Greenwood Fish Market is a family-run seafood restaurant and fresh fish market on Greenwood Avenue in Bukit Timah, open daily from 12pm to 10pm. It is the kind of place where the display counter and the dining room share one stock: whatever is swimming in the market's seafood beds — from giant halibuts to the elusive monkfish — can be bought over the counter to cook at home, or cooked for you in the restaurant.
The story goes back, as founder David Lee tells it, to 'one fish': a barramundi carried around Singapore in his Honda Civic some twenty years ago while he worked as a seafood wholesaler in search of buyers. Greenwood Fish Market itself began in 2003 and remains a family business, built on the idea that quality seafood should offer value at the table.
The specialty is cold-water seafood, imported directly rather than through resellers. Supplies come from Canada, Holland, America, New Zealand, Australia and South Korea — often from friends-turned-suppliers, like the Wong family in Alaska who send hand-caught salmon every season, or Tommy, a former Jeju tour guide who now ships seafood from Korea. The range is unusually broad for Singapore, with a collection of more than 25 oyster varieties alongside clams, prawns, freshwater fish and species you won't see every day.
In the restaurant, the same catches are served across refined Western, Asian and Japanese cuisine, with crisp wine alongside. The week has its own rhythm: Lobster Mondays, Oyster Tuesdays, Sashimi Wednesdays and Crustacean Thursdays, plus weekday lunch sets and happy hour at Bukit Timah.
Beyond the dining room, Greenwood runs an online fish market with islandwide next-working-day delivery, hosts private events, corporate gatherings and large group dining, and offers offsite catering.
On Greenwood Avenue in Bukit Timah, one address does two jobs at once. Greenwood Fish Market is a restaurant where you can settle in for lobster, oysters and a glass of wine — and a working fish market where the very same catches, kept fresh in its seafood beds, are sold over the counter to take home. That double life is the whole idea, and it has been since the doors first opened in 2003.
Founder David Lee tells the origin story himself: a barramundi carried around Singapore in his Honda Civic some twenty years ago, while he knocked on doors as a seafood wholesaler in search of buyers. After, as he puts it, 'many barramundis and even more car fresheners', Greenwood Fish Market was born. It remains a family-run business today, still guided by the instinct from those early days — offering value to the table.
That shows in how the seafood is bought. Greenwood imports directly from its own network of suppliers rather than through resellers, which keeps prices competitive even as the range stays unusually wide for Singapore. The vision is simple: the widest range of the freshest, highest quality seafood, sourced directly from the world's best fisheries and harvesters.
The market specialises in cold-water seafood, a selection deliberately a tad different from the local scene. Step up to the counter and you may find giant halibuts, the elusive monkfish, hand-caught Alaskan salmon, barramundi, freshwater fish, clams and prawns. The oyster selection alone runs to more than 25 varieties, drawn from Canada, Holland, America, New Zealand, Australia and South Korea.
Many of these suppliers are friends first. Tommy in Korea was the family's Jeju tour guide before he began sending seafood over; the Wong family in Alaska once hosted them at their bed-and-breakfast and now ship hand-caught salmon every season. It is a supply chain built on relationships — and a team that talks about the sea the way fishermen do.
If you cannot make it to Greenwood Avenue, the online fish market ships islandwide, freshly packed for next-working-day delivery.
In the dining room, the same seafood is treated to top-tier culinary craftsmanship across refined Western, Asian and Japanese cooking. Sashimi comes from the same stock the market sells; crustaceans and shellfish travel a very short distance from the beds to the kitchen.
The week has its own rhythm here, and regulars plan around it: Lobster Mondays open it, followed by Oyster Tuesdays, Sashimi Wednesdays and Crustacean Thursdays. Weekday lunch sets make Bukit Timah a sensible midday stop, happy hour gives the evening a reason to linger, and there is crisp wine behind the bar. Across the group's dining concepts — showcased in the GFM Food Tour at its waterfront Quayside Isle sister outlet — 30-45 day dry-aged steaks share the stage with the oysters.
Come curious. Some guests browse the seafood beds first, pick a whole fish or a dozen oysters, and then sit down and let the kitchen do the work. Others arrive straight for a table and work through the daily specials. It suits casual weeknights as easily as celebration dinners, and the team hosts private events, corporate gatherings and large group dining, with offsite catering when the party is elsewhere. A sister outlet at Quayside Isle on Sentosa adds a waterfront setting and a guided food tour through five of the brand's concepts, from the Clipper Bar to the Oyster Bar. As the family likes to say: 'we are all on a seafood diet — we see food and we eat it.'
The Bukit Timah restaurant and fish market sit at 34 & 38 Greenwood Avenue, Singapore 289236, open daily from 12pm to 10pm. Call 6467 4950, WhatsApp 9067 7660, or reserve a table online. And if you would rather cook at home, the online fish market will bring the day's catches — from familiar favourites to the rare varieties you don't see every day — straight to your door.