Everybody knows that when it comes to preparing and cooking fresh seafood, less is best. Heavy-handed cooking or strong, clashing flavours should not mask the natural sweetness of seafood.
Thankfully, over at Greenwood Fish Market, Bistro and Bakery, Chef de Cuisine Alan Lee has a strong knowledge on his products and uses a firm but delicate hand in his dishes. Weekly air shipments from Vancouver, Boston, Auckland and Sydney bring fresh and live shellfish, cold water fish, Boston lobsters, Dungeness crabs and all sorts of seafood to the neighbourhood fish shop, so diners at the bistro are guaranteed freshness each time they dine there. A great way to sample the best of Greenwood is to order up the cold platter of steamed lobster, tuna tartar, live oysters, New Zealand green-lipped mussels and littleneck clams, cooked live prawns, seasoned cuttlefish and smoked Alaskan King salmon. A bountiful of seafood sweetness, the cold platter is ideal as a main course for two or starter for four.
The cold platter’s a must-try but we highly recommend saving space for the dishes that truly showcase Chef Alan’s knowledge in handling seafood. In his egg yolk-battered prawn, he uses a slightly sweet Japanese soy sauce in the batter to lift the saltiness of the egg yolk and the juicy sweetness of the prawns. His scallop hibiki is another winning dish of thin yielding slices of Hokkaido scallop, topped with a light soy sauce glaze and pea tendrils. Smoked in-house, the ocean trout is yet another dish not to be missed. The soothing smokiness of the trout reaches your table before the dish does, and when it arrives, you are greeted with a thick slab of succulent, orange-coloured ocean trout, seated atop mountain tea-leaf roasted potato and long beans.
Desserts here are nothing much to shout about but with the quality of the seafood here and Chef Alan’s masterful touches, you’ll be suitably sated before leaving.

34 & 38 Greenwood Avenue Tel: 6467 4950

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