flesh is meaty, tender and crunchy all at once.
Finally, Brittany Specials - lovely with the aroma of the sea, smooth and meaty, tart tang of steel followed by a sweet aftertaste.
Greenwood Fish Market's signature Fish and Chips came next, saccharine dory flesh with crumbly batter that emanated a lovely taste.
On the tasting plate was also Cold Smoked Salmon, heavily-infused with the smokey and heady aroma of applewood-flamed dish. The interior was very tender, soft and melted beautifully across the tongue.
Finally, another specialty from their wood fire oven - Pulled Pork Pizza (SGD$15.95 small / SGD$32.95 large) - smoked for 10 hours and then cooked for another 20, made with Turkish bread base, mozzarella, parmesan and tender pork in Sobayaki sauce. The result was a chewy pizza base with tender pork and a mild umami flavour.
Food items are of high quality here and freshness is evident; coupled with impressive service and a chillax ambience, Greenwood Fish Market is definitely the choice restaurant for a nice meal or two. Most importantly, don't miss out on the World Oyster Festival 2016 where you get to enjoy an eye-opening range of worldwide oysters - call 6467 4950 (Greenwood Avenue) or 6262 0450 (Sentosa Quayside Isle) now to book a table for yourself now!
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